CREAMY CHICKEN NOODLE SOUP
Warm up with a creamy take on a classic.
Provided by Marianne Williams
Time 25m
Number Of Ingredients 14
Steps:
- Melt butter in a large pot over medium-high. Add onion, carrots, celery, and ½ teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add flour, garlic, and paprika. Cook, stirring constantly, until mixture is fragrant and flour turns light brown, about 1 minute.
- Add stock to flour mixture, and increase heat to high. Bring to a boil, stirring occasionally. Add egg noodles. Cook, stirring occasionally, until tender and just cooked through, about 10 minutes. Reduce heat to medium-low. Add chicken. Cook, stirring constantly, until chicken is heated through, about 1 minute. Remove from heat. Stir in cream, sherry vinegar, and remaining 1 teaspoon salt. Divide soup evenly among 4 bowls; top with thyme leaves.
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
CREAMY CHICKEN NOODLE SOUP
This comforting soup is excellent for a cold winter's night. I usually make it with pasta shells. It's a very filling soup and all you need with it is a fresh, crusty bread. I found the recipe in a South African magazine.
Provided by koeksister
Categories Pasta Shells
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt oil and butter over low heat and saute the onion, carrot and celery until tender.
- Add garlic and mushrooms and saute until done.
- Add chicken broth and heat until boiling. Add pasta and cook until done.
- Add chicken and simmer for about 10 minutes.
- Flavour to your taste with salt, pepper, parsley, lemon peel and juice.
- Remove from heat and stir in the cream.
Nutrition Facts : Calories 541.7, Fat 32.9, SaturatedFat 16.5, Cholesterol 125.3, Sodium 1322.6, Carbohydrate 31.3, Fiber 3.2, Sugar 5.7, Protein 30.1
CREAMY CHICKEN NOODLE SOUP
This Creamy Chicken Noodle Soup is destined to become your new favorite chicken noodle soup recipe made without any canned soups! It's easy comfort food all made in one pot for any night of the week. You just can't beat juicy chicken, plump noodles, tender carrots and celery, swaddled in a creamy herb and Parmesan laced broth. This recipe is also extremely versatile and pantry friendly - swap in any of your favorite veggies, your favorite pasta and/or use rotisserie chicken, thighs or breasts. This creamy dream also reheats beautifully for make ahead dinner or lunches! Serve your Creamy Chicken Noodle Soup with sweet cornbread and apple salad for a complete feast!
Provided by Jen
Categories Main Dish
Number Of Ingredients 20
Steps:
- Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
- Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don't let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
- Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
- Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don't overcook noodles!).
- Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less "chunky" soup.
WORLD'S BEST EASY CREAMY CHICKEN NOODLE SOUP
My neighbor brought this soup over to us when some of the family was sick with a cold. After tasting it, I immediately called to thank her again for bringing us something so delicious and asked for the recipe. Everyone in the family loves it! I have passed it on to several others who also got rave reviews from their families. It is easy to make and so worth any effort you do put into making it! I hope you enjoy it as much as we do!
Provided by Kat The Cookie Baker
Categories One Dish Meal
Time 50m
Yield 12 oz, 8 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.
CREAMY CHICKEN NOODLE SOUP
Make and share this Creamy Chicken Noodle Soup recipe from Food.com.
Provided by Autuamnsprite
Categories One Dish Meal
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Remove skin from chicken and shred meat from bone. Place chicken, onion, celery and carrots in a 3 1/2 to 4- quart slow cooker. Stir in broth, soups and fines herbes. Season to taste with salt and pepper. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 8 to 9 hours.
- When soup is done, stir in cooked egg noodles and heat through. Adjust seasonings and serve.
Nutrition Facts : Calories 292, Fat 13.8, SaturatedFat 3.8, Cholesterol 73.8, Sodium 380.6, Carbohydrate 15.2, Fiber 1.3, Sugar 2.8, Protein 26.7
CREAMY CHICKEN NOODLE SOUP
This is perfect on those cold winter nights with some crusty rolls on the side. Great for when you want something thick like chicken and dumplings but don't have the time to make it.
Provided by cookin grammy
Categories Low Cholesterol
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil, add noodles and bouillon. Cook according to package directions. DO NOT DRAIN! While the noodles cook saute the vegetables in butter adding in the seasonings. Remove chicken meat from the bones discarding the skin. Chop meat into bite size pieces. Add vegetables and meat to noodle pot. Stir in 2 cans of cream of chicken soup until it's smooth. Cook for 10 min and turn off heat. Stir in sour cream until blended.
Nutrition Facts : Calories 673.3, Fat 34.1, SaturatedFat 13.7, Cholesterol 171.2, Sodium 1230.7, Carbohydrate 51.4, Fiber 2.4, Sugar 2.5, Protein 39.2
FAVORITE CREAMY CHICKEN NOODLE SOUP
COMFORT FOOD!!! My family has enjoyed this special soup for years. Simple and easy! It has a very creamy taste and is very nourishing! Note: Bone-in chicken makes best flavor.
Provided by Seasoned Cook
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop onions, celery and carrots. Place chopped vegetables in large saucepan with chicken breasts and water. Add salt. Bring to a boil and cover with lid. Simmer on low heat until chicken is tender.
- Remove chicken, reserving all broth and vegetables as stock for soup. Debone chicken. Chop in small pieces and set aside.
- Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. Simmer slowly for 5 minutes. Add milk and chopped chicken. Give taste test for salt and pepper. For thinner soup, add more milk.
- Note: After noodles have been added do not bring to a full boil. Simmer slowly on very low heat. Enjoy!
Nutrition Facts : Calories 402.5, Fat 24.6, SaturatedFat 11.4, Cholesterol 103.2, Sodium 963.4, Carbohydrate 24.1, Fiber 1.5, Sugar 2.5, Protein 21.1
CREAMY CHICKEN NOODLE SOUP (MY GREAT RECIPE CARDS)
This is the ultimate feel-good chicken noodle soup! I add a couple of carrots sliced to mine and make it with whatever chicken I have in the house.
Provided by TerriB16
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a dutch oven or large saucepan, cover chicken with water. Bring to boil. Reduce heat and simmer 40 minute or until tender. Remove chicken, reserve broth.
- Bone and shred chicken. Set aside. Discard bones and skin.
- Saute celery and onion in butter until soft. Add flour. Cook, stirring until golden brown. Add reserved broth, salt and pepper. Bring to boil.
- Add noodles. Cook until noodles are tender, stirring occasionaly. Stir in reserved chicken and half and half.
Nutrition Facts : Calories 579, Fat 42.2, SaturatedFat 17.2, Cholesterol 175.6, Sodium 808.6, Carbohydrate 16.4, Fiber 1.1, Sugar 1.3, Protein 32.3
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