QUICK CHICK AND NOODLE SOUP
Provided by Rachael Ray : Food Network
Time 30m
Yield 2 quarts of soup, 4 big bowls
Number Of Ingredients 12
Steps:
- Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
- Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
QUICK AND EASY INSTANT POT® CHICKEN NOODLE SOUP
This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.3 g, Cholesterol 54.3 mg, Fat 3.1 g, Fiber 2.4 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 2394.2 mg, Sugar 5.3 g
30-MINUTE CHICKEN NOODLE SOUP
This quick and easy chicken noodle soup recipe is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better. -Lacy Waadt, Payson, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 759mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
FAST & EASY CHICKEN NOODLE SOUP
Use canned chicken breast meat & whole grain wide noodles in this recipe. I couldn't get the ingredient finder to recognize them. Note: The noodles are not egg noodles so there should be no cholesterol in them & they have fewer calories.
Provided by FDADELKARIM
Categories Chicken
Time 21m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dice the celery & carrots in a food processor until finely chopped.
- Spray a large pot with cooking spray then heat over medium low heat. Add the chicken & vegetables, saute for 5 minutes.
- Pour in the broth & water next stir in the spices. Heat to a boil then cook for 5 minutes.
- Stir in the noodles then cook for 5-7 minutes, depending on how firm you like them.
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time (or don't feel well enough) to make your soup totally from scratch, this is a very easy, very good substitute. I know that traditional Chicken Noodle soup does not have Garlic or Italian spices in it but since I am Italian I think that garlic should be added into practically everything and especially soup for its medicinal values. This will cure what ails you!
Provided by Little Bee
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, celery, and garlic in butter until just tender, 5 minutes.
- Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
- Bring to a boil, then reduce heat and simmer 20 minutes before serving.
EASY CHICKEN NOODLE SOUP
This is something I adapted from my Better Homes & Gardens Cookbook. You can really put anything you want in there, and the taste is great. I made it last night using leftover turkey breast instead of chicken, and I served it with fresh biscuits.
Provided by TexasKelly
Categories Clear Soup
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Boil the water, and dissolve bouillon cubes.
- Add seasonings and vegetables and return to a boil.
- Add pasta and return to a boil.
- Reduce heat and simmer for 8 minutes.
- Add chicken and heat through till warm.
- You can change this to really anything you like, its easy and tasty and very quick, especially if you use leftover chicken.
- Tastes great with hot fresh biscuits or a salad.
Nutrition Facts : Calories 43.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.2, Sodium 309.8, Carbohydrate 9, Fiber 1.2, Sugar 0.3, Protein 1.1
EASY CHICKEN NOODLE SOUP
I have been making this soup for my son since he was just a toddler. Now, I make it with lots of chicken and noodles because this is a wintertime meal at our house. Use whatever chicken pieces you have on hand, remove the skin and bone (if necessary), chop them up -- and you have done the hardest part of making this delicious soup!!
Provided by Miss Kitty
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop chicken into bite-sized pieces.
- Place chicken, parsley, garlic, onion, pepper, and soup base into large dutch oven or stock pot.
- Brown the chicken mixture over medium heat.
- If you are not using a non-stick pot, you may need to add a bit of water.
- Add water, and bring to a boil.
- Add noodles, and return to a boil.
- Cook for about 5 minutes until noodles are tender.
- Reduce heat, cover, and simmer for at least 20 minutes.
- (I usually turn heat very low, and let it cook for about 1 hour) Ladle into bowls and serve piping hot.
- Note: I have made this in a crockpot, also.
- Simply brown the meat and all the spices, transfer to crockpot.
- Add water and cook on low for about 2 to 3 hours depending on your crockpot.
- Add noodles, and cook another hour, or until noodles are tender and soup is good and hot.
MY NOT-SO-QUICK AND EASY CHICKEN NOODLE SOUP
I can make this an all-day thing, but the results are a very tasty soup. I usually stop at the point where I have my chicken pulled and store it in the fridge for a while, and add it later when I cook the noodles. This is pretty much my own recipe, so feel free to adjust anyway you like.(I gave some to my Dad not long ago, and he said he liked it better than my Mom's. High praise!)A final note: I tend to always end up with a huge pot of soup of any kind - they "grow" on me throughout the process!
Provided by HEP MEP
Categories Chicken
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat chicken and water to boiling, skimming fat as it accumulates.
- Add the onion, celery, carrots, seasonings, and bouillon.
- Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour.
- When chicken is tender, remove to a plate till cool enough to handle.
- Remove skin and pull off meat into bite-size pieces.
- Place chicken back in the pot,and add noodles, and fresh parsley if desired.
- Reheat and serve.
Nutrition Facts : Calories 263, Fat 5.8, SaturatedFat 1.6, Cholesterol 57.8, Sodium 2023.9, Carbohydrate 38.1, Fiber 2.7, Sugar 4.2, Protein 14.2
QUICK & EASY CHICKEN NOODLE SOUP
Make and share this Quick & Easy Chicken Noodle Soup recipe from Food.com.
Provided by PORSHA_P
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, heat half of the oil over medium heat; brown chicken in batches, adding more oil as necessary to prevent sticking.
- Transfer to bowl and set aside.
- Add remaining oil to pan; saute onion, carrot, basil and oregano for about 5 minutes or until onion is softened.
- Add chicken stock and mustard; bring to boil.
- Stir in spaghetti and celery and return to boil, stirring occasionally.
- Reduce heat, cover and simmer for about 8 minutes or until noodles are almost tender.
- Add chicken along with any accumulated juices; cook for about 5 minutes longer or until noodles are tender.
- Whisk flour into milk and gradually whisk into soup; simmer, stirring, for about 3 minutes or until slightly thickened.
- Add salt and pepper.
Nutrition Facts : Calories 459, Fat 16.9, SaturatedFat 5.5, Cholesterol 77.9, Sodium 1135.7, Carbohydrate 40.8, Fiber 2.7, Sugar 7.1, Protein 34.8
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