Healthy Herbed Chicken Noodle Soup Food

CHICKEN NOODLE SOUP

Steps:

• Melt butter in large pot.
• Sauté the celery, carrot and onion for 5 to 10 minutes.
• Add thyme, poultry seasoning, chicken broth and bouilion.
• Bring to a boil.
• Add noodles and chicken and cook on low for 20 minutes.
• Sprinkle with parsley.

HERB-LOADED CHICKEN NOODLE SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally. Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally. Add chicken stock, rosemary, thyme and sage, and gently stir until combined. Continue cooking until the soup reaches a simmer.
• Reduce heat to medium-low, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if needed.)
• Remove and discard the rosemary, thyme, and sage sprigs (no worries if some of the leaves have dropped off). Taste the soup, and season with salt and pepper to taste.
• Serve warm, garnished with extra black pepper, fresh parsley and fresh basil.

HERBED CHICKEN NOODLE SOUP

Steps:

• Heat a large pot or dutch oven over medium heat with the olive oil. When the oil is shimmering, add the carrots, celery, onion, garlic, kosher salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes.
• Add in the rosemary, sage, thyme, bay leaves, ground turmeric, ground ginger, and paprika. Continue to cook, stirring, for 2 more minutes.
• Pour in the broth, increase the heat to medium-high and bring to a boil.
• When the soup reaches a boil, reduce to a simmer and add in the ditalini pasta and chopped chicken. Stir to combine and let cook, simmering uncovered and stirring occasionally, until the pasta is al dente, about 15 minutes.
• Using tongs, remove the bay leaves and herb sprigs (it's okay if some of the leaves fell off into the soup). Stir in the lemon juice. Taste the soup and adjust seasonings, to taste. Serve and enjoy!

HERBED LEMON CHICKEN NOODLE SOUP

Steps:

• Cook noodles according to package directions, in salted water, until tender but still firm (al dente). Drain and set aside.
• Cook chicken in lightly-oiled, heavy-bottomed saucepot over medium-high heat until browned. Remove chicken. Add chicken broth, celery and carrot and heat to a boil. Dice chicken.
• Stir in chicken, noodles, lemon juice, garlic and oregano leaves. Reduce heat to low.
• Simmer stirring occasionally, for 5 minutes or until chicken is cooked through. Stir in parsley and serve.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
• When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
• Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

FRESH HERB AND VEGGIE CHICKEN NOODLE SOUP

Steps:

• Pour chicken broth into a large soup pot over medium high heat.
• Add onion, bell pepper and celery, bring to a boil and cook until tender (about 10 minutes).
• Add diced chicken.
• Add asparagus and carrots.
• Add white pepper and garlic powder.
• Next add frozen noodles to soup and cook until tender (see package directions). When noodles are halfway done stir in half and half and your fresh minced herbs.
• Cook until noodles and vegetables are tender.
• Add more pepper, and or salt to taste.

HERBED CHICKEN SOUP

Steps:

• In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

HERBED CHICKEN NOODLE SOUP

Steps:

• In a dutch oven place the first 12 ingredients in pot.
• Cover bring to a boil; skim fat.
• Reduce heat; cover and simmer 1 hour or until chicken is tender.
• Remove chicken; allow to cool.
• Debone and cut chicken into chunks.
• Skim fat from broth; bring to a boil.
• Return chicken to kettle.
• Add cooked noodles, heat through.
• Remove bay leaf.

CHICKEN NOODLE SOUP WITH FRESH HERBS

Steps:

• In a large skillet over medium heat, cook onions in oil until translucent.
• Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
• Transfer vegetable mixture to a large pot and pour in chicken broth.
• Simmer over low heat, covered, for 30 minutes.
• Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

ULTIMATE CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces in batches on all sides until dark golden brown. Transfer the chicken to a plate and set aside. Add the onion, carrots, celery, and leek and cook until softened, 4-5 minutes. Add garlic and cook for another minute.Return the chicken pieces to the pot along with the thyme, rosemary, bay leaves, salt, and pepper. Add the broth and stir to scrape any browned bits on the bottom of the pot. Bring the soup to a boil, reduce the heat to low, cover ,and simmer for 50-60 minutes. Remove the chicken and let it sit until cool enough to handle. Remove and discard the skin. Remove and dice the chicken meat. Discard the bones. If desired, spoon off the top layer of oil on the soup. Add the noodles and cook for 8-10 minutes or until done. Discard the bay leaves. Place the chicken pieces back in the pot along with the parsley and lemon juice and heat through. Add salt and pepper to taste. Serve immediately.

CURLY NOODLE CHICKEN SOUP

Steps:

• In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended.
• Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes.
• Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.