Lauras Tickle Your Tastebuds Chicken Noodle Soup Food
LAURA'S TICKLE YOUR TASTEBUDS CHICKEN NOODLE SOUP
This is the best that (in over 50 years) I have EVER tasted. Please don't leave out the spices---makes the soup.
Provided by Caroline Cooks
Categories Stocks
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In stock pot, cook onions and celery in olive oil until tender.
- Add 5 cans of chicken broth, carrots, corn and seasonings.
- Bring to boil, reduce heat to simmer, and cook for 2 hours.
- Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.
- Variation: CROCKPOT.
- Lightly spray inside of crock pot with cooking spray.
- Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 ½-2 hours until noodles are tender.
SLAP AND TICKLE
Make and share this Slap and Tickle recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Fill a cocktail shaker halfway full with ice; add in the bourbon, brandy, Southern Comfort, vodka, all the juices, and the grenadine to the shaker.
- Shake vigorously until the drink is cold.
- Fill a highball glass halfway with ice, and strain the mixture into the glass; serve immediately.
Nutrition Facts : Calories 401.7, Fat 0.2, Sodium 9, Carbohydrate 30.7, Fiber 0.3, Sugar 23.5, Protein 0.7
CLASSIC CHICKEN NOODLE SOUP RECIPE
Steps:
- In a large pot, saute onion, carrot and celery in olive oil and butter over medium heat. Cook until onion starts to soften, about 5 minutes.
- Stir in chicken stock and seasonings. Bring to boil and stir in chicken and noodles. Reduce heat to simmer and cook until noodles are tender. Taste, adjust seasonings, remove bay leaf and serve.
Nutrition Facts : Calories 343 kcal, Carbohydrate 38 g, Protein 21 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 1132 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
CHICKEN ZOODLE SOUP
Lighten up the classic soup by using zoodles in place of noodles. We like a tangle of zucchini ribbons, but any vegetable noodle you like would work, too.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper.
- Reduce heat to a simmer, cover, and cook until chicken is cooked through, about 10 minutes; transfer chicken to a plate. Let cool slightly, then shred into bite-size pieces.
- Return broth to a simmer; add zucchini noodles. Cook until just tender, about 2 minutes. Remove from heat. Stir in chicken and dill. Season with salt and pepper. Serve, with a drizzle of oil and a squeeze of lemon.
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