ROSEMARY CHICKEN NOODLE SOUP RECIPE
This hearty chicken noodle soup is the ultimate comfort food that's packed with healthy vegetables, peppery rosemary, and tender egg noodles!
Provided by Gene Spencer
Categories Soup
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
- Once the broth is ready, remove the rosemary, 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 desired.) Season the soup with salt and pepper to taste.
- Serve warm, garnished with extra black pepper and fresh parsley if desired.
- Serve warm, garnished with extra black pepper and fresh parsley if desired.
Nutrition Facts : Carbohydrate 27.95g, Cholesterol 51.31mg, Fat 9.79g, Fiber 2.18g, Protein 18.48g, SaturatedFat 2.22g, ServingSize 8.00, Sodium 794.49mg, Sugar 0.00, UnsaturatedFat 5.05g
ROSEMARY CHICKEN NOODLE SOUP
This Rosemary Chicken Noodle Soup recipe is kicked up a notch with the addition of lots of fresh aromatic rosemary, and it's ready to go in about 30 minutes!
Provided by Ali
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
- Once the broth is ready, remove the rosemary, 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 desired.) Season the soup with salt and pepper to taste.
- Serve warm, garnished with extra black pepper and fresh parsley if desired.
THE BEST CHICKEN NOODLE SOUP
We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
- Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
- Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
- While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
- When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
ROSEMARY CHICKEN NOODLE SOUP
Slow cooker comfort food supreme! This flavorful soup hits the spot on a cold day. Packed full of tender chicken, noodles, veggies and rosemary.
Provided by Stacie
Categories Soups
Time 6h10m
Number Of Ingredients 12
Steps:
- Add chicken, salt, onions, celery, rosemary, carrots, mushrooms and chicken broth to a 6 quart slow cooker. Stir to combine.
- Cover and cook on LOW for 6 hours.
- At the 6 hour mark, stir in spinach, lemon juice and black pepper. Stir until the spinach wilts. Add in egg noodles and serve.
Nutrition Facts : Calories 338 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 5 grams fat, Fiber 4 grams fiber, Protein 39 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1431 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ROSEMARY CHICKEN NOODLE SOUP
This has to cure the common cold! Spinach and mushrooms with chicken and noodles. From Cooking Light with a few variations of my own.
Provided by KathyP53
Categories Clear Soup
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine noodles, oil, and 1/2 tsp salt; toss well to coat.
- Combine water and next 5 ingredients in a large Dutch oven; add 1/2 tsp salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
- Add carrot and mushrooms to pan; bring to boil. Reduce heat and simmer 15 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoons salt. Cook 5 minutes or until spinach is wilted.
- Stir in noodles, lemon juice and pepper. Cook for an additional minute. Best made 1 day ahead.
Nutrition Facts : Calories 380.3, Fat 6.5, SaturatedFat 1.4, Cholesterol 122, Sodium 1139, Carbohydrate 31.2, Fiber 3.7, Sugar 5, Protein 47.8
ROSEMARY CHICKEN SOUP
Easy and quick, this recipe can be made into a stew by increasing the amount of rice or noodles put in at the end. My family likes it best when I use rotisserie chicken bought at the grocery store, but we've made it using baked chicken, leftover turkey, even a bit of crispy duck! You can throw in whatever bits and bobs you have to hand, or use egg noodles instead of rice.
Provided by Donna Sowerby
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
- Add chicken broth, milk, and water; stir over medium-high heat.
- When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
- Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
- Reduce heat and simer for 15 to 20 minutes to blend the flavors.
- Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
- Remove bay leaf before serving.
Nutrition Facts : Calories 363.9, Fat 17.1, SaturatedFat 3.7, Cholesterol 60.5, Sodium 1365.8, Carbohydrate 26.2, Fiber 2.1, Sugar 3, Protein 26.3
ROSEMARY CHICKEN NOODLE SOUP
This recipe is great for anytime of the year.
Provided by Rachel Livingston
Categories Chicken Noodle Soup
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- In a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.
- Add carrots, oil, and noodles; boil for 20 minutes. Salt and pepper to taste.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 46.7 g, Cholesterol 76 mg, Fat 17.6 g, Fiber 3.7 g, Protein 31.1 g, SaturatedFat 4.4 g, Sodium 102.9 mg, Sugar 4.2 g
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