Tuscan Chicken Noodle Soup Food

HEALTHY CHICKEN NOODLE SOUP

Steps:

• Use a paper towel to pat the chicken dry. Season with salt and pepper.
• In a 5-quart dutch oven or soup pot, heat the oil over medium-high heat. Add the chicken and brown on both sides, 5 to 8 minutes per side. Reduce the heat if the pan starts to scorch. Remove the chicken from the pan and set on a plate.
• Add the carrots, onion, and celery and 1/2 tsp of sea salt to the pan. Cook over medium-low heat until they begin to soften, about 5 minutes. Add the garlic and cook for a minute more.
• Pour in the chicken stock and stir, scraping up any brown bits on the bottom of the pan. Add the chicken back to the pot and bring to a simmer. Stir in the Italian seasoning and thyme. Reduce heat to low, cover and let cook until a meat thermometer placed into the thickest part of the breast reads 160 to 165 degrees, 10-15 minutes.
• Take the chicken breasts out of the pot and place onto a clean plate or cutting board. Let cool enough to where you can handle it, then remove the skin, and shred the chicken into bite-size pieces.
• Bring a separate pot of water up to a boil and cook the pasta according to package directions until al dente, drain and set aside. While the chicken is cooling, bring the pot of soup back up to a simmer, add the chopped kale and let cook until kale is tender, 10-15 minutes.
• Add the shredded chicken back to the pot and cook until heated through, about 2 minutes.
• Add the noodles to soup and stir together. (If you know there will be leftovers, do not add the noodles to the pot. Place some pasta into your bowl, then ladle the soup over it.) Stir in the parsley, check seasoning and add salt and pepper if necessary, then serve.

TUSCAN CHICKEN SOUP

Steps:

• In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. , Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.

ITALIAN CHICKEN SOUP WITH PASTA AND TOMATOES

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
• Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.

ITALIAN-STYLE CHICKEN NOODLE SOUP

Steps:

• Heat olive oil, 2 turns of the pan, in a soup pot over medium heat
• Add vegetables and garlic, season with salt and pepper, and cover and sweat vegetables, 10 minutes, stirring occasionally
• Add tomatoes, stock and chicken, cheese rind, bring soup to low boil
• Add green beans and simmer 5 minutes longer to tender
• Heat water to boil for pasta, salt the water and cook to al dente
• Drain and toss with a drizzle of oil
• Keep noodles separate from soup to avoid overcooking the pasta and add them to the soup to heat through as you serve

TUSCAN CHICKEN SOUP

Steps:

• Preheat the oven to 425 degrees F.
• Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
• Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
• Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes.
• Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.

TUSCAN STYLE CHICKEN SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
• Add the garlic and thyme and cook for a further 2 minutes. Add the celery, carrots and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
• Add in the drained cannellini beans and cook for a further 5 minutes
• Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
• Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.

ITALIAN CHICKEN NOODLE SOUP

Steps:

• 1. Rinse the chicken thighs and pat dry. Place the stock in a large pot, add the chicken, and slowly bring to the boil, skimming. Add carrots, leeks, celery, bay leaves, sea salt and pepper, and simmer for 10 minutes. Remove the chicken, and continue to simmer the vegetables for a further 10 minutes or until tender. 2. Shred the chicken meat, discarding any skin or bones. Cook the pasta in simmering salted water until al dente, then drain. 3. To serve, return the chicken to the broth with the noodles, and gently heat through. Add the parsley and ladle the soup and noodles into four warmed pasta bowls. Serve with a dollop of pesto, grated parmesan, lemon zest, cracked black pepper and a drizzle of olive oil.

TUSCAN CHICKEN NOODLE SOUP

Steps:

• 1. saute the onion and celery in butter until tender in dutch oven.
• 2. add remaining ingredients, bring to a boil. Reduce heat and simmer for 40 minutes.

ITALIAN CHICKEN NOODLE SOUP

Steps:

• After cooking chicken, cut up into pieces.
• Chop veggies, throw into pot of chicken stock. I start out with 4 cans of chicken stock and if needed I'll add 1 or 2 more cans.
• Add cut up chicken.
• add spices.
• Let come to boil, then take down to simmer.
• Add noodles. I usually cook noodles seperately and add when done.
• Eat.

GRANDMA'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Put the butter and oil in a large pot over medium heat. When the butter is melted, add the onion, garlic, carrots and celery. Cook 5 minutes, stirring, or until the onion is softened.
• Add the chicken, broth, turmeric, 2 teaspoons salt, black pepper, lemon and Parmesan rind. Stir. Bring to a simmer, then lower the heat and partially cover the pan. Let the soup bubble gently for 45 minutes. The chicken should be very tender and shred easily with a fork. Remove the cheese rind and lemon slices and discard.
• When the soup is almost done, bring a medium pot of water to a boil. Cook the pasta until al dente, according to package directions. Drain.
• Add the noodles and dill to the soup. Serve warm in bowls, sprinkled with cheese and celery leaves.

COZY CHICKEN NOODLE SOUP

Steps:

• Heat olive oil in a large stockpot over medium heat. Sauté the onion, carrots, and celery until soft, about 5-6 mins.
• Add garlic to the pot and continue to sauté for about 30 seconds.
• Add chicken bone broth, Italian seasoning, chicken, bay leaves, salt, and pepper to the pot. Bring to a boil. Cover and simmer on medium/low until the chicken is cooked through, about 20 minutes.
• Remove bay leaves and discard. Remove chicken and let it cool before shredding. Stir in egg noodles and cook until noodles are cooked through, about 8 minutes.
• Using 2 fork or your hands, shred cooked chicken into bite-size pieces. Transfer shredded chicken back to the pot. Stir until heated through, about 1-2 minutes.
• Garnish with fresh parsley and serve.

COPYCAT CARRABBA'S SPICY CHICKEN SOUP

Steps:

• Dice celery, onion, carrots, potato and bell pepper into 1/4-1/2" pieces
• Heat dutch oven to medium high and add olive oil
• Once pan is hot, add celery, carrots, potato, onion and pepper. Saute for 5 min until vegetables start to soften
• Add tomatoes, parsley, garlic and red pepper flakes and stir
• Add water and broth - cover and bring soup to a boil over medium low heat
• Partially cover pot and simmer for 1 hour
• Using a potato masher, mash some of the vegetables in the bottom of the pot
• Add chicken to soup and simmer 30 minutes more
• While chicken is simmering in soup- cook pasta
• Right before serving, add cooked pasta
• Serve with freshly grated Parmesan

ITALIAN TOMATO CHICKEN NOODLE SOUP

Steps:

• Saute onions, bell peppers, celery, and garlic in butter over medium heat in a large stock pot or dutch oven until soft.
• Add rosemary, marjoram, thyme, pepper and chicken. Saute 3-5 minutes until flavors marry, stirring occasionally.
• Add tomato soup, chicken boullion, and water. Bring to boil.
• Cover and reduce heat to medium low. Simmer for at least 20 minutes, stirring occasionally. (The longer it simmers the better, sometimes I'll let it go all day!).
• You can either add the uncooked noodles 30 minutes or so before serving or I just boil them in another pot and disperse into individual bowls! I often make this soup with rice instead of noodles, too.

SICILIAN CHICKEN NOODLE SOUP

Steps:

• Wash and prep your vegetables. Combine all ingredients except the pasta and parsley to a large pot. If you are using salted stock or if you have salt in your canned tomatoes, start by using 2 tsp of salt for seasoning. Half way through your cook time, taste and adjust as needed.
• Cover and bring your pot to a boil. Once it has reached a rapid boil, reduce the heat and simmer partially covered for 30 minutes, till your chicken is cooked.
• Once your chicken is cooked, remove the chicken and set it to the side for a moment. Then add your pasta and cover to cook for 13-15 minutes more.
• Shred the chicken and discard the skin and bones. Return it to the pot and stir. Top with fresh parsley.

CHICKEN NOODLE SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender.
• Add carrots, celery, bay leaf and broth; stir. Bring to boil; cover. Simmer on medium-low heat 20 min., adding pasta after 10 min.
• Stir in chicken; simmer 5 min. or until heated through. Remove and discard bay leaf.

ITALIAN CHICKEN SOUP

Steps:

• Add the canola oil to a large dutch oven on medium heat and add the chicken, garlic and onions, cooking until the chicken is cooked through and the onions are translucent, about 5-6 minutes.
• Add carrots and cook for 5 minutes.
• Stir in zucchini, tomatoes, kale, Italian seasoning, and salt and black pepper.
• Add the chicken broth and bring to a boil before reducing to a simmer for 25 minutes.
• Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender.

ITALIAN CHICKEN SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
• Ladle soup into bowls. Serve, passing cheese separately.

TUSCAN-STYLE CHICKEN SOUP

Steps:

• Gather the ingredients.
• Heat the oil in a large saucepan over medium heat. Add the carrots, celery, and onion and cook until softened.
• Add the garlic and thyme and cook until fragrant, about 2 minutes. Add the potatoes, chicken stock, and some salt and pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for about 20 minutes until the potatoes are cooked through.
• Add the beans and cook for about 5 minutes.
• Add the shredded chicken and cook for 2 to 3 minutes.
• Add the kale. Raise a heat a bit to make sure the pot is at a simmer. Cook for a few minutes until the kale is wilted. Taste and season with salt and pepper to taste.
• To serve, top with grated parmesan cheese, a crusty piece of bread and fresh parsley or thyme based on your preference.
• Enjoy!

CREAMY CHICKEN NOODLE SOUP

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.

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.

CHICKEN NOODLE SOUP

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the onion, carrots and celery to the pot. Saute, stirring occasionally, until the vegetables start to soften, about 6 minutes.
• Add the garlic to the pot and cook, stirring, for 30 seconds.
• Add the chicken broth, dried thyme, salt, pepper and bay leaves to the pot. Stir.
• Nestle the chicken breasts into the broth. Slowly bring the soup to a boil over medium heat. Reduce the heat to a low simmer, cover, and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should register at least 165° F on an instant read thermometer.
• Transfer the chicken to a clean plate, cutting board or bowl and let it rest for a few minutes. Then shred the chicken.
• Meanwhile, stir the egg noodles into the soup. Increase the heat to medium, cover the pot, and simmer for 6-7 minutes, until noodles are just tender. They will continue to soften as they sit in the soup.
• Remove pot from the heat. Remove the bay leaves and discard. Stir the shredded chicken into the soup, along with the chopped parsley and dill. If the noodles have soaked up a lot of the broth, you can add 1-2 cups more broth. Taste and season with additional salt and pepper, as desired. Serve.

ITALIAN NOODLE SOUP ALL IN ONE POT

Steps:

• Wash and dry all produce. Trim, peel, and cut carrot into a small dice. Halve, peel, and finely chop onion. Dice tomato.
• Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, 4-6 minutes (it'll finish cooking in the next step).
• Add another drizzle of olive oil to pot with sausage, then stir in carrot, onion, and a large pinch of salt. Cook, stirring occasionally, until veggies are just softened and sausage is cooked through, 5-7 minutes.
• Add tomato, half the Italian Seasoning (use the rest as you like), and ¼ tsp garlic powder (½ tsp for 4 servings; you'll use more later) to pot. Cook, stirring, until fragrant, 1 minute. Stir in stock concentrates and 3½ cups warm water (6 cups for 4), scraping up any browned bits from bottom of pot. Add half the farfalle (all for 4). Cover and bring to a boil, then immediately reduce heat to low. Simmer until pasta is al dente, 10 minutes.
• Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10 seconds (do not melt). Stir in 1 TBSP Parmesan (2 TBSP for 4; you'll use the rest later), ¼ tsp garlic powder (use remaining garlic powder for 4), and a pinch of salt and chili flakes to taste. Halve ciabatta and toast until golden. Spread butter mixture onto cut sides of ciabatta, then halve on a diagonal.
• Stir spinach and 2 TBSP Parmesan (4 TBSP for 4 servings) into soup until spinach is wilted. Season with plenty of salt and pepper. Divide soup between bowls; sprinkle with remaining Parmesan and a pinch of chili flakes if desired. Serve with toasts on the side for dipping.

CHICKEN NOODLE SOUP

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

ITALIAN CHICKEN NOODLE SOUP RECIPE

Steps:

• In a large Dutch oven or stockpot set over medium heat, add the olive oil. When the oil is hot add the celery, onion, bell peppers, and zucchini. Cook until veggies are tender, about 5-7 minutes, then add the jalapeño and garlic and continue sautéing for 2 minutes.
• Pour in the diced tomatoes along with the chicken broth, turn the heat up and bring to a boil. Add the chicken, oregano, salt, pepper and red pepper flakes, reduce heat and simmer for 20 minutes. Add the pasta and cook until al dente, about 10 minutes or so, then remove from the heat and stir in the parsley and cream. Allow to cool for 10 minutes.
• Garnish with grated or shaved parmesan, serve immediately.

TUSCAN STYLE CHICKEN SOUP

Steps:

• In a large stockpot over medium high heat, add in cooking oil, onion, bell pepper, and butternut squash and cook until vegetables are fork tender and onion is transparent, about 5-7 minutes.
• Stir in whole chicken thighs, chicken stock, cannellini beans, lemon juice, garlic powder, Italian seasoning, salt, and bay leaf.
• Simmer for 20-25 minutes or until the chicken is cooked through.
• Turn heat to low and take out chicken. Let chicken rest for 5 minutes before shredding it.
• Return shredded chicken to soup along with kale.
• Let simmer on medium heat for an additional 10 minutes or until kale has wilted. Remove bay leaf.
• Scoop out into bowls and garnish with chopped parsley, optional. Best when served warm.
• After cooling, store the soup in the refrigerator for up to four days. Make sure it is in an airtight container. You can also freeze this soup for 3 months.

ITALIAN CHICKEN SOUP

Steps:

• Slow cooker instructions: Add all of the ingredients except pasta to slow cooker. Cover, and cook on low for 5 hours. Remove chicken, shred, and add back to broth. Add pasta, cover, and turn to high heat for 30 minutes. Serve with Parmesan cheese if desired.
• Stockpot instructions: Add all of the ingredients except pasta to stockpot. Cover, and cook on low for an hour. Remove chicken, shred, and add back to broth. Add pasta, cover, and turn to high heat for 30 minutes. Serve with Parmesan cheese if desired.