Vegetable Chicken Noodle Soup Food

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CHUNKY CHICKEN-VEGETABLE NOODLE SOUP



Chunky Chicken-Vegetable Noodle Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 29

2 tablespoons EVOO
2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces
3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces
1 large onion, chopped 1/2-inch dice
1 fresh bay leaf
1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces
Salt and pepper
2 cloves garlic, sliced
2 leeks, halved lengthwise, cut into 1/2-inch half moons
2 tablespoons tomato paste
2 large tomatoes, grated on large side of box grater
1 to 1 1/2 pounds diced Poached Chicken, recipe follows
2 quarts chicken stock/poaching liquids from Poached Chicken
8 ounces extra-wide egg noodles
2 tablespoons butter
1/4 cup finely chopped parsley or parsley and dill combined
1/4 cup finely chopped parsley or parsley and dill combined
A little lemon zest, for garnish
1 whole chicken (4 to 5 pounds)
1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf
1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of parsley, rosemary and thyme
Herb bundle of parsley, rosemary and thyme
Salt

Steps:

  • Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
  • To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
  • Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
  • Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

CHICKEN NOODLE SOUP WITH VEGETABLES



Chicken Noodle Soup With Vegetables image

Make and share this Chicken Noodle Soup With Vegetables recipe from Food.com.

Provided by Mom10

Categories     Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/2 lbs chicken, cut up (or less if boneless)
1 quart water
4 carrots, cut into 1/2 inch slices (2 cups)
4 stalks celery, cut into 1/2 inch slices (2 cups)
1 tablespoon salt
1 teaspoon sugar
1/4 teaspoon pepper
3 chicken bouillon cubes
2 cups egg noodles, uncooked

Steps:

  • Simmer all ingredients except noodles until chicken is done, about 45 minutes.
  • If chicken is bone-in, remove, cut into pieces and return to broth.
  • Either cook noodles separately and then add or stir them directly into soup along with additional water (1 - 2 cups) and simmer until noodles are done.

Nutrition Facts : Calories 360.9, Fat 22.1, SaturatedFat 6.3, Cholesterol 114.5, Sodium 1368.2, Carbohydrate 10.6, Fiber 1.4, Sugar 2.5, Protein 28.3

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

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

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

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

SLOW COOKER CHICKEN VEGETABLE SOUP WITH EGG NOODLES



Slow Cooker Chicken Vegetable Soup with Egg Noodles image

Flavorful and low-fat chicken noodle soup made in the slow cooker with carrots, onion, green pepper, and tomatoes! Perfect for a winter warm-up.

Provided by Beanie76

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 7h45m

Yield 4

Number Of Ingredients 11

cooking spray
1 medium onion, chopped
2 medium boneless skinless chicken breasts, cut into 1-inch cubes
2 large carrots, chopped
2 stalks celery, sliced
1 green bell pepper, diced
1 teaspoon dried thyme
½ teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
2 cups chicken broth, or more as needed
2 ounces dried egg noodles

Steps:

  • Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.
  • Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker; mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.
  • Cover and cook on Low for 7 hours.
  • While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
  • When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 20.7 g, Cholesterol 47.7 mg, Fat 1.9 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 0.4 g, Sodium 892.9 mg, Sugar 7.1 g

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