EASY CHICKEN NOODLE SOUP RECIPE
This easy Chicken Noodle Soup recipe is exactly what you imagine when you think of homemade chicken noodle soup - soothing, warming, comforting and rich in flavor. It is loaded with juicy chicken and tender noodles.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 1h5m
Number Of Ingredients 12
Steps:
- In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top.
- In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
- Add pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
- While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
- Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy!
Nutrition Facts : Calories 249 kcal, Carbohydrate 22 g, Protein 14 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 44 mg, Sodium 807 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
BONE-IN CHICKEN NOODLE SOUP
Bone-in chicken recipes like this one means getting a quick chicken noodle soup on the table even faster without having to remove the the bones first. This chicken thigh soup is the bowl of comfort you'll be craving on cool days.
Provided by Mark Bittman
Time 45m
Number Of Ingredients 11
Steps:
- Put 2 tablespoons oil in a large pot over medium-high heat. Pat the chicken dry with a paper towel.
- Put the chicken in the pot, skin side down, sprinkle with salt, and cook, undisturbed, until browned, 5 or 6 minutes. Trim and peel the onion. Trim and peel the carrots. Trim the celery stalks, reserving any leaves. Cut the onion, carrots, and celery stalks into 1/2-inch chunks. Peel 4 garlic cloves and smash them with the flat side of a knife blade.
- Add the vegetables and garlic to the pot with the chicken. Add 8 cups water, stirring to scrape the chicken and any browned bits from the bottom of the pot. Add 5 bay leaves and a pinch each of salt and pepper.
- When the broth comes to a boil, adjust the heat so that it bubbles steadily. Cook, undisturbed, until the meat begins to loosen from the bones and is cooked through, 15 to 20 minutes. Chop the celery leaves.
- When the chicken is beginning to fall off the bone, bring the broth to a rolling boil and add 8 ounces egg noodles. Start tasting after 5 minutes; when the noodles are tender but not mushy, turn off the heat.
- Fish out the bay leaves. Taste and adjust the seasoning, divide the soup among 4 bowls, garnish with celery leaves, and serve.
Nutrition Facts : Calories 798 kcal, Carbohydrate 51 g, Cholesterol 265 mg, Protein 46 g, SaturatedFat 11 g, Sodium 502 mg, Sugar 5 g, Fat 45 g, UnsaturatedFat 29 g
EASY CHICKEN NOODLE SOUP
This comforting classic is so easy to make, you'll never eat the store-bought version again.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.
Nutrition Facts : Calories 204 g, Fat 4 g, Fiber 2 g, Protein 16 g, SaturatedFat 1 g
CHICKEN NOODLE SOUP
Steps:
- Preheat the oven to 350 degrees.
- Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
- Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
- Season to taste and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
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