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.
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.
BRIAN'S CHICKEN NOODLE SOUP
This is a simple, basic chicken noodle soup recipe that everyone will enjoy. You can add what ever other vegetables to the soup that you like. My oldest son said it was great and he is hard to get a compliment from. I hope you enjoy it too. Thanks, Brian
Provided by brian48195
Categories Clear Soup
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Put Onion, Carrots, Butter and Garlic in a soup pot and cook on low heat until onions are softened. Approx 5 minutes.
- Add Chicken Broth, Water, Chicken, Mushrooms, Bay Leaf, Oregano, Basil, Black Pepper and Salt to pot. Bring to a boil and boil for 20 minutes, covered.
- Add rice and cook for 20 minutes.
- Add noodles and cook for 10 minutes or until noodles are done.
- Remove Bay Leaf. You can add more water if you like.
Nutrition Facts : Calories 240.4, Fat 15.5, SaturatedFat 8.4, Cholesterol 56.9, Sodium 1213.5, Carbohydrate 9.7, Fiber 0.9, Sugar 2.2, Protein 15.1
CHICKEN NOODLE SOUP RECIPE
Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It's the perfect warm and comforting soup for the winter!
Provided by Alyssa Rivers
Categories Dinner Main Course Side Dish Soup
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
- Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
- Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.
Nutrition Facts : Calories 290 kcal, Carbohydrate 37 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1134 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
QUICK AND EASY CHICKEN NOODLE SOUP
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
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
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