HERB-LOADED CHICKEN NOODLE SOUP
Kick your classic homemade chicken noodle soup up a delicious notch by loading it up with loads of fresh Italian herbs. (Suggestions included below for dried herbs, too, in case fresh herbs are not available!)
Provided by Ali
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally. Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally. Add chicken stock, rosemary, thyme and sage, and gently stir until combined. Continue cooking until the soup reaches a simmer.
- Reduce heat to medium-low, 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 needed.)
- Remove and discard the rosemary, thyme, and sage sprigs (no worries if some of the leaves have dropped off). Taste the soup, and season with salt and pepper to taste.
- Serve warm, garnished with extra black pepper, fresh parsley and fresh basil.
FRESH HERB AND VEGGIE CHICKEN NOODLE SOUP
A perfect soup for cold, snowy winter nights. Fresh herbs add lots of flavor. With a combination of colorful vegetables that you can use fresh or frozen, it's quick while being very flavorful. You can add more or less of what you like or throw in your own favorites.
Provided by Jamie Renee
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pour chicken broth into a large soup pot over medium high heat.
- Add onion, bell pepper and celery, bring to a boil and cook until tender (about 10 minutes).
- Add diced chicken.
- Add asparagus and carrots.
- Add white pepper and garlic powder.
- Next add frozen noodles to soup and cook until tender (see package directions). When noodles are halfway done stir in half and half and your fresh minced herbs.
- Cook until noodles and vegetables are tender.
- Add more pepper, and or salt to taste.
Nutrition Facts : Calories 641.4, Fat 15.3, SaturatedFat 5.5, Cholesterol 124.2, Sodium 1993.2, Carbohydrate 81.5, Fiber 9.2, Sugar 8.2, Protein 45.3
CHICKEN NOODLE SOUP WITH FRESH HERBS
What could be more comforting than a big pot of homemade soup simmering on the stove top? Nothing in my opinion! Serve this wonderful soup with chunks of homemade bread and you have heaven in a bowl.
Provided by SueVM
Categories Poultry
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook onions in oil until translucent.
- Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
- Transfer vegetable mixture to a large pot and pour in chicken broth.
- Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 564.5, Fat 16.6, SaturatedFat 3.8, Cholesterol 97.5, Sodium 3269, Carbohydrate 54.5, Fiber 4.7, Sugar 7.5, Protein 47.8
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