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.
MEXICAN NOODLE SOUP (SOPA DE FIDEO)
Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
- Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
Nutrition Facts : Calories 248 calories, Carbohydrate 29 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 3.6 g, Sodium 1069.6 mg, Sugar 3 g
GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES
This is my beloved Grandmother's recipe. I have made noodles from scratch mixing, rolling, and cutting by hand. Today I use a dough mixer and pasta cutter to save time.
Provided by Kelly Nagy Cramer
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
- Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
- Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
- Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 50.8 g, Cholesterol 179.4 mg, Fat 12.5 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 3.6 g, Sodium 2021.5 mg, Sugar 1.8 g
HOMEY CHICKEN NOODLE SOUP
Chicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.-Cynthia LaFourcade, Salmon, Idaho
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 381 calories, Fat 13g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1104mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
CHICKEN STUFFED SHELLS
These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.
Provided by JOONEY
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
- Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
- In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
- Bake 30 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 575 calories, Carbohydrate 53.5 g, Cholesterol 101.1 mg, Fat 21.6 g, Fiber 2.3 g, Protein 38.5 g, SaturatedFat 5.8 g, Sodium 1435.8 mg, Sugar 4.1 g
CHICKEN NOODLE SOUP
Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.
Provided by Mary Cadogan
Categories Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
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