Cold Day Chicken Noodle Soup Recipes

COLD-DAY CHICKEN NOODLE SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender., Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.

COLD FIGHTING CHICKEN NOODLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside. Stir in pasta and cook until tender, about 8-10 minutes. Stir in chicken and lemon juice; season with salt and pepper, to taste. Serve immediately, garnished with chives, if desired.

COLD-BLASTING CHICKEN NOODLE SOUP

Steps:

• Heat the chicken broth with the bay leaf until broth boils.
• Add pasta; return broth to boil.
• Add chicken and lemon pepper; return broth to boil.
• Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).
• Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
• Stir in cilantro and chili; cook one more minute, then serve.

SOOTHE YOUR COLD CHICKEN NOODLE SOUP

Steps:

• Place chicken in a 6-8 quart pan; add onion, celery, carrots, garlic, parsley, bay, thyme, coriander, peppercorns, allspice, and water.
• Cover, and bring to boiling over high heat; reduce heat and simmer gently until chicken is no longer pink at bone in thigh (cut to test), about 1 hour total.
• Remove pan from heat; lift out chicken and set on a plate and discard parsley.
• If making ahead, let broth cool uncovered, then cover and chill until cold or up to 1 day.
• Skim or lift chilled fat from broth and discard.
• When chicken is cool, pull meat from bones.
• Discard bones and any skin; tear meat into bite-size pieces.
• If making ahead, cover and chill meat up to 1 day.
• Cover soup, and bring to a boil on high heat.
• Add noodles; cook until tender to bite, 6 to 8 minutes.
• Stir in peas and chicken and heat through, 3 or 4 minutes.
• Ladle into bowls, add salt and pepper to taste.

30-MINUTE CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.