COLD FIGHTING CHICKEN NOODLE SOUP
The most soothing, comforting, cozy soup for the flu season! Quick/easy to make, you'll be feeling better in no time!
Provided by Chungah Rhee
Categories entree
Yield 4-6 servings
Number Of Ingredients 16
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.
CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
- MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
- Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Season to taste with salt and pepper, then stir in the parsley.
- Serve topped with Parmesan.
- Enjoy!
EASY, SOOTHING, TASTY CHICKEN SOUP
There is nothing like a bowl of chicken soup to warm your heart, comfort you on a chilly night, or feed a cold! This is such a fast and easy soup to make, perfect for a weekday or weekend meal (or, if you have a cold, it is even easy enough to make for yourself, for a little TLC). It's a great way to use leftover chicken, and a real comfort food! Feel free to use a little less, or a little more, garlic, depending on your taste. You may also leave out the green chilies, but I think it is a nice addition, and it does not make it too spicy.
Provided by Helping Hands
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingrediants in large saucepan, adding water and chicken boullion cubes last.
- Stir well.
- Bring to a boil, then simmer for 40 minutes, or until veggies are tender.
- Serve while hot.
Nutrition Facts : Calories 254.3, Fat 8.1, SaturatedFat 2.2, Cholesterol 79.5, Sodium 1614.7, Carbohydrate 14.3, Fiber 3.5, Sugar 6.8, Protein 30.2
SOOTHING CHICKEN SOUP
This is a feel-better-soon remedy that I always have on hand. It makes a lot and keeps well in the freezer. From TOH Quick Cooking.
Provided by ratherbeswimmin
Categories Chicken
Time 38m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In a big pot, add the broth; bring to a boil; add celery; lower heat, cover, and let simmer, until celery is tender.
- Add in the remaining ingredients; stir to combine.
- Bring to a boil; lower heat, cover, and simmer for 6-8 minutes or until the rice is tender.
Nutrition Facts : Calories 136.1, Fat 4.6, SaturatedFat 1.2, Cholesterol 26.2, Sodium 925.7, Carbohydrate 8.9, Fiber 0.5, Sugar 1.2, Protein 13.5
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- Super Hot and Sour Shrimp Soup. This light but filling soup calls for homemade shrimp stock, but you could substitute low-sodium chicken broth if you'd like.
- Garlic Spinach Soup. If you love ginger and garlic, you'll love this chicken soup. To make it vegetarian or vegan, you can sub vegetable broth and use tofu instead of chicken.
- Miso Soup. "I made this with kelp, which when cooked a bit becomes soft. I also added a tbsp each of fresh ginger and garlic, which I minced. Altogether it makes a very nutritious (and hopefully cold-fighting) soup, " says rfairman.
- Cold-Busting Ginger Chicken Noodle Soup. "This recipe rocks! I've had the flu for a few days now and made this recipe earlier today. It is so good, and the ginger is great for the tummy problems."
- Hearty Chicken and Rice Soup. Try this gluten-free version of chicken soup made with rice instead of wheat noodles. "Quick and easy. Perfect for when everyone starts getting the colds and the weather starts to turn yucky."
- Spicy Chicken Thai Soup. Chicken broth, coconut milk, ginger, garlic, chicken, mushrooms, and a few other good things come together in a quick 15-minute prep, and simmer for about an hour.
- Roasted Butternut Squash, Garlic, and Apple Soup. If you're in the mood for a more substantial soup but without heavy, fatty ingredients, give this soothing recipe a try.
- Tomato Fennel Soup. Here's another hearty soup that'll fill you up without heavy ingredients. "The soup was delicious and perfect for a cold winter's night," says LynneinVA.
- Healing Cabbage Soup. "I made this soup for its healing benefits, but I ended up loving it so much I'd make it anytime! It truly is 'healing' and not just for cold/flu season."
- Pho Ginger and Lime Soup. "It is somewhat spicy and is very, very good for if you have a cold, would like to warm up in the winter, or want to clear your nose."
THE BEST CHICKEN SOUP YOU'LL EVER EAT - AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 Calories 269 per servingCategory Dairy Free, Dinner, Soup
- Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
- Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
- Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
- Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
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- Mexican Chicken Soup. Even though this soup takes close to two hours to complete, the final flavor is worth it. The simple steps will guide you through making your own chicken broth and teach you how to convert that into a soup with bold, Mexican flavors.
- Slow Cooker Chicken and Pasta Soup. What could be simpler than a chicken soup made in the slow cooker? The best part is that your hands-on time is under 10 minutes, and the slow cooker does the rest of the work for the remaining five hours.
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