Herbed Chicken Noodle Soup Recipes

THE ULTIMATE CHICKEN NOODLE SOUP

The Ultimate Chicken Noodle Soup image

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

Categories Dinner Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

Ingredients

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

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.

HERBED CHICKEN SOUP

Herbed Chicken Soup image

I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.

Provided by Taste of Home

Categories Lunch

Time 2h15m

Yield 16 servings (4 quarts).

Number Of Ingredients 13

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2-1/2 quarts water
4 medium carrots, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped celery
5 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 tablespoon dried thyme
1 teaspoon each rubbed sage and poultry seasoning
1 teaspoon salt, optional
1/2 teaspoon pepper
1 large bay leaf
1 package (12 ounces) frozen noodles or 2 cups cooked noodles

Steps:

In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 181mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

HERBED CHICKEN & SPINACH SOUP

Herbed Chicken & Spinach Soup image

I love this slow cooker dish because it combines some of my favorite ingredients, such as savory spices, kidney beans and fresh spinach. To create a hearty meal, I eat the chicken soup with a side of crusty bread slathered in butter.-Tanya MacDonald, Antigonish County, Nova Scotia

Provided by Taste of Home

Categories Lunch

Time 4h50m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 celery rib, chopped
2 tablespoons tomato paste
3 garlic cloves, minced
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups fresh baby spinach
1/4 cup shredded Parmesan cheese

Steps:

In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.

Nutrition Facts : Calories 331 calories, Fat 10g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 955mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 33g protein.

HERBED CHICKEN NOODLE SOUP

Herbed Chicken Noodle Soup image

I haven't been feeling well so of course chicken noodle soup is the one thing that always makes me feel better. This is just like my homemade recipe the only difference is this recipe calls for sage and poultry seasoning, and a bay leaf. I found this in TOH holiday. I hope this is as comforting for you as it is for me.

Provided by children from A to Z

Categories Clear Soup

Time 2h

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1 broiler-fryer chicken, cut up
2 1/2 quarts water
4 medium carrots, sliced
1 medium onion, chopped
1/2 cup celery, chopped
5 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 tablespoon dried thyme
1 teaspoon dried sage
1 teaspoon poultry seasoning
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 large bay leaf
1 (12 ounce) package frozen noodles, cooked (I use Reames brand)

Steps:

In a dutch oven place the first 12 ingredients in pot.
Cover bring to a boil; skim fat.
Reduce heat; cover and simmer 1 hour or until chicken is tender.
Remove chicken; allow to cool.
Debone and cut chicken into chunks.
Skim fat from broth; bring to a boil.
Return chicken to kettle.
Add cooked noodles, heat through.
Remove bay leaf.

Nutrition Facts : Calories 220.4, Fat 9.9, SaturatedFat 2.8, Cholesterol 61.2, Sodium 294.2, Carbohydrate 18.1, Fiber 1.5, Sugar 1.7, Protein 14.2

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