BEST CHICKEN NOODLE SOUP
Everyone should know how to make the best chicken noodle soup from a leftover chicken carcass!
Provided by Jersey Girl Cooks (Lisa Grant)
Categories Soup
Time 3h15m
Number Of Ingredients 9
Steps:
- Put the chicken in a large soup pot and fill with water. Bring to a boil, add onion, cover and cook on low heat for 1 hour. Add the celery, herbs and carrots. Cover and cook on low heat for another 30 minutes.
- Remove pot from the heat. Cool for a few minutes. Strain the broth and remove the chicken and vegetables. Chop the chicken into small pieces, discarding the bones and skin. Skim the broth for any extra fat. Chop the carrots, celery and onion(if desired). Discard herbs.
- Pour broth in the pot and add the chicken and chopped vegetables. Add salt and pepper to taste. Cook soup on medium heat and bring the broth to a simmer. Add noodles or pasta and cook for about 10 to 15 minutes or until noodles are done. Season with more salt and pepper and dried herbs if desired.
Nutrition Facts : Calories 245 kcal, Carbohydrate 34 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 76 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
LEFTOVER ROAST CHICKEN NOODLE SOUP
Leftover Roast Chicken Noodle Soup, a comforting homemade soup that is ready in about 30 minutes. Comforting, healthy, full of goodness, this soup is a great family favourite no matter the season.
Provided by Daniela Apostol
Categories Soup
Time 25m
Number Of Ingredients 10
Steps:
- In a pan, add the chicken stock, peeled and chopped onion, carrots and celery and leave to cook for 10-15 minutes or until the vegetables are tender.
- Add the noodles and shredded chicken, and leave to cook for a further 5 minutes or so until the noodles are cooked.
- Add the tomato puree, thyme, salt and pepper and chopped parsley and remove from the heat.
Nutrition Facts : Calories 176 kcal, Carbohydrate 16 g, Protein 16 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 409 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
LEFTOVER CHICKEN NOODLE SOUP
We buy rotisserie chicken at the market a few times per month, and I love to make soup with the left over chicken. The broth for the soup is really flavorful, and it is packed with good stuff. I like to make it on a chilly day, or when the little one isn't feeling well. She loves her mama's chicken noodle soup :)
Provided by Tara Pacheco
Categories Turkey Soups
Time 45m
Number Of Ingredients 11
Steps:
- 1. Add oil to a large pot and heat over medium setting. Add onion, carrots, and celery - and cook until onion is soft.
- 2. Next, add your stock and water. Bring to a boil. Add in the chicken base, and cook until carrots are tender.
- 3. Reduce heat to a medium boil, and add in your pasta and chicken. Cook for about 10 minutes or until pasta is done. Stir in your parsley flakes and black pepper. Serve and enjoy.
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
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- Heat the butter/fat in a large pan, then add the celery, carrots, onion and garlic. Cook, stirring, over a low-medium heat until the veg is soft but not coloured. Stir in the ginger and star anise, then cook a little longer. Pour in the stock, bring to the barest simmer (just the occasional bubble) and cook for 40 minutes so the flavours infuse.
- Meanwhile, cook the noodles in boiling salted water until nearly al dente. Drain, run under warm water for a minute to wash off any starch, then set aside.
- Taste the broth. If you can taste the ginger and star anise, it’s ready. If not, give it a few more minutes of gentle simmering. Once you’re happy with the flavour, add the shredded meat, squeeze in the lemon juice to taste, then add plenty of salt. Simmer for a couple more minutes to heat the meat, then add the noodles and ladle into bowls. Sprinkle over the parsley and serve with lots of good bread.
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