CHICKEN NOODLE SOUP RECIPE
Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It's the perfect warm and comforting soup for the winter!
Provided by Alyssa Rivers
Categories Dinner Main Course Side Dish Soup
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
- Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
- Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.
Nutrition Facts : Calories 290 kcal, Carbohydrate 37 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1134 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
MAMA JEAN'S CHICKEN NOODLE SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
- Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
- Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.
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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