THE ULTIMATE CHICKEN NOODLE SOUP
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
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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.
MY FAVORITE CHICKEN NOODLE SOUP
My girls loved Campbell's Chicken Noodle - who doesn't? But I really wanted them to get used to more home made things, so I developed this recipe. It's easy to do, and almost quick. Leaving the skins on the chicken while cooking will make the broth more yellow and flavorful.
Provided by Susan Feliciano @frenchtutor
Categories Chicken
Number Of Ingredients 8
Steps:
- Start by heating the butter or oil over medium low heat in your soup pot, and cook the carrot and celery until they soften up, being careful not to let the butter brown.
- Then add the chicken pieces and 1 quart chicken stock. Add additional stock if necessary to cover. Cover pan and bring to a boil, then simmer about 45-60 minutes.
- Remove chicken from stock, and pull meat off bones and chop up about the same size as the carrots and celery. Return the meat to the pot. Taste and season with salt and pepper.
- Bring to a boil and add in the egg noodles. Cook until noodles are tender to your liking. May add more stock or bouillon if needed to get the right soup consistency. We like ours sort of thick.
THE BEST CHICKEN NOODLE SOUP
We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
- Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
- Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
- While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
- When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
MY FAVORITE CHICKEN NOODLE SOUP
Have this simmering on the stove right now. It smells fantastic and I know it will taste great and provide some much needed relief for this little bug I'm fighting. The turnips, parsnips, and dill really make this, IMO. Enjoy!
Provided by Alyssa 3
Categories Clear Soup
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in large stock pot with chicken broth and enough water to cover over high heat. Once it starts to boil, lower heat to simmer. Meanwhile, prep your veggies.
- Add all the other ingredients to the pot, adding about another 1.5 quarts of water and return to a simmer.
- Allow to simmer for about an hour and then debone and cut or shred the chicken into bite-sized pieces and return to the pot.
- Add egg noodles and allow to simmer another 10 minutes until the noodles are done.
- Check and adjust S&P seasonings and serve.
- Delicious with fresh crusty bread and butter.
Nutrition Facts : Calories 453.7, Fat 15.6, SaturatedFat 4.4, Cholesterol 101.3, Sodium 2523.4, Carbohydrate 51.1, Fiber 4.4, Sugar 5.7, Protein 26.1
More about "my favorite chicken noodle soup recipes"
OLD-FASHIONED CHICKEN NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (19)Total Time 1 hr 1 minServings 4Calories 423 per serving
- Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
- Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.
OUR FAVORITE CHICKEN NOODLE SOUP - BAKER BY NATURE
From bakerbynature.com
CHICKEN NOODLE SOUP RECIPES
From allrecipes.com
FAVORITE CHICKEN NOODLE SOUP RECIPE - RECIPELAND.COM
From recipeland.com
EASY THAI CHICKEN NOODLE SOUP — LET'S DISH RECIPES
From letsdishrecipes.com
OUR FAVORITE CREAMY CHICKEN NOODLE SOUP - INSPIRED TASTE
From inspiredtaste.net
HALLOWEEN CHICKEN NOODLE SOUP RECIPE | FUN HALLOWEEN DINNER IDEA
From lakelifestateofmind.com
CHICKEN NOODLE SOUP | THE ORGANIC KITCHEN BLOG AND TUTORIALS
From theorganickitchen.org
CHICKEN NOODLE SOUP - ONCE UPON A CHEF
From onceuponachef.com
OUR FAMILY'S FAVORITE CHICKEN NOODLE SOUP RECIPE {THE FAMILY …
From superhealthykids.com
HOMEMADE CHICKEN NOODLE SOUP RECIPE - MIDLIFE HEALTHY LIVING
From midlifehealthyliving.com
CLASSIC CHICKEN NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
FAVORITE CHICKEN NOODLE SOUP RECIPE - FOOD.COM
From food.com
10 BEST SEASONINGS FOR CHICKEN NOODLE SOUP – HAPPY MUNCHER
From happymuncher.com
CREAMY CHICKEN NOODLE SOUP - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
HOMEMADE CHICKEN NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
CHICKEN NOODLE SOUP IS EVERYONE'S FAVORITE, SUPER SOUTHERN …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love