Quick Chicken Noodle Soup Recipes

30-MINUTE CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.

QUICK CHICK AND NOODLE SOUP

Steps:

• Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
• Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
• Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

QUICK AND EASY CHICKEN NOODLE SOUP

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.

QUICK CHICKEN NOODLE SOUP

Steps:

• In a large saucepan, melt butter over medium heat.
• Add carrots and cook for 3 minutes.
• Add green onions then broth, bayleaf, salt and pepper.
• Bring to a boil, reduce heat, cover and simmer for 5 minutes or until carrots are almost done.
• Bring back to a boil and add noodles, chicken and peas.
• Simmer for 5 minutes or until noodles are tender.
• Remove bay leaf and taste for seasoning.
• Serve.
• To freeze: I freeze this by adding the chicken and peas in step 5 but not adding the noodles until I reheat it. They tend to absorb a lot of the broth. You can add them before freezing, just add more broth upon thawing and heating. Cool, ladle into freezer containers. Seal, label and freeze for up to 3 months.
• Thaw in microwave or overnight in the fridge.

QUICK CHICKEN NOODLE SOUP

Steps:

• In a small saucepan, bring reduced-sodium chicken broth and 1/4 cup water to a boil. Add minced garlic clove, egg noodles, and green beans, cut crosswise into 1-inch pieces (1/2 cup). Reduce heat; simmer 5 minutes.
• Add grated carrot and skinless, boneless chicken breast, cut into 1/2 -inch pieces (1 cup); simmer until chicken is cooked through, about 3 minutes. Remove from heat; stir in 1 thinly sliced scallion. Season with coarse salt and ground pepper.

QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion, celery, and garlic 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.