Chicken Noodle Soup For The Soul Recipes
CHICKEN NOODLE SOUP FOR THE SOUL
For such a simple soup, this is unexpectedly flavorful! While preparing it I had a feeling it would be good - as I do enjoy chicken noodle soup most any day of the year - but it turned out to be REALLY good. My entire family snapped it right up. One great thing about this recipe's simplicity is that it lends itself to...
Provided by Shannon Smith
Categories Chicken Soups
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Boil water and add chicken; Remove cooked chicken to cutting board and add chicken base to boiling water.
- 2. Chop chicken, celery & onion and return to pot.
- 3. With water still at a boil, add noodles and cook for 10-15 minutes. Season with salt & pepper.
- 4. Last add peas & carrots, simmer for 1 hour & enjoy!
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.
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