Chicken Noodle Soup Without The Soup Recipes

INSTANT POT® CHICKEN NOODLE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
• Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
• Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

CHICKEN NOODLE SOUP FOR KIDS

Steps:

• In a large pot, over medium/medium-low heat, saute the carrots in the oil for 3-4 minutes. Stir in the garlic powder, onion powder, salt, celery salt, and turmeric powder. Pour in the chicken broth and add the chicken base, stir to combine.
• Turn the heat up to medium/medium-high, and bring the pot to a simmer. Add the noodles and chicken, cook for 12-15 minutes, until the noodles are cooked thru.Taste for additional seasoning.

THE ULTIMATE CHICKEN NOODLE SOUP

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.

CHICKEN NOODLE SOUP RECIPE

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.

EASY CHICKEN NOODLE SOUP RECIPE

Steps:

• In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top.
• In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
• Add pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
• While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
• Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy!

CHICKEN NOODLE SOUP - WITHOUT THE SOUP

Steps:

• Cut up zucchini, carrots, and celery.
• Heat oil in skillet or wok.
• saute zucchini, carrots, and celery in oil.
• Sprinkle with salt and pepper (to taste).
• Cook above veggies until they begin to get tender.
• Shred chicken while veggies cook.
• Removing any bones.
• Bring water to boiling for noodles.
• While water is heating up, cut up onion and garlic cloves.
• Add onion and cloves to veggies in skillet.
• Stir well and continue to saute.
• Cook noodles as directed adding salt in the beginning.
• Add peas and shredded chicken to veggie skillet.
• Return noodles to pot they were boiled in after drained.
• Add butter and parsley to noodles and stir.
• Put some of noodles in each bowl.
• Top with sauted vegetables.
• Enjoy!

CHICKEN NOODLE SOUP, "NO BROTH". ALA RACHAEL RAY!

Steps:

• Remove the skin and bones from the chicken and shred the meat or cut into chunks.
• Saute the onions, carrots and celery in the oil until tender.
• Add the zucchini and the seasonings and cook for a few more minutes.
• While the veggies are cooking bring a large pot of salted water to a boil and cook your noodles.
• Drain them well and return them to the pot.
• Toss them first with the butter, the add the parsley. Toss well and cover to keep them warm.
• Add the chicken and the peas to the veggies and heat through. Taste to see if more salt and pepper is needed.
• Place the noodles into bowls and serve the Chicken_Veggie Mixture on top.
• Voila! Chicken Soup without Broth! :-).