French Creamed Chicken And Noodle Soup Recipes
CREAMY CHICKEN NOODLE SOUP
This comforting soup is excellent for a cold winter's night. I usually make it with pasta shells. It's a very filling soup and all you need with it is a fresh, crusty bread. I found the recipe in a South African magazine.
Provided by koeksister
Categories Pasta Shells
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt oil and butter over low heat and saute the onion, carrot and celery until tender.
- Add garlic and mushrooms and saute until done.
- Add chicken broth and heat until boiling. Add pasta and cook until done.
- Add chicken and simmer for about 10 minutes.
- Flavour to your taste with salt, pepper, parsley, lemon peel and juice.
- Remove from heat and stir in the cream.
Nutrition Facts : Calories 541.7, Fat 32.9, SaturatedFat 16.5, Cholesterol 125.3, Sodium 1322.6, Carbohydrate 31.3, Fiber 3.2, Sugar 5.7, Protein 30.1
CREME DE VOLAILLE (FRENCH CREAM OF CHICKEN SOUP)
Apparently a somewhat 'lost' recipe according to Food &Wine, posted here from a French blog for safekeeping.
Provided by Raquel Grinnell
Categories < 60 Mins
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, bring water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, cloves and bring to a boil.
- Cover and simmer for 35 minutes.
- Strain the broth through a fine strainer (chinois). Measure 4 cups of liquid and reserve the rest (It used to cook the chicken breast).
- In a saucepan, melt butter and add flour and cook gently, stirring, for one minute.
- Pour in the broth slowly, stirring well until thickened.
- Stir in 3/4 cup of the cream (keep 1/4 aside) and bring to a boil.
- Adjust seasoning.
- Poach the chicken breast 8 minutes in the reserved broth.
- Drain, then cut into small cubes.
- Mix the egg yolks with the remaining cream and stir into soup stirring with a whisk. Do not boil.
- Add the diced chicken, sprinkle with dried tarragon and serve immediately.
Nutrition Facts : Calories 438.9, Fat 34.4, SaturatedFat 16.1, Cholesterol 193.6, Sodium 1308.1, Carbohydrate 10.5, Fiber 1.2, Sugar 2, Protein 21.8
COMFORTING CHICKEN NOODLE SOUP
A good friend made us this rich, comforting, creamy chicken noodle soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. -Joanna Sargent, Sandy, Utah
Provided by Taste of Home
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. , Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
Nutrition Facts : Calories 218 calories, Fat 9g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 980mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
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CREAMY CHICKEN NOODLE SOUP RECIPE
From natashaskitchen.com
- In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
- Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
- Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
- Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
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