Herbedchickennoodlesoup Recipes

HERBED CHICKEN NOODLE SOUP

Steps:

• Heat a large pot or dutch oven over medium heat with the olive oil. When the oil is shimmering, add the carrots, celery, onion, garlic, kosher salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes.
• Add in the rosemary, sage, thyme, bay leaves, ground turmeric, ground ginger, and paprika. Continue to cook, stirring, for 2 more minutes.
• Pour in the broth, increase the heat to medium-high and bring to a boil.
• When the soup reaches a boil, reduce to a simmer and add in the ditalini pasta and chopped chicken. Stir to combine and let cook, simmering uncovered and stirring occasionally, until the pasta is al dente, about 15 minutes.
• Using tongs, remove the bay leaves and herb sprigs (it's okay if some of the leaves fell off into the soup). Stir in the lemon juice. Taste the soup and adjust seasonings, to taste. Serve and enjoy!

HERBED LEMON CHICKEN NOODLE SOUP

Steps:

• Cook noodles according to package directions, in salted water, until tender but still firm (al dente). Drain and set aside.
• Cook chicken in lightly-oiled, heavy-bottomed saucepot over medium-high heat until browned. Remove chicken. Add chicken broth, celery and carrot and heat to a boil. Dice chicken.
• Stir in chicken, noodles, lemon juice, garlic and oregano leaves. Reduce heat to low.
• Simmer stirring occasionally, for 5 minutes or until chicken is cooked through. Stir in parsley and serve.

HERBED CHICKEN SOUP

Steps:

• In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

CHICKEN NOODLE SOUP WITH FRESH HERBS

Steps:

• In a large skillet over medium heat, cook onions in oil until translucent.
• Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
• Transfer vegetable mixture to a large pot and pour in chicken broth.
• Simmer over low heat, covered, for 30 minutes.
• Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

HERBED CHICKEN NOODLE SOUP

Steps:

• In a dutch oven place the first 12 ingredients in pot.
• Cover bring to a boil; skim fat.
• Reduce heat; cover and simmer 1 hour or until chicken is tender.
• Remove chicken; allow to cool.
• Debone and cut chicken into chunks.
• Skim fat from broth; bring to a boil.
• Return chicken to kettle.
• Add cooked noodles, heat through.
• Remove bay leaf.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
• When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
• Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.