Homemade Chicken Noodle Soup With Jalapeno And An Asian Twist Recipes

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EASY CHICKEN NOODLE SOUP WITH JALAPENOS



Easy Chicken Noodle Soup With Jalapenos image

easy to make soup with a zip! Recipe from a friend who has some great recipes from family originating in texas...(I am from buffalo/niagara falls ny area)

Provided by jellyko

Categories     Stocks

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

12 cups water
12 teaspoons chicken soup base (or bouillon)
2 cups chopped carrots
2 cups chopped celery
1 large onion, finely chopped
8 ounces egg noodles (or marina pasta, like rice or orzo)
2 teaspoons lemon juice
1 tablespoon parsley flakes
2 tablespoons finely chopped jalapenos
1 lb shredded cooked chicken

Steps:

  • Place 12 cups water and 12 teaspoons chicken soup base into pot.
  • Add cut up vegetables and bring to boil. Simmer until vegetables are tender.
  • Add pasta/rice and cook 10 minutes untils noodles tender.
  • Add lemon juice, parsley, jalapenos and cooked chicken and simmer 10 or more minutes to blend flavors and heat chicken.
  • (next day you can add more water with equal parts chicken soup base if more broth needed if noodles soak it up as it sits).

Nutrition Facts : Calories 152.8, Fat 3.5, SaturatedFat 0.9, Cholesterol 44.3, Sodium 79.4, Carbohydrate 17.3, Fiber 1.6, Sugar 2.1, Protein 12.7

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

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

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

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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