No Yolks Chicken Noodle Soup Recipes

NO YOLKS® CHICKEN NOODLE SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onions and saute 2 minutes.
• Add carrots, celery, bay leaves, thyme, chicken and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.

NO YOLKS® CREAMY CHICKEN NOODLE CASSEROLE

Steps:

• Combine topping ingredients and set aside.
• Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, carrots, onions and garlic powder for 3-4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese, Parmesan and noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1-2 minutes, or until mixture begins to thicken. Fold in chicken.
• Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.

CHICKEN NOODLE SOUP

Steps:

• Turn the Instant Pot to sauté. Once heated add the butter, onions, celery and carrots. Cook for 2 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Turn the Instant Pot off.
• Add the chicken to the Instant Pot, then the chicken broth, oregano, bay leaf, salt and pepper.
• Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 8 minutes.
• When the time is up let the pressure manually release for 5 minutes, then release the pressure and remove the lid.
• Remove the chicken from the Instant Pot and shred it. Also remove the bay leaf.
• Turn the Instant Pot to sauté and add the noodles. Cook according to the directions on the box.
• Turn Instant Pot off and add the chicken back in. Stir in the Parmesan cheese then serve.
• Melt butter in a frying pan then add onion, celery and carrots. Cook for 2 minutes stirring occasionally. Add the garlic and cook 1 more minute. Pour into the slow cooker.
• Add chicken to the slow cooker, then the chicken broth, oregano, bay leaf, salt and pepper.
• Cook on low 4 hours.
• At the end of the 4 hours boil water and cook the noodles according to the directions on the box.
• Remove the bay leaf and discard it. Remove the chicken and shred it. Add the chicken back to the slow cooker.
• Drain the noodles and add them to the slow cooker. Stir in the Parmesan cheese and serve.

TRICKEY CHICKEN AND DUMPLINGS (NOODLE)

Steps:

• Cut chicken into bite sized pieces. Can brown first, then add water, or add water directly to pan with chicken and boil till done.
• Stir in half a can of cream of chicken soup, chicken base, and noodles.
• Cook until noodles are done and liquid is desired consistency.
• *Note: Add more soup concentrate for thicker sauce, more water for thinner sauce. This recipe is VERY easy to adjust as needed.
• *Optional: Add peas, green beans, or other veggies for a one dish meal.