Rich Chicken Soup With Fresh Noodles Recipes

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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.

QUICK & RICH CHICKEN SOUP WITH FRESH NOODLES



quick & rich chicken soup with fresh noodles image

Adapted from the Cooking Light Test KitchenThe addition of salty miso and fresh pasta noodles create a full-flavored soup in minutes.

Provided by Rosemary Stelmach

Time 35m

Number Of Ingredients 14

1 tablespoon butter
16 ounces skinless, boneless chicken thighs, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups sliced onion ((about 8 ounces))
1 cup diagonally thinly sliced carrots ((about 4 ounces))
1 tablespoon white miso ((soybean paste))
1/2 cup dry white wine
1 (one-ounce) package fresh poultry mix herbs
6 cups chicken stock or broth
1 cup sliced celery ((about 3.5 ounces))
1 (eight-ounce) skinless, boneless chicken breast half ((cut into bite-sized pieces))
4 to 5 ounces fresh lasagna noodles, chopped
3 tablespoons chopped green onions, for serving

Steps:

  • Melt butter in a Dutch oven or heavy pot over medium-high heat. Sprinkle chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to the pan; sauté for 3 minutes on each side or until browned. Remove chicken thighs.
  • Add the sliced onion, sliced carrot, and miso to the pot; sauté for about 2 minutes, stirring occasionally. Add the wine; cook for 1 minute, scraping the bottom of the pot to loosen any browned bits.
  • Chop the chicken thighs into bite-sized pieces; return chicken thighs to the pot. Tie twine around herbs to secure, forming an herb bouquet.
  • Add the herbs, chicken stock or broth, celery, and chicken breast to the pot; bring to a boil. Reduce heat, and cook for 10 minutes.
  • Remove and discard the herb bouquet. Check for seasoning and add salt & pepper, if desired. Add the pasta; simmer for 4 to 5 minutes or until pasta is done. Before serving, sprinkle with the chopped green onions.

GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES



Grandma's Chicken Soup with Homemade Noodles image

This is my beloved Grandmother's recipe. I have made noodles from scratch mixing, rolling, and cutting by hand. Today I use a dough mixer and pasta cutter to save time.

Provided by Kelly Nagy Cramer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 gallon chicken stock
4 bone-in chicken breast halves
3 cups all-purpose flour
¼ teaspoon salt
3 eggs
2 tablespoons water, or as needed
½ teaspoon ground black pepper
1 pinch salt

Steps:

  • Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
  • Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
  • Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
  • Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

Nutrition Facts : Calories 489.8 calories, Carbohydrate 50.8 g, Cholesterol 179.4 mg, Fat 12.5 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 3.6 g, Sodium 2021.5 mg, Sugar 1.8 g

QUICK AND RICH CHICKEN SOUP WITH FRESH NOODLES



Quick and Rich Chicken Soup with Fresh Noodles image

The addition of a small amount of miso enriches the broth, giving it a more full-bodied flavor. And using fresh pasta in place of the typical dried noodles gives it that over-the-top homemade touch.

Provided by A Hint of Rosemary

Categories     Soup     Quick and Easy     Low-Carb     Weeknight Dinners     Comfort Food     Quick     Shellfish-Free     Egg-Free     Winter     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Stove

Time 45m

Yield 6

Number Of Ingredients 14

1 tablespoon Butter
16 ounce Boneless, Skinless Chicken Thigh
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Black Pepper
2 cup Onion
1 cup Carrot
1 tablespoon White Miso Paste
1/2 cup Dry White Wine
1 ounce Fresh Poultry Herb Blend
6 cup Chicken Stock
1 cup Celery
1 Boneless, Skinless Chicken Breast
4 ounce Fresh Lasagna Sheets
3 tablespoon Scallion

Steps:

  • Melt Butter (1 tablespoon) in a Dutch oven or heavy pot over medium-high heat. Sprinkle Boneless, Skinless Chicken Thigh (16 ounce) evenly with Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Add chicken thighs to the pan; sauté for 3 minutes on each side or until browned. Remove chicken thighs.
  • Add the Onion (2 cup), Carrot (1 cup), and White Miso Paste (1 tablespoon) to the pot; sauté for about 2 minutes, stirring occasionally. Add the Dry White Wine (1/2 cup); cook for 1 minute, scraping the bottom of the pot to loosen any browned bits.
  • Chop the chicken thighs into bite-sized pieces then to the pot. Tie twine around Fresh Poultry Herb Blend (1 ounce) to secure, forming an herb bouquet.
  • Add the herbs, Chicken Stock (6 cup), Sliced Celery (1 cup) and Chopped Boneless, Skinless Chicken Breast (1) to the pot. Bring to a boil, then reduce heat and cook for 10 minutes.
  • Cut up the Fresh Lasagna Sheets (4 ounce) to your liking.
  • Remove and discard the herb bouquet. Check for seasoning and add more salt or pepper, if desired. Add the pasta; simmer for 4 to 5 minutes or until pasta is done. Before serving, sprinkle with the chopped Scallion (3 tablespoon).

Nutrition Facts : Calories 59 calories, Protein 5.4 g, Fat 2.1 g, Carbohydrate 4.0 g, Sugar 1.5 g, Sodium 169.8 mg, SaturatedFat 0.5 g, Cholesterol 21.5 mg, Fiber 0.5 g, TransFat 0 g, UnsaturatedFat 0.4 g

RICH CHICKEN SOUP WITH FRESH NOODLES



Rich Chicken Soup With Fresh Noodles image

This recipe was featured in Cooking Lights Best Recipes of Our First 25 years, in their "fast" dishes section.

Provided by breezermom

Categories     Clear Soup

Time 41m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon butter
4 (4 ounce) boneless skinless chicken thighs, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 cups onions, sliced
1 cup carrot, diagonally sliced
1 tablespoon white miso (soybean paste)
1/2 cup dry white wine
1 (1 ounce) package fresh herb
5 cups no-salt-added chicken stock
1 cup celery, sliced
1 (8 ounce) boneless skinless chicken breasts, cut into bite-sized pieces
6 ounces fresh lasagna noodles, chopped
3 tablespoons green onions, chopped

Steps:

  • Melt the butter in a Dutch oven over medium-high heat. Sprinkle the chicken thighs evenly with 1/2 tsp salt and 1/4 tsp pepper. Add the chicken thighs to the pan; saute for 3 minutes on each side or until browned. Remove the chicken thighs from the pan.
  • Add the onion, carrot, and miso to the pan; saute for 2 minutes, stirring occasionally. Add wine; cook for 1 minute, scraping the pan to loosen browned bits.
  • Chop the chicken thighs into bite-sized pieces; return chicken thighs to the pan. Tie twine around the herbs to secure. Add the herbs, stock, celery, and chicken breast to the pan; bring to a boil. Reduce heat, and cook for 5 minutes.
  • Add the remaining 1/4 tsp salt, 1/4 tsp pepper, and pasta; simmer for 2 minutes, or until the pasta is done. Discard the herbs. Sprinkle with green onions.

Nutrition Facts : Calories 206.7, Fat 6.2, SaturatedFat 2.3, Cholesterol 92.5, Sodium 482.9, Carbohydrate 9.1, Fiber 2, Sugar 4, Protein 24.3

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