Chicken Noodle And Vegetable Soup Recipes

Steps:

• Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.

Steps:

• 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
• 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

Steps:

• Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
• To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
• Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

Steps:

• 1. Heat the oil in a large pot over medium heat.
• 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
• 3. Add the bay leaves and season with salt and pepper, to taste.
• 4. Add broth, turn up the heat, bring to a boil.
• 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
• 6. Add noodles and simmer until the noodles are tender, about 8 minutes.
• 7. Remove from heat.
• 8. Add parsley and dill, stir, remove the bay leaves and serve.
• 9. (Add water or more broth to reach desired thickness.).

Steps:

• Simmer all ingredients except noodles until chicken is done, about 45 minutes.
• If chicken is bone-in, remove, cut into pieces and return to broth.
• Either cook noodles separately and then add or stir them directly into soup along with additional water (1 - 2 cups) and simmer until noodles are done.

Steps:

• Pour chicken broth into a large soup pot over medium high heat.
• Add onion, bell pepper and celery, bring to a boil and cook until tender (about 10 minutes).
• Add diced chicken.
• Add asparagus and carrots.
• Add white pepper and garlic powder.
• Next add frozen noodles to soup and cook until tender (see package directions). When noodles are halfway done stir in half and half and your fresh minced herbs.
• Cook until noodles and vegetables are tender.
• Add more pepper, and or salt to taste.

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Steps:

• Boil water in a saucepan.
• Add in vegetables and simmer until soft.
• Add in chicken, light soy sauce and dash of pepper.
• When chicken is cooked, remove and serve in a soup bowl.
• Garnish with chopped spring onions.

Steps:

• Add chopped onion to broth in a large pot or Dutch oven and bring to a boil.
• Add vegetable blend, cover and return to a boil.
• Add spaghettini and chicken, partially cover pot, and bring to a boil.
• Reduce heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and pasta are tender (about 5 to 7 minutes).

Steps:

• In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender., Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.

Steps:

• Put the kettle on. Chop the leftover chicken into small pieces. Put the gravy in a jug and make up to 1 litre with boiling water from the kettle. Pour into a saucepan and bring to the boil.
• Add the noodles, vegetable stir-fry, spring onions, chilli and chicken. Simmer rapidly for 5 mins until the noodles are tender, then serve with crusty bread.