HOMEMADE CHICKEN NOODLE SOUP WITH GARLIC-CHILI MOJO
Chicken soup is not only good for a cold, it may help prevent one! You can garnish with thin slices of ginger, garlic, lemon, or jalapeno pepper for extra immune support. This is from Delicious Living magazine. You can make the homemade stock or use chicken broth instead. Cook time does not include making stock.
Provided by Sharon123
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- To make stock, rinse chicken parts in cold water.
- Put all stock ingredients, except salt, in a large stockpot.
- Bring to a boil, reduce heat.
- Simmer 2 hours, skimming froth from surface occasionally.
- Remove from heat.
- Remove chicken pieces; discard skin.
- Dice and save meat for soup.
- Strain broth and discard remaining solids.
- Season with salt to taste.
- If making ahead, refrigerate; remove any solidified fat before using.
- To make soup, warm 1 tbls.
- olive oil in a large pot over medium heat.
- Add garlic, onion, carrots, and celery.
- Saute 3-5 minutes.
- Add 6 cups chicken stock and stir.
- Bring to a boil, reduce heat.
- Cover and simmer for 30-40 minutes or until vegetables are soft.
- Add cooked chicken and cooked noodles.
- Simmer for 5 minutes.
- Remove from heat.
- Adjust seasoning with salt and pepper.
- Combine all mojo ingredients in a small bowl and stir until blended.
- Drizzle over hot soup.
- Enjoy!
CHICKEN NOODLE SOUP
Provided by Anne Burrell
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.
- While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
- After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.
- Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!
HOMEMADE CHICKEN NOODLE SOUP
Sauteed chicken and garlic imparts richness to this homemade soup. Feel free to add additional vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.
Provided by lilacwine808
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
- Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
- Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
- Ladle soup into bowls and lay chicken on top.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 18.3 g, Cholesterol 52.1 mg, Fat 9.5 g, Fiber 1.7 g, Protein 15.6 g, SaturatedFat 1.6 g, Sodium 1041.9 mg, Sugar 2.9 g
ASIAN CHILI CHICKEN NOODLE SOUP
I love one-dish meals and this fantastic soup fits the bill. Adjust the heat to your taste and substitute other noodles like rice noodles if you like. For those who don't like cilantro use basil in a smaller amount, and please don't leave out the lime juice! Adapted from a Food and Wine cookbook.
Provided by Cookin-jo
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot heat oils over medium heat.
- Add onion, celery, garlic, ginger, chili powder and red pepper flakes. Reduce heat to medium low and cook for 5 minutes, stirring now and then.
- Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
- While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
- Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
- Garnish with the 1/4 cup cilantro and serve.
Nutrition Facts : Calories 467.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 94.4, Sodium 1715.6, Carbohydrate 52.2, Fiber 4.3, Sugar 5.4, Protein 36.8
CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP
This soul-warming soup is deliciously simple -- just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
- Stir in roasted chicken broth and bring to a boil.
- Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
- Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.
Nutrition Facts : Calories 149 calories, Carbohydrate 11.8 g, Cholesterol 40 mg, Fat 6.7 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 2.2 g, Sodium 1000.1 mg, Sugar 2.1 g
HEARTY HOMEMADE CHICKEN NOODLE SOUP
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. -Norma Reynolds, Overland Park, Kansas
Provided by Taste of Home
Time 5h50m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.
Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 663mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges
THE ULTIMATE CHICKEN NOODLE SOUP
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
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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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