QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time (or don't feel well enough) to make your soup totally from scratch, this is a very easy, very good substitute. I know that traditional Chicken Noodle soup does not have Garlic or Italian spices in it but since I am Italian I think that garlic should be added into practically everything and especially soup for its medicinal values. This will cure what ails you!
Provided by Little Bee
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, celery, and garlic 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.
QUICK AND EASY INSTANT POT® CHICKEN NOODLE SOUP
This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.3 g, Cholesterol 54.3 mg, Fat 3.1 g, Fiber 2.4 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 2394.2 mg, Sugar 5.3 g
30-MINUTE CHICKEN NOODLE SOUP
This quick and easy chicken noodle soup recipe is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better. -Lacy Waadt, Payson, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 759mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
QUICK AND EASY GLUTEN FREE CHICKEN NOODLE SOUP
I came up with this when I started making Chicken soup and decided to add the Tapioca and it tasted just the same, if not better! This will make somewhat of a smaller batch of soup, so this can easily be doubled if need be. Just as a note, I have found the Brown Rice Pasta noodles at Trader Joe's. I just recently found that Wal-Mart also have a couple of varieties of Brown Rice Pasta Noodles, which may be more convenient and available than Trader Joes.
Provided by LDSMom128
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, melt 2 tablespoons of the butter. Salt and pepper the chicken breasts and sauté for about 5 minutes, turn and sauté for about 3 minutes more. Remove the chicken from the pan. They will not need to be cooked through, as you will continue to cook them in the soup.
- Add the remaining two tablespoons of butter and add the chopped onions and cook them for about 5 minutes or so. Add the tapioca flour and stir in until the onions are thickened. You may need to add some more of the flour if it needs it. Add the chicken broth and the water and stir well with a whisk. Season the broth with the sage and the salt and pepper. You may not need to add the salt if the broth has enough.
- Return the chicken back to the pot and put a lid on the pan and continue to cook in the broth for about 10 minutes or so.
- Remove the chicken and cut the chicken into good bite size pieces. Add the frozen vegetables and the cut up chicken to the pot and cook for another 5-10 minutes or so.
- Add the canned milk and stir in well. Serve hot. I usually love to eat my soup with some fresh rolls, so if you have any gluten free rolls, dip them into the soup and enjoy!
ORIENTAL CHICKEN NOODLE SOUP
Make and share this Oriental Chicken Noodle Soup recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine stock, water and chicken in large Dutch oven.
- Bring to boil and boil, uncovered, until chicken is tender.
- Remove chicken from pot, chop finely.
- Cut celery and carrot into thin strips, stir into pot, bring to boil, boil uncovered until veggies are just soft.
- Stir in noodles, bring back to boil and boil uncovered for a further 2 minutes.
- Stir in chicken, soy sauce and onion, stir over heat until chicken is heated through.
QUICK AND EASY CHICKEN NOODLE SOUP
A chicken noodle soup recipe that's a very easy, very good substitute for when you don't have time to make your soup totally from scratch.
Provided by MARYVM
Categories Chicken Noodle Soup
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes.
- Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. Stir to combine and bring to a boil.
- Reduce heat and simmer for 20 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
MY NOT-SO-QUICK AND EASY CHICKEN NOODLE SOUP
I can make this an all-day thing, but the results are a very tasty soup. I usually stop at the point where I have my chicken pulled and store it in the fridge for a while, and add it later when I cook the noodles. This is pretty much my own recipe, so feel free to adjust anyway you like.(I gave some to my Dad not long ago, and he said he liked it better than my Mom's. High praise!)A final note: I tend to always end up with a huge pot of soup of any kind - they "grow" on me throughout the process!
Provided by HEP MEP
Categories Chicken
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat chicken and water to boiling, skimming fat as it accumulates.
- Add the onion, celery, carrots, seasonings, and bouillon.
- Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour.
- When chicken is tender, remove to a plate till cool enough to handle.
- Remove skin and pull off meat into bite-size pieces.
- Place chicken back in the pot,and add noodles, and fresh parsley if desired.
- Reheat and serve.
Nutrition Facts : Calories 263, Fat 5.8, SaturatedFat 1.6, Cholesterol 57.8, Sodium 2023.9, Carbohydrate 38.1, Fiber 2.7, Sugar 4.2, Protein 14.2
EASY CHICKEN-RAMEN SOUP
A quick and easy dinner that's tasty, economical and doesn't leave you with too many dishes to wash! An Asian Style Chicken Noodle Soup. Submitted for "Dining on a Dollar Contest" using contest ingredients - November 2008. Add the red pepper flakes as an option if you like a hotter style soup, or alternately use a small red chilli finely diced and add with the chopped onion.
Provided by Jubes
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside.
- Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage.
- Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes.
- Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil.
- Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally.
- Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!
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