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 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 CHICK AND NOODLE SOUP
Provided by Rachael Ray : Food Network
Time 30m
Yield 2 quarts of soup, 4 big bowls
Number Of Ingredients 12
Steps:
- Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
- Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
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.
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
THE BEST CHICKEN NOODLE SOUP
We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
- Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
- Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
- While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
- When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
QUICK CHICKEN NOODLE SOUP
From "The Best Freezer Cookbook". This is a very simple soup. My kids actually prefer it with no carrots or peas. Just chicken and noodles. I find the noodles I use in the kosher section of my supermarket.
Provided by JillAZ
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat.
- Add carrots and cook for 3 minutes.
- Add green onions then broth, bayleaf, salt and pepper.
- Bring to a boil, reduce heat, cover and simmer for 5 minutes or until carrots are almost done.
- Bring back to a boil and add noodles, chicken and peas.
- Simmer for 5 minutes or until noodles are tender.
- Remove bay leaf and taste for seasoning.
- Serve.
- To freeze: I freeze this by adding the chicken and peas in step 5 but not adding the noodles until I reheat it. They tend to absorb a lot of the broth. You can add them before freezing, just add more broth upon thawing and heating. Cool, ladle into freezer containers. Seal, label and freeze for up to 3 months.
- Thaw in microwave or overnight in the fridge.
Nutrition Facts : Calories 296.8, Fat 11.2, SaturatedFat 5.1, Cholesterol 65.5, Sodium 1068.7, Carbohydrate 27.7, Fiber 2.9, Sugar 4, Protein 20.4
SLOW COOKER CHICKEN NOODLE SOUP
A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.
Provided by Megan S
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 6h
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
- Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
- Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g
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.
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
CHICKEN NOODLE SOUP
This soup is delicious, and very easy to make. It is a wonderful soup to prepare for friends or neighbors that you would like to cook for.
Provided by Sherry
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 10
Number Of Ingredients 12
Steps:
- In a large stock pot, saute celery and onion in butter or margarine.
- Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
- Add noodles, and simmer for 10 more minutes.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 18.2 g, Cholesterol 73.6 mg, Fat 8.1 g, Fiber 1.1 g, Protein 19.2 g, SaturatedFat 3.8 g, Sodium 1123.9 mg, Sugar 0.9 g
QUICK CHICKEN NOODLE VEGETABLE SOUP (WEIGHT WATCHERS)
This soup is from an old issue of Weight Watchers Magazine. It's a core recipe or only has 3 points per serving if counting. If the broth gets a little too thick after refrigerating leftovers, add a little water to thin and reheat on stove or microwave. NOTE: Weight Watchers lists the calories per serving for this recipe to be 160 with 2 g fat which makes 3 points per serving. For some reason Zaar has the calories and fat a lot higher. I think that perhaps Zaar doesn't recognize the chicken ingredient to be skinless which would reduce the fat quantity.
Provided by Dreamer in Ontario
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
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).
CHICKEN NOODLE SOUP
I made this soup because of the leftover turkey I had from Thanksgiving. It was very tasty, quick and easy to make. It even tastes better the following day.
Provided by clw721
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in saucepan over medium heat.
- Saute' onion, carrots and celery 10 minutes.
- Add broth to pan.
- Bring to boil over high heat.
- Stir in noodles.
- Reduce heat to low.
- Cover and simmer 10 minutes or until noodles are tender.
- Add chicken, simmer 1-2 additional minutes to heat though.
Nutrition Facts : Calories 136.8, Fat 6.5, SaturatedFat 3.9, Cholesterol 27.2, Sodium 87.5, Carbohydrate 17.3, Fiber 2.2, Sugar 3.7, Protein 2.9
INCREDIBLY EASY CHICKEN AND NOODLES
My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.
Provided by Tammy Christie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g
EASIEST CHICKEN NOODLE SOUP
The majority of shortcut chicken soup recipes use rotisserie chicken. It's a convenient hack, but cooked chicken doesn't absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they'll each absorb a different amount of liquid.
Provided by Alexa Weibel
Categories lunch, weekday, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
- Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
- Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.
More about "quick chicken noodle soup recipes"
10 BEST CHICKEN THIGH NOODLE SOUP RECIPES | YUMMLY
From yummly.com
EASY CHICKEN NOODLE SOUP (30 MINUTES) - FIFTEEN SPATULAS
From fifteenspatulas.com
EASY CHICKEN NOODLE SOUP WITH CANNED CHICKEN RECIPES
From yummly.com
10 BEST CHICKEN NOODLE SOUP RECIPES | YUMMLY
From yummly.com
CHICKEN NOODLE SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
QUICK & EASY CHINESE CHICKEN NOODLE SOUP - ERREN'S KITCHEN
From errenskitchen.com
EASY CHICKEN NOODLE SOUP FOR ONE - BAKING MISCHIEF
From bakingmischief.com
COMFORTING CHICKEN NOODLE SOUP RECIPES | COOKING LIGHT
From cookinglight.com
QUICK AND EASY CHICKEN NOODLE SOUP RECIPE | KITCHEN BASICS
From mccormick.com
HOMESTYLE CHICKEN NOODLE SOUP - DAMN DELICIOUS
From damndelicious.net
OUR TOP QUICK AND EASY NOODLE SOUPS - THE WOKS OF LIFE
From thewoksoflife.com
QUICK ROTISSERIE CHICKEN NOODLE SOUP - A BEAUTIFUL MESS
From abeautifulmess.com
OUR 8 BEST CHICKEN NOODLE SOUP RECIPES OF ALL TIME REALLY ARE …
From allrecipes.com
HOW TO COOK QUICK CHICKEN NOODLE SOUP | MYRECIPES
From myrecipes.com
QUICK CREAMY CHICKEN & NOODLES - CAMPBELL SOUP …
From campbells.com
QUICK AND EASY CHICKEN NOODLE SOUP - THIS HOME KITCHEN
From thishomekitchen.com
QUICK CHICKEN NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
QUICKEST CHICKEN NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
QUICK CHICKEN NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE CHICKEN NOODLE SOUP (FROM SCRATCH!) | RECIPETIN EATS
From recipetineats.com
QUICK ‘N EASY 30-MINUTE GROUND CHICKEN NOODLE SOUP
From zestfulkitchen.com
EASY 30-MINUTE HOMEMADE CHICKEN NOODLE SOUP - AVERIE COOKS
From averiecooks.com
EASY CHICKEN NOODLE SOUP RECIPE - SIMPLY DELICIOUS
From simply-delicious-food.com
QUICK CHICKEN NOODLE SOUP | COMMISSARIES
From commissaries.com
QUICK & EASY CHINESE NOODLE SOUP - ERREN'S KITCHEN
From errenskitchen.com
QUICK CHICKEN NOODLE SOUP RECIPE - TESCO REAL FOOD
From realfood.tesco.com
QUICK AND DELICIOUS CHICKEN NOODLE SOUP - MEL'S KITCHEN CAFE
From melskitchencafe.com
QUICK AND FLAVORFUL CHICKEN NOODLE SOUP - SOUTHERN BITE
From southernbite.com
ULTIMATE CHICKEN NOODLE SOUP - THE DARING GOURMET
From daringgourmet.com
20 MINUTE HOMEMADE CHICKEN NOODLE SOUP RECIPE (AND VIDEO!)
From eatingonadime.com
EASY CHICKEN NOODLE SOUP - THE SEASONED MOM
From theseasonedmom.com
QUICK CHICKEN NOODLE SOUP | FOOD TOWN
From yourfoodtown.com
QUICK DUTCH OVEN CHICKEN NOODLE SOUP
From dutchovendaddy.com
MY FAVORITE CHICKEN NOODLE SOUP RECIPE (INSTANT POT OR STOVE)
From skinnytaste.com
#30-minutes-or-less #time-to-make #course #preparation #healthy #clear-soups #soups-stews #kid-friendly #freezer #dietary #low-cholesterol #low-calorie #low-carb #healthy-2 #toddler-friendly #low-in-something #equipment
You'll also love