THICK CHICKEN NOODLE SOUP
Make and share this Thick Chicken Noodle Soup recipe from Food.com.
Provided by GrandmaIsCooking
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, heat 4 cups of the chicken broth to boiling.
- In a small saucepan over low heat, melt butter, then stir in flour well to blend but do not brown.
- Add this mixture to the boiling broth and cook over medium heat until it thickens.
- In another pan, bring the remaining broth to a boil, add noodles and cook just until tender but not soft (package directions should give you an idea how long).
- Do not drain noodles; add chicken, noodles and liquid to the thickened broth, and season to taste with salt and pepper if desired.
- Serve immediately with crackers, if desired.
Nutrition Facts : Calories 184.3, Fat 12, SaturatedFat 6.7, Cholesterol 40.7, Sodium 716.9, Carbohydrate 9.1, Fiber 0.3, Sugar 0.7, Protein 9.3
GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES
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
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
CHICKEN NOODLE SOUP WITH EGG NOODLES
Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!
Provided by Totally Fit & Fabulous
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
- Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
- Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 335 calories, Carbohydrate 24 g, Cholesterol 81.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 25.7 g, SaturatedFat 4.2 g, Sodium 203.2 mg, Sugar 2.8 g
THICK AND RICH CHICKEN AND NOODLES
Make and share this Thick and Rich Chicken and Noodles recipe from Food.com.
Provided by HisLittleBaker
Categories Chicken
Time 1h30m
Yield 13 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare your chicken and broth (it's best to use real broth, especially from cooking chicken with skin for a rich and flavorful dish).
- Prepare your vegetables.
- Heat butter in very large pot over low/ medium heat, stirring slowly with a wooden spoon until melted.
- Add vegetables- onion first, then garlic on top (also keep heat low so that the garlic does not burn), and the remaining carrots and celery. Cook slowly, and do not allow them to become soft yet.
- Add chicken to pan and continue to stir.
- After several minutes, add broth, then chopped thyme and chopped parsley. Increase heat slightly and simmer for about an hour.
- Add egg noodles 10-15 minutes before eating. Salt and pepper to taste.
Nutrition Facts : Calories 294.4, Fat 11.4, SaturatedFat 4.8, Cholesterol 82.4, Sodium 728.6, Carbohydrate 21.7, Fiber 2.1, Sugar 3.2, Protein 24.9
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4.9/5 (16)Calories 290 per servingCategory Dinner, Main Course, Side Dish, Soup
- In a large pot over medium high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, and salt and pepper and sauté for 1 minute more.
- Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
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