BUY CHICKEN NOODLE SOUP RECIPES

Name: Ultra-Satisfying Chicken Noodle Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: Makes 6 servings
Cuisine: American
Ingredients: 2 tablespoons butter, chicken fat or olive oil; 1 large onion, chopped; 2 large carrots, chopped; 2 stalks celery, chopped (optional); Heaped tablespoon minced garlic (4 cloves); 2 bay leaves; 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme; 1 pound skinless, boneless chicken thighs (4 or 5 thighs); 8 cups chicken stock or broth, low sodium or use homemade stock; 5 ounces egg noodles (or pasta of choice); Salt and pepper, to taste; 1/4 cup fresh parsley, finely chopped; Water or more stock, as needed

ULTRA-SATISFYING CHICKEN NOODLE SOUP - EASY RECIPES FOR ...

Ultra-Satisfying Chicken Noodle Soup - Easy Recipes for ... image

This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. The significantly reduced cook time makes this chicken soup from scratch possible on a weeknight. We highly recommend chicken thighs for this because of their flavor and soft texture when cooked, but if you prefer them, chicken breasts will work.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons butter, chicken fat or olive oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped (optional)
Heaped tablespoon minced garlic (4 cloves)
2 bay leaves
3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
1 pound skinless, boneless chicken thighs (4 or 5 thighs)
8 cups chicken stock or broth, low sodium or use homemade stock
5 ounces egg noodles (or pasta of choice)
Salt and pepper, to taste
1/4 cup fresh parsley, finely chopped
Water or more stock, as needed

Steps:

Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 298, FatContent 11.4g, SaturatedFatContent 4.4g, CholesterolContent 97.7mg, SodiumContent 748.7mg, CarbohydrateContent 22.9g, FiberContent 1.7g, SugarContent 7.5g, ProteinContent 24.8g

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY

Classic Chicken Noodle Soup Recipe by Tasty image

Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese

Provided by Tasty

Yield 4 servings

Number Of Ingredients 12

Ingredients

¼ cup olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
kosher salt, to taste
black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth
8 oz egg noodles
4 cups shredded chicken breast
½ cup fresh parsley, chopped
parmesan cheese, shredded, to taste

Steps:

Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
Season to taste with salt and pepper, then stir in the parsley.
Serve topped with Parmesan.
Enjoy!

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