CHICKEN AND KALE SOUP RECIPE RECIPES

Name: Easiest Chicken Noodle Soup
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 pound ground chicken; Kosher salt and freshly ground black pepper; 4 garlic cloves, roughly chopped; 1 1/2 teaspoons ground coriander; 1/2 teaspoon celery seeds (optional); 1 large carrot, peeled and cut into 1/2-inch cubes; 2 celery stalks, halved lengthwise, then sliced 1/2-inch thick; 1 large shallot, finely chopped; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves); 7 to 8 cups chicken stock, plus more as needed; 8 ounces dried egg noodles, cavatelli or other small shaped pasta; Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

EASIEST CHICKEN NOODLE SOUP RECIPE - NYT COOKING

Easiest Chicken Noodle Soup Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

5 tablespoons extra-virgin olive oil
1 pound ground chicken
Kosher salt and freshly ground black pepper
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon celery seeds (optional)
1 large carrot, peeled and cut into 1/2-inch cubes
2 celery stalks, halved lengthwise, then sliced 1/2-inch thick
1 large shallot, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
7 to 8 cups chicken stock, plus more as needed
8 ounces dried egg noodles, cavatelli or other small shaped pasta
Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

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.

SOUTHWESTERN CHICKEN SOUP RECIPE | MYRECIPES

Southwestern Chicken Soup Recipe | MyRecipes image

This top-rated Southwestern chicken soup is a great way to use up leftover chicken. The creamy chunks of avocado add a richness that's unusual to find in most chicken soups.

Provided by Ann R. Parker, Kennesaw, Georgia

Yield 6 servings (serving size: 1 2/3 cups soups and 1 lime wedge)

Number Of Ingredients 15

Ingredients

Cooking spray
1 cup chopped onion
3 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
¼ cup uncooked white rice
1 teaspoon ground cumin
1 (16-ounce) can Great Northern beans, rinsed and drained
3 cups chopped skinless, boneless rotisserie chicken breast
½ cup coarsely chopped fresh cilantro
½ teaspoon black pepper
¼ teaspoon salt
1 cup chopped seeded tomato
¾ cup diced peeled avocado (about 1 medium)
1 tablespoon fresh lime juice
6 lime wedges

Steps:

Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and sauté 3 minutes. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.

Nutrition Facts : Calories 274 calories, CarbohydrateContent 23.1 g, CholesterolContent 60 mg, FatContent 7.7 g, FiberContent 6 g, ProteinContent 28.4 g, SaturatedFatContent 1.5 g, SodiumContent 516 mg

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