CHICKEN NOODLE SOUP BOUILLON CUBES 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 - INSPIRED TASTE

Ultra-Satisfying Chicken Noodle Soup - Inspired Taste 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

AMISH CHICKEN CORN SOUP RECIPE: HOW TO MAKE IT

Amish Chicken Corn Soup Recipe: How to Make It image

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

Steps:

Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 201 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 697mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat

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AMISH CHICKEN CORN SOUP RECIPE: HOW TO MAKE IT

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Category Dinner, Lunch
Calories 201 calories per serving

Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

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