THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
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
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
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, FatContent 12g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 1176mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein.
GLUTEN FREE CHICKEN NOODLE SOUP
An easy recipe for gluten free chicken noodle soup that uses everyday ingredients. This gluten free chicken noodle soup recipe is ready in under 30 minutes, uses fresh and simple ingredients, and I've included instructions for a grain-free paleo version.
Provided by Chrystal
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, sauté onions, garlic, carrots, and celery in olive oil until the onion starts to turn translucent.
- Add the chicken broth, water, and cubed chicken breast.
- Turn stove to high and bring the soup to a boil. Once you reach a rolling boil, turn the heat back down to medium and continue to cook until the chicken is done.
- Add in the pasta and cook for 10-15 more minutes, or until your pasta is cooked. Watch it carefully as it can overcook easily.
- Add peas (optional) and salt and pepper to taste. Optional: Add in spices. Continue to cook for 2-3 minutes.
- Remove from the heat and let it cool before serving.
Nutrition Facts : Calories 320 calories, CarbohydrateContent 36 grams carbohydrates, CholesterolContent 51 milligrams cholesterol, FatContent 7 grams fat, FiberContent 3 grams fiber, ProteinContent 26 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 2 cups, SodiumContent 259 grams sodium, SugarContent 5 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat
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THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
- 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.
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