CHICKEN NOODLE SOUP DUTCH OVEN RECIPES

Name: Classic Chicken Noodle Soup
Prep time: 55 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 1 broiler/fryer chicken (3 to 4 pounds), cut up; 10 cups water; 1 large carrot, sliced; 1 large onion, sliced; 1 celery rib, sliced; 1 garlic clove, minced; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper; SOUP INGREDIENTS:; 2 large carrots, sliced; 2 celery ribs, sliced; 1 medium onion, chopped; 2 cups uncooked fine egg noodles; 1 cup frozen peas; 1/2 cup frozen cut green beans

CLASSIC CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT

Classic Chicken Noodle Soup Recipe: How to Make It image

"After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad," says Nila Grahl of Gurnee, Illinois. "It's real 'comfort' food."

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 15 minutes

Prep Time 55 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
10 cups water
1 large carrot, sliced
1 large onion, sliced
1 celery rib, sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
SOUP INGREDIENTS:
2 large carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 cups uncooked fine egg noodles
1 cup frozen peas
1/2 cup frozen cut green beans

Steps:

In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender., Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CLASSIC CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT

Classic Chicken Noodle Soup Recipe: How to Make It image

"After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad," says Nila Grahl of Gurnee, Illinois. "It's real 'comfort' food."

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 15 minutes

Prep Time 55 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
10 cups water
1 large carrot, sliced
1 large onion, sliced
1 celery rib, sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
SOUP INGREDIENTS:
2 large carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 cups uncooked fine egg noodles
1 cup frozen peas
1/2 cup frozen cut green beans

Steps:

In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender., Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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