CHICKEN NOODLE SOUP RECIPES HOMEMADE RECIPES

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EASY HOMEMADE CHICKEN NOODLE SOUP RECIPE – HOW TO …



Easy Homemade Chicken Noodle Soup Recipe – How to … image

This easy homemade chicken noodle soup is the ultimate comfort meal.

Provided by Marian Cooper Cairns

Categories     dinner    lunch    soup

Total Time 1 hours 15 minutes

Prep Time 0S

Cook Time 0S

Yield 8 servings

Number Of Ingredients 14

2 tbsp. olive oil
2 carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
5 garlic cloves, chopped
Kosher salt
Freshly ground black pepper
1/4 c. dry white wine
8 c. chicken stock
2 1/2 lb. bone-in, ­skinless chicken breast and thighs
2 1/2 c. uncooked wide egg noodles
3 tbsp. chopped fresh flat-leaf parsley
2 tbsp. chopped fresh dill
2 tbsp. fresh lemon juice

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add wine and cook until syrupy, 1 minute. Add chicken stock and chicken pieces. Season with salt and pepper. Bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken is cooked through, 40 to 45 minutes. 
  • Remove chicken; shred thighs with two forks and chop breasts into large bite-size pieces. Return meat to pot; discard bones.
  • Add noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley, dill, and lemon juice. Season with salt and pepper.

HEARTY HOMEMADE CHICKEN NOODLE SOUP RECIPE: HOW TO M…



Hearty Homemade Chicken Noodle Soup Recipe: How to M… image

This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 05 hours 50 minutes

Prep Time 20 minutes

Cook Time 05 hours 30 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 13

12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
4 cans (14-1/2 ounces each) chicken broth
1 package (9 ounces) refrigerated linguine
Optional: Coarsely ground pepper and additional minced fresh parsley

Steps:

  • In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low 5-6 hours, until meat is tender. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

Nutrition Facts : Calories 199 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 663mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 22g protein. Diabetic exchanges 3 lean meat

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