COMFORTING CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
A good friend made us this rich, comforting, creamy chicken noodle soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. —Joanna Sargent, Sandy, Utah
Provided by Taste of Home
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. , Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
Nutrition Facts : Calories 218 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 980mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 15g protein.
CHICKEN NOODLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Total Time 37 minutes
Prep Time 30 minutes
Cook Time 7 minutes
Yield 4 cups soup
Number Of Ingredients 8
Steps:
- Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.
Nutrition Facts : Calories 167 calorie, FatContent 3.5 grams, SaturatedFatContent 1 grams, CholesterolContent 19 milligrams, SodiumContent 366 milligrams, CarbohydrateContent 25 grams, FiberContent 2 grams, ProteinContent 9 grams, SugarContent 6 grams
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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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