CHICKEN NOODLE SOUP NOODLES RECIPES

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NOODLES AND GROUND BEEF ALFREDO RECIPE - PILLSBURY.COM



Noodles and Ground Beef Alfredo Recipe - Pillsbury.com image

Enjoy these delicious beef and egg skillet noodles flavored with alfredo sauce – perfect for Italian cuisine that can be ready in 35 minutes.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 35 minutes

Yield 4

Number Of Ingredients 8

1 lb. lean ground beef
1/2 cup coarsely chopped onion
1 (16 to 17-oz.) jar Alfredo sauce
1 cup water
2 tablespoons ketchup
3 oz. (2 cups) uncooked medium egg noodles
2 cups frozen 100% broccoli florets
2 tablespoons shredded fresh Parmesan cheese

Steps:

  • In large nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
  • Add Alfredo sauce, water and ketchup; mix well. Bring to a boil, stirring occasionally. Add noodles; return to a boil. Cover; cook 5 minutes.
  • Add broccoli; cover and cook 8 to 10 minutes or until noodles and broccoli are tender, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 550 , CarbohydrateContent 26 g, CholesterolContent 160 mg, FatContent 4 , FiberContent 2 g, ProteinContent 29 g, SaturatedFatContent 16 g, ServingSize 1 1/2 Cups, SodiumContent 1050 mg, SugarContent 5 g

INSTANT POT CHICKEN NOODLE SOUP - HOW TO MAKE INSTANT PO…



Instant Pot Chicken Noodle Soup - How to Make Instant Po… image

Like every other Instant Pot soup recipe you love, this extra-cozy chicken noodle soup is mostly hands-off and loaded with flavor.

Provided by Lauren Miyashiro; Recipe by Kellie Kelley

Categories     comfort food    dinner    lunch    main dish    soup

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 14

2 tbsp. butter
1 large onion, chopped
3 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
3 garlic cloves, chopped
1 tbsp. chopped fresh thyme leaves
1 tbsp. chopped fresh oregano
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 bay leaf
2 lb. boneless skinless chicken breasts
4 c. chicken stock
6 oz. extra-wide egg noodles
Chopped fresh parsley, optional

Steps:

  • Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water.
  • Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
  • Remove the chicken from the pot and shred with two forks. 
  • Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.

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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
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner, Lunch
Calories 218 calories per serving
  • 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.
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EASY CROCKPOT CHICKEN NOODLE SOUP RECIPE - HOW TO MAKE ...
This Crockpot Chicken NoodleSoup is the easiest way to make your favorite comfort food. With boneless skinless chicken breasts, carrots, celery, and herbs, it's SO good on a cold night.
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Reviews 3.5
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Category healthy, nut-free, easy chicken, spring, weeknight meals, winter, dinner, soup
Cuisine American, Comfort Food
Calories 316 calories per serving
  • In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth. Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles. Cook on low, covered, until al dente, 20 to 30 minutes.
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SLOW COOKER CHICKEN NOODLE SOUP RECIPE - FOOD.COM
This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.
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Calories 465.9 per serving
  • Skim fat from soup and discard. Return chicken to soup to serve.
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Reviews 4.5
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Calories 300 per serving
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.
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VIETNAMESE CHICKEN NOODLE SOUP (PHO) RECIPE | BBC GOOD …
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Total Time 45 minutes
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Calories 442 calories per serving
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ASIAN CHICKEN NOODLE SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 22 minutes
Category main-dish
Cuisine asian
Calories 184 calorie per serving
  • Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
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EASY CROCKPOT CHICKEN NOODLE SOUP RECIPE - HOW TO MAKE ...
This Crockpot Chicken NoodleSoup is the easiest way to make your favorite comfort food. With boneless skinless chicken breasts, carrots, celery, and herbs, it's SO good on a cold night.
From delish.com
Reviews 3.5
Total Time 6 hours 40 minutes
Category healthy, nut-free, easy chicken, spring, weeknight meals, winter, dinner, soup
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Calories 316 calories per serving
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SLOW COOKER CHICKEN NOODLE SOUP RECIPE - FOOD.COM
This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.
From food.com
Reviews 5.0
Total Time 8 hours 20 minutes
Calories 465.9 per serving
  • Skim fat from soup and discard. Return chicken to soup to serve.
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Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd
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Total Time 45 minutes
Category Lunch, Supper
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Calories 442 calories per serving
  • To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.
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Reviews 4.7
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Category main-dish
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Calories 184 calorie per serving
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Campbell's® Chunky® Spicy Chicken Noodle Soup isn’t just tasty—it's made to spice up your life. With mouth-watering spicy flavors and bold ingredients, our comfort food classic can fuel even the heartiest appetite. With 16 grams of protein per can, this ready to eat soup is crafted with big pieces of chicken meat raised without antibiotics, quality vegetables, enriched egg noodles…
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Nov 27, 2018 · Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil. Turn down heat to medium-low and simmer for 20 - 25 minutes. add noodles and cheese and simmer until noodles …
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Nov 27, 2018 · Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil. Turn down heat to medium-low and simmer for 20 - 25 minutes. add noodles and cheese and simmer until noodles …
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PAULA DEEN: CHEESY CHICKEN NOODLE CASSEROLE RECIPE - WIT…
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