CHICKEN NOODLE SOUP RECIPE WITH ROTISSERIE CHICKEN RECIPES
QUICK AND EASY CHICKEN NOODLE SOUP RECIPE | ALLRECIPES
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, CarbohydrateContent 12.1 g, CholesterolContent 46.4 mg, FatContent 6.1 g, FiberContent 1.6 g, ProteinContent 13.4 g, SaturatedFatContent 2.1 g, SodiumContent 1356.8 mg, SugarContent 3.7 g
ULTRA-SATISFYING CHICKEN NOODLE SOUP - EASY RECIPES FOR ...
This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. The significantly reduced cook time makes this chicken soup from scratch possible on a weeknight. We highly recommend chicken thighs for this because of their flavor and soft texture when cooked, but if you prefer them, chicken breasts will work.
Provided by Adam and Joanne Gallagher
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
- Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
- Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
- Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
- If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
- Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
- While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 298, FatContent 11.4g, SaturatedFatContent 4.4g, CholesterolContent 97.7mg, SodiumContent 748.7mg, CarbohydrateContent 22.9g, FiberContent 1.7g, SugarContent 7.5g, ProteinContent 24.8g
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