ROASTED CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup! —Julee Wallberg, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a stockpot over medium-high heat, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended. , Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).
Nutrition Facts : Calories 235 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 851mg sodium, CarbohydrateContent 33g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 20g protein.
MOM'S CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
Provided by Taste of Home
Total Time 01 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. , Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes. , Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving.
Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.
Nutrition Facts : Calories 429 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 125mg cholesterol, SodiumContent 1012mg sodium, CarbohydrateContent 36g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 34g protein.
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ROASTED CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Lunch
Calories 235 calories per serving
- In a stockpot over medium-high heat, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended. , Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).
SWANSON® SENSATIONAL CHICKEN NOODLE SOUP RECIPE | MYRECIP…
From myrecipes.com
Reviews 5
- Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil. Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until noodles are tender, stirring often. Serving Suggestion: Serve with your favorite cheese and crackers and a spinach salad. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping. Cost per recipe: $99 Cost per recipe serving: $ Total cost of meal (including serving suggestion): $ Cost calculations based on July 2008 national average prices
ROASTED CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Lunch
Calories 235 calories per serving
- In a stockpot over medium-high heat, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended. , Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).
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