CHICKEN SOUP NO NOODLES RECIPES

Name: Chicken Noodle Soup - Without the Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 bowls, 6-8 serving(s)
Ingredients: 2 large zucchini (cut into matchstick size pieces); 3 -4 carrots (diced up either by hand or in food processor); 1/2 stalk celery (cut into matchstick size pieces); 1 large onion (chopped); 3 garlic cloves; 3 tablespoons extra virgin olive oil; 1 (8 ounce) box frozen peas; 16 ounces extra thick egg noodles; 2 tablespoons butter; precooked roasted chicken; chopped parsley

CHICKEN NOODLE SOUP - WITHOUT THE SOUP RECIPE - FOOD.COM

Chicken Noodle Soup - Without the Soup Recipe - Food.com image

I got this recipe from Racheal Ray. I cooked it up one evening and my family LOVED it! I even took the leftovers to work with me the next day and couldn't wait to have lunch! This is a quick, easy dinner. Hope you all enjoy it as much as we did! Buy your chicken from a local deli. These are precooked and ready to go!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 bowls, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 large zucchini (cut into matchstick size pieces)
3 -4 carrots (diced up either by hand or in food processor)
1/2 stalk celery (cut into matchstick size pieces)
1 large onion (chopped)
3 garlic cloves
3 tablespoons extra virgin olive oil
1 (8 ounce) box frozen peas
16 ounces extra thick egg noodles
2 tablespoons butter
precooked roasted chicken
chopped parsley

Steps:

Cut up zucchini, carrots, and celery.
Heat oil in skillet or wok.
saute zucchini, carrots, and celery in oil.
Sprinkle with salt and pepper (to taste).
Cook above veggies until they begin to get tender.
Shred chicken while veggies cook.
Removing any bones.
Bring water to boiling for noodles.
While water is heating up, cut up onion and garlic cloves.
Add onion and cloves to veggies in skillet.
Stir well and continue to saute.
Cook noodles as directed adding salt in the beginning.
Add peas and shredded chicken to veggie skillet.
Return noodles to pot they were boiled in after drained.
Add butter and parsley to noodles and stir.
Put some of noodles in each bowl.
Top with sauted vegetables.
Enjoy!

Nutrition Facts : Calories 457.5, FatContent 14.4, SaturatedFatContent 4.3, CholesterolContent 74, SodiumContent 121.2, CarbohydrateContent 69, FiberContent 6.6, SugarContent 7.9, ProteinContent 14.7

CHICKEN NOODLE SOUP - WITHOUT THE SOUP RECIPE - FOOD.COM

Chicken Noodle Soup - Without the Soup Recipe - Food.com image

I got this recipe from Racheal Ray. I cooked it up one evening and my family LOVED it! I even took the leftovers to work with me the next day and couldn't wait to have lunch! This is a quick, easy dinner. Hope you all enjoy it as much as we did! Buy your chicken from a local deli. These are precooked and ready to go!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 bowls, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 large zucchini (cut into matchstick size pieces)
3 -4 carrots (diced up either by hand or in food processor)
1/2 stalk celery (cut into matchstick size pieces)
1 large onion (chopped)
3 garlic cloves
3 tablespoons extra virgin olive oil
1 (8 ounce) box frozen peas
16 ounces extra thick egg noodles
2 tablespoons butter
precooked roasted chicken
chopped parsley

Steps:

Cut up zucchini, carrots, and celery.
Heat oil in skillet or wok.
saute zucchini, carrots, and celery in oil.
Sprinkle with salt and pepper (to taste).
Cook above veggies until they begin to get tender.
Shred chicken while veggies cook.
Removing any bones.
Bring water to boiling for noodles.
While water is heating up, cut up onion and garlic cloves.
Add onion and cloves to veggies in skillet.
Stir well and continue to saute.
Cook noodles as directed adding salt in the beginning.
Add peas and shredded chicken to veggie skillet.
Return noodles to pot they were boiled in after drained.
Add butter and parsley to noodles and stir.
Put some of noodles in each bowl.
Top with sauted vegetables.
Enjoy!

Nutrition Facts : Calories 457.5, FatContent 14.4, SaturatedFatContent 4.3, CholesterolContent 74, SodiumContent 121.2, CarbohydrateContent 69, FiberContent 6.6, SugarContent 7.9, ProteinContent 14.7

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