CROCKPOT CHICKEN NOODLE SOUP WITH ROTISSERIE CHICKEN RECIPES

Name: Chicken Noodle Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total)); 1/4 teaspoon kosher salt; 1 teaspoon olive oil; 1/2 cup diced onion; 1/2 cup diced celery; 1/2 cup peeled and sliced carrot; 3 cloves garlic (minced); 4 cups low-sodium chicken broth; 2 bay leaves; black pepper (to taste); 1 cup (1 1/2 oz) egg noodles; parsley (for garnish)

CHICKEN NOODLE SOUP - DELICIOUS HEALTHY RECIPES MADE WITH ...

Chicken Noodle Soup - Delicious Healthy Recipes Made with ... image

This quick and easy homemade Classic Chicken Noodle Soup recipe can be made in a pot on the stove or the Instant Pot.

Provided by Gina

Categories Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total))
1/4 teaspoon kosher salt
1 teaspoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup peeled and sliced carrot
3 cloves garlic (minced)
4 cups low-sodium chicken broth
2 bay leaves
black pepper (to taste)
1 cup (1 1/2 oz) egg noodles
parsley (for garnish)

Steps:

INSTANT POT:
STOVE:

Nutrition Facts : ServingSize 1 1/2 cups, Calories 223.5 kcal, CarbohydrateContent 13.5 g, ProteinContent 26.5 g, FatContent 6.5 g, SaturatedFatContent 1.5 g, CholesterolContent 117 mg, SodiumContent 775.5 mg, FiberContent 1.5 g, SugarContent 3 g

BEST CHICKEN NOODLE SOUP RECIPE - KRISTINE'S KITCHEN

Best Chicken Noodle Soup Recipe - Kristine's Kitchen image

A bowl of this homemade Chicken Noodle Soup is the best comfort food at the end of a long day. It's nourishing, flavorful and easy to make!

Provided by Kristine

Categories Main Course Soup

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 cup chopped onion
4 large carrots (peeled and sliced into ¼-inch thick rounds or half rounds)
3 ribs celery (chopped)
4 cloves garlic (minced)
8 cups low sodium chicken broth (plus 1-2 more cups, as needed)
1 ½ teaspoons dried thyme
1 teaspoon salt
¼ teaspoon black pepper
2 bay leaves
1 pound boneless skinless chicken breasts
6 ounces egg noodles
¼ cup chopped fresh parsley
1 tablespoon chopped fresh dill (optional)

Steps:

Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the onion, carrots and celery to the pot. Saute, stirring occasionally, until the vegetables start to soften, about 6 minutes.
Add the garlic to the pot and cook, stirring, for 30 seconds.
Add the chicken broth, dried thyme, salt, pepper and bay leaves to the pot. Stir.
Nestle the chicken breasts into the broth. Slowly bring the soup to a boil over medium heat. Reduce the heat to a low simmer, cover, and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should register at least 165° F on an instant read thermometer.
Transfer the chicken to a clean plate, cutting board or bowl and let it rest for a few minutes. Then shred the chicken.
Meanwhile, stir the egg noodles into the soup. Increase the heat to medium, cover the pot, and simmer for 6-7 minutes, until noodles are just tender. They will continue to soften as they sit in the soup.
Remove pot from the heat. Remove the bay leaves and discard. Stir the shredded chicken into the soup, along with the chopped parsley and dill. If the noodles have soaked up a lot of the broth, you can add 1-2 cups more broth. Taste and season with additional salt and pepper, as desired. Serve.

Nutrition Facts : Calories 242 kcal, CarbohydrateContent 24 g, ProteinContent 21 g, FatContent 7 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 54 mg, SodiumContent 467 mg, FiberContent 2 g, SugarContent 3 g, UnsaturatedFatContent 5 g, ServingSize 1 serving

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