DUTCH OVEN CHICKEN NOODLE SOUP RECIPES

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HOMESTYLE CHICKEN NOODLE SOUP RECIPE | KARDEA BROWN | F…



Homestyle Chicken Noodle Soup Recipe | Kardea Brown | F… image

There's nothing like a steamy bowl of chicken noodle soup to help whatever ails you, whether it's a sore throat or a crummy day. My recipe couldn't be easier with a little help from store-bought rotisserie chicken, frozen peas and carrots, and some aromatics that I always have on hand. Instead of rotisserie chicken, you can also use shredded leftover chicken or turkey.

Provided by Kardea Brown

Categories     main-dish

Total Time 35 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 yellow onion, finely diced 
1 stalk celery, finely diced 
1 tablespoon concentrated chicken base, such as Better Than Bouillon 
1 teaspoon dried Italian seasoning 
Heavy pinch garlic powder 
Heavy pinch onion powder 
Kosher salt and freshly ground black pepper 
1 1/2 cups skinned shredded rotisserie chicken 
One 12-ounce package frozen peas and carrots 
1 cup uncooked egg noodles 
1/3 cup chopped fresh parsley, plus more for garnish 

Steps:

  • Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook until softened, about 5 minutes. Stir in the bouillon, Italian seasoning, garlic powder and onion powder and cook until fragrant, about 1 minute.
  • Gradually add 5 cups water and stir until combined. Season with salt and pepper. Bring to a boil. Stir in the chicken, frozen peas and carrots, noodles and parsley. Simmer until the noodles are tender, about 7 minutes. Spoon the soup into bowls and garnish with additional fresh parsley, if desired.

HOMESTYLE CHICKEN NOODLE SOUP RECIPE | KARDEA BROWN | F…



Homestyle Chicken Noodle Soup Recipe | Kardea Brown | F… image

There's nothing like a steamy bowl of chicken noodle soup to help whatever ails you, whether it's a sore throat or a crummy day. My recipe couldn't be easier with a little help from store-bought rotisserie chicken, frozen peas and carrots, and some aromatics that I always have on hand. Instead of rotisserie chicken, you can also use shredded leftover chicken or turkey.

Provided by Kardea Brown

Categories     main-dish

Total Time 35 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 yellow onion, finely diced 
1 stalk celery, finely diced 
1 tablespoon concentrated chicken base, such as Better Than Bouillon 
1 teaspoon dried Italian seasoning 
Heavy pinch garlic powder 
Heavy pinch onion powder 
Kosher salt and freshly ground black pepper 
1 1/2 cups skinned shredded rotisserie chicken 
One 12-ounce package frozen peas and carrots 
1 cup uncooked egg noodles 
1/3 cup chopped fresh parsley, plus more for garnish 

Steps:

  • Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook until softened, about 5 minutes. Stir in the bouillon, Italian seasoning, garlic powder and onion powder and cook until fragrant, about 1 minute.
  • Gradually add 5 cups water and stir until combined. Season with salt and pepper. Bring to a boil. Stir in the chicken, frozen peas and carrots, noodles and parsley. Simmer until the noodles are tender, about 7 minutes. Spoon the soup into bowls and garnish with additional fresh parsley, if desired.

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Heat oil in a large Dutch oven over medium-high. Add onion, carrots, celery, and garlic to Dutch oven; cook, stirring often, until vegetables are just soft, about 8 minutes. Stir in chicken, broth, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to medium, and gently boil 6 minutes. Add noodles to Dutch oven.
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TRULY HOMEMADE CHICKEN NOODLE SOUP - TASTES BETTER FR…
Sep 28, 2021 · Make ahead and freezing instructions: To make ahead: This soup is best made ahead of time when you are using homemade egg noodles, since they don’t get soggy and overcooked like regular store bought noodles. If you wanted to use regular noodles, I recommend making the broth (steps 1-2) first, and then boiling it with the noodles, and adding the chicken…
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Heat oil in a large Dutch oven over medium-high. Add onion, carrots, celery, and garlic to Dutch oven; cook, stirring often, until vegetables are just soft, about 8 minutes. Stir in chicken, broth, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to medium, and gently boil 6 minutes. Add noodles to Dutch oven.
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Heat oil in a large Dutch oven over medium-high. Add onion, carrots, celery, and garlic to Dutch oven; cook, stirring often, until vegetables are just soft, about 8 minutes. Stir in chicken, broth, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to medium, and gently boil 6 minutes. Add noodles to Dutch oven.
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Jan 17, 2022 · Told you a Dutch oven is good for meat! Sure, you can cook pot roast in a slow-cooker, but a Dutch oven brings out so much more flavor. Here, a four-pound boneless chuck roast braises in a combination of hearty root vegetables, tomato paste, onion soup mix, chicken …
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Sep 28, 2021 · Make ahead and freezing instructions: To make ahead: This soup is best made ahead of time when you are using homemade egg noodles, since they don’t get soggy and overcooked like regular store bought noodles. If you wanted to use regular noodles, I recommend making the broth (steps 1-2) first, and then boiling it with the noodles, and adding the chicken…
From tastesbetterfromscratch.com
See details


OLD FASHIONED CHICKEN NOODLE SOUP RECIPE - NATASHASKITCHE…
Sep 19, 2014 · Ingredients for Homemade Chicken Noodle Soup: 3 celery sticks, finely diced 2 large carrots, quartered and thinly sliced 1 medium onion, finely diced salt & ground black pepper, to taste 4 Tbsp Fresh Parsley, chopped 4 Tbsp Fresh Dill, chopped. How to Make the Original Chicken Noodle Soup…
From natashaskitchen.com
See details


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From today.com
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Oct 27, 2016 · hi, i make a chicken noodle soup in the crock pot ,and it is so good, and everyone loves it it it … 2 cans cream of chicken,2 cand cream of celery, 3 chicken breast, 5 cans of chicken broth,1/2 onion 3 carrots, 1 stalk celery, and a bay leaf,and pepper! cook on low 6-8 hours, then shred chicken …
From damndelicious.net
See details


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