HEARTY HOMEMADE CHICKEN NOODLE SOUP RECIPE: HOW TO M…
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas
Provided by Taste of Home
Total Time 05 hours 50 minutes
Prep Time 20 minutes
Cook Time 05 hours 30 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low 5-6 hours, until meat is tender. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.
Nutrition Facts : Calories 199 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 663mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 22g protein. Diabetic exchanges 3 lean meat
THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Provided by Taste of Home
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 1176mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein.
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