HERBS IN CHICKEN NOODLE SOUP RECIPES

CHICKEN NOODLE SOUP WITH FRESH HERBS RECIPE - HEALTHY.FOOD.C…

Chicken Noodle Soup With Fresh Herbs Recipe - Healthy.Food.c… image

What could be more comforting than a big pot of homemade soup simmering on the stove top? Nothing in my opinion! Serve this wonderful soup with chunks of homemade bread and you have heaven in a bowl.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, diced fine
4 stalks celery, chopped
4 carrots, chopped
3/4 teaspoon fresh rosemary, chopped fine
3/4 teaspoon fresh tarragon, chopped fine
3/4 teaspoon fresh thyme, chopped fine
3/4 teaspoon flat-leaf Italian parsley, chopped fine
2 quarts homemade chicken stock (or 2 quarts of low-fat, low sodium chicken broth)
1 1/2 cups cooked boneless skinless chicken breasts, cubed
8 -10 ounces egg noodles
salt and pepper

Steps:

In a large skillet over medium heat, cook onions in oil until translucent.
Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
Transfer vegetable mixture to a large pot and pour in chicken broth.
Simmer over low heat, covered, for 30 minutes.
Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 564.5, FatContent 16.6, SaturatedFatContent 3.8, CholesterolContent 97.5, SodiumContent 3269, CarbohydrateContent 54.5, FiberContent 4.7, SugarContent 7.5, ProteinContent 47.8

HERBED CHICKEN SOUP RECIPE: HOW TO MAKE IT

Herbed Chicken Soup Recipe: How to Make It image

I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.

Provided by Taste of Home

Categories Lunch

Total Time 02 hours 15 minutes

Prep Time 15 minutes

Cook Time 02 hours 00 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 13

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2-1/2 quarts water
4 medium carrots, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped celery
5 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 tablespoon dried thyme
1 teaspoon each rubbed sage and poultry seasoning
1 teaspoon salt, optional
1/2 teaspoon pepper
1 large bay leaf
1 package (12 ounces) frozen noodles or 2 cups cooked noodles

Steps:

In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

Nutrition Facts : Calories 91 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 181mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 11g protein. Diabetic Exchanges 1 lean meat

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