ULTRA-SATISFYING CHICKEN NOODLE SOUP - INSPIRED TASTE
This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. The significantly reduced cook time makes this chicken soup from scratch possible on a weeknight. We highly recommend chicken thighs for this because of their flavor and soft texture when cooked, but if you prefer them, chicken breasts will work.
Provided by Adam and Joanne Gallagher
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
- Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
- Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
- Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
- If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
- Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
- While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 298, FatContent 11.4g, SaturatedFatContent 4.4g, CholesterolContent 97.7mg, SodiumContent 748.7mg, CarbohydrateContent 22.9g, FiberContent 1.7g, SugarContent 7.5g, ProteinContent 24.8g
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
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