MY FAVORITE CHICKEN NOODLE SOUP RECIPE (INSTANT POT OR STO…
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
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
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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INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE
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Reviews 5.0
Total Time 55 minutes
Category Main Course, Soup
Cuisine American
Calories 269 kcal per serving
- Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.
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Total Time 45 minutes
Category Lunch, Supper
Cuisine Vietnamese
Calories 442 calories per serving
- To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.
THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
- 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.
INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE
From kristineskitchenblog.com
Reviews 5.0
Total Time 55 minutes
Category Main Course, Soup
Cuisine American
Calories 269 kcal per serving
- Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.
INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE
From kristineskitchenblog.com
Reviews 5.0
Total Time 55 minutes
Category Main Course, Soup
Cuisine American
Calories 269 kcal per serving
- Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.
SUPER-EASY CHICKEN NOODLE SOUP | RECIPES | WW USA
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Total Time 32 minutes
Category Lunch,Dinner
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Calories 74 kcal per serving
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