NOODLE DOUGH RECIPES EASY RECIPES

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EASY CHICKEN NOODLE SOUP RECIPE - BETTYCROCKER.COM



Easy Chicken Noodle Soup Recipe - BettyCrocker.com image

Comfort food shouldn’t have to be complicated. Pamper yourself with this homemade chicken noodle soup that comes together in just 25 minutes. Brimming with chicken, vegetables and egg noodles, and seasoned with fresh parsley, pepper, bay leaf and chopped garlic, this chicken noodle soup is comfort food made simple.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 medium green onions, sliced (1/2 cup)
2 medium carrots, chopped (1 cup)
2 cups cubed cooked chicken
2 cups uncooked egg noodles (4 oz)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon pepper
1 dried bay leaf
6 cups Progresso™ chicken broth (from two 32-oz cartons)

Steps:

  • In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

Nutrition Facts : Calories 300 , CarbohydrateContent 24 g, CholesterolContent 80 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 1450 mg, SugarContent 3 g, TransFatContent 1/2 g

EASY CHICKEN NOODLE SOUP RECIPE - PILLSBURY.COM



Easy Chicken Noodle Soup Recipe - Pillsbury.com image

This simple and hearty 30-minute chicken noodle soup is a go-to on a chilly day. We made sure to pack the perfect amount of veggies and fresh flavor into this Easy Chicken Noodle Soup recipe so that you can serve up a bowl of pure comfort. Eat up!

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup chopped carrot
1 container (8 oz) refrigerated chopped celery, onion and bell pepper mix
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 cup water
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cups uncooked whole-grain extra-wide egg noodles (4 oz)
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
Chopped fresh parsley, if desired

Steps:

  • In 3-quart saucepan, heat oil over medium-high heat. Add carrot and celery mix; cook 8 minutes, stirring frequently, until tender.
  • In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth, the water and chicken into vegetables. Heat to boiling; add noodles. Boil 7 minutes or until noodles are tender.
  • Meanwhile, stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper. Garnish with parsley.

Nutrition Facts : Calories 170 , CarbohydrateContent 16 g, FatContent 1/2 , FiberContent 3 g, ProteinContent 18 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 520 mg

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