POT NOODLE USA RECIPES

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SUPER-EASY CHICKEN NOODLE SOUP | RECIPES | WW USA



Super-Easy Chicken Noodle Soup | Recipes | WW USA image

What's more comforting than a cup of chicken noodle soup? In this recipe, we make making that warm, hearty soup for the whole family easy—all in just one pot, and in around half an hour. It's great for a take-to-work lunch or your child's lunchbox, too. Pick up some frozen vegetables, a box of pasta, chicken breasts, chicken broth, and a few more bits and pieces, and get started on this easy take on a family favorite.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Dinner

Total Time 32 minutes

Prep Time 12 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 12

2 tsp Salted butter
1 large Uncooked onion(s) finely chopped
1.5 tsp Table salt divided
64 oz Reduced-sodium chicken broth
4 oz Uncooked pasta small shape such as ditalini (about 1 cup)
10 oz Frozen mixed vegetables such as peas, carrots, corn and green beans
15 oz Canned tomatoes petite cut, rinsed and drained
6 oz Cooked skinless boneless chicken breast(s) chopped
1 Tbsp Grated Parmesan cheese
2 tsp Fresh lemon juice
0.25 tsp Black pepper
0.25 cup(s) Chives fresh, chopped (optional)

Steps:

  • Melt the butter in a large stockpot over medium-low heat. Add the onion and 1/2 teaspoon salt; cook, stirring often, until the onion is soft and translucent, about 10 minutes.
  • Add the broth and increase the heat to high; bring to a boil. Stir in the pasta, frozen vegetables, and tomatoes; cook until the pasta is done, about 7 minutes.
  • Stir in the chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper, and chives; cook for 1 more minute to heat through.
  • Serving size: about 1 1/2 cups soup

Nutrition Facts : Calories 74 kcal

PRESSURE COOKER CHICKEN NOODLE SOUP - RECIPES | PAMPERED ...



Pressure Cooker Chicken Noodle Soup - Recipes | Pampered ... image

This hearty, comforting chicken soup is just like mom made—but it’s done in record time thanks to the Quick Cooker.

Provided by PAMPEREDCHEF.COM

Yield 8 servings

Number Of Ingredients 12

1 medium onion
2 celery stalks
1 tbsp (15 mL) olive oil
2 cloves fresh garlic
4 medium carrots, peeled
1½ lbs. (700 g) boneless, skinless chicken breasts
8 cups (2 L) Quick Cooker Chicken Bone Broth or chicken stock, divided
5 oz. (150 g) dried wide egg noodles (2 cups/500 mL)
1 tsp (5 mL) salt
½ tsp (2 mL) dried thyme leaves
½ lemon
Optional: chopped fresh parsley

Steps:

  • Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped. Remove the onion and set aside. Cut the celery into chunks and process until coarsely chopped.Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, celery, and garlic pressed with the Garlic Press. Cook, uncovered, for 3–5 minutes, stirring occasionally.* Press CANCEL.Meanwhile, cut the carrots into thin slices. Add the carrots, chicken, 4 cups (1 L) of the stock, pasta, salt, and thyme, and stir to combine. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START.When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Remove the chicken from the inner pot and chop with the Salad Chopper.* Select the SEAR setting and press START. Add the remaining broth and heat until the soup reaches a simmer. Return the chicken to the pot. Press the lemon with the Citrus Press and add the juice to the soup. If desired, garnish with freshly chopped parsley before serving.

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PRESSURE COOKER CHICKEN NOODLE SOUP - RECIPES | PAMPERED ...
This hearty, comforting chicken soup is just like mom made—but it’s done in record time thanks to the Quick Cooker.
From pamperedchef.com
Reviews 4.4
  • Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped. Remove the onion and set aside. Cut the celery into chunks and process until coarsely chopped.Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, celery, and garlic pressed with the Garlic Press. Cook, uncovered, for 3–5 minutes, stirring occasionally.* Press CANCEL.Meanwhile, cut the carrots into thin slices. Add the carrots, chicken, 4 cups (1 L) of the stock, pasta, salt, and thyme, and stir to combine. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START.When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Remove the chicken from the inner pot and chop with the Salad Chopper.* Select the SEAR setting and press START. Add the remaining broth and heat until the soup reaches a simmer. Return the chicken to the pot. Press the lemon with the Citrus Press and add the juice to the soup. If desired, garnish with freshly chopped parsley before serving.
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