POTATOES IN CHICKEN NOODLE SOUP RECIPES

Name: Easiest Chicken Noodle Soup
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 pound ground chicken; Kosher salt and freshly ground black pepper; 4 garlic cloves, roughly chopped; 1 1/2 teaspoons ground coriander; 1/2 teaspoon celery seeds (optional); 1 large carrot, peeled and cut into 1/2-inch cubes; 2 celery stalks, halved lengthwise, then sliced 1/2-inch thick; 1 large shallot, finely chopped; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves); 7 to 8 cups chicken stock, plus more as needed; 8 ounces dried egg noodles, cavatelli or other small shaped pasta; Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

EASIEST CHICKEN NOODLE SOUP RECIPE - NYT COOKING

Easiest Chicken Noodle Soup Recipe - NYT Cooking image

The majority of shortcut chicken soup recipes use rotisserie chicken. It’s a convenient hack, but cooked chicken doesn’t absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they’ll each absorb a different amount of liquid.

Provided by Alexa Weibel

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

5 tablespoons extra-virgin olive oil
1 pound ground chicken
Kosher salt and freshly ground black pepper
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon celery seeds (optional)
1 large carrot, peeled and cut into 1/2-inch cubes
2 celery stalks, halved lengthwise, then sliced 1/2-inch thick
1 large shallot, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
7 to 8 cups chicken stock, plus more as needed
8 ounces dried egg noodles, cavatelli or other small shaped pasta
Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

Steps:

In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

CHICKEN NOODLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK

Chicken Noodle Soup Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 37 minutes

Prep Time 30 minutes

Cook Time 7 minutes

Yield 4 cups soup

Number Of Ingredients 8

Ingredients

4 cups chicken stock, homemade or store-bought
3/4 cup diced onion
3/4 cup diced celery
1 tablespoon minced garlic
2 ounces dried egg noodles, cooked to al dente
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves
Lemon halves, for serving

Steps:

Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.

Nutrition Facts : Calories 167 calorie, FatContent 3.5 grams, SaturatedFatContent 1 grams, CholesterolContent 19 milligrams, SodiumContent 366 milligrams, CarbohydrateContent 25 grams, FiberContent 2 grams, ProteinContent 9 grams, SugarContent 6 grams

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