RECIPE FOR OLD FASHIONED CHICKEN NOODLE SOUP RECIPES

Name: Old-Fashioned Chunky Chicken Noodle Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 1/4 cup diced carrot; 2 tablespoons diced celery; 2 tablespoons chopped onion; 1 teaspoon butter; 2-1/2 cups reduced-sodium chicken broth; 2/3 cup diced cooked chicken; 1/4 teaspoon salt; 1/4 teaspoon dried marjoram; 1/4 teaspoon dried thyme; Dash pepper; 1/2 cup uncooked medium egg noodles; 1 teaspoon minced fresh parsley

OLD-FASHIONED CHUNKY CHICKEN NOODLE SOUP RECIPE: HOW TO ...

Old-Fashioned Chunky Chicken Noodle Soup Recipe: How to ... image

When winter holds me in its icy grip, I rely on this hearty chicken soup to warm me right down to my toes. It's just like the one Grandma used to make—full of veggies and rich flavor. —Sharon Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups reduced-sodium chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley

Steps:

In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

Nutrition Facts : Calories 167 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 511mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 16g protein.

OLD-FASHIONED TURKEY NOODLE SOUP RECIPE: HOW TO MAKE IT

Old-Fashioned Turkey Noodle Soup Recipe: How to Make It image

Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner Lunch

Total Time 04 hours 45 minutes

Prep Time 04 hours 00 minutes

Cook Time 45 minutes

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 19

Ingredients

BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Steps:

Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Nutrition Facts : Calories 188 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 670mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat

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