THE BEST CHICKEN NOODLE SOUP RECIPE IN THE WORLD RECIPES

Name: Chicken Noodle Soup
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tsp. extra-virgin olive oil; 1 c. diced onion; 2 celery stalks, diced; 2 carrots, diced; 2 cloves garlic, minced; 2 tsp. fresh thyme; 1 lb. boneless skinless chicken breast, cut into 1/2" pieces; Kosher salt; Freshly ground black pepper; 32 oz. low-sodium chicken stock; 1 lb. egg noodles; 1/4 c. freshly chopped parsley

HOMEMADE CHICKEN NOODLE SOUP RECIPE - HOW TO MAKE B…

Homemade Chicken Noodle Soup Recipe - How To Make B… image

Looking for an easy chicken noodle soup recipe? This homemade one from Delish.com is the best!

Provided by Judy Kim

Categories dinner main dish soup

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

Ingredients

1 tsp. extra-virgin olive oil
1 c. diced onion
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
2 tsp. fresh thyme
1 lb. boneless skinless chicken breast, cut into 1/2" pieces
Kosher salt
Freshly ground black pepper
32 oz. low-sodium chicken stock
1 lb. egg noodles
1/4 c. freshly chopped parsley

Steps:

In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more. Move vegetables to one side of the pot and add chicken. Season with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and bring to a boil.

BEST HEALTHY CHICKEN NOODLE SOUP RECIPE - HOW TO MAKE ...

Best Healthy Chicken Noodle Soup Recipe - How to Make ... image

Classic chicken noodle soup is already pretty good for you. But we made this even healthier by loading it up with lots of kale, using low-sodium broth, and opting for boneless skinless chicken breast.

Provided by Lauren Miyashiro

Categories gluten-free healthy heart-healthy low sugar nut-free easy chicken weeknight meals winter パン dinner lunch main dish poultry soup

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tbsp. extra-virgin olive oil, divided
1 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
1 large onion, chopped
3 large carrots, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
5 c. Swanson Chicken Broth
3 c. water
Small bunch thyme
1 bay leaf
1 (12-oz.) package gluten-free noodles
1 bunch Tuscan kale, stemmed and shredded
Juice of 1 lemon

Steps:

In a large pot or Dutch oven over medium high heat, heat 1 tablespoon oil. Season chicken all over with oregano, salt, and pepper and add to pot. Cook until golden and cooked through, about 8 minutes per side. Remove from pot and let rest 10 minutes before chopping into small chunks. Add about 2 tbsp chicken broth to skillet (it should bubble immediately!), then use a wooden spoon to scrape up and golden chicken bits. Let cook until most liquid has reduced down, then add remaining tablespoon oil. When oil is hot, add onion, carrot, and celery. Season with salt and pepper and cook until beginning to soften, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute. Pour over broth and water and add bay leaf and thyme. Bring to a steady simmer and let simmer 15 minutes. Season with salt and pepper. Increase heat and bring mixture to boil, then add noodles. Cook until noodles are tender, about 7 minutes. Discard thyme stems and bay leaves, then stir in kale, lemon juice, and chopped chicken.

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In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more. Move vegetables to one side of the pot and add chicken. Season with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and bring to a boil.

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Classic chicken noodle soup is already pretty good for you. But we made this even healthier by loading it up with lots of kale, using low-sodium broth, and opting for boneless skinless chicken breast.
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Reviews 5
Total Time 1 hours 5 minutes
Category gluten-free, healthy, heart-healthy, low sugar, nut-free, easy chicken, weeknight meals, winter, パン, dinner, lunch, main dish, poultry, soup
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In a large pot or Dutch oven over medium high heat, heat 1 tablespoon oil. Season chicken all over with oregano, salt, and pepper and add to pot. Cook until golden and cooked through, about 8 minutes per side. Remove from pot and let rest 10 minutes before chopping into small chunks. Add about 2 tbsp chicken broth to skillet (it should bubble immediately!), then use a wooden spoon to scrape up and golden chicken bits. Let cook until most liquid has reduced down, then add remaining tablespoon oil. When oil is hot, add onion, carrot, and celery. Season with salt and pepper and cook until beginning to soften, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute. Pour over broth and water and add bay leaf and thyme. Bring to a steady simmer and let simmer 15 minutes. Season with salt and pepper. Increase heat and bring mixture to boil, then add noodles. Cook until noodles are tender, about 7 minutes. Discard thyme stems and bay leaves, then stir in kale, lemon juice, and chopped chicken.

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