WHOLE FOODS CHICKEN NOODLE SOUP RECIPES

Name: Chicken noodle soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 900ml chicken or vegetable stock (or Miso soup mix); 1 boneless, skinless chicken breast (about 175g); 1 tsp chopped fresh ginger; 1 garlic clove, finely chopped; 50g rice or wheat noodles; 2 tbsp sweetcorn, canned or frozen; 2-3 mushrooms, thinly sliced; 2 spring onions, shredded; 2 tsp soy sauce, plus extra for serving; mint or basil leaves and a little shredded chilli (optional), to serve

CHICKEN NOODLE SOUP RECIPE | BBC GOOD FOOD

Chicken noodle soup recipe | BBC Good Food image

Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.

Provided by Mary Cadogan

Categories Lunch, Snack, Soup, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 10

Ingredients

900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast (about 175g)
1 tsp chopped fresh ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced
2 spring onions, shredded
2 tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Steps:

Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

Nutrition Facts : Calories 217 calories, FatContent 2 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 0.6 grams fiber, ProteinContent 26 grams protein, SodiumContent 2.5 milligram of sodium

HOMEMADE CHICKEN NOODLE SOUP RECIPE | MYRECIPES

Homemade Chicken Noodle Soup Recipe | MyRecipes image

Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again.$10.79 for six servings

Provided by Ann Taylor Pittman

Total Time 25 minutes

Yield Serves 6 (serving size: about 1 1/4 cups)

Number Of Ingredients 12

Ingredients

1 ½ tablespoons canola oil
1 ½ cups thinly sliced carrot
1 cup finely chopped onion
⅔ cup thinly sliced celery
2 cups water
1 (32-ounce) container unsalted chicken stock (such as Swanson)
1 teaspoon dried thyme or 3 fresh thyme sprigs
6 ounces whole-grain rotini (such as Barilla; about 2 cups)
8 ounces skinless, boneless rotisserie chicken breast, shredded
4 ounces skinless, boneless rotisserie chicken thigh, shredded
¾ teaspoon salt
¼ teaspoon black pepper

Steps:

Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.
While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.
Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

Nutrition Facts : Calories 273 calories, CarbohydrateContent 26 g, CholesterolContent 58 mg, FatContent 8.1 g, FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 1.2 g, SodiumContent 618 mg

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