QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
EASY CHICKEN NOODLE SOUP
Comfort food shouldn't have to be complicated. Pamper yourself with this homemade chicken noodle soup that comes together in just 25 minutes. Brimming with chicken, vegetables and egg noodles, and seasoned with fresh parsley, pepper, bay leaf and chopped garlic, this chicken noodle soup is comfort food made simple.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 3 g, TransFat 1/2 g
EASY CHICKEN NOODLE SOUP
This comforting classic is so easy to make, you'll never eat the store-bought version again.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.
Nutrition Facts : Calories 204 g, Fat 4 g, Fiber 2 g, Protein 16 g, SaturatedFat 1 g
EASY, SPICY CHICKEN RAMEN NOODLE SOUP
Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.
Provided by KKraft
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
- Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
- Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 14.8 g, Cholesterol 219.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 26.5 g, SaturatedFat 4.8 g, Sodium 2596.3 mg, Sugar 1.9 g
QUICK AND EASY BEEF AND RICE NOODLE SOUP
This recipe is my version of Vietnamese beef pho. It's perfect for a weeknight and full of flavor.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
- Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
- Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.
EASY LOWER SODIUM CROCK POT CHICKEN NOODLE SOUP
Very easy Chicken Noodle soup recipe . Make in the morning, Hot and ready when your ready for dinner
Provided by Desert Mermaid
Categories Vegetable
Time 8h10m
Yield 1 POT, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Chop all veggies and add to crock pot.2. add low sodium chicken broth and meat.3. you can use either raw chicken breasts or left over chicken or turkey.4. add seasonings to taste, i only use a sprinkling of lawrys seasoning salt because i want it to be low sodium.5. cover and cook on low for several hours.6. when you are ready to serve, add egg noodles ,stir and replace lid for about 10 to 15 minutes . dont over cook noodles, stir and serve. easy and tasty. For the seasoning powder , I use Mrs. Dash. I only use just a small sprinkle of the Lawry's because I am trying to lower the sodium. Its very tasty this way, but season to your taste. You can use Left over Chicken Or turkey for this as well. Very Yummy and just as easy as can be.
EASY TURKEY NOODLE SOUP
Rich, homemade taste that's easy on the budget makes this chunky soup a family favorite. We enjoy it with hot bread in winter and with salad in summer. -Elaine Bickford, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered, for 20 minutes or until noodles are tender., Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 388 calories, Fat 7g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 1106mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein.
EASY SLOW COOKER CHICKEN NOODLE SOUP
This is a hearty and delicious chicken noodle soup that grandma couldn't have made better. It really hits the spot on a chilly evening.
Provided by CHER
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 4h45m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker and mix well. Set chicken on top and push down slightly into the liquid.
- Cover and cook on High for 4 hours or Low for 8 hours.
- Add noodles and cook on High until noodles are tender, 30 to 45 minutes.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 22.8 g, Cholesterol 61.7 mg, Fat 3 g, Fiber 2.7 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 1172.4 mg, Sugar 3.6 g
QUICK AND EASY INSTANT POT® CHICKEN NOODLE SOUP
This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.3 g, Cholesterol 54.3 mg, Fat 3.1 g, Fiber 2.4 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 2394.2 mg, Sugar 5.3 g
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time (or don't feel well enough) to make your soup totally from scratch, this is a very easy, very good substitute. I know that traditional Chicken Noodle soup does not have Garlic or Italian spices in it but since I am Italian I think that garlic should be added into practically everything and especially soup for its medicinal values. This will cure what ails you!
Provided by Little Bee
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, celery, and garlic in butter until just tender, 5 minutes.
- Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
- Bring to a boil, then reduce heat and simmer 20 minutes before serving.
SUPER EASY CHICKEN NOODLE SOUP
Tasty, and the easiest chicken soup!!! Preparation time only 30 minutes.
Provided by LORI LYNNE
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
- Remove chicken from the broth. Chop into small pieces, and return meat to the pot.
- Add egg noodles, and cook until tender.
Nutrition Facts : Calories 293.6 calories, Carbohydrate 14.7 g, Cholesterol 92.6 mg, Fat 13.6 g, Fiber 0.6 g, Protein 26.4 g, SaturatedFat 3.9 g, Sodium 1229.8 mg, Sugar 0.4 g
EASY THAI CHICKEN NOODLE SOUP
Makes for a very filling and easy soup with very few calories! If you haven't tried rice noodles before, give this recipe a whirl.
Provided by Brooke the Cook in
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
- Bring 4 cups chicken stock, plus 1 cup water to boil.
- Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
- Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
- Keep leftovers, in the refrigerator .
Nutrition Facts : Calories 358.9, Fat 7.2, SaturatedFat 2, Cholesterol 26.6, Sodium 1178.1, Carbohydrate 57.1, Fiber 1.4, Sugar 4.5, Protein 14.2
EASY SWANSON CHICKEN NOODLE SOUP
I found this recipe in a recent AARP magazine and thought I would give it a try. It was so very easy and I wanted to archive it here for furture use and for my daughter if she ever wants to know how to make it. Make it easy on yourself and buy a rotisserie deli chicken and shred that.
Provided by Fireflylover
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
- Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.
Nutrition Facts : Calories 156.5, Fat 4.9, SaturatedFat 1.4, Cholesterol 32.5, Sodium 1415.4, Carbohydrate 7.7, Fiber 1.1, Sugar 1.8, Protein 19.5
FAUX PHO - QUICK AND EASY VIETNAMESE STYLE NOODLE SOUP
There is nothing more comforting than hot, bold, vietnamese soup. I like mine spicy and a touch sweet. You can customize it in so many ways to make it your own, and it is super quick to make!
Provided by Denises Dinners
Categories Meat
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Soak rice noodles in very, hot tap water.
- Heat oil in a large, deep skillet on medium hot.
- Saute garlic, ginger, and red pepper flakes, with the beef until the beef is 85% cooked through. .
- Add broth, fish sauce, spices and sugar.
- Bring to a boil, then simmer for 10 minutes.
- Rinse rice noodles and chop into 4-5 inch pieces.
- Place noodles in bowls, pour broth and meat over noodles.
- Add any or all garnish desired.
- Personal Note: I like mine with super spicy so I add tons of jalapeno and siracha sauce, along with all the veggies and herbs. You can also do this with pork, fish, shrimp, or chicken, or use veggie stock and tofu if you want to keep it vegetarian.
EASY ASIAN CHICKEN NOODLE SOUP
This recipe makes a big batch of light soup with mild flavor and LOW fat. I don't use much salt during the cooking process, so please feel free to do so, to your preference, if desired. Freeze leftover soup for lunches. Be sure to use rice noodles or rice sticks as these do not soak up all the broth and dry out your leftover soup.
Provided by NormCooks
Categories Clear Soup
Time 30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). Add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
- Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.
- Top off each serving with a handful of chow mein noodles.
Nutrition Facts : Calories 243.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 21.9, Sodium 493.4, Carbohydrate 45.3, Fiber 4.6, Sugar 4.4, Protein 13.8
WORLD'S BEST EASY CREAMY CHICKEN NOODLE SOUP
My neighbor brought this soup over to us when some of the family was sick with a cold. After tasting it, I immediately called to thank her again for bringing us something so delicious and asked for the recipe. Everyone in the family loves it! I have passed it on to several others who also got rave reviews from their families. It is easy to make and so worth any effort you do put into making it! I hope you enjoy it as much as we do!
Provided by Kat The Cookie Baker
Categories One Dish Meal
Time 50m
Yield 12 oz, 8 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.
QUICK AND EASY GLUTEN FREE CHICKEN NOODLE SOUP
I came up with this when I started making Chicken soup and decided to add the Tapioca and it tasted just the same, if not better! This will make somewhat of a smaller batch of soup, so this can easily be doubled if need be. Just as a note, I have found the Brown Rice Pasta noodles at Trader Joe's. I just recently found that Wal-Mart also have a couple of varieties of Brown Rice Pasta Noodles, which may be more convenient and available than Trader Joes.
Provided by LDSMom128
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, melt 2 tablespoons of the butter. Salt and pepper the chicken breasts and sauté for about 5 minutes, turn and sauté for about 3 minutes more. Remove the chicken from the pan. They will not need to be cooked through, as you will continue to cook them in the soup.
- Add the remaining two tablespoons of butter and add the chopped onions and cook them for about 5 minutes or so. Add the tapioca flour and stir in until the onions are thickened. You may need to add some more of the flour if it needs it. Add the chicken broth and the water and stir well with a whisk. Season the broth with the sage and the salt and pepper. You may not need to add the salt if the broth has enough.
- Return the chicken back to the pot and put a lid on the pan and continue to cook in the broth for about 10 minutes or so.
- Remove the chicken and cut the chicken into good bite size pieces. Add the frozen vegetables and the cut up chicken to the pot and cook for another 5-10 minutes or so.
- Add the canned milk and stir in well. Serve hot. I usually love to eat my soup with some fresh rolls, so if you have any gluten free rolls, dip them into the soup and enjoy!
FAST & EASY CHICKEN NOODLE SOUP
Use canned chicken breast meat & whole grain wide noodles in this recipe. I couldn't get the ingredient finder to recognize them. Note: The noodles are not egg noodles so there should be no cholesterol in them & they have fewer calories.
Provided by FDADELKARIM
Categories Chicken
Time 21m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dice the celery & carrots in a food processor until finely chopped.
- Spray a large pot with cooking spray then heat over medium low heat. Add the chicken & vegetables, saute for 5 minutes.
- Pour in the broth & water next stir in the spices. Heat to a boil then cook for 5 minutes.
- Stir in the noodles then cook for 5-7 minutes, depending on how firm you like them.
QUICK AND EASY VEGAN NOODLE SOUP
This is a really tasty, warming, and substantial soup which works well as an alternative to chicken noodle soup. It's suitable for vegetarians and vegans. It can be halved or doubled to make as much as you need, and quantities can be tweaked without much detriment to the flavor. You can get eggless noodles in most Asian specialty supermarkets.
Provided by twilight_falls
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan over medium heat. Cook leek and crushed garlic in the hot oil until soft, 3 to 4 minutes. Add vegetables; cook and stir until soft, 3 to 4 minutes. Add water, soy sauce, vegetable bouillon, and salt; bring to a boil. Add noodles, reduce heat, and simmer for 10 minutes.
Nutrition Facts : Calories 339.4 calories, Carbohydrate 63.6 g, Fat 5.1 g, Fiber 3.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 1598.5 mg, Sugar 1.1 g
MY NOT-SO-QUICK AND EASY CHICKEN NOODLE SOUP
I can make this an all-day thing, but the results are a very tasty soup. I usually stop at the point where I have my chicken pulled and store it in the fridge for a while, and add it later when I cook the noodles. This is pretty much my own recipe, so feel free to adjust anyway you like.(I gave some to my Dad not long ago, and he said he liked it better than my Mom's. High praise!)A final note: I tend to always end up with a huge pot of soup of any kind - they "grow" on me throughout the process!
Provided by HEP MEP
Categories Chicken
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat chicken and water to boiling, skimming fat as it accumulates.
- Add the onion, celery, carrots, seasonings, and bouillon.
- Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour.
- When chicken is tender, remove to a plate till cool enough to handle.
- Remove skin and pull off meat into bite-size pieces.
- Place chicken back in the pot,and add noodles, and fresh parsley if desired.
- Reheat and serve.
Nutrition Facts : Calories 263, Fat 5.8, SaturatedFat 1.6, Cholesterol 57.8, Sodium 2023.9, Carbohydrate 38.1, Fiber 2.7, Sugar 4.2, Protein 14.2
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