Best Homestyle Chicken Noodle Soup Paula Deen Recipe 425 Recipes

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HOMESTYLE CHICKEN NOODLE SOUP (PAULA DEEN) RECIPE - (4.2/5)



Homestyle Chicken Noodle Soup (Paula Deen) Recipe - (4.2/5) image

Provided by Neenee

Number Of Ingredients 13

1/4 cup butter
3 medium carrots
1 onion, chopped
1 cup thinly sliced celery
1 package (8 ounce) baby bella mushrooms, sliced
3 quarts chicken broth
1 bay leaf
2 teaspoons fresh thyme, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded cooked chicken
2 cups uncooked wide egg noodles
Garnish: fresh thyme

Steps:

  • In a large dutch oven, melt butter over medium-high heat. Add carrots, onion, celery, and mushrooms; cook 6-7 minutes, stirring frequently, or until tender. Add broth, bay leaf, thyme, salt, and pepper; bring to a boil, reduce heat, and simmer, 15 minutes. Stir in chicken and noodles; simmer 8-10 minutes, or until noodles are tender. Garnish with fresh thyme, if desired.

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

HOMESTYLE CHICKEN SOUP



Homestyle Chicken Soup image

Provided by Food Network

Number Of Ingredients 11

1 3 to 3 1/2 pound chicken, rinsed in cold water and trussed and with extra string left looped on the end for easier retrieval of the cooked chicken
6 quarts water
3 carrots, peeled and cut into a large dice
4 celery ribs, washed and diced
2 leeks, split, carefully washed and diced
1 tablespoon each salt and cracked black pepper
2 tablespoons dried thyme
2 bay leaves
3 cloves garlic, peeled and crushed
2 cups cooked broad egg noodles
3 tablespoons chopped fresh dill

Steps:

  • Rinse the chicken under cold water truss the legs but leave a loop of additional string to help remove the cooked chicken form the pot by giving you a loop-handle to grab with tongs. Put the chicken in a large stock pot with the cold water and bring to a boil.
  • Reduce to a strong simmer, but not a rolling boil, and continue to cook for 20 minutes, carefully skimming off fat and residue. Add the vegetables, salt, pepper and herb sachet to the pot and continue to cook for an additional 1 1/2 hours. Remove from the heat and cool the soup slightly before removing the chicken with the help of the looped string. Discard the cheesecloth sachet and skim any fat that has risen to the surface. Cook the egg noodles according to the package directions. Strip the skin off the chicken and discard the skin. Pull the chicken meat from the bones, being careful to remove all the bones from the meat, add the boneless meat back to the soup pot and discard the bones. Bring the soup with the meat added back to the boil, simmer for 10 minutes before adding the noodles and chopped dill. Cook 2-3 minutes before serving in bowls with some additional dill as a garnish. Refrigerate promptly any unused portions. If only part of the soup will be served at one seating, divide the cooked soup into batches before adding the noodles and dill to prevent the noodles form being overcooked when the remaining portions are reheated.
  • Tied in a cheesecloth sachet: .

HOMESTYLE CHICKEN NOODLE SOUP



Homestyle Chicken Noodle Soup image

This is a variation of a recipe I found on here. So yummy. True Comfort food. I have also made this using homemade noodles and it turns out fantastic. Also, if you have left overs, refrigerate them and the next day the broth thickens to a sort of gravy making it even better imo.

Provided by KayKayPuff

Categories     Kid Friendly

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

96 ounces chicken broth
4 carrots, chopped
4 stalks celery, chopped
2 -3 tablespoons minced garlic
1 bay leaf
2 (16 ounce) bags frozen noodles (I use Reames from the freezer section if I don't make my own)
1/4 teaspoon onion powder
1/4 teaspoon thyme
1/4 teaspoon black pepper (use less if you want)
1/4 teaspoon all purpose seasoning
1/4 teaspoon seasoning salt (aka Season All)
2 sprigs fresh parsley, chopped
3 whole chicken breasts, bone and skin removed, cooked and chopped

Steps:

  • To cook the chicken breast, wrap each breast tightly in foil and bake on cookie sheet until no longer pink. No water or seasonings needed, the foil keeps the chicken's natural juices "trapped" so it cooks moist and tender. Chop into pieces of whatever size you desire.
  • In large stockpot, add broth and start cooking on high heat. Chop veggies to whatever size of pieces you desire. I keep mine on the larger size. Add to broth.
  • Add all seasonings to broth, including bay leaf, cover and bring to a rolling boil.
  • When boiling, add noodles and chicken to broth, lower heat to med and bring back to a boil, uncovered.
  • Boil for approx 25 min or until noodles are al dente.
  • Lower heat to get a good simmer. Simmer 15-20 min uncovered. Give a good stir, remove bay leaf and serve.
  • Optional Additions:.
  • 1/4 tsp celery seed.
  • omit onion powder and instead add 1/4c chopped onion.
  • Note: If you don't have fresh parsley you can use 1T dried parsley instead.
  • Prep time is an estimate and does not include cooking time for the chicken breasts.

HOMEMADE CHICKEN NOODLE SOUP



Homemade Chicken Noodle Soup image

Sauteed chicken and garlic imparts richness to this homemade soup. Feel free to add additional vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.

Provided by lilacwine808

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 chicken breast tenderloins, cut into bite-size pieces
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 stalks celery, finely chopped
2 small carrots, finely chopped
3 cloves garlic, finely chopped
2 (14 ounce) cans chicken broth
2 cups medium egg noodles

Steps:

  • Season chicken with salt and pepper.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
  • Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
  • Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
  • Ladle soup into bowls and lay chicken on top.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 18.3 g, Cholesterol 52.1 mg, Fat 9.5 g, Fiber 1.7 g, Protein 15.6 g, SaturatedFat 1.6 g, Sodium 1041.9 mg, Sugar 2.9 g

THE LADY'S CHICKEN NOODLE SOUP - PAULA DEEN



The Lady's Chicken Noodle Soup - Paula Deen image

This recipe is from the days that Paula Deen started "The Bag Lady", where her sons would go out and sell their mother's meals. The recipe is courtesy of Paula Deen, 2003 Television Food Network. She was very overwhelmed when she cooked this soup and it looked very good! Hope to be trying it very soon. 05/08/07 Update . .DELICIOUS, did change a few things around - first added carrots and celery to the stock, as well as dill (it really makes the soup even better.)

Provided by Manami

Categories     Stocks

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 1/2-3 lbs broiler-fryer chickens, cut up
3 1/2 quarts water
1 onion, peeled and diced
2 teaspoons italian seasoning
1 teaspoon lemon-pepper seasoning
3 garlic cloves, minced
4 bay leaves
3 chicken bouillon cubes
kosher salt, to taste
fresh ground black pepper
2 cups sliced carrots
2 cups sliced celery, leaves as well
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons parsley, chopped
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated parmesan cheese (optional)
3/4 cup heavy cream (optional)
seasoning salt, to taste
fresh ground black pepper, to taste
crusty French bread, for serving

Steps:

  • FOR THE STOCK:.
  • Add all ingredients to a soup pot.
  • Cook until chicken is tender, about 35-45 minutes.
  • Remove chicken from pot and set aside to cool.
  • Remove and discard bay leaves and onion.
  • You should have approximately 3 quarts of stock.
  • When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
  • Set chicken aside.
  • FOR THE SOUP:.
  • Bring stock back to a boil.
  • Add carrots, and cook for 3 minutes,.
  • Add celery and continue to cook for 5-10 minutes.
  • Add egg noodles and cook according to package instructions.
  • When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.
  • Add Parmesan and cream, if using.
  • Cook for another 2 minutes.
  • Adjust seasoning, if needed, by adding seasoning salt and pepper.
  • Enjoy along with a nice hot crusty loaf of French bread.

Nutrition Facts : Calories 421, Fat 22.3, SaturatedFat 6.3, Cholesterol 116.6, Sodium 432.4, Carbohydrate 15.7, Fiber 1.9, Sugar 3.3, Protein 29.3

HOMEY CHICKEN NOODLE SOUP



Homey Chicken Noodle Soup image

Chicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.-Cynthia LaFourcade, Salmon, Idaho

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings (about 2-1/2 quarts).

Number Of Ingredients 13

1/4 cup butter, cubed
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
3/4 cup coarsely chopped fresh mushrooms
1 garlic clove, minced
1/4 cup all-purpose flour
1-1/2 teaspoons dried basil
1/2 teaspoon salt
2 cartons (32 ounces each) reduced-sodium chicken broth
1 package (12 ounces) frozen home-style egg noodles
4 cups chopped fresh kale
2 cups shredded cooked chicken

Steps:

  • In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 381 calories, Fat 13g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1104mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

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