THE LADY'S CHICKEN NOODLE SOUP
There's nothing like good ol' classic chicken noodle soup. This famous comfort food soup recipe calls for egg noodles, mushrooms, carrots, celery and more. It's sure to be everyone's favorite chicken soup!
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 20
Steps:
- For the stock: add bay leaves, bouillon, onion, carrot, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
- For the soup: Add egg noodles and cook according to directions on package. 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.
HOMESTYLE CHICKEN NOODLE SOUP
The perfect fall and winter meal...great for nights when you're craving a healthier soup!
Provided by Tieghan Gerard
Time 45m
Number Of Ingredients 17
Steps:
- 1. Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook another 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes. 2. Pour in the sherry and broth, and bring to a boil over high heat. Stir in the chicken, bay leaf, and if you have one - a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours. 3. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parmesan and parsley.4. Serve the soup topped with additional parmesan, if desired.
Nutrition Facts : Calories 342 kcal, ServingSize 1 serving
SHERRY'S CHOW MEIN CHICKEN SOUP
I caught a cold a couple of days ago and was craving chicken soup but wanted something a little different than chicken noodle soup. I looked through my cabinets and refrigerator and came up with this soup. It hit the spot very nicely!
Provided by sherry monfils
Categories Chicken Soups
Time 50m
Number Of Ingredients 15
Steps:
- 1. In large soup pot, over medium-high heat, add sesame oil, chicken, celery. mushrooms, green onion and shredded carrot. Stir fry for a couple of minutes.
- 2. Add bean sprouts, Bok Choy cabbage, chicken broth,, soy sauce, Asian seasoning and ginger. Stir in broken vermicelli and drained bamboo shoots. Let everything come to a boil.
- 3. Reduce heat to medium-low, cover and continue cooking, stirring occasionally, for 15 minutes. Ladle into bowls and serve w/ dry, chow mein noodles.
CHERRY SOUP
My grandmother had talked about her cherry soup recipe for years, so when I received some of our state's famous Door County cherries, I just had to try it. My family liked it so well that I froze several quarts so we could enjoy it all winter! -Sue Bronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries. , For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.
Nutrition Facts : Calories 196 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 136mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS
Steps:
- Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
- Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
- Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
- Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
- Sold at Middle Eastern markets, natural foods stores and some supermarkets.
- ** Available at Asian markets, specialty foods stores and some supermarkets.
CHICKEN NOODLE SOUP WITH A LADY'S KICK
A comforting homemade chicken noodle soup with a little sherry and cream to add the special, unique touch of a special lady. This recipe is a combination of Emeril and Paula Deen's chicken noodle soup recipes combined with a unique twist of a special lady!
Provided by Jessica4NYY
Categories Poultry
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Chicken Stock:.
- Place rinsed chicken in large stock pot and fill with water. Add stock ingredients and bring to a boil. Reduce heat to a simmer, cover partially, and simmer for an hour. Remove chicken from pot and set aside to cool.
- Strain the stock with a sieve, lined with a cheesecloth or strain and remove fat when cooled.
- Pull and shred the chicken meat from bone discarding the skin and bone.
- Melt butter in pan. Add onion, celery, carrots and cook over medium heat until tender. Add parsley and shredded chicken to chicken stock. Add vegetables and sherry to soup. Whisk flour into 1/4 of the heavy cream and slowly stir into soup. Add remaining cream. Simmer soup.
- Cook noodles as directed on package in separate pot. Strain and add noodles to soup. (This avoids starch from combining into soup broth).
- Add salt and fresh gound pepper to taste.
- Serve with crusty french bread or corn bread.
Nutrition Facts : Calories 600.2, Fat 38.6, SaturatedFat 15.6, Cholesterol 168.6, Sodium 680.6, Carbohydrate 22.3, Fiber 2.1, Sugar 3.7, Protein 32.9
CHICKEN NOODLE SOUP FOR ONE
Home alone? This is a superfast soup that is meant to feed one person - that's right, one. Soy sauce, sherry and ginger give tang and heat to the broth, and udon noodles lend a decidedly Asian feel. And with the added flavors of chicken, spinach and sugar-snap peas, it's healthy and filling.
Provided by Nigella Lawson
Categories easy, quick, soups and stews, appetizer, side dish
Time 10m
Yield 1 serving
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-low heat, heat chicken broth. In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly. Add chicken and sauce to broth.
- Increase heat to medium, and bring to a boil. Add ginger, corn, chili, scallion, spinach, noodles and peas. Simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated. Serve.
Nutrition Facts : @context http, Calories 760, UnsaturatedFat 11 grams, Carbohydrate 95 grams, Fat 18 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 1486 milligrams, Sugar 13 grams, TransFat 0 grams
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