EASIEST CHICKEN NOODLE SOUP
The majority of shortcut chicken soup recipes use rotisserie chicken. It's a convenient hack, but cooked chicken doesn't absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they'll each absorb a different amount of liquid.
Provided by Alexa Weibel
Categories lunch, weekday, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
- Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
- Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.
THE ULTIMATE CHICKEN NOODLE SOUP
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
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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.
WITCHES' BREW CHICKEN SOUP
Make and share this Witches' Brew Chicken Soup recipe from Food.com.
Provided by Diane C 2
Categories Chicken
Time 55m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.
- Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.
- Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.
Nutrition Facts : Calories 260.9, Fat 5.8, SaturatedFat 2.2, Cholesterol 37.8, Sodium 227.2, Carbohydrate 29.9, Fiber 8.5, Sugar 2.4, Protein 23.5
WITCHES BREW CHICKEN NOODLE SOUP
This family favorite is a mix of recipes from my mom and my chef brother and easy to prepare! It makes a tasty main if served with a salad and crusty bread. The kids love it for lunch!! My brother finally convinced me that fresh herbs and chicken stock are better so if possible, use them!
Provided by Clever_Little_Witch
Categories Stocks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Simmer chicken in stock (or broth) and bouillon in covered stockpot until tender - about 25 minutes.
- While chicken is simmering chop celery, carrots, onion, garlic and parsley. Set vegetables aside in a bowl - keep parsley separate.
- Remove chicken from stock; cool enough to handle.
- Slice or chop meat(slicing into thin stips, then cutting into bite-sized pieces looks very appetizing).
- Skim most of the fat from the broth.
- Bring to a boil.
- Add vegetables, poultry seasoning, spices and chicken and simmer covered for 20 minutes.
- Add parsley, rosemary and noodles; simmer, uncovered for 6-7 minutes or until noodles and just tender.
Nutrition Facts : Calories 490.2, Fat 12.4, SaturatedFat 3.2, Cholesterol 220.7, Sodium 1277.8, Carbohydrate 34.2, Fiber 3, Sugar 4.5, Protein 56.7
WITCHES BREW
Provided by Food Network Kitchen
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Puree the cucumbers, jalapeños, sugar and ? cup water in a blender until smooth. Strain through a fine-mesh sieve into a large pitcher. Add 1 cup lime juice to the pitcher and stir. Refrigerate until ready to serve.
- Pour the remaining 2 tablespoons lime juice on a plate. Combine 2 tablespoons salt and the chile powder on another plate. Dip the rims of 8 glasses into the lime juice, then into the salt mixture. Add ice to the glasses.
- Add the soda to the pitcher and stir, then divide the punch among the glasses. Garnish with gummy candies.
GRANDMA'S CHICKEN NOODLE SOUP
This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
- In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
- In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 11.4 g, Cholesterol 32.9 mg, Fat 3.6 g, Fiber 0.7 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1663.8 mg, Sugar 1.6 g
WITCHES' BREW SOUP MIX
Enjoy your warm dinner with this hearty soup made form homemade soup mix - a distinctive gift for Halloween.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- In glass jar or decorative Halloween gift bag, layer soup mix ingredients. Store tightly covered at room temperature up to 2 months.
- In 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 5 to 6 minutes, stirring frequently, until tender. Add ham, water and soup mix. Heat to boiling; reduce heat. Cover; simmer 1 hour or until peas are tender.
Nutrition Facts : Calories 355, Carbohydrate 51 g, Fat 1, Fiber 21 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1318 mg
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