Best 3 Big Batch Chicken Noodle Soup Recipes
In the realm of comforting and nourishing dishes, few can rival the timeless classic: chicken noodle soup. With its steaming broth, tender chicken, and symphony of vegetables, this soup has long been a staple in kitchens and hearts worldwide. Our carefully curated collection of chicken noodle soup recipes offers a diverse range of flavors and styles to tantalize your taste buds. From the classic and comforting to the exotic and adventurous, these recipes promise a delightful culinary journey.
Embark on a culinary adventure with our "Big-Batch Chicken Noodle Soup" recipe, perfect for feeding a crowd or enjoying leftovers throughout the week. This hearty soup features a rich broth brimming with succulent chicken, a medley of colorful vegetables, and the unmistakable aroma of herbs and spices.
For those seeking a lighter and more vibrant take, our "Lemon-Herb Chicken Noodle Soup" recipe is a refreshing twist on the classic. With its lemony tang and aromatic herbs, this soup offers a delightful balance of flavors that will invigorate your senses.
If you're craving a taste of the Orient, our "Asian-Inspired Chicken Noodle Soup" recipe is a must-try. This flavorful soup showcases the harmonious blend of ginger, garlic, soy sauce, and sesame oil, creating a symphony of umami flavors that will transport your taste buds to the bustling streets of Asia.
For those with dietary restrictions, our "Gluten-Free Chicken Noodle Soup" recipe provides a delicious and accessible alternative. This comforting soup is crafted with gluten-free noodles and a rich, flavorful broth, ensuring that everyone can enjoy this classic dish.
Lastly, our "Slow Cooker Chicken Noodle Soup" recipe is a lifesaver for busy individuals and families. Simply toss all the ingredients into your slow cooker, let it simmer throughout the day, and come home to a piping hot bowl of nourishing soup that's ready to warm your soul.
Whether you're seeking a classic comfort food experience, a burst of vibrant flavors, or a healthy and inclusive option, our comprehensive collection of chicken noodle soup recipes has something for every palate. Get ready to embark on a culinary journey that will leave you feeling satisfied, nourished, and utterly delighted.
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.
BIG-BATCH CHICKEN SOUP
Use a whole chicken to make a big batch of family-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Soup
Time 1h40m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Fry the sofrito mix in the rapeseed oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don't let it brown. Tip into a casserole.
- Sit the chicken on top of the sofrito, add the bay leaf and stock melts and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through - the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. (Cool and chill the breasts if you want to keep them for another day, or chop them if you want to make a generous batch of this soup.) Strip the remaining meat off the bones and chop it into cubes small enough to sit on a soup spoon.
- Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don't season it until you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the ingredients later when you reheat it. Stir in the peas and sweetcorn (if using) along with the soup pasta and bring back to a simmer. Add back the chicken meat.
Nutrition Facts : Calories 424 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium
CHICKEN AND VEGETABLE NOODLE SOUP
Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. -Stacey Christensen, West Valley City, Utah
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 64 servings (1 cup each).
Number Of Ingredients 9
Steps:
- Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.
Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 837mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
Tips:
- Use a variety of vegetables: This will give your soup a more complex flavor and add more nutrients. Good choices include carrots, celery, onions, leeks, parsnips, and turnips.
- Don't overcrowd the pot: If you add too many vegetables, they won't cook evenly and the soup will be watery. Add the vegetables in batches, if necessary.
- Season to taste: Start with a small amount of salt and pepper, then add more to taste. You can also add other seasonings, such as garlic powder, onion powder, or thyme.
- Let the soup simmer: This will allow the flavors to meld and develop. Simmer the soup for at least 30 minutes, or up to an hour.
- Serve with your favorite toppings: Common toppings for chicken noodle soup include noodles, crackers, and dumplings. You can also add a dollop of sour cream or yogurt.
Conclusion:
This big batch chicken noodle soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a pot of soup that will warm you up from the inside out.
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