Best 2 Chicken Noodle Soup Iii Recipes
Chicken noodle soup is a classic dish that is enjoyed by people of all ages. It is a simple yet flavorful soup that is perfect for a cold winter day or a quick and easy meal. This versatile soup can be made with a variety of ingredients, but the most common are chicken, noodles, carrots, celery, and onion. There are many different recipes for chicken noodle soup, but they all share a few common steps. First, the chicken is cooked in a flavorful broth. Then, the vegetables are added and cooked until they are tender. Finally, the noodles are added and cooked according to the package directions.
This article provides three delicious recipes for chicken noodle soup. The first recipe is a classic chicken noodle soup that is made with simple, everyday ingredients. The second recipe is a more flavorful chicken noodle soup that is made with a variety of herbs and spices. The third recipe is a unique chicken noodle soup that is made with coconut milk and lemongrass. No matter which recipe you choose, you are sure to enjoy this classic dish.
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.
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.
Tips:
- Use a whole chicken for a richer flavor. Roasting the chicken bones in the oven before adding them to the soup will also deepen the flavor.
- Add vegetables that are in season for the best flavor. Some good options include carrots, celery, onions, leeks, parsnips, and turnips.
- Don't be afraid to experiment with different herbs and spices. Some good options include thyme, rosemary, sage, bay leaves, and black peppercorns.
- Let the soup simmer for at least 30 minutes, or longer for a more flavorful broth.
- Serve the soup with a variety of toppings, such as noodles, rice, bread, or crackers.
Conclusion:
Chicken noodle soup is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it is also a good source of protein, vegetables, and vitamins. The next time you are feeling under the weather, or just want a warm and comforting meal, try making a batch of chicken noodle soup. You won't be disappointed!
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