In this comprehensive guide, we present you with an array of delectable chicken noodle soup recipes that are sure to warm your soul and tantalize your taste buds. From classic family recipes passed down through generations to innovative variations that add a modern twist to this comforting dish, we have something for every palate.
1. **Grandma's Homemade Chicken Noodle Soup**: Embark on a nostalgic journey with this timeless recipe that captures the essence of traditional chicken noodle soup. Simple yet flavorful, it features tender chicken, hearty egg noodles, and a rich broth simmered to perfection, evoking memories of home and family gatherings.
2. **Easy Chicken Noodle Soup**: Discover the beauty of simplicity with this streamlined recipe that delivers maximum flavor without compromising on convenience. Perfect for busy weeknights or when you crave a comforting meal without spending hours in the kitchen, this soup is quick to prepare yet brimming with taste.
3. **Chicken Noodle Soup with Vegetables**: Elevate your soup game with this vibrant and colorful recipe that adds a healthy boost of vegetables. Carrots, celery, and onions form the aromatic base, while vibrant green peas and sweet corn kernels add a delightful contrast in texture and flavor.
4. **Chicken Noodle Soup with Dumplings**: Indulge in the hearty goodness of this classic combination where fluffy dumplings and tender chicken harmoniously coexist in a rich broth. The dumplings, made from a simple dough mixture, add a delightful bite and extra comfort to this beloved soup.
5. **Chicken Noodle Soup with Rice**: Experience the Asian-inspired twist on chicken noodle soup with this recipe that incorporates fluffy rice instead of traditional egg noodles. Fragrant ginger and lemongrass infuse the broth with aromatic depth, while tender chicken and an array of vegetables create a satisfying and flavorful bowl.
6. **Chicken Noodle Soup with Tortellini**: Discover a delightful Italian twist on chicken noodle soup with the addition of delicate tortellini. The plump pasta pillows, filled with cheese or meat, add a touch of elegance and richness to this comforting classic.
7. **Slow Cooker Chicken Noodle Soup**: Let your crock pot do the work with this hassle-free recipe. Simply toss in the ingredients, set it to low, and come back to a steaming pot of delicious chicken noodle soup, perfect for busy days or lazy weekends.
8. **Instant Pot Chicken Noodle Soup**: Embrace the convenience of modern cooking with this Instant Pot recipe that delivers a flavorful and satisfying chicken noodle soup in a fraction of the time. With its fast cooking capabilities, the Instant Pot locks in the flavors and tenderness of the ingredients, making it a lifesaver for busy home cooks.
GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES
This is my beloved Grandmother's recipe. I have made noodles from scratch mixing, rolling, and cutting by hand. Today I use a dough mixer and pasta cutter to save time.
Provided by Kelly Nagy Cramer
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
- Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
- Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
- Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 50.8 g, Cholesterol 179.4 mg, Fat 12.5 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 3.6 g, Sodium 2021.5 mg, Sugar 1.8 g
GRANDMA'S HOMEMADE CHICKEN NOODLE SOUP
A classic homemade chicken noodle soup recipe straight from my Italian grandmother's kitchen. This recipe makes a tasty, nourishing soup loaded with tender chunks of chicken, vegetables and wide noodles to catch all the delicious broth. Easy to cook on the stovetop or in a pressure cooker.
Provided by Karen Tedesco
Categories Soup and Stew
Time 55m
Number Of Ingredients 16
Steps:
- Put the butter and oil in a large pot over medium heat. When the butter is melted, add the onion, garlic, carrots and celery. Cook 5 minutes, stirring, or until the onion is softened.
- Add the chicken, broth, turmeric, 2 teaspoons salt, black pepper, lemon and Parmesan rind. Stir. Bring to a simmer, then lower the heat and partially cover the pan. Let the soup bubble gently for 45 minutes. The chicken should be very tender and shred easily with a fork. Remove the cheese rind and lemon slices and discard.
- When the soup is almost done, bring a medium pot of water to a boil. Cook the pasta until al dente, according to package directions. Drain.
- Add the noodles and dill to the soup. Serve warm in bowls, sprinkled with cheese and celery leaves.
Nutrition Facts : ServingSize 1 serving, Calories 304 kcal, Carbohydrate 21 g, Protein 29 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 119 mg, Sodium 215 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 8 g
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.
GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP
I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. -Tammy Stanko, Greensburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.
Nutrition Facts : Calories 389 calories, Fat 29g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.
GRANDMA'S CHICKEN NOODLE SOUP
Homemade stock, homemade noodles, homemade soup, with a bonus serving of homemade pasta for two at another meal. Recipe is easily doubled. Don't double noodle recipe and use them all in the soup.
Provided by sugarpea
Categories Clear Soup
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 24
Steps:
- Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
- Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
- Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
- Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
- Divide dough in half and roll each as thinly as possible to a 14" square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4" slices; shake slices open.
- Lay half of the noodles flat in a loose, overlapping mound; cut into 2" lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
- Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.
Nutrition Facts : Calories 1048.5, Fat 33.8, SaturatedFat 9.7, Cholesterol 456.4, Sodium 1257.9, Carbohydrate 88.6, Fiber 6.4, Sugar 6.7, Protein 93
GRANDMA'S CHICKEN NOODLE SOUP
AHHH comfort food at its best. I've made chicken noodle soup for years and this is the best and so simple to make. Freezes well if you add the noodles later.
Provided by Gloria 15x
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring about 4 cups of water to a boil. Add noodles and oil and boil 8 minutes. Drain. Rinse under cool running water. Drain again.
- In a large saucepan or Dutch oven, bring broth, salt, pepper, and poultry seasoning to a boil. Stir in vegetables. 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. Add noodles and chicken. Heat through and serve.
Nutrition Facts : Calories 345.2, Fat 10.5, SaturatedFat 2.8, Cholesterol 83.3, Sodium 2205.8, Carbohydrate 23.8, Fiber 1.5, Sugar 3.6, Protein 35.8
GRANDMA'S SLOW-COOKER CHICKEN NOODLE SOUP
Make great soup just like the old days! Canned broth, diced tomatoes and frozen sweet peas lend to its convenience.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
- In 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
- Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
- Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.
Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 90 mg, Fiber 5 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 9 g, TransFat 0 g
Tips:
- Use a whole chicken. This will give your soup a richer flavor. If you don't have a whole chicken, you can use chicken breasts or thighs, but you may need to add some extra broth or water.
- Roast the chicken before simmering it. This will help to brown the chicken and give the soup a deeper flavor.
- Use a variety of vegetables. This will add flavor and nutrients to your soup. Some good choices include carrots, celery, onions, and potatoes.
- Add some herbs and spices. This will help to flavor the soup. Some good choices include thyme, rosemary, sage, and garlic.
- Let the soup simmer for at least 30 minutes. This will allow the flavors to meld and the chicken to become tender.
- Serve the soup with your favorite toppings. Some good choices include noodles, crackers, and grated Parmesan cheese.
Conclusion:
Grandma's Homemade Chicken Noodle Soup is a classic comfort food that is perfect for a cold winter day. It is also a great way to use up leftover chicken. This soup is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and satisfying chicken noodle soup that the whole family will love.
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