QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time (or don't feel well enough) to make your soup totally from scratch, this is a very easy, very good substitute. I know that traditional Chicken Noodle soup does not have Garlic or Italian spices in it but since I am Italian I think that garlic should be added into practically everything and especially soup for its medicinal values. This will cure what ails you!
Provided by Little Bee
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, celery, and garlic in butter until just tender, 5 minutes.
- Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
- Bring to a boil, then reduce heat and simmer 20 minutes before serving.
QUICK CHICK AND NOODLE SOUP
Provided by Rachael Ray : Food Network
Time 30m
Yield 2 quarts of soup, 4 big bowls
Number Of Ingredients 12
Steps:
- Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
- Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
30-MINUTE CHICKEN NOODLE SOUP
This quick and easy chicken noodle soup recipe is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better. -Lacy Waadt, Payson, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 759mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
QUICK CHICKEN NOODLE SOUP
From "The Best Freezer Cookbook". This is a very simple soup. My kids actually prefer it with no carrots or peas. Just chicken and noodles. I find the noodles I use in the kosher section of my supermarket.
Provided by JillAZ
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat.
- Add carrots and cook for 3 minutes.
- Add green onions then broth, bayleaf, salt and pepper.
- Bring to a boil, reduce heat, cover and simmer for 5 minutes or until carrots are almost done.
- Bring back to a boil and add noodles, chicken and peas.
- Simmer for 5 minutes or until noodles are tender.
- Remove bay leaf and taste for seasoning.
- Serve.
- To freeze: I freeze this by adding the chicken and peas in step 5 but not adding the noodles until I reheat it. They tend to absorb a lot of the broth. You can add them before freezing, just add more broth upon thawing and heating. Cool, ladle into freezer containers. Seal, label and freeze for up to 3 months.
- Thaw in microwave or overnight in the fridge.
Nutrition Facts : Calories 296.8, Fat 11.2, SaturatedFat 5.1, Cholesterol 65.5, Sodium 1068.7, Carbohydrate 27.7, Fiber 2.9, Sugar 4, Protein 20.4
QUICK CHICKEN NOODLE SOUP
Tote this easy-to-make soup off to lunch and don't forget the crackers.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, bring reduced-sodium chicken broth and 1/4 cup water to a boil. Add minced garlic clove, egg noodles, and green beans, cut crosswise into 1-inch pieces (1/2 cup). Reduce heat; simmer 5 minutes.
- Add grated carrot and skinless, boneless chicken breast, cut into 1/2 -inch pieces (1 cup); simmer until chicken is cooked through, about 3 minutes. Remove from heat; stir in 1 thinly sliced scallion. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 291 g, Fat 3 g, Fiber 5 g, Protein 37 g
QUICK CHICKEN NOODLE VEGETABLE SOUP (WEIGHT WATCHERS)
This soup is from an old issue of Weight Watchers Magazine. It's a core recipe or only has 3 points per serving if counting. If the broth gets a little too thick after refrigerating leftovers, add a little water to thin and reheat on stove or microwave. NOTE: Weight Watchers lists the calories per serving for this recipe to be 160 with 2 g fat which makes 3 points per serving. For some reason Zaar has the calories and fat a lot higher. I think that perhaps Zaar doesn't recognize the chicken ingredient to be skinless which would reduce the fat quantity.
Provided by Dreamer in Ontario
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add chopped onion to broth in a large pot or Dutch oven and bring to a boil.
- Add vegetable blend, cover and return to a boil.
- Add spaghettini and chicken, partially cover pot, and bring to a boil.
- Reduce heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and pasta are tender (about 5 to 7 minutes).
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