Best 12 Chicken Noodle Soup For One Recipes

THE ULTIMATE CHICKEN NOODLE SOUP

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.

CHICKEN NOODLE SOUP FOR ONE

Steps:

• In a large saucepan over medium-low heat, heat chicken broth.
• In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly; add chicken and sauce to broth.
• Increase heat to medium and bring to a boil; add ginger, corn, chile, scallion, spinach, noodles and peas; simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated.
• Serve hot.

CHICKEN NOODLE SOUP

Steps:

• Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
• Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
• Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
• Serve piping hot with a sprinkling of parsley over each bowl.

CHICKEN NOODLE SOUP

Steps:

• Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
• Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
• Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
• Add celery, carrots, and cooked shredded chicken.
• Add the chicken broth, egg noodles, salt, pepper and bay leaves.
• Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
• Remove bay leaves from the soup.
• Enjoy!

QUICK AND EASY CHICKEN NOODLE SOUP

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.

CHICKEN NOODLE SOUP FOR ONE

Steps:

• In a large saucepan over medium-low heat, heat chicken broth. In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly. Add chicken and sauce to broth.
• Increase heat to medium, and bring to a boil. Add ginger, corn, chili, scallion, spinach, noodles and peas. Simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated. Serve.

ONE-POT CLASSIC CHICKEN NOODLE SOUP

Steps:

• In a stockpot, combine chicken, broth, the water, and 1 teaspoon salt. Bring to a boil, skimming off foam from surface with a large spoon. Reduce heat to medium-low, and simmer 5 minutes, skimming frequently. Add onions, garlic, carrots, celery, and parsley. Simmer, partially covered, until chicken is cooked through, about 25 minutes.
• Remove parsley and chicken, discarding back, neck, and parsley. Let cool, then tear meat into bite-size pieces. Skim fat.
• Return broth to a boil and add pasta; simmer 5 minutes. Stir in 3 cups chicken (reserve remaining chicken for another use).
• Season soup with salt and pepper. Garnish with chopped parsley before serving.

EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.

CHICKEN NOODLE SOUP

Steps:

• Melt butter in large pot.
• Sauté the celery, carrot and onion for 5 to 10 minutes.
• Add thyme, poultry seasoning, chicken broth and bouilion.
• Bring to a boil.
• Add noodles and chicken and cook on low for 20 minutes.
• Sprinkle with parsley.

30-MINUTE CHICKEN NOODLE SOUP

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.

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
• MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
• Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
• Season to taste with salt and pepper, then stir in the parsley.
• Serve topped with Parmesan.
• Enjoy!