Best 4 Chunky Chicken Noodle Soup Recipes
Chunky chicken noodle soup is a classic comfort food that can warm you up on a cold day and soothe a sore throat. Unlike regular chicken noodle soup, chunky chicken noodle soup contains large chunks of chicken and vegetables, making it a hearty and satisfying meal. Whether you prefer classic flavors or something more adventurous, you can create this soup using various ingredients. Best of all, chunky chicken noodle soup is relatively easy to make, so you can enjoy a delicious and nutritious meal without spending hours in the kitchen.
Let's cook with our recipes!
CHUNKY CHICKEN-VEGETABLE NOODLE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
- To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
- Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.
CHUNKY CHICKEN NOODLE SOUP
Delicious, chunky, fast and easy to make!
Provided by BakerBee
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 13.2 g, Cholesterol 26.5 mg, Fat 1.6 g, Fiber 1.4 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 1233.5 mg, Sugar 1.2 g
CHUNKY CHICKEN NOODLE SOUP
Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. -Coleen Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1370mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
OLD FASHIONED CHUNKY CHICKEN NOODLE SOUP
When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.
Nutrition Facts : Calories 167 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
Tips:
- Use a variety of vegetables: This will give your soup more flavor and nutrients. Some good options include carrots, celery, onion, potatoes, and peas.
- Don't overcook the vegetables: You want them to be tender, but not mushy.
- Use a good quality chicken broth: This will make a big difference in the flavor of your soup. If you don't have any homemade chicken broth, you can use store-bought, but be sure to choose a low-sodium variety.
- Add some herbs and spices: This will help to enhance the flavor of the soup. Some good options include thyme, rosemary, oregano, basil, and black pepper.
- Don't be afraid to experiment: There are many different ways to make chicken noodle soup, so feel free to experiment with different ingredients and flavors. You might be surprised at how delicious your soup turns out!
Conclusion:
Chunky chicken noodle soup is a classic comfort food that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own personal preferences. With a few simple tips, you can make a delicious and hearty chicken noodle soup that the whole family will enjoy.
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