Best 16 Recipe Chicken Noodle Soup Recipes

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!

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!

CHICKEN NOODLE SOUP (INA GARTEN'S RECIPE)

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper.
• Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
• Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked.
• Add the cooked chicken meat and parsley and heat through. Season to taste and serve.
• *I use Goodman's wide egg noodles.

15-MINUTE CHICKEN NOODLE WONTON SOUP RECIPE BY TASTY

Steps:

• In a large pot, bring the chicken stock to a boil over high heat.
• Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8-10 minutes.
• Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.
• Enjoy!

SWANSON SENSATIONAL CHICKEN NOODLE SOUP RECIPE - (5/5)

Steps:

• Directions Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil. Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.

INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
• Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
• Ladle the soup into bowls and serve with crackers, if desired.
• Enjoy!

HOMESTYLE CHICKEN NOODLE SOUP (PAULA DEEN) RECIPE - (4.2/5)

Steps:

• In a large dutch oven, melt butter over medium-high heat. Add carrots, onion, celery, and mushrooms; cook 6-7 minutes, stirring frequently, or until tender. Add broth, bay leaf, thyme, salt, and pepper; bring to a boil, reduce heat, and simmer, 15 minutes. Stir in chicken and noodles; simmer 8-10 minutes, or until noodles are tender. Garnish with fresh thyme, if desired.

PUERTO RICAN CHICKEN NOODLE SOUP RECIPE (SOPA DE FIDEOS CON POLLO DE PUERTO RICO)

Steps:

• Season chicken with adobo and meat tenderizer. Add chicken to large pot with water, sazón, sofrito, tomato paste, tomato sauce, oil, and salt. Cook on medium heat until chicken is somewhat tender. Add carrots and continue cooking on medium heat until carrots are tender, about 30-35 minutes. Add potatoes and continue cooking on medium heat until potatoes are tender, about 15 minutes. Add noodles and raise heat to medium-high heat. Cook about 10 minutes until noodles are cooked and broth thickens a bit. Keep an eye on the pot – if the broth thickens enough, but noodles aren’t cooked, lower heat again to medium and simmer longer.

(MY OWN LAZY DAY RECIPE) CHICKEN NOODLE SOUP

Steps:

• Grate carrot and cook with chicken in chicken broth and 4 cups water.
• Cook chicken about 10 minutes then add noodles and cook till done.
• Add cream of chicken soup and cook about 5 minutes longer.
• Mmm mmm good.

OLD-FASHIONED CHICKEN NOODLE SOUP RECIPE - (4.5/5)

Steps:

• Dry chicken thighs with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken thighs well on both sides, 6 to 8 minutes. Transfer to plate, let cool slightly, and discard skin. Pour off all but 1 tablespoon fat left in pan. Add carrots, celery, and onion and cook over medium heat until vegetables are softened, 7 to 10 minutes. Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker. Stir remaining 7 cups broth and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup. Cover and cook until chicken is tender, 4 to 6 hours on low. Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board. Transfer chicken thighs to cutting board. Let all chicken cool slightly, then shred into bite-sized pieces, discarding skin and bones. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Cook egg noodles in boiling salted water until tender, then drain. Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes. Stir in parsley, season with salt and pepper to taste, and serve.

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP RECIPE

Steps:

• 1. Remove skin from the chicken and chop the meat 2. Put the chicken into a slow cooker with the onions, celery, carrots and peas. 3. Stir in both, mushroom soup, and herbs. Season with salt and pepper 4. Cover and cook on high for 3-4 hours or low for 8 to 9 hours 5. when soup is finished, stir in egg noodles. 6. Season to taste and serve. ENJOY!

CHICKEN NOODLE SOUP (LOW FODMAP) RECIPE - (4.1/5)

Steps:

• 1. Heat oil in a large stock pot or dutch oven over medium heat. 2.Saute carrot for 1-2 minutes. Add green onions, saute for 2-3 more minutes. Add salt & pepper (to taste). 3. Add the 1/2 cup wine. Let it cook for 3-5 minutes (to reduce the overall alcohol taste and leave just the wine flavor). 4. Add chicken broth. Reduce heat to a simmer. 5. Put spices in a tea infuser ball or cheese cloth tied closed with kitchen twine, submerge in broth. (If you're lazy, just put the spices in by themselves. Whatev's...) 6. Simmer for 10-20 minutes. 7. Add chopped chicken. Simmer for 10-20 more minutes. (Total simmer time = ~20-40 minutes) 8. While the soup simmers, cook the corn pasta in a separate pot. 9. Drain, and rinse to stop the cooking. 10. Add the pasta to the soup. Soup is now ready to serve. Salt & Pepper to taste. Tips: I sometimes make this soup the same day I made stock. In that case you can: buy a plain whole raw chicken from the grocery store (or approximately 2-3 pounds of in-bone raw chicken). If you want to use a cooked rotisserie chicken, be aware that this might not be safe on Low Fodmap as the seasoning usually contains onion & garlic. But, if you're willing to take a risk, remove the cooked chicken. Chop. Set aside, like in a tuperware in the fridge. Put the carcass in a large stock pot or crock pot. For raw chicken, just put it all in the stock pot. Fill the stock pot with water, herbs, etc... as instructed in the recipe. Cook stock / raw chicken. Watch the raw chicken. Once it's cooked, take it out, let it cool down to handling temperature. Remove chicken from the bone. Chop or shred. Set aside. Add bones back to the stock pot to keep cooking the broth. When finished, add the stock and chopped chicken to the Chicken Noodle Soup recipe!

PRESSURE COOKER FARMHOUSE CHICKEN NOODLE SOUP RECIPE - (4.4/5)

Steps:

• Heat oil in pressure cooker pot over medium heat until shimmering (For the Instant Pot, I use the saute button). Add the onion (and a pinch of salt) and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Be careful not to brown the garlic. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast-side up, in the pot (or just add cut-up chicken parts). Putting the chicken breast side up ensures more even cooking of the chicken. NOTE: I have now opted to buy a cut up chicken, as this makes shredding the cooked meat a lot easier to do. After adding the chicken, be sure that the contents of the pot do not exceed the max fill level of your pressure cooker.) Lock pressure cooker lid in place and bring to high pressure over medium-high heat for a stove top PC. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure. NOTE: For the Instant Pot, set on manual for 20 minutes, on HIGH. Remove pot from heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you. (Follow your pressure cooker's manual for quick-release instructions.) NOTE: The first time I filled my pot with 8 cups of water, which was just below the max line. When I did a manual pressure release, a lot of liquid spurted out-- and I had to put a towel around the lid, so as not to risk being burned by hot liquid. Be careful! Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. (I went for big chunks of chicken.) Using a large spoon, skim excess fat from the surface of the soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. *NOTE: I do NOT cook my noodles in with the soup. Instead, I cook the noodles in salted water, separately, then rinse and drain. If you use a bouquet garni, and a cheese cloth with peppercorns, toss that, too. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve. NOTE: If cooking noodles separately (highly recommended by me), place some noodles in a bowl, and then the broth, with chicken meat and vegetables to serve. Garnish with parsley. TASTING NOTES: At first, I wasn't sure if adding soy sauce was all that great. My family loved it. The next day, the soup took on a whole new life, and it tasted even better! This is now my "go to" chicken soup recipe, and I keep a quart or two in the freezer at all times. This recipe can easily be adapted to a regular stove top stock pot, so no worries if you don't own a pressure cooker. I use an Instant Pot Electric Pressure Cooker and it has become a regular cooking tool in my kitchen. I was surprised to find so many internet recipes for pressure cooker chicken soup includes adding bouillon or chicken stock! Really? Why can't I use a whole chicken, add vegetables, herbs and aromatics to get a soup that has plenty of flavor? Well, thanks to America's Test Kitchen "Pressure Cooker Perfection" I achieved that-- and the secret ingredient (that I was dubious about) actually gave the broth a depth of flavor that tasted even better the next day. I made a couple of tweaks in the recipe and this is now my "go to" chicken noodle soup recipe.

CROCKPOT CREAMY CHICKEN NOODLE SOUP RECIPE - (4.4/5)

Steps:

• In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. To finish the soup, if you had cooked it for 6-8 hours on low-heat setting, turn cooker to high-heat setting. Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

CREAMY CHICKEN NOODLE SOUP RECIPE - (4.4/5)

Steps:

• Start to defrost noodles. Place bay leaf and chicken in large stock pot. Add enough water to cover chicken. Bring to boil. Boil for 30 min. While chicken is cooking chop and dice vegetables. In skillet melt butter and add veggie mix. Cook on med-low for 8 min. Turn off veggie heat and cover with lid. Remove chicken and bay leaf from stock pot and set on cutting board. Dump stock pot water and add chicken broth, veggie mix, bay leaf and spice mix to stock pot. Bring to boil, reduce heat and simmer on low for 15 min. Bring stock back to boil and then add defrosted noodles. Boil for 15-20 min...when noodles are cooked. Chop or shred chicken. Reduce heat of stock pot and add Cream of chicken, heavy cream and chicken. Heat and serve. We serve it with breadsticks http://www.keyingredient.com/recipes/1736135032/yummy-easy-breadsticks/

FRANKENMUTH CHICKEN NOODLE SOUP RECIPE - (4.5/5)

Steps:

• Put everything into an accommodating kettle. Bring to boil. Boil 1 minute & reduce to gentle simmer. Cover kettle with lid. Simmer 2 hours. Stir it occasionally. With slotted spoon, remove chicken & vegetables from the broth. Dice the white meat & set aside. Discard skin & bones. Dice some of the carrots to your liking & set aside. Discard the rest. Put broth through coffee-filter-lined sieve, catching cleared broth in another kettle the same size. Chill till all fat comes to top & is solid & can be remove. Return to heat. Add chicken & carrots. Bring to boil. PREPARE NOODLES-Mound 1 cup flour on a board. Make well in center. Add 1 egg to that well, with 1/4 tsp salt & 1 TB cold water. Gradually work into a smooth dough. Knead till smooth, adding enough more flour to keep from being sticky. Wrap dough in waxed paper. Let stand 1 hour at room tern. On floured surface roll dough paper thin. Roll up jelly roll style & slice into thin strips, unwrapping into long noodles. Snip into shorter lengths. Drop into simmering soup. Allow 18 to 22 minutes simmering approximately-or till noodles are tender to the bite (al dente'). Serve soup piping hot. Refrigerate leftover soup, tightly covered, to rewarm in 4 or 5 days. Freeze to thaw & reheat in 4 months. Makes 12 servings. NOTE: For additional flavoring in the broth, add 4 or 5 packets of Herb Ox Chicken Broth Powder - or 2 TB low-salt chicken bouillon powder.