Are you craving a comforting and flavorful meal that is perfect for a chilly evening? Look no further than the classic soupy chicken noodle supper. This timeless dish is not only easy to make but also packed with wholesome ingredients that will warm your soul and satisfy your taste buds. From the rich and flavorful broth to the tender chicken and the perfectly cooked noodles, every bite of this classic dish is sure to bring a sense of nostalgia and comfort. With a few simple steps and some pantry staples, you can create a satisfying and delicious meal that the whole family will love.
Here are our top 7 tried and tested recipes!
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.
SUPER EASY CHICKEN NOODLE SOUP
Tasty, and the easiest chicken soup!!! Preparation time only 30 minutes.
Provided by LORI LYNNE
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
- Remove chicken from the broth. Chop into small pieces, and return meat to the pot.
- Add egg noodles, and cook until tender.
Nutrition Facts : Calories 293.6 calories, Carbohydrate 14.7 g, Cholesterol 92.6 mg, Fat 13.6 g, Fiber 0.6 g, Protein 26.4 g, SaturatedFat 3.9 g, Sodium 1229.8 mg, Sugar 0.4 g
CHICKEN NOODLE SOUP RECIPE
Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It's the perfect warm and comforting soup for the winter!
Provided by Alyssa Rivers
Categories Dinner Main Course Side Dish Soup
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
- Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
- Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.
Nutrition Facts : Calories 290 kcal, Carbohydrate 37 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1134 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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
SOUPY CHICKEN NOODLE SUPPER
At least once a week my six-year-old son, also known as Doctor John, hands me a "prescription" for chicken noodle soup. Needless to say, I'm always happy to fill it. -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat butter over medium-high heat. Add carrot, celery and onion; cook and stir 6-8 minutes or until tender., Stir in water, bouillon and seasonings; bring to a boil. Add noodles; cook, uncovered, 5-7 minutes or until tender. Stir in chicken, soup and sour cream; heat through. If desired, serve with stuffing.
Nutrition Facts : Calories 392 calories, Fat 19g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1497mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
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 AND NOODLE SUPPER
Enjoy this chicken and noodles recipe made using Sliced Mushrooms - dinner ready in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In large saucepan, bring water to a boil. Add ramen noodles, seasoning packets, chicken, peas and carrots and onion; mix well. Cook over medium-high heat for 4 to 6 minutes or until vegetables are tender.
- Stir in mushrooms; cook until thoroughly heated.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 1/4 Cups, Sodium 800 mg, Sugar 3 g
Tips:
- For a richer flavor, use chicken stock instead of water.
- Add a tablespoon of soy sauce or fish sauce for a savory umami flavor.
- For a spicier soup, add a teaspoon of chili powder or red pepper flakes.
- For a more colorful soup, add some chopped carrots, celery, or green onions.
- If you don't have any egg noodles, you can use rice noodles or ramen noodles instead.
Conclusion:
This soupy chicken noodle supper is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. With a few simple ingredients, you can have a delicious and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this soupy chicken noodle supper a try.
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