Chicken Soup Recipes With Noodles

chicken soup recipes with noodles, looking for these recipes? check this for 4 best chicken soup recipes with noodles: Chicken noodle soup , Chicken noodle soup , Mostly Homemade Chicken Noodle Soup , Get Well Chicken Noodle soup

Mostly Homemade Chicken Noodle Soup

image credit: Plain Jane cookpad.com

Ingredients

6-8 servings

  • 4 cups chicken stock
  • 4 cups low sodium chicken broth
  • 1-2 cups water, divided
  • 2 cups raw baby carrots, sliced into small pieces
  • 2 lbs boneless, skinless chicken breasts
  • To taste Himalayan pink salt
  • To taste pepper
  • 1 tbsp ground thyme
  • Half package wide egg noodles
  • Steps

    1 hour

  • Add the stock, broth and chicken breasts to a large stockpot over medium-high heat. Bring to a boil. Then reduce heat to medium-low, cover and simmer for approximately 20 minutes.
  • Remove the chicken from the pot, let rest for 10 minutes.
  • Chop the carrots and add them to the broth. (I left celery out because we don’t dig it but feel free to add some here if you wish.) Kick the heat up to medium, bring back to a boil and then simmer for 5 minutes with the lid off.
  • Chop up or pull the chicken apart into bite sized pieces and add it to the almost finished product, along with the seasonings. Simmer for 5 minutes with the lid off again.
  • Give your soup a nice big stir, add some water if the broth is getting thin and replace the lid. Set the heat back to medium-low and simmer for about 15 more minutes, for good measure.
  • During the last 8 or so minutes of simmering, add the egg noodles and a little more water, if needed. (As you can see in the picture, mine was lacking in liquid at the end so be mindful of that.)
  • Remove from heat, serve immediately and enjoy the robust goodness!!
  • Get Well Chicken Noodle soup

    image credit: Larry Jackson cookpad.com

    Ingredients

  • 1 bag egg noodles
  • 2 boneless skinless chicken breast
  • Celery
  • Carrots
  • Onion
  • Parsley
  • Cilantro
  • Garlic
  • Salt and pepper
  • Worcestershire sauce
  • Accent seasoning
  • Ms.Dash seasoning
  • Chicken broth
  • Chicken stock
  • Steps

  • Simply….grill chicken breast.
  • Put both broth & stock in pot, with all seasonings, sauce & noodles
  • Same time….chop & dice all veggies, & chicken breast (once completely cooked).
  • Add everything together & let simmer for 1/2 hour or more….the longer….the more flavor it seems.
  • Serve to the sick….or just enjoy on a cold night…..(did somebody say, Netflix & Chill?)
  • Chicken noodle soup

    image credit: Autumn Farmer cookpad.com

    Ingredients

  • 1/2 onion, choppped
  • 4 carrots, sliced
  • 4 stalks celery, sliced
  • 16 oz corn
  • 2 boneless skinless chicken breasts
  • 2 (1 quart) boxes chicken stock
  • 3 bay leaves
  • To taste salt & pepper
  • 1 tbsp chopped garlic
  • 1/2 tsp poultry seasoning
  • 1 tbsp fresh (or dry) parsley, chopped
  • 1 (12 oz) package egg noodles
  • Steps

  • Add carrots, onion, celery, chicken breast, chicken stock, bay leaves, and all the spices to crock pot. Turn crock pot on low setting for 8 hours.
  • Check chicken at 4 and 6 hours. When cooked through, pull out and shred. Cover with foil and set aside.
  • Add egg noodles to crock pot and turn heat to high. Heat until noodles are cooked through.
  • Return shredded chicken to crock pot and add corn. Let cook until everything is heated through. Taste and add more salt & pepper if needed.
  • All done!
  • Chicken noodle soup

    image credit: Wolfcatskitchen cookpad.com

    Ingredients

  • 4 lbs chicken breast
  • 2 pd egg noodles
  • 1/2 stick salted butter
  • 2 onion
  • 4 stalks celery with leafy ends
  • 4 large carrots
  • 3 zucchini
  • 4 cloves garlic
  • 3 tbs chicken bouillon base
  • to taste Salt and pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp dill weed
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • Steps

  • Add chicken breast to pot, cover with water. Add 1 tbsp of your chicken bouillon, 1 tsp of the onion and garlic powder. Bring to boil and then simmer for about 20 minutes. Do not over cook chicken at this point or it will not be tender in the finished product. You just want to boil until all the blood is cooked out of your meat and breast is white throughout. Remove breast and set aside, covered. Reserve water and return pot to burner.
  • Add butter to pot on medium high heat and stir until butter is browned. Add onions, zucchini, carrots, celery and garlic. You do not need to brown your vegetables, just cook until onions are translucent and flavors are brought out.
  • Pour reserved broth into pot with vegetables and add water until it reaches about 9 quarts. Add remaining seasonings and bring to rolling boil, lower heat to medium and cook for 30 minutes (or until vegetables are tender) with lid on your pot.
  • Shred and add reserved chicken breast along with egg noodles to pot and cook for 8 minutes or until noodles are cooked through.
  • I serve mine with freshly baked olive oil bread.
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