Recipes for "chicken noodle soup"

Preheat the oven to 425 degrees F (220 degrees C).

Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.

Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.

Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.

Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.

Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.

While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.

Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.

Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.

Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.

Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

In a saucepan over medium high heat, heat water to boiling. Add udon noodles. Cook until noodles are softened, 4 to 5 minutes.

Add rotisserie chicken. Turn heat to low. Remove 2 to 3 tablespoons water, and stir miso paste into water until smooth. Mix diluted miso paste back into noodles. Cook for 2 to 3 minutes.

Ladle soup into bowls and garnish with everything bagel seasoning.

Place chicken into a Dutch oven; pour in broth and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Use tongs to transfer to a large bowl. Allow chicken and broth to cool slightly, about 10 minutes.

Remove and discard skin and bones from cooled chicken. Cut meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.

Return chicken broth to a simmer. Add carrots, celery, and onion; simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice; simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

1. Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook another 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes.

2. Pour in the sherry and broth, and bring to a boil over high heat. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.

3. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parmesan and parsley.

4. Serve the soup topped with additional parmesan, if desired.

1. In the bowl of your crockpot, combine the olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary.

2. Pour in the sherry and broth. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Season with salt and pepper. Cover and cook 3-4 hours on high, or 6-8 hours on low.

3. Crank the heat to high. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Add the noodles and cook 10-15 minutes, until soft. Stir in the parmesan and parsley.

4. Serve the soup topped with additional parmesan, if desired.

1. In the bowl of your instant pot, combine the olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary.

2. Pour in the sherry and broth. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Season with salt and pepper. Cover and cook 8-10 minutes on high pressure, release the steam.

3. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Switch to sauté. Add the noodles and cook 10 minutes, until soft. Stir in the parmesan and parsley.

4. Serve the soup topped with additional parmesan, if desired.

1. Heat the sesame oil in a large pot over high heat. When the oil shimmers, add the chicken sear on both sides, about 5 to 8 minutes per side. Reduce the heat to low, add the ginger, shallot, and garlic. Cook another 1 minute, until fragrant. Add the broth, soy sauce, fish sauce, and honey. Simmer over medium heat for 15-20 minutes or until the chicken is cooked through,

2. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the noodles until al dente, according to package directions. Drain.

3. Remove the chicken breast from the soup. Shred the chicken and discard the bone and skin. Stir the shredded chicken and greens into the soup, cooking another five minutes. Taste and season with salt and pepper.

4. Divide the noodles among bowls and pour the soup overtop. Top each bowl with peanuts, jalapeños, green onions, and a squeeze of lime juice. Enjoy!

1. In a medium bowl, toss together the chicken and honey.

2. Heat the oil in a large pot over medium heat. Add the chicken and sear until caramelized on both sides, about 2 minutes. Slowly pour in the broth. Add the star anise, garlic, ginger, fresno pepper, hoisin sauce, and fish sauce. Bring to a boil and then reduce the heat to low. Simmer 15-20 minutes or until the chicken is cooked through and shreds easily. Shred the chicken in the pot. Stir in the peas, and spinach. Heat until warmed through, about 5 minutes.

3. Cook the rice noodles according to package directions.

4. Divide the noodles between bowls and ladle the soup over the noodles. Garnish as desired with eggs, herbs, limes, and sprouts. Enjoy!

Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.

Gather the ingredients.

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.

Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.

Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.

Serve hot and enjoy!

Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, thyme, and salt. Add chicken fat; cook and stir until onions turn soft and translucent, 5 to 6 minutes.

Stir in roasted chicken broth and bring to a boil. Season with salt, if necessary.

Stir in egg noodles; cook until tender, about 5 minutes.

Add cooked chicken breast meat; simmer until heated through, about 5 minutes. Season with cayenne pepper, salt, and black pepper.

Serve hot and enjoy!

In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme, and parsley and cook covered until vegetables are soft, 5 to 10 minutes.

Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.

Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.

Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Heat oil into a Dutch oven over medium-high heat. Add carrots, celery, onion, oregano, Italian seasoning, both salts, and pepper; cook and stir until vegetables have softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.

Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.

Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.

Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.

Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.

Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

Heat oil in a large pot over medium heat. Add garlic and onions and sauté, about 2 minutes.

Add carrots, celery, bay leaves, thyme, chicken, and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer for 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.

Heat vegetable oil in a stock pot over medium heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes. Add chicken broth, potatoes, poultry seasoning, and thyme; bring to a simmer and continue cooking until potatoes are cooked through, about 15 minutes.

Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes.

Gather all ingredients.

Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.

Remove and discard bay leaf. Remove chicken, shred using 2 forks.

Return shredded chicken to the pot. Stir in egg noodles.

Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

Gather all ingredients.

Melt butter in a large stockpot over medium-high heat. Sauté celery and onion in hot butter until slightly softened.

Add water, chicken, bouillon, carrots, parsley, marjoram, pepper, and bay leaf. Simmer for 30 minutes.

Stir in noodles and simmer until pasta is tender, about 10 more minutes.

Season to taste. Enjoy!