Best Cindys Cooking Light Chicken Noodle Soup Recipes
EASIER CHICKEN NOODLE SOUP
Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You'll sometimes find miso in your supermarket's produce section, near the tofu; it might be on the Asian foods aisle on the shelf. For the least expensive option, pick up miso at an Asian market. We call for white miso here, which is sweeter and less salty than red miso. Once you have it, it will last for months in the fridge; use it in salad dressings, marinades, or anywhere else you want savory depth. You can make the soup a couple of days ahead-just leave out the pasta, as it will swell once it goes into the liquid. Reheat the soup until it comes to a simmer. Then add the tortellini, and cook 6 minutes.
Provided by Ann Taylor Pittman
Time 35m
Yield Serves 6 (serving size: about 1 1/3 cups)
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium-high. Add onion, carrot, and celery; sauté 8 minutes. Add stock, water, miso, pepper, and salt; increase heat to high. Bring to a boil. Cover and reduce heat to medium-low; simmer 5 minutes. Stir in tortellini. Cover and reduce heat to medium; cook 6 minutes. Stir in chicken and parsley.
Nutrition Facts : Calories 281, Carbohydrate 26 g, Cholesterol 59 mg, Fat 10.3 g, Fiber 5 g, Protein 22 g, SaturatedFat 2.4 g, Sodium 637 mg, Sugar 5 g
EASY CHICKEN NOODLE SOUP
This comforting classic is so easy to make, you'll never eat the store-bought version again.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.
Nutrition Facts : Calories 204 g, Fat 4 g, Fiber 2 g, Protein 16 g, SaturatedFat 1 g
EASIEST CHICKEN NOODLE SOUP
The majority of shortcut chicken soup recipes use rotisserie chicken. It's a convenient hack, but cooked chicken doesn't absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they'll each absorb a different amount of liquid.
Provided by Alexa Weibel
Categories lunch, weekday, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
- Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
- Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.
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
CINDY'S COOKING LIGHT CHICKEN NOODLE SOUP
This is a recipe I clipped out of an old cooking light cookbook years ago...It makes the best homemade chicken noodle soup. I usually use amish thick noodles in this soup and I tend to add more than the recipe says.
Provided by CIndytc
Categories Clear Soup
Time 2h
Yield 6-10 serving(s)
Number Of Ingredients 20
Steps:
- Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
- Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
- Cook noodles according to package directions, omitting salt and fat; drain and set aside.
- Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.
Nutrition Facts : Calories 788.9, Fat 47.3, SaturatedFat 13.5, Cholesterol 243, Sodium 1330.5, Carbohydrate 24.4, Fiber 3.3, Sugar 5.5, Protein 62.8
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