Best Comforting Chicken Noodle Soup Recipes
COMFORTING CHICKEN NOODLE SOUP
A good friend made us this rich, comforting, creamy chicken noodle soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. -Joanna Sargent, Sandy, Utah
Provided by Taste of Home
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. , Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
Nutrition Facts : Calories 218 calories, Fat 9g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 980mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
COMFORTING CHICKEN NOODLE SOUP
A combination of several recipes I've made over the years to make this warm, comforting soup. Great for warm days, sick days, or just any day. I sometimes serve this with mashed potatoes as well! The more flour on the pasta from rolling it out, the thicker your soup will be.
Provided by shasty
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
- Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
- Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
- While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.
- Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
- Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
- Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
- Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
- Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
- Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
- Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 37.2 g, Cholesterol 68.1 mg, Fat 4.1 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 410 mg, Sugar 2.4 g
COMFORTING CHICKEN NOODLE SOUP
I love this soup. Very rich and creamy. I serve it with biscuits and honey. My kids even like the leftovers for breakfast the next morning. I actually like to add the chicken and vegetables first before the noodles and cook for an hour or so, then add the cream mix and noodles and simmer on the back of the stove for a couple of hours. I love having the smell of the soup cooking all day.
Provided by pines506
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 cup broth and butter in small saucepan.
- Bring to boil over high heat.
- Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
- Stir in cream.
- Set aside.
- Bring remaining 12 cups broth to a boil in Dutch oven.
- Add egg noodles and celery; cook until noodles are tender.
- Stir in reserved cream mixture; add chicken.
- Season to taste with salt and pepper, add parsley.
- Heat just to serving temperature.
- Do not boil.
Nutrition Facts : Calories 593, Fat 31, SaturatedFat 16.4, Cholesterol 157.6, Sodium 1793.5, Carbohydrate 45.6, Fiber 2.4, Sugar 3.6, Protein 31.4
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