Best Homestyle Chicken Noodle Soup Paula Deen Recipes
THE LADY'S CHICKEN NOODLE SOUP - PAULA DEEN
This recipe is from the days that Paula Deen started "The Bag Lady", where her sons would go out and sell their mother's meals. The recipe is courtesy of Paula Deen, 2003 Television Food Network. She was very overwhelmed when she cooked this soup and it looked very good! Hope to be trying it very soon. 05/08/07 Update . .DELICIOUS, did change a few things around - first added carrots and celery to the stock, as well as dill (it really makes the soup even better.)
Provided by Manami
Categories Stocks
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- FOR THE STOCK:.
- Add all ingredients to a soup pot.
- Cook until chicken is tender, about 35-45 minutes.
- Remove chicken from pot and set aside to cool.
- Remove and discard bay leaves and onion.
- You should have approximately 3 quarts of stock.
- When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
- Set chicken aside.
- FOR THE SOUP:.
- Bring stock back to a boil.
- Add carrots, and cook for 3 minutes,.
- Add celery and continue to cook for 5-10 minutes.
- Add egg noodles and cook according to package instructions.
- When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.
- Add Parmesan and cream, if using.
- Cook for another 2 minutes.
- Adjust seasoning, if needed, by adding seasoning salt and pepper.
- Enjoy along with a nice hot crusty loaf of French bread.
Nutrition Facts : Calories 421, Fat 22.3, SaturatedFat 6.3, Cholesterol 116.6, Sodium 432.4, Carbohydrate 15.7, Fiber 1.9, Sugar 3.3, Protein 29.3
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.
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
HOMESTYLE CHICKEN NOODLE SOUP (PAULA DEEN) RECIPE - (4.2/5)
Provided by Neenee
Number Of Ingredients 13
Steps:
- In a large dutch oven, melt butter over medium-high heat. Add carrots, onion, celery, and mushrooms; cook 6-7 minutes, stirring frequently, or until tender. Add broth, bay leaf, thyme, salt, and pepper; bring to a boil, reduce heat, and simmer, 15 minutes. Stir in chicken and noodles; simmer 8-10 minutes, or until noodles are tender. Garnish with fresh thyme, if desired.
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