Best One Chicken Sixty Minute Soup Recipes

CHICKEN NOODLE SOUP RECIPE

Chicken Noodle Soup Recipe image

Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It's the perfect warm and comforting soup for the winter!

Provided by Alyssa Rivers

Categories Dinner Main Course Side Dish Soup

Time 25m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
4 large carrots (sliced)
4 celery stalks (sliced)
1 small onion (diced)
3 garlic cloves (minced)
2 Tablespoons fresh thyme (stems removed)
salt and pepper
10 cups chicken broth
12 ounce wide egg noodles
2 cups shredded chicken
2 Tablespoons fresh parsley

Steps:

In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.

Nutrition Facts : Calories 290 kcal, Carbohydrate 37 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1134 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

ONE-POT CLASSIC CHICKEN NOODLE SOUP

One-Pot Classic Chicken Noodle Soup image

There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h10m

Number Of Ingredients 10

Ingredients

1 whole chicken (about 4 pounds), cut into 8 pieces
4 cups low-sodium chicken broth
5 cups water
Coarse salt and freshly ground pepper
2 medium yellow onions, thinly sliced
4 garlic cloves, crushed
4 medium carrots, sliced 1/2 inch thick on the diagonal
2 celery stalks, sliced 1/4 inch thick on the diagonal
12 sprigs flat-leaf parsley, plus chopped leaves for serving
2 ounces angel-hair pasta

Steps:

In a stockpot, combine chicken, broth, the water, and 1 teaspoon salt. Bring to a boil, skimming off foam from surface with a large spoon. Reduce heat to medium-low, and simmer 5 minutes, skimming frequently. Add onions, garlic, carrots, celery, and parsley. Simmer, partially covered, until chicken is cooked through, about 25 minutes.
Remove parsley and chicken, discarding back, neck, and parsley. Let cool, then tear meat into bite-size pieces. Skim fat.
Return broth to a boil and add pasta; simmer 5 minutes. Stir in 3 cups chicken (reserve remaining chicken for another use).
Season soup with salt and pepper. Garnish with chopped parsley before serving.