Best Savory Chicken Noodle Soup Recipes

Savory Chicken Noodle Soup image

Provided by Megan Conner

Time 40m

Number Of Ingredients 11

1 pkg chicken tenders (each package usually has 8 tenders per pack)
2 c egg noodles, uncooked
3 Tbsp unsalted butter
3 medium carrots, chopped
1 white onion, chopped
1 sprig(s) fresh rosemary, chopped
1 sage leaf, chopped
3 sprig(s) fresh thyme, chopped
fresh parsley, for garnish
6 c chicken stock, divided use
salt and pepper

Steps:

1. Put 4 cups of chicken stock in a stock pot along with your chicken tenders.
2. Bring the pot to boil, reduce to a simmer. Let the pot simmer for about 15 to 20 minutes.
3. While you're cooking your chicken tenders peel and chop your carrots,onions, and fresh herbs.
4. In a separate pot add 3 tbsp of butter and your onions & carrots.Saute them for about 10 minutes until their tender. Add in your fresh herbs. Continue to saute for another 5 minutes to let the flavors merry.
5. Take the chicken tenders out of the chicken stock and add the remaining stock, plus 2 more cups of stock to your sauteed veggies and herbs. Bring the pot up to boil
6. Add the 2 cups of egg noodles to the pot. While the noodles are cooking shred up your chicken and add to the pot.
7. Taste the soup and add salt & pepper to taste.
8. Cook for an additional 10 minutes.

Savory Chicken Noodle Soup By Noreen' image

Provided by Nor Mac

Time 1h55m

Number Of Ingredients 14

1 gal water or (16 cups)
5 lb whole chicken cut up, mixed poultry thigh, breasts, and drumsticks, and breast meat
2 lb carrots peeled and coarsely cut
6-8 stalks celery chopped in medium pieces
1 large sweet onion chopped medium pieces
1 1/2 tsp ground black pepper
2 Tbsp dried parsley
3 clove pressed garlic, or coarsely cut
3 Tbsp chicken bouillon powder or granules
3 clove garlic peeled and coarsely cut
2-3 tsp poultry seasoning to taste
pinch salt and black pepper to taste
2 Tbsp canola oil or butter
1 bag(s) broad egg noodles cooked( may use cooked rice as well)

Steps:

1. Skin the thighs. Leave skin on drum sticks. It is easier to skin thighs. You want some skin for flavor. Place in a large pot. Pour water over the chicken. Boil chicken on high until done. This should take about 30-45 minutes after it reaches the boiling point. Note: Substitute A rotisserie chicken if wanted. Simply boil the chicken after your remove a lot of the meat from the bone. Boil the carcass and some of the drumsticks and meat. Save remaining meat to add to pot later.
2. Remove chicken from pot. I usually cover the chicken with cold water to cool it down. Pull meat from bones. Skim about 1/4 cup of chicken fat from top of pot of broth and discard. Place some pf pulled chicken meat back in to pot. Discard chicken skin. Place 3 drum stick bones back in to pot of broth. Discard the rest.
3. Saute onion and celery in 2 tbs oil. Cook until softened. Add to pot. Add in the carrots later so they don't become mushy.
4. Bring pot back up to boiling point. Stir in the rest of the ingredients. Herbs etc. continue to boil for 45 minutes. Add in carrots. Boil until carrots are done. ( pierce with a fork to test tenderness. )Remove bones.
5. Cook egg noodles. Place some egg noodles in a bowl. Add some more of the chicken you cooked. Spoon soup over noodles to serve. I like my soup served with crusty Italian bread and butter.

Savory Sour Chicken Noodle Soup image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

4 ounces dried Chinese egg noodles
Toasted sesame oil
6 cups vegetable or chicken stock
2 tablespoons peanut oil
1/2-inch piece fresh ginger, peeled and thinly sliced
1 red Fresno chile, sliced
6 boneless skinless chicken thighs, sliced into 1/2-inch-thick slices
1 tablespoon Shaohsing rice wine or dry sherry
One 6-ounce block fresh extra-firm tofu, chopped into long strips
3 fresh shiitake mushrooms, stemmed and sliced
One 8-ounce can bamboo shoots, drained and chopped into long strips
1/2 medium napa cabbage, chopped into 1/2-inch strips (about 4 cups), white and green parts separated
2 to 3 tablespoons light soy sauce
2 to 3 tablespoons black rice vinegar
Sea salt
Freshly ground white pepper
2 scallions, green part only, thinly sliced, for garnish
Handful fresh cilantro stems and leaves, chopped, for garnish

Steps:

Cook the egg noodles in 1 quart boiling water until al dente, about 3 minutes. Drain and toss with a small amount of toasted sesame oil to prevent sticking. Set aside.
Have the stock heating in a pot.
Heat a large wok over high heat. When the wok begins to smoke, add the peanut oil. Stir-fry the ginger and chile for less than 30 seconds. Add the chicken and let settle for 1 minute before stir-frying. As the chicken begins to brown, add the rice wine and stir-fry until the wine has almost evaporated. Carefully stir in the tofu. Then add in the mushrooms, bamboo shoots and the white parts of the napa cabbage, and stir-fry for 1 minute. Add the hot stock. Bring to a boil, and then reduce to a simmer. Season the soup with the soy sauce, black rice vinegar, salt and ground white pepper. Stir in the green parts of the napa cabbage and continue to simmer for 10 minutes, skimming off any foam that arises.
Divide the noodles into 4 bowls. Ladle some of the soup over the noodles and garnish with scallions and cilantro.