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: Chicken Noodle Soup Recipe
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| Noodle Recipes "2 1/2 cups water 1 1/4 cups reduced-sodium chicken broth 2 green onions, thinly bias-sliced 2 teaspoons reduced-sodium soy sauce 2 cloves garlic, minced 1/4 teaspoon five-spice powder 1/8 teaspoon ground ginger 2 cups chopped bok choy 1 medium red sweet pepper, thinly sliced into strips 2 ounces dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles 1 1/2 cups chopped cooked chicken " "1. In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling, Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken, Heat through. Makes 4 (1 1/2-cup) servings. " Noodle Recipes "2 14-ounce cans reduced-sodium chicken broth 1 cup water 3 ounces dried udon or soba noodles, broken in half 1 medium red sweet pepper, bias-sliced into bite-size strips 1/3 cup sliced green onions 1 tablespoon white miso 1 tablespoon grated fresh ginger 1/8 teaspoon crushed red pepper 1-1/2 cups chopped cooked chicken or turkey 1 cup fresh snow pea pods, halved crosswise, or 1/2 of a 6-ounce package frozen snow pea pods, thawed and halved crosswise Crushed red pepper (optional) " "1. In a large saucepan combine broth and water. Bring to boiling. Add noodles. Return to boiling; reduce heat. Cover and simmer for 6 minutes. Stir in sweet pepper, onions, miso, ginger, and the 1/8 teaspoon crushed red pepper. Add chicken. Return to boiling. Reduce heat; simmer, covered, 3 minutes. Stir in pea pods. Simmer, uncovered, for 1 minute more or until pea pods are crisp-tender. Ladle soup into bowls. Garnish with additional crushed red pepper, if desired. Makes 4 servings. " Noodle Recipes "4-1/2 cups chicken broth 1 cup chopped onion (1 large) 1 cup sliced carrot (2 medium) 1 cup sliced celery (2 stalks) 1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed 1/4 teaspoon ground black pepper 1 bay leaf 1-1/2 cups dried medium egg noodles 2 cups chopped cooked chicken or turkey " "1. In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings. 2. Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added. 3. Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Top each serving with a slice of the bread. " Noodle Recipes "1 teaspoon olive oil 1 cup chopped onion 3 cloves garlic, minced 1 cup chopped celery 1 cup sliced, peeled carrots (2 medium) 4 cups Maureen's Chicken Broth (separate recipe) 4 ounces dried linguini, broken 1 cup cooked non-brined chicken breast, cut into desired size (skin and bones removed) 2 tablespoons snipped fresh parsley " "1. In a large saucepan heat olive oil over medium heat and saute onion and garlic until translucent. Add celery and carrots and continue to saute for another 3 minutes. Add Maureen's Chicken Broth. Bring to a boil; reduce heat and simmer, covered, 5 minutes. Stir in linguini; cook and stir until mixture returns to a boil. Reduce heat and simmer, covered, 10 minutes more or until pasta and vegetables are tender, stirring occasionally. 2. Add cooked chicken and fresh parsley. Heat through. " Noodle Recipes "4-1/2 cups low-sodium chicken broth 1 cup onion, chopped 1 cup carrot, chopped 1 cup celery,chopped 1 tsp. dried basil 1 tsp. dried oregano 1/4 tsp. black pepper 1 bay leaf 1-1/2 cups dried egg noodles 2 cups cooked chicken, chopped " "1. Combine 4-1/2 cups low-sodium chicken broth, 1 cup each chopped onion, carrot and celery, 1 tsp. each dried basil and oregano, 1/4 tsp black pepper and 1 bay leaf; bring to boil. 2. Cover and simmer 5 minutes. 3. Add 1-1/2 cups dried egg noodles. Cover and simmer 8 minutes; discard bay leaf. 4. Add 2 cups chopped cooked chicken breast. Makes 4 servings. " Noodle Recipes "7 cups Golden Chicken Broth 2 boneless, skinless whole chicken breasts, cut into 1x1/2-inch strips or 1/2-inch dice 1-1/2 cups diced or julienned carrots 3 ounces (about 1-1/2 cups) dried egg noodles 1-1/2 cups frozen peas 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon chopped fresh thyme Kosher salt and freshly ground black pepper Freshly grated Parmigiano-Reggiano for garnish (optional) " "1. Bring the broth to a simmer in a large, heavy saucepan. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. Remove the chicken and, if the broth is cloudy, strain the liquid through a cheesecloth-lined strainer (this step isn't critical-it's just for looks). 2. Bring the broth back to a simmer in the saucepan, and add the carrots, cooking until they're just tender, about 7 minutes. Remove them with a slotted spoon and set aside with the chicken. 3. Meanwhile, bring a pot of salted water to a boil and cook the egg noodles until they're al dente. Drain them and set aside. 4. When you're ready to serve the soup, bring the broth to a boil. Reduce the heat to a simmer. Add the peas, the cooked carrots, and the chicken, and simmer until everything is heated through. Add the cooked noodles, the parsley, and the thyme. Season with salt and pepper. Serve with the Parmigiano, if you like. " Noodle Recipes "10 cups reduced-sodium chicken broth 3 medium carrots, diced 1 large stalk celery, diced 3 tablespoons minced fresh ginger 6 cloves garlic, minced 4 ounces whole-wheat egg noodles, (3 cups) 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip) 3 tablespoons chopped fresh dill 1 tablespoon lemon juice, or to taste " "1. Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes. 2. Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice. " Noodle Recipes "3 14-ounce cans chicken broth 1 medium sweet potato, peeled and chopped 1 to 2 tablespoons green or red Thai curry paste 2 boneless, skinless chicken breast halves 1/2 teaspoon salt 1 5-ounce package Japanese curly dried wheat-flour noodles or capellini 1 medium tomato, diced 1 cup unsweetened coconut milk 1 cup lightly packed fresh cilantro leaves " "1. Combine broth, potato and curry paste in a pot. Cover and bring to a boil; simmer 5 minutes. 2. Slice chicken breasts crosswise 1/4-inch thick; sprinkle with salt. Add noodles and tomato to broth. Bring to a boil; cover and simmer, stirring, 2 minutes. Add chicken; simmer 2 to 3 minutes, until cooked through. Stir in coconut milk. Remove from heat and sprinkle with cilantro. Makes 6 servings. " Noodle Recipes "2 cups water 1 14-ounce can reduced-sodium chicken broth 2 green onions, thinly bias-sliced 2 teaspoons reduced-sodium soy sauce 2 cloves garlic, minced 1/4 teaspoon five-spice powder 1/8 teaspoon ground ginger 2 cups chopped bok choy 1 medium red sweet pepper, thinly sliced into strips 2 ounces dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles 1-1/2 cups chopped cooked chicken " "1. In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling. Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken. Heat through. Makes 4 servings. " Noodle Recipes "1 pound skinless, boneless chicken thighs, cut into 1-inch pieces 2 medium carrots, coarsely shredded 2 tablespoons dry sherry (optional) 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 3 14-ounce cans chicken broth 1 cup water 2 ounces dried rice vermicelli noodles or medium noodles 1 6-ounce package frozen pea pods, thawed and halved diagonally Soy sauce " "1. In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper. Stir in chicken broth and the water. Cover and cook on high-heat setting for 2 to 3 hours. 2. Stir in noodles and pea pods. Cover and cook for 5 to 8 minutes more or until noodles are tender. Serve with additional soy sauce. Makes 6 servings. " | ||
