MOM MOAK'S CHICKEN NOODLE SOUP
Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.
Provided by carolann moak
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
- Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.1 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 1067.3 mg, Sugar 9.5 g
MOCK CHICKEN NOODLE SOUP
This simple, soothing soup recalls a comfort soup from my childhood. It proves that winter soups need not always be thick to provide a sense of warmth. I like to use a mild-flavored variety of baked tofu in this, such as Soy Boy Tofu Lin.
Provided by Nava Atlas
Categories Cookstr Recipes
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
- Add the water with bouillon cubes, seasoning, and dried dill. Bring to a rapid simmer. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.
- Raise the heat and bring to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until all dente.
- Stir in the diced tofu, then season with salt and pepper. Serve at once. As the soup stands, the noodles quickly absorb the liquid. If you plan on having leftovers of the soup, add a cup or so of additional water before storing, and adjust the seasonings. This way the soup can develop more flavor as it stands.
THE BEST CHICKEN NOODLE SOUP
We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
- Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
- Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
- While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
- When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
CHICKEN NOODLE SOUP
Provided by Tyler Florence
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
MOCK CHICKEN NOODLE SOUP
This recipe uses baked pressed tofu, a chewey, seasoned produce that makes a great stand in for chicken. You can find it at most natural food stores sold in a cellophane package.
Provided by TishT
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil slowly with 2 Tbs water in a large soup pot.
- Add the celery, carrots, garlic and onion.
- Saute over medium heat for 10 minutes or until the vegetables begin to soften.
- Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
- Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
- Raise the heat and bring to a more vigorous simmer.
- Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
- Add the diced tofu, then season to taste with salt and pepper.
- Serve at once.
- *As the soup stands, the noodles quickly absorb the liquid.
- If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
- That way the soup can develop more flavor as it stands.
Nutrition Facts : Calories 169.9, Fat 4.8, SaturatedFat 0.7, Cholesterol 24, Sodium 56.8, Carbohydrate 25.9, Fiber 2.4, Sugar 3.1, Protein 6.5
VEGAN MOCK CHICKEN NOODLE SOUP
My wife is a vegetarian but was sick one day and was craving some soup. This is what I came up with. I've found that the smaller you chop the seitan, the better the results. This recipe is vegan, but I've also made it for myself substituting with one can of canned chicken, 5 cans chicken stock, and 2 tablespoons of butter and it turned out great, too. If you can't locate vegan noodles, the shirataki noodles make a great substitute, but remember to rinse them in water and slice them in half with scissors before adding to the soup. The cayenne pepper really helps with a stuffy nose, but can be safely omitted without sacrificing flavor. As with all recipes, taste throughout, adjust spices if needed as dry spices lose their potency over time.
Provided by Paul in Ohio
Categories Stocks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring 2 tbsp of oil and margarine to medium heat in a large pot.
- Add celery, carrots, onions and garlic. Season with salt and pepper to taste. Saute over medium heat for about 5 minutes, stirring frequently to avoid burning.
- Add chopped Seitan to the vegetables and 1 tbsp of the grill chicken seasoning, then saute for about 10 minutes more over medium heat, until onions are opaque and carrots are soft. (This step is important, don't under cook the vegetables!).
- Slowly pour in vegetable stock, then add noodles, bay leaves, parsley, garlic powder, and the rest of the grill chicken seasoning. Also, if desired, add cayenne pepper and/or bouquet garni.
- Bring to a boil, then reduce to simmer and cover, cooking for about 30 to 45 minutes. Stir frequently. It's important that all of the dry spices have time to soften and season the broth, so extend cooking time if needed.
- Remove bay leaves, then serve.
Nutrition Facts : Calories 270.7, Fat 10.2, SaturatedFat 1.8, Cholesterol 31.9, Sodium 108, Carbohydrate 39, Fiber 3.8, Sugar 5.7, Protein 6.9
MOCK CHICKEN NOODLE SOUP
This simple, soothing soup recalls a comfort soup from my childhood. It proves that winter soups need not always be thick to provide a sense of warmth. I like to use a mild-flavored variety of baked tofu in this, such as Soy Boy Tofu Lin.
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
- Add the water with bouillon cubes, seasoning, and dried dill. Bring to a rapid simmer. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.
- Raise the heat and bring to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until al dente.
- Stir in the diced tofu, then season with salt and pepper. Serve at once. As the soup stands, the noodles quickly absorb the liquid. If you plan on having leftovers of the soup, add a cup or so of additional water before storing, and adjust the seasonings. This way the soup can develop more flavor as it stands.
- Per serving:
- Calories: 157
- Total fat: 5g
- Protein: 7g
- Fiber: 2g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 163mg
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