Healthy Herbed Chicken Noodle Soup Best Recipes

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CHICKEN NOODLE SOUP WITH FRESH HERBS

2017-09-21



Chicken Noodle Soup With Fresh Herbs image

What could be more comforting than a big pot of homemade soup simmering on the stove top? Nothing in my opinion! Serve this wonderful soup with chunks of homemade bread and you have heaven in a bowl.

Provided by SueVM

Categories     Poultry

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced fine
  • 4 stalks celery, chopped
  • 4 carrots, chopped
  • 3/4 teaspoon fresh rosemary, chopped fine
  • 3/4 teaspoon fresh tarragon, chopped fine
  • 3/4 teaspoon fresh thyme, chopped fine
  • 3/4 teaspoon flat-leaf Italian parsley, chopped fine
  • 2 quarts homemade chicken stock (or 2 quarts of low-fat, low sodium chicken broth)
  • 1 1/2 cups cooked boneless skinless chicken breasts, cubed
  • 8 -10 ounces egg noodles
  • salt and pepper

Steps:

  • In a large skillet over medium heat, cook onions in oil until translucent.
  • Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
  • Transfer vegetable mixture to a large pot and pour in chicken broth.
  • Simmer over low heat, covered, for 30 minutes.
  • Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 564.5, Fat 16.6, SaturatedFat 3.8, Cholesterol 97.5, Sodium 3269, Carbohydrate 54.5, Fiber 4.7, Sugar 7.5, Protein 47.8

HERB CHICKEN SOUP WITH SPRING VEGETABLES

2022-09-25



Herb Chicken Soup with Spring Vegetables image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients:

  • 3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
  • 3 sprigs fresh tarragon, plus 1 tablespoon chopped
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 small onion, chopped
  • 2 medium carrots, sliced
  • 1 stalk celery, sliced
  • 3 long strips lemon zest
  • 4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
  • 4 cups chicken broth, low-sodium canned or homemade
  • 1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
  • 1/3 cup fresh or frozen peas
  • 5 medium shiitake mushrooms, stemmed and sliced

Steps:

  • Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
  • When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
  • Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

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