Chicken Noodle Soup Recipes
A Different Chicken Noodle Soup
Ingredients
4 pounds boneless skinless chicken breast
3 carrots -- peeled
1 small sweet potato -- peeled
4 ribs celery -- sliced
1 small parsnip -- peeled and sliced
sprigs fresh dill
Pepper -- to taste
8 ounces thin egg noodles -- cooked and drained
Directions
Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2 1/2 quarts. Cover and bring to a boil over high heat. Skim foam from top as needed. Add pepper; cover and simmer for 2 hours. Remove the chicken and vegetables; set aside to cool. Pour the broth through a strainer; skim fat. Slice carrots and dice chicken; return to broth. Add cooked noodles to soup and heat through.
 
Amish Chicken Noodle Soup
Ingredients
3 lb. chicken
2 qts. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. egg noodles
Directions
Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes.
Chicken Cracker Ball Soup
Ingredients
chicken any parts (cooked and boned)
1 box of saltine crackers
6 eggs
2 c. milk
salt and pepper to taste
you may add carrots, celery, and onion if you wish just like regular chicken noodle soup.
Directions
Cover chicken with water. Add chicken stock, cover and simmer until chicken is done. Remove and debone. Crush (the whole box)crackers in blender or use a food processor, until they look like sand. Put into a bowl, add eggs mix slowly. Add the milk until moist. Roll into balls, larger than marbles, smaller than a ping pong balls. Bring the soup to a boil and add the balls. Cover and simmer for 15 minutes. Replace the chicken and enjoy.
Chicken Meatball and Noodle Soup
Ingredients
1 1/2 cup soft bread crumbs
1/4 cup milk
4 cloves garlic -- minced
1 tablespoon olive oil
1 1/2 teaspoon worcestershire sauce
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg -- slightly beaten
12 ounces uncooked ground chicken breast
1/3 cup grated parmesan cheese
2 tablespoons snipped fresh flat-leaf parsley
3 tablespoons butter
4 stalks celery -- chopped
3 medium carrots -- chopped
1 large onion -- chopped
1/2 teaspoon freshly ground black pepper
10 cups reduced-sodium chicken broth
3/4 cup dried alphabet-shape pasta
Directions
Meatballs: combine bread crumbs, milk, garlic, oil, Worcestershire sauce, hot pepper sauce, salt, and the 1/4 teaspoon black pepper in a large bowl. Add egg, ground chicken, Parmesan cheese, and parsley; mix well. Shape meat mixture into meatballs, each about 1 inch in diameter. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350°F oven for 12 to 15 minutes or until cooked through. Drain off fat. Set meatballs aside.(Meatballs can be baked ahead and stored in a covered container overnight in the refrigerator or frozen for up to 3 months.) Soup: melt butter in a large Dutch oven or stockpot over medium-low heat. Add celery, carrots, onion, and the 1/2 teaspoon black pepper. Cook vegetables for 10 minutes, stirring frequently. Carefully add broth. Simmer, covered, for 20 minutes. Add uncooked pasta; cook, uncovered, for 5 minutes. Add meatballs to soup; cook about 5 minutes more or until heated through and pasta is tender.
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Quick & Easy
Chicken Noodle Knockout Soup Mix
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Chicken Noodle-Doodle Soup
Ingredients
3 or 4 chicken breasts, boiled and deboned
6 c. chicken broth
1 pkg. dumpling noodles
1 tbsp. Wylers chicken bouillon
1 tbsp. lemon pepper
1 tbsp. parsley
1/4 c. butter
1 can cream of mushroom soup
Directions
Boil your chicken and debone it and set aside. Use remaining chicken broth and add more water if need to. Bring to a boil, add noodles, chicken bouillon, butter, and seasonings. Boil for 30 minutes and then add mushroom soup and simmer for 3 minutes. Salt and pepper to taste.
Chicken Noodle (or Rice) Soup
Ingredients
1 whole chicken (left whole or cut up, quarters or eighths
2 tbsp. lite salt
3 or 4 carrots
1 lg. onion
2 or 3 stalks celery, with leaves
1 bunch escarole, cut up or soup greens (optional)
1 c. noodles or rice, cooked (on side or in soup pot (optional)
Directions
Soak chicken and gizzards in cold salted water for about an hour. Rinse and clean chicken thoroughly. Remove excess skin and fat, but leave some on for flavor and body. Fill large pot with cold water; add salt and chicken and gizzards. Bring to boil. Lower flame. Clean carrots, celery, escarole and onion. Place in pot about 1/2 hour after chicken is cooking. Cook slowly for another 1/2 hour. Use long fork to test for doneness. It might need a bit more cooking. Cook rice or noodles. Serve soup as is or if you have time to cool soup a little and remove bones from chicken. Delicious!
Chicken Noodle Soup
Ingredients
1 chicken, boiled, deboned (save broth)
3 med. carrots, sliced
1 med. pkg. egg noodles
1 can cream of chicken soup
1 sm. jar sliced mushrooms
Directions
Cook sliced carrots and noodles in broth. Add salt and pepper to taste. Add cooked chicken, soup and mushrooms. Add milk if desired.
Chicken Noodle Soup #2
Ingredients
1 bbq chicken
chicken stock two quarts
chopped parsley 1/2 C
salt pepper
some dried mixed herbs 1 tabs
1 tabs tomato or bbq sauce
handful of thin noodles
crushed garlic 1 clove
one onion chopped
oil
Directions
Remove skin and meat from a store bought chicken. Discard skin. Chop meat into cubes. Fry onion and garlic. Add everything except the chicken. Add chicken last minute let sit in soup to get hot serve with crusty bread and butter.
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Quick & Easy
Chicken Noodle Soup Mix
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Chicken Noodle Soup #3
Ingredients
1 chicken (about 4 pounds), cut up
4 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, coarsely chopped, divided
2/3 cup coarsley chopped green pepper, divided
1/2 teaspoon pepper, divided
1 bay leaf
2 teaspoons salt
16 ounces uncooked medium noodles
Directions
In a large kettle, combine the chicken, water, broth, half the celery, carrots, onions, and green peppers, 1/4 teaspoon pepper and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 2-1/2 hours or until chicken falls off the bone. Remove chicken from the broth. When cool enough to handle, remove the meat from the bones and discard the bones and the skin. Cut chicken into bite-sized pieces and set aside. Strain the broth and skim the fat off. Return the broth to the kettle. Add the remaining salt, onion, celery, carrots, green pepper, and pepper. Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender. Add noodles and chicken. Cover and simmer for 12 to 15 minutes or until noodles are tender.
Makes about 16 servings.
Chicken Noodle Soup #4
Ingredients
3 to 3 1/2 lbs. chicken
1 onion cut in half
2 celery ribs chunked
2 carrots cut in 3 inch pieces
Directions
Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 more over medium heat. Chill chicken pieces. Prepare: 2 celery ribs diced,3 carrots diced. Dice the chicken into bite size pieces. Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper.
Chicken Noodle Soup New Orleans Style
Ingredients
1 large whole fryer chicken
1 cup onions -- diced
1/2 cup celery -- diced
1/2 cup parsley -- minced
4 cloves garlic -- minced
1 cup carrots -- chopped
3 bay leaves
1 teaspoon poultry seasoning
4 quarts Water
12 ounces broad egg noodles -- cooked al dente and buttered
2 tablespoons butter
1 cup onion rings -- sliced
1 cup mushrooms -- sliced
1 cup carrots -- diced
1/4 cup cream sherry
salt & pepper -- to taste
Directions
First, take the chicken and wash thoroughly. Remove the giblets. Do not remove skin. Place the chicken and giblets into crockpot. Add the diced onions, 1/2 c celery, 1/2 c minced parsley, garlic, chopped carrots and bay leaves, poultry seasoning and 2 quarts of the water. With a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or better still, OVERNIGHT). The longer you cook, the richer the base stock and the more tender the chicken. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that's okay), and set it on a platter to cool. Strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bit-sized pieces. In a heavy 12-inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they're tender. Add the chicken meat. And over medium-low heat, cook for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Add in the sauteed chicken, mushrooms, onion rings and diced carrots -- along with the sherry, the Tabasco, and noodles and as soon as it comes to a boil, reduce the heat to low and simmer the soup for about 15 minutes to allow all the flavors to thoroughly blend and pasta to finish cooking.
Chicken Noodle Yogurt Soup
Ingredients
1 whole chicken, cut up and skinned
1 lg. onion, chopped
2 qts. water
3 chicken bouillon cubes
3 cloves garlic, minced
1 tsp. thyme leaves
1/4 tsp. each pepper and dill weed
4 or 5 sprigs parsley
3 sm. carrots, sliced
1 pkg. frozen noodles
2 c. unflavored yogurt
2 tbsp. cornstarch (optional)
6 to 8 green onions, chopped
Directions
In 6 quart kettle add water, chicken, bouillon, garlic, thyme, pepper, dill, parsley and carrots. Simmer until chicken is cooked. Remove chicken and add enough water to broth to cook noodles. Add noodles. While cooking noodles bone the chicken. When the noodles are cooked, return the chicken to the pot. When heated add yogurt. If thicker soup is desired, mix cornstarch with yogurt before adding to soup. Garnish with green onions.
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Quick & Easy
Chicken Noodle Knockout Soup Mix
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Chinese Chicken Noodle Soup
Ingredients
1 can Campbell's chicken noodle soup
1 egg
Directions
Bring chicken noodle soup to a boil. Crack open egg in soup when it is boiling. Remove.
Chinese Chicken Noodle Soup #2
Ingredients
1 c. diced cooked chicken
3/4 c. (3 oz.) fine egg noodles
6 c. water
6 c. chicken stock
1 (5 oz.) can water chestnuts
1 (5 oz.) can bamboo shoots
Directions
Cook noodles in 6 cups boiling, salted water for 3 or 4 minutes. Drain well and keep hot. Heat the stock with the diced chicken, water chestnuts, bamboo shoots, and the juice from their cans. Bring to boil and let simmer for a few minutes. To serve, put the noodles into individual warm soup bowls and ladle the soup over them.
Chunky Chicken Noodle Soup with Vegetables
Ingredients
2 env. Lipton noodle soup mix with real chicken broth
6 c. water
1/2 sm. head escarole, torn into pieces (about 2 c.)
1 lg. stalk celery, sliced
1/4 c. frozen peas (optional)
1 sm. clove garlic, finely chopped
1/2 tsp. thyme leaves
1 bay leaf
2 c. cut up cooked chicken
1 tbsp. finely chopped parsley
Directions
In a large saucepan, combine noodle soup mix, water, escarole, celery, carrot, peas, garlic, thyme, cloves and bay leaf. Bring to a boil, then simmer uncovered stirring occasionally, 1 minute or until vegetables are tender. Stir in chicken and parsley and heat through. Remove bay leaf. Makes about 7 (1 cup) servings. Can use 2 cups shredded cabbage instead of escarole. Microwave directions: In a 3 quart casserole combine as above. Heat uncovered at High (full power) stirring occasionally, 20 minutes or until vegetables are tender. Stir in chicken and parsley and heat uncovered 1 minute or until heated through. Remove bay leaf. Let stand 5 minutes covered 5 minutes.
Chunky Chicken Vegetable Noodle Soup
Ingredients
2 1/2 c. water
1 (8 oz.) can tomato sauce
1 (10 oz.) pkg. frozen mixed vegetables, partially thawed
1 env. Lipton noodle soup mix with real chicken broth
2 c. cut up cooked chicken or turkey
Directions
In large saucepan, com
bine water, tomato sauce, and vegetables. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in Lipton noodle soup mix and chicken. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until vegetables are tender.
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Quick & Easy
Chicken Noodles & Soup
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Creamy Chicken Noodle Soup
Ingredients
3 tbsp. butter
1 c. chopped onion
1 c. chopped celery
1 c. sliced, fresh mushrooms
1/2 tsp. poultry seasoning
1 c. diced, cooked chicken
2 c. partially cooked noodles
2 cubes chicken bouillon
1 (10 1/2 oz.) can cream of chicken soup
Salt & pepper to taste
Directions
Melt butter in soup pot, saute vegetables with poultry seasoning until onions are tender. Add chicken and noodles. Cover with water. Add chicken soup and bouillon cubes. Bring to a boil and reduce heat. Simmer until noodles are tender and bouillon cubes dissolve. Season to taste. Serves 6-8.
Crock Pot Chicken Noodle Soup
Ingredients
2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz. egg noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water
Directions
Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 4. 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces. Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Makes approx. 6 servings
Five-Spice Chicken Noodle Soup
Ingredients
2 1/2 cups water
1 1/4 cup reduced-sodium chicken broth
2 green onions - thinly bias-sliced
2 teaspoons reduced-sodium soy sauce
2 cloves minced garlic
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 or fine noodles - broken into 2-inch lengths
1 1/2 cup chopped cooked chicken
Directions
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.
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Quick & Easy
Connecticut Cottage Chicken Noodle Soup Mix
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Gereta’s Chicken Noodle Soup
Ingredients
v4 cooked chicken breasts
1 (16-oz.) pkg. egg noodles
2 carrots, chopped or sliced
3 stalks celery, sliced
2 cans Cream of Chicken soup
1/4 cup onion, chopped
salt and pepper, to taste
Directions
Cook chicken by boiling until tender. Dice the chicken and set aside. Cook noodles according to package directions. Boil carrots and celery until tender. Add the vegetables, chicken and cream soup to the cooked noodles. Salt and pepper to taste. Simmer for about 15 minutes.
Ginger-Chicken Noodle Soup
Ingredients
2 cups medium egg noodles
2 cans reduced sodium chicken broth; (14 1/2 oz. size)
5 ounces can chunk white chicken in water; drained
4 ounces sliced mushrooms; drained
2 teaspoons fresh grated ginger
2 teaspoons reduced-sodium soy sauce
1/4 cup sliced green onions
2 tablespoons chopped cilantro
Directions
Cook noodles as package directs. Drain and set aside. Meanwhile, in 2 quart saucepan over High heat, bring broth to boil. Reduce heat to Medium-Low. Mix in chicken, mushrooms, ginger and soy sauce. Simmer for 3 minutes. Mix in noodles, onions and cilantro. Return to simmering to heat through. Ladle into soup bowls.
Italian Chicken Noodle Soup
Ingredients
1 env. dry chicken noodle soup mix
3 c. water
1/2 c. canned tomatoes
1/4 tsp. oregano
Directions
Combine soup mix and water in saucepan; bring to a boil. Reduce heat; cover loosely. Simmer for 7 minutes, stirring occasionally. Add tomatoes and oregano; heat through.
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Quick & Easy
Creamy Chicken Noodle Soup Mix
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Rosemary Chicken Noodle Soup
Ingredients
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
2 cloves garlic (finely chopped)
2 tablespoons vegetable oil
8 cups water
8 teaspoons chicken flavored granules or 8 cubes chicken bouillon
2 cups cubed cooked chicken
1 teaspoon dried & crumbled rosemary leaves
1/4 teaspoon pepper
3 cups fine egg noodles
Directions
In 6-quart saucepan, over medium heat, cook carrots, celery, onion and garlic in oil until tender; add remaining ingredients except noodles. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add noodles. Cover and simmer 5 minutes or until noodles are tender.
Super Healthy Super Affordable Chicken Noodle Soup
Ingredients
1 whole chicken, cut up
3 12 oz. cans fat-free chicken broth
1 lb bag carrots
1 large onion
1 bunch celery
1 8 oz. package baby Portabella mushrooms
3 medium leaves kale
8 oz egg noodles
salt
freshly grated black pepper
1 bay leaf
½ tsp chili powder
¼ tsp coriander
crushed red pepper flakes, to taste
Directions
Fill an 8 quart stock pot slightly more thanhalf full with water. Add 1 12 oz can of chicken broth. Add a ½ tsp of salt and ½ tsp of pepper. Bring to a boil.
While waiting for the water to boil, wash chicken parts and trim off some skin and fat (not all of it, though). Once the water is boiling, add bay leaf and washed chicken. Reduce to a low/medium simmer. Cover and simmer for 2-3 hours or until the meat on the chicken falls off bone very easily. Remove from heat.Remove chicken from stock and allow to cool to the touch. Pick meat off the bones and discard skin, bones, and undesirable meat. Strain stock pot to remove bay leaf and any remaining bones, etc. Allow soup broth to cool, then refrigerate for about an hour. This will solidify the fat on top, allowing for easier removal. Skim fat off the top of the broth. Wash all vegetables. Chop entire bag of carrots (without peeling the carrots of their skins, that’s the healthy part!). Chop 6-7 stalks of celery. Peel and chop entire onion. Chop entire package of portabella mushrooms. Chop kale leaves into manageable strips. Return stock pot to burner. Add 2 cans of chicken broth (to boost the flavor). Bring stock to a high simmer. Add 1 tablespoon of salt, 1 teaspoon of black pepper, ½ teaspoon of chili powder, and ¼ teaspoon of coriander (add crushed red pepper flakes here if you like it with more bite). Add all chopped vegetables. Reduce to a low simmer for 2 hours. When veggies and stock are almost done, take a 3 or 4 quart pot and fill with water. Bring to boil. Add 8 oz of egg noodles and salt to taste. Follow package directions for al dente pasta. Make sure to rinse noodles in cold water when they are done. Once vegetables are finished simmering, add chicken and egg noodles. Continue to heat on low for 10 minutes to bring chicken and noodles up to temperature. Remove from heat and ENJOY! Serve up with a sprinkling of Parmesan cheese for an Italian version of this recipe.
Skillet Pork Chops and Chicken Noodle Soup
Ingredients
4 to 6 pork chops
Salt
Pepper
Flour
1 to 2 c. shortening
1 can chicken noodle soup
1 can water
Directions
Wash pork chops and drain excess water. Salt, pepper and flour chops to taste. Place in hot shortening and brown on both sides, turning as needed. Remove browned pork chops from shortening and pour all shortening in a container. Do not wash skillet. Place browned pork chops back into skillet. Pour 1 can of chicken noodle soup and 1 can of water over chops. More water can be added. Cover skillet. Cook chops over a low heat until tender and liquid has thickened into a gravy. Serve with vegetables, salad and bread.
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Quick & Easy
One World Alphabet Soup Mix
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Vegetable Noodle Soup with Chicken
Ingredients
3 c. water
2 (8 oz.) cans tomato soup
1 (10 oz.) pkg. frozen vegetable mix
1 env. noodle soup mix with real chicken broth
2 c. cut up cooked chicken
3 med. potatoes, cubed (already cooked)
2 tsp. chicken flavored bouillon
Directions
In large pan combine water, tomato sauce and vegetables. Bring to a boil then simmer, stirring occasionally for 10 minutes. Stir in noodle soup mix, chicken and potatoes (I usually add the potato water to the soup). Bring to a boil, then simmer for about 15 minutes, stirring occasionally. Serve with cheese sprinkled on top.
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