- Chicken soup is like food for the soul and this one will give you an instant pick-me-up.
- 20 minutes
- 40 minutes
- 2 tbs olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 large stick celery, thinly sliced
- 1 medium potato, peeled and diced
- 6 cups (1.5 litres) chicken stock
- 300g chicken breast fillets, diced
- 50g dried spaghettini pasta, broken into 5cm pieces
- 2 tbs chopped flat eaf parsley leaves
- Thick wholegrain toast, to serve
- Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.
- Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
- Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.
A.) Easy creamy chicken noodle soup
- This is a creamy version of chicken noodle soup.
Cook Time: 20 minutes
Total Time: 30 minutes
- 5 cups of broth (I always use one of those boxes of Swanson's broth and a cup of water)
- 2 whole boneless chicken breasts
- 1 can of cream of chicken soup
- 1 bag of egg noodles
- Cook the chicken in the broth for 10 minutes. Remove chicken and cool the meat. While meat is cooling add onions and carrots to the broth and cook. Dice chicken and add to broth. Add noodles and cook until tender. Add the canned soup, stir in and heat through.
- This was given to me by a friend when my daughter was born. It freezes well, is easy and quick to make and really yummy.
- This is the easiest chicken noodle soup you can make aside from pouring it out of the can and heating it up!
Cook Time: 4 Hours
- ½ cups Celery, Chopped
- ½ cups Carrots, Chopped
- 2 pieces Boneless Skinless Chicken Breast
- 4 teaspoons Chicken Soup Base (the Paste Kind)
- 1 package Noodles (12 Ounce Package)
- Chop carrots and celery.
- In a 5 quart (or larger) crock pot add warm water to about 1-1/2 inches from the top.
- Stir in the chicken base. You may need to adjust the amount based on your taste. I use the base because it is not as salty as bouillion and just has a better flavor.
- Add your two chicken breasts and your veggies to the crock pot. Cover and cook on low all day or high for at least 4 hours.
- When you are ready to eat simply boil the noodles/pasta of your choice. While that is boiling I pull the chicken breasts out of the soup and shred them up. Then add the shredded chicken back to your soup mixture.
- When your ready to eat, in a bowl mix the noodle and broth and you have a great tasting soup.
- I usually prepare this the night before and then put it in the fridge. Then in the AM before work pull it out and I put it on low and when I get home from work dinner is done.
- Soup doesn’t always have to be a long and involved process. I love quick and easy soup recipes using things I normally have stocked away in my pantry and fridge â€“ that’s what being the LeftoverQueen is all about, right? I love spending hours experimenting in the kitchen but sometimes even I am in a rush and need a quick but healthy meal. To me soup is the opposite end of the coin from salad – both use lots of veggies and healthy ingredients – just one is hot and one is cold. Here is one of those easy, healthy and delicious recipes straight from the pantry!
- 2 TBS olive oil
- 1 medium Spanish onion, chopped
- 1 10 oz. package of frozen artichokes, rinsed
- 1 clove of garlic, sliced
- 2 15 oz. cans Cannelini or Northern Beans
- 2 cups vegetable broth
- juice from half a lemon
- salt & pepper to taste
- In a stock pot heat the olive oil and add the onions, artichokes and garlic. Saute until onions are soft. Season with salt and pepper. Add beans and stir. Add broth and lemon juice, stir and scrape the bottom of the pot. Salt & pepper to taste. Bring to a boil and then simmer on low for 20 minutes. Put contents of pot into a blender and blend until smooth. Serve with a drizzle of good quality extra virgin olive oil and a slice of crusty bread.
- This recipe is my go to when I've got sick kids or we need a comforting and filling supper. I usually use rotisserie chicken when I make this, or any other leftover chicken I have on hand, and I add lots of vegetables and noodles to make it extra chunky. Grandma was right, chicken soup really is a cure-all, especially when it can be made from start to finish in just over half an hour. Serve with biscuits or crispy crackers to sop up all the flavorful broth.
Ready In: 35 minutes
Yield: 4-6 servings
- 1 tablespoon each olive oil and butter
- 1 cup peeled and sliced carrots
- 3 stalks celery, sliced
- 1 medium onion, diced
- 1 cup sliced mushrooms
- 2 quarts good quality chicken broth, low sodium preferred
- 3 cups uncooked egg noodles
- 3 cups cooked chicken meat, chopped into bite sized pieces
- Handful of chopped parsley
- Pinch of salt and pepper
- In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
- Add broth, turn heat to high and bring to a boil.
- Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
- Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.