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Monday, January 30 2012

What You'll Need

  • 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

Step By Step

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.
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.
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.

While knowing how to make chicken noodle soup surely will come in handy for cold and flu season, this is a dish that you'll return to again and again no matter how you feel. With its time-tested, classic appeal and versatility, it may quickly become a staple in your cooking repertoire.

More Recipes

Homemade chicken noodle soup is a staple in nearly every home. Try this quick-and-easy recipe that combines tender chunks of meat, pasta, and flavorful herbs in one steaming bowl.
This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.
Sometimes you just want a good, old-fashioned chicken noodle fancy ingredients...just great flavor. Give this version a try...all you need is 6 ingredients and 30 minutes to make a home-style soup that you'll really enjoy.
Most versions of chicken noodle soup aren't in dire need of a makeover, though we did come across one with heavy cream and a cup of Parmesan when we were researching this book. It is however undeniably comfort food for many (especially sick) people and so we had to include it. And we were able to give it a little makeover--whole-wheat egg noodles as opposed to regular add fiber and nutrients and the reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.
The aromatic Asian flavors in this main-dish soup are a welcome change from traditional chicken noodle. 
Most purchased soups are loaded with sodium, so make your own with this low-sodium chicken soup recipe. It's great for lunch or dinner with a sandwich.
Low in calories and fat, this chicken and snow pea soup recipe is diet friendly for lunch or dinner.
You can make homemade chicken soup in just 20 minutes with this recipe. It's low in calories and has just 4 grams of fat.
Because the chicken thighs don't fall apart while simmering in a slow-cooker, they are ideal in this Asian-style main dish soup.
The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.
This Asian inspired chicken soup recipe has soy, five-spice powder, and ginger, which add a flavor punch without adding lots of calories or fat.
Fish sauce varies in its saltiness from brand to brand. So it's a good idea to prepare the soup with the modest amount specified in this recipe, and then at serving time, pass around the fish sauce so people can season their portions with a touch more if they wish.
This Asian- style chicken soup is much lower in sodium than typical canned soups. And it's quick and easy to make.

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