Classic Chicken Noodle Soup
Classic Chicken Noodle Soup is A mixture of chicken breast half, celery, chicken thighs, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 55 minutes.
Instructions
Heat oil in a Dutch oven over medium-high heat.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
Add onion, carrot, and celery to pan; saut 10 minutes.
Add garlic; saut 1 minute.
Place herb sprigs and bay leaves on cheesecloth. Gather edges; tie securely.
Add wine; bring to a boil. Cook 4 minutes.
Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
Add noodles; cook 6 minutes or until al dente. Discard sachet. Stir in chopped parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
If you like peanut butter, try Peanut-Chicken Soup: Prepare Classic Chicken Noodle Soup through step 2, omitting carrot and celery and adding 1 cup thinly sliced leeks and 1 tablespoon grated peeled fresh ginger with onion; omit thyme and rosemary from sachet.
Combine 1/4 cup creamy peanut butter, 1/4 cup water, and 1 (5-ounce) can drained diced tomatoes, stirring well.
Add peanut butter mixture, 3 cups unsalted chicken stock (such as Swanson), 2 cups water, 2 cups cubed peeled sweet potato, and 3/4 teaspoon ground red pepper; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 20 minutes, stirring occasionally.
Remove from heat; discard sachet. Ladle about 1 1/3 cups soup into each of 6 bowls, and top each serving with 2 teaspoons chopped fresh flat-leaf parsley and 1 teaspoon chopped unsalted peanuts.
Serves 6 Calories 336; Fat 2g (sat 5g); Sodium 519mg
If you like hot peppers, try Spicy Chicken Soup: Prepare Classic Chicken Noodle Soup through step 3, omitting carrot and celery, omitting thyme and rosemary from sachet, and adding 3 cilantro sprigs and 2 halved habanero peppers to sachet. Stir in 2 cups water, 1 cup chopped red-skinned potatoes, 1 cup corn kernels, and 1 tablespoon ground cumin, and bring to a boil. Reduce heat to medium, and simmer 15 minutes or until the potatoes are tender, stirring occasionally.
Remove from heat; discard sachet. Stir in 1/4 teaspoon kosher salt.
Garnish servings evenly with 1 cup chopped avocado, 1/2 cup fresh cilantro leaves, and 1 teaspoon grated lime rind.
Serves 6 (serving size: about 1 1/3 cups) Calories 375; Fat 1g (sat 3g); Sodium 480mg
If you like curry, try Curried Chicken Soup: Prepare Classic Chicken Noodle Soup through step 2, omitting celery, omitting thyme and rosemary from sachet, and adding 3 cilantro sprigs, 1 (1/2-inch) piece peeled fresh ginger, and 1 pierced serrano chile to sachet. Stir in 3 tablespoons Madras curry powder; saut 20 seconds.
Add 3 cups unsalted chicken stock (such as Swanson), 1 cup water, and 1 (14-ounce) can light coconut milk; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 15 minutes or until vegetables are tender, stirring occasionally.
Remove from heat; discard sachet.
Combine 1/4 cup plain 2% reduced-fat Greek-style yogurt, 2 teaspoons chopped fresh cilantro, 1/4 teaspoon grated lime rind, and 1/2 teaspoon fresh lime juice.
Serves 6 (serving size: about 1 1/3 cups soup and 2 teaspoons yogurt mixture) Calories 302; Fat 6g (sat 5g); Sodium 402mg