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Noodle soup recipes - 3 recipes

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Combine chicken, broth, bay leaves, garlic, 2 teaspoons salt, and 8 cups of water in a large pan

  • 4 lb. whole chicken
  • 8 cups low-sodium chicken broth
  • 2 dried basil leaves
  • 1 head of garlic, half
  • 6 teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter
  • 5 carrots, thinly slice
  • 4 stalks celery, thinly slice
  • 1 yellow onion, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 lb. egg noodles
  • 3 tablespoons chopped fresh flat leaf parsley
  • 3/4 teaspoon pepper
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Heat oil until shimmery. Add onion, carrots, celery, and garlic

  • 1 TBSP Olive Oil
  • 1 small onion, diced
  • 3 medium carrots, peeled and thinly sliced
  • 2 medium stalks celery, thinly sliced
  • 1 clove garlic, minced
  • 4 medium boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups chicken broth
  • 4 cups water
  • 1 tsp Better than Bouillon Chicken Base
  • 1/2 tsp dried dill weed (would use less or delete)
  • 1/2 tsp dried parsley
  • salt and pepper to taste
  • 6 ops (half bag) wide egg noodles, cooked
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10 servings. About 3 1/2 qts

  • 2 1/2 lbs bone-in chicken thighs
  • 1 1/4 t pepper, divided
  • 1/2 t salt
  • 1 T canola oil
  • 1 lg onion, chopped
  • 1 garlic clove, minced
  • 10 c chicken broth
  • 4 celery ribs, chopped
  • 4 med carrots, chopped
  • 2 bay leaves
  • 1 t minced fresh thyme or 1/4 t dried thyme
  • 3 c uncooked kluski or other egg noodles (about 8 ozs)
  • 1 T chopped fresh parsley
  • 1 T lemon juice
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