chicken noodle

This vegan version of chicken noodle soup tastes just like the real thing! This will officially become your fave hearty bowl to enjoy on chilly days.&nbsp;

vegan chicken noodle soup

C diced yellow onion

C diced carrot

C celery

garlic cloves,

C low-sodium vegetable stock

170 g meatless chicken strips (approximately 2 cups)

fettuccine noodles

C fresh parsley, finely chopped

vegetable oil

basil

thyme

tsp sea salt

sage

tsp black pepper

Pull apart the meatless chicken strips with your hands to make smaller pieces that look shredded.

In a large pot heat oil over medium heat, add meatless chicken strips and brown for about 1 minute.

Add the basil, thyme, sage, sea salt, and ground black pepper and continue browning the strips for another 5 minutes.

Add onion and sauté for another 2 minutes, allowing them to soften and sweat, stirring occasionally.

At this point, add a little bit of low-sodium vegetable stock to lift up the brown bits off the bottom of the pot. Then stir in celery and carrots and sauté for 4 to 5 minutes.

Then add minced garlic and sauté for 2 minutes.

Add all the vegetable stock and noodles (you can use any pasta of your choice, which may vary the cook time, and optionally you can break the long fettuccine noodles in half to fit in the pot) and stir to combine.

Cover the pot with a lid, lower the heat, and simmer for 15 minutes, or until the noodles are tender and cooked through.

In the last 2 minutes of cooking, add in parsley.

Literally the BEST Chicken Noodle Soup has thick chicken chunks, sliced carrots and celery, wide noodles soaking in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. A warm and comforting soup this winter!

Chicken Noodle Soup Recipe

olive oil

carrots (sliced)

celery (sliced)

onion

garlic

Tablespoons fresh thyme (stems removed)

salt and pepper

chicken broth

egg noodles

chicken

parsley

In a large pot over medium high heat, add the olive oil,  carrots, celery, and onion.  Sauté until tender 4-5 minutes.  Add the garlic, fresh thyme, and salt and pepper and sauté for 1 minute more.

Pour in the chicken broth and egg noodles and bring to a boil on high heat.  Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.

Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout.  Salt and pepper additionally to taste.

This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make!

Crockpot Chicken Noodle Soup

- 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat

yellow onion, diced

carrots,

celery,

rosemary

salt

black pepper

bay leaf (optional)

egg noodles (wide

fresh parsley, minced (for garnish)

To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts.  Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).

Dollop chicken base over the top, then pour in chicken broth.  Gently stir to combine.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

Remove chicken from slow cooker to a large mixing bowl.  Shred chicken.  Discard bay leaf (if using), and return shredded chicken back to slow cooker.

Cook egg noodles al dente according to package directions.

Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.

Serve garnished with minced fresh parsley and a sprinkle of black pepper.

Chinese Chicken Stew with Potatoes

1.5-2 lbs chicken drumstick (about 6 chicken drumsticks

sea salt

¼ tsp white pepper powder

ginger

garlic (with

scallion

star anise

bay leaf

1.5 inch cinnamon stick (or a pinch of cinnamon powder)

tbsp Shaoxing wine

soy sauce

½ tbsp dark soy sauce

oyster sauce

tomato paste

tbsp sugar

water

potato

chili oil

Toss chicken drumstick with salt and white pepper powder and let it sit for 15 minutes in room temperature.  If you have time, it will be even better to do this for a few hours or overnight.

Marinate the Chicken

Heat vegetable oil in a Dutch oven over medium low heat  (I use a 4 qt one), add ginger, garlic, scallion, star anise, bay leaves and cinnamon stick.  Cook and stir until aromatic and the scallions begin to brown, about 1-2 minutes.

Adjust the heat to medium, add in chicken and cook for 1 minute before flipping and cooking another minute.

Add Shaoxing wine, soy sauce, dark soy sauce, oyster sauce and tomato paste.  Stir and cook for about 30 seconds.

Add water, cover and pot and bring it to a boil before turning the heat down to low and maintaining a gentle boil for 30 minutes.

Submerge the potatoes in the stew and cook for another 20 minutes or until the potatoes are soft.

Make the Stew

When the stew is almost done, cook noodles according to the instruction on the package.

Add noodles, chicken, potatoes and broth in a bowl, drizzle some chili oil if using, top with some chopped scallion and enjoy!

Assemble

This is the best homemade chicken noodle soup recipe. &nbsp;It is made totally from scratch and so it is rich, delicious, and totally comforting

Homemade Chicken Noodle Soup

TBSPs butter

lb bone in chicken thighs

celery (diced)

carrots

TBSP dried thyme

TBSP basil

garlic (minced)

bay leaves

chicken stock

egg noodles (see note)

In a large stock pot over medium heat, melt the butter.  Sprinkle chicken with salt and pepper and add them to the pot.  Cook for 3 to 4 minutes on each side.

Remove the chicken from the pan, and discard the skin.  Remove the pan drippings, reserving 2 TBSPs and returning it to the pan.

Add the celery, carrots, onion, and garlic to the pan.  Add the seasoning, and sauté for 3 to 4 minutes.  Add the chicken broth to the pan, and bring to a boil.  Return the chicken to the pan, reduce the heat and simmer for 25 to 30 minutes.  The soup should have just a very slight bubble to it.

Remove the chicken and bring back to a boil. Add the frozen noodles and simmer for 20 minutes (or according to package instructions).

When the chicken is cool enough to handle, shred it. When the noodles are done cooking, return the chicken to the pot and serve!

https://embed.mediavine.com/videos/iziYQKUox

Homemade chicken noodle soup is made totally from scratch, so it is rich, delicious, and totally comforting. I think this is the best homemade chicken noodle soup recipe! Made with tender bone in chicken thighs, thick and delicious egg noodles, and fresh vegetables, your family will want you to make this soup for them over and over.

Braised Chicken Noodle Soup

500 g Egg noodles (Fresh/Boiled)

Pak choy/Bok choy (Discard hard end, separate leaves)

Bean sprouts

2-3 Spring onions (cut thin slices)

500 g Chicken breast (with bones)

Garlic (finely chopped)

Shallot onion (finely chopped)

Vegetable oil

Ginger

tbsp Light soy sauce

tbsp Dark soy sauce

Black pepper

tsp Chinese five spices

litre Warm water

Egg (beat

flour

Garlic (roughly chopped)

Vegetable oil (Sunflower/Peanut/Canola)

Garlic (cut thin slices)

Green chillies (cut thin slices)

tbsp Rice white vinegar

Sugar

Heat oil in a large pot and saute the garlic and onion till translucent.  Add ginger slices and continue stir fry for few seconds.

Then add the chicken breasts and bones, add light soy sauce, dark soy sauce, Chinese five spices and ½ tsp black pepper. Stir well and cook for 1 min.

Pour the warm water in, simmer with medium heat for 15 mins.

Remove the chicken breast and bones from the pot and let it cool down for few mins. - Once chicken is cool enough, shred the chicken  into thin strips.

Strain the ginger slices and onion slices out from the pot and continue simmer with medium low heat.

To thicken the soup, pour tapioca and water mixture slowly into the pot from one hand and keep on stir with another hand till the sauce become thicker and glossier.

Add half of the shredded chicken strips. ( Save half of chicken strips for garnish. )

Add salt and sugar.  Then pour the beaten egg slowly with one hand and continue stir with another hand. Add another teaspoon of black pepper.

The soup is ready. Taste and and add some salt or sugar if needed. Close the lid and keep it warm.

Chicken Soup

While the soup is simmering, you can make garlic oil. Heat oil to medium heat and add chopped garlic and stir well until the garlic turned into slightly brown and crispy. Let it cool down for few minutes, put in a small bowl and set aside.

Garlic Oil

Mix all the chilli sauce ingredients in a bowl.

Chilli Sauce

Blanch each portion of noodles, bean sprouts and pak choy in the hot boiling water for 1-2 mins to soften it.

Place the noodle in the bottom of the bowl. Pour the soup in, topped with shredded chicken, blanched vegetables, spring onions, crispy garlic oil and chilli sauce.

Hearty braised chicken noodle soup is ready!

Enjoy!

For Serving

Chicken Noodle Casserole

chicken soup

mushroom soup

sour cream (use light sour cream

milk

cheddar cheese

mixed vegetables

garlic powder

tsp pepper

onion powder

Preheat oven to 350 F.

Grease a 9x13 baking dish with non-stick spray.

To a large pot of boiling water add the noodles and cook according to the package instructions. Strain and set aside.

To a large bowl, add in both cans of soup, sour cream, milk, 1/3 cup of the cheese, onion, mixed vegetables, and seasonings and stir well. Stir in the cooked egg noodles.

Pour into the baking dish and sprinkle with the remaining cheese. Bake for 28-30 minutes or until cheese is melted and bubbly.

Cookware Items Used In This Recipe:8 Quart Stock Pot

Get Well Soup

Chicken Breasts, bone-in, skin-on,

Water

Carrots, chopped medium

Parsnips, chopped medium

Celery Ribs, chopped medium

Yellow Onion, chopped small

Salt

Bay Leaf

tbsps Fresh Parsley, minced

Heat the 8 Quart Stock Pot over medium heat until it’s hot enough that water droplets bead across the surface, about 2 minutes.

Place the chicken breasts skin-side down in the hot, dry pot and cook until the chicken comes away from the bottom of the pan with no resistance and the skin is nicely browned, about 6 minutes. Transfer the chicken to a plate and set aside.

Add the water, carrots, parsnips, celery, onion, thyme, 3/4 teaspoon salt and bay leaf. Stir to combine, scraping up any browned bits. Remove and discard the chicken skin and return the breasts to the pot.

Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.

Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the chicken is cooked&amp;nbsp;through and the vegetables are tender, about 45 minutes. (After about 10 minutes give the lid a quick spin. If it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal then reduce the heat medium-low and continue cooking as directed.)

Remove the pot from the heat. Transfer the chicken to a plate and set aside until cool enough to handle. Pull the meat from the bones and shred or cut into bite-sized pieces. Stir the chicken and parsley into the soup and season with salt if needed. Heat over low heat until the chicken is warmed through. Serve.

Super simple directions for homemade chicken noodle soup made in a slow cooker. Perfect for leftover chicken with carrots, onion, and egg noodles. 

Crock Pot Chicken Noodle Soup

chicken carcass

onion (diced)

chicken meat (chopped)

tsp salt

oregano

tsp parsley

Add all ingredients, except the egg noodles, to the slow cooker.

Cook on low for 6-8 hours.

Remove chicken bones and bay leaf.

Stir in the egg noodles and cook until tender, about 45 minutes.

Serve.

Let’s make my One Pot Spicy Chicken Noodles the perfect 30-minute recipe you need to try! Imagine tender chicken, perfectly cooked noodles, and a symphony of spices all coming together in one pot.

One Pot Spicy Chicken Noodles

Chicken Thigh (boneless, skin on)

tbsp Soy Sauce

0.5 tbsp oyster sauce

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Top Tags

vegan chicken noodle soup

Chicken Noodle Soup Recipe

Crockpot Chicken Noodle Soup

Chinese Chicken Stew with Potatoes

Homemade Chicken Noodle Soup

Braised Chicken Noodle Soup

Chicken Noodle Casserole

Get Well Soup

Crock Pot Chicken Noodle Soup

One Pot Spicy Chicken Noodles

Top 10 chicken noodle recipes from across the web

The most viewed chicken noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

vegan chicken noodle soup

Chicken Noodle Soup Recipe

Crockpot Chicken Noodle Soup

Chinese Chicken Stew with Potatoes

Homemade Chicken Noodle Soup

Braised Chicken Noodle Soup

Chicken Noodle Casserole

Get Well Soup

Crock Pot Chicken Noodle Soup

One Pot Spicy Chicken Noodles

The most viewed chicken noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine