There is nothing quite like chicken noodle soup. It doesn’t matter if you’re feeling sick or you just need something to warm you up after a day in the cold. Try this recipe for Homemade Chicken Noodle Soup from Country Living:
1 hour 15 mins
2 tbsp. olive oil
2 carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
5 garlic cloves, chopped
Freshly ground black pepper
1/4 c. dry white wine
8 c. chicken stock
2 1/2 lb. bone-in, skinless chicken breast, and thighs
2 1/2 c. uncooked wide egg noodles
3 tbsp. chopped fresh flat-leaf parsley
2 tbsp. chopped fresh dill
2 tbsp. fresh lemon juice
Buy ingredients online
Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add wine and cook until syrupy, 1 minute. Add chicken stock and chicken pieces. Season with salt and pepper. Bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken is cooked through 40 to 45 minutes.
Remove chicken; shred thighs with two forks and chop breasts into large bite-size pieces. Return meat to pot; discard bones.
Add noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley, dill, and lemon juice. Season with salt and pepper.
If you are looking for a heartier soup and you love pumpkins, try this Harvest Pumpkin Soup from Country Living as well:
To lighten up this soup, substitute low-sodium chicken broth and use only 3 tablespoons of heavy cream, and you’ll save 68 calories, 8 grams of fat, and 453 milligrams of sodium per serving.
0 hours 15 mins
0 hours 45 mins
2 tbsp. unsalted butter
1 large potato
1 large onion
4 1/2 c. chicken broth
1 can pure pumpkin
Freshly ground pepper
1/4 tsp. ground nutmeg
1/2 pt. heavy cream
In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low and cook until potato is tender, 10 to 12 minutes.
Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.
Lastly, if you want a new spin on a fall classic, try this Brie + Cheddar Apple Beer Soup with a cinnamon pecan oat crumble from Half Baked Harvest:
prep time 25 minutes
cook time 35 minutes
total time 1 hour
CHEDDAR APPLE BEER SOUP WITH BRIE
2 tablespoons olive oil
1 sweet onion chopped
Salt and pepper to taste
2/3 cup apple cider
2 small Honeycrisp apples or 1 large, chopped
2 teaspoon fresh thyme chopped (or 1/2 teaspoon dried)
1 (12 ounces) beer I used pumpkin beer
2 cups low-sodium chicken broth
1/4 teaspoon cayenne pepper
1/4 cup flour
1 cup whole milk
1 cup shredded sharp cheddar cheese
8 ounces brie rind removed + cubed
CINNAMON PECAN OAT CRUMBLE
1 cup old fashioned oats
1 1/2 cups whole raw pecans
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter
TO MAKE THE CRUMBLE
Preheat the oven to 350 degrees F.
Working on a greased cookie sheet or Pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon, and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20 minutes, stirring halfway through cooking until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.
TO MAKE THE SOUP
Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do th
is until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth, and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble)
Meanwhile, whisk the flour into the milk until smooth. Set aside.
Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly about 5 minutes.
Stir in the cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
If you enjoyed these recipes, please share with your friends! Which ones will you make?