You can never have too many soup recipes, so give Suped-Up Traditional Chicken Noodle Soup a try. One portion of this dish contains approximately 21g of protein, 16g of fat, and a total of 543 calories. For $2.39 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. 10 people found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for Winter. This recipe from Foodnetwork requires chicken breast, butter, lemon, and carrots. From preparation to the plate, this recipe takes around 2 hours and 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is excellent. Users who liked this recipe also liked Traditional Chicken Dumpling Soup, Chicken Noodle Soup (or Turkey Noodle Soup), and Buttered Noodle Chicken Noodle Soup.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 140 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks. Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot. Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly. Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.

Step by step:

1. Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour.

2. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.

3. Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.

4. Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it.

5. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.

6. Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.

Nutrition Information: