Soup - Spicy creamy chicken noodle soup recipes

Author: Salvatore Mcglinchey  

You just can't beat juicy chicken, plump noodles, tender carrots and celery, swaddled in a creamy herb and Parmesan laced broth. All of the classics of a creamy chicken noodle soup paired with buffalo chicken.

Chicken Noodle Soup

Chicken Noodle Soup
Provided by: Christin Mahrlig
Total time: 38 minutes
Cook time: 28 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 17
  • 3 tablespoons butter
  • 1 medium sweet onion, (chopped)
  • 2 celery stalks, (thinly sliced)
  • 2 carrots, (sliced into thin half-moons)
  • 1 clove garlic
  • salt
  • 3 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tasbasco sauce
  • 8 ounces uncooked egg noodles
  • 1 cup half-and-half
  • 1 cup frozen peas, (defrosted)
  • 3 cups cooked, (I use rotisserie chicken, shredded chicken)
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon black pepper
How to cook:
  1. Melt butter over medium heat in a Dutch oven or large pot.
  2. Add onion, celery, and carrots and cook until soft, about 5 minutes.
  3. Add garlic and cook 1 minute. Season with salt.
  4. Sprinkle flour over veggies and stir and cook for 1 to 2 minutes.
  5. Gradually stir in chicken broth. Add bay leaves, Worcestershire sauce, and Tabasco.
  6. Bring to a simmer and simmer for 10 minutes, stirring occasionally.
  7. Add egg noodles and cook 5 minutes.
  8. Stir in half-and-half, chicken, and peas and continue to cook just until noodles are cooked through, about 5 more minutes.
  9. Stir in pepper and dill and serve.
Notes: Spicy Chicken Noodle Soup, Ingredients · ▢ 2 pounds bone-in chicken thighs (with skin) · ▢ 1 cup carrots (sliced ¼" thick) · ▢ 1 medium onion (chopped) · ▢ 2 garlic cloves

Classic Creamy Chicken Noodle Soup Recipe in 30 Minutes

I make it with a combination of chicken, thyme, salt, pepper, onions, carrots, celery, cream, and Duration: 5:03

Spicy Chicken Soup

Spicy Chicken Soup
With half a chicken & two types of chili this is THE soup you need when you're craving something cosy and spicy. Done in under an hour, packed full of flavor & textures and low in carbs - this is a soup you don't want to miss!
Provided by: Emmeline Kemperyd
Total time: 60 minutes
Cook time: 55 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: North American
Number of ingredients: 11
  • ½ chicken
  • ½ Tbsp salt
  • 4 garlic cloves (chopped)
  • 4 cups water
  • ¼ cup butter
  • 1 red bell pepper (chopped)
  • 1 cup white button mushrooms (sliced)
  • 1 Tbsp olive oil
  • 2 cups heavy cream
  • 2 Tbsp Aleppo chili flakes* (or other chili flakes, adjust amount according to taste & spice level)
  • ½ Tbsp chili powder (adjust amount according to taste & spice level)
  • Calories: 793 kcal
  • Carbohydrate: 10 g
  • Protein: 23 g
  • Fat: 75 g
  • Saturated Fat: 40 g
  • Cholesterol: 270 mg
  • Sodium: 1174 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Chicken and chicken stock
  2. chicken
  3. Start by cooking the chicken. Place the chicken in one piece in a large pot and add the salt and chopped garlic.
  4. water
  5. Pour over the water - it should cover, or almost cover, the chicken. If not, turn the chicken once while cooking. Place the pot over high heat and boil for 30 minutes.
  6. done
  7. After 30 minutes, check that the chicken is cooked through - that is, the meat is white and when cutting into the chicken the juice is clear. Then take the pot off the heat and place the chicken on a plate or chopping board to cool.
  8. bones
  9. When the chicken has cooled down a bit, peel the meat of the bones and chop the meat roughly.
  10. Cream sauce
  11. butter
  12. When the chicken is done and cooling, place a skillet over medium-high heat and add in the butter.
  13. mushroom
  14. When the butter has melted, add in chopped red bell pepper and sliced mushroom and mix. Cook for 5 minutes, mixing often.
  15. cream
  16. After 5 minutes, add the olive oil and mix. Then add the cream and mix again. Follow with the chili flakes and chili powder. Mix well, then cover and let simmer for 10 minutes.
  17. Combining chicken, chicken stock and cream sauce
  18. When both the chicken and cream sauce are done, add the chicken to the cream sauce and mix. Then add the chicken stock. Mix well and let simmer for 5 minutes. Taste test and add more chili flakes and/or chili pepper if needed. Serve!
Notes: Classic Creamy Chicken Noodle Soup Recipe in 30 Minutes, I make it with a combination of chicken, thyme, salt, pepper, onions, carrots, celery, cream, and Duration: 5:03

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup is destined to become your new favorite chicken noodle soup recipe made without any canned soups! It’s easy comfort food all made in one pot for any night of the week. You just can't beat juicy chicken, plump noodles, tender carrots and celery, swaddled in a creamy herb and Parmesan laced broth. This recipe is also extremely versatile and pantry friendly – swap in any of your favorite veggies, your favorite pasta and/or use rotisserie chicken, thighs or breasts. This creamy dream also reheats beautifully for make ahead dinner or lunches! Serve your Creamy Chicken Noodle Soup with sweet cornbread and apple salad for a complete feast!
Provided by: Jen
Total time: 60 minutes
Cook time: 35 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 20
  • 3 tablespoons olive oil, (divided)
  • 2 tablespoons unsalted butter
  • 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken ((see notes))
  • salt and pepper
  • 1 1/2 cups carrots sliced 1/4-inch thick
  • 1 1/2 cups celery sliced 3/8-inch thick
  • 1 onion, (diced)
  • 4-6 cloves garlic, (minced)
  • 1/3 cup all-purpose flour
  • 8 cups low sodium chicken broth
  • 1 tablespoon granulated chicken bouillon, bouillon cubes or better than bouillon
  • 1 tablespoon dried parsley or 3 TBS fresh
  • 1 tsp EACH dried oregano, dried basil
  • 1/2 tsp EACH dried thyme, dried sage, ground cumin
  • pinch -1/4 teaspoon red pepper flakes
  • 2 bay leaves
  • 2 cups half and half (or evaporated milk + 1/2 TBS cornstarch)
  • 2 tablespoons cornstarch
  • 2 cups wide egg noodles, uncooked
  • 1/3 cup freshly grated Parmesan cheese
How to cook:
  1. Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
  2. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
  3. Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don’t let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
  4. Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
  5. Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don't overcook noodles!).
  6. Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less “chunky” soup.
Notes: Creamy Chicken Soup, I did not have 1½ teaspoon Herbs de Provence so I add the spices that are in there. At the end I add a few noodles. Very tasty will make it again and again

Creamy Buffalo Chicken Noodle Soup

Creamy Buffalo Chicken Noodle Soup
All of the classics of a creamy chicken noodle soup paired with buffalo chicken. This soup is the perfect fusion of comfort food and sports bar fare. It's sure to warm you up on those chilly winter nights.
Provided by: Campbell's Kitchen
Yields: 4 servings
Number of ingredients: 14
  • 1 (8 ounce) package extra-wide egg noodles
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 3 carrot, (7-1/2")s carrots, peeled and chopped
  • 1 clove garlic, chopped
  • ¼ cup flour
  • 1 (32 ounce) carton Swanson® Chicken Broth
  • 1 pound cooked chicken breast meat, chopped
  • ⅓ cup hot pepper sauce
  • 1 teaspoon dried parsley flakes
  • 1 cup half-and-half
  • 1 teaspoon crumbled blue cheese
  • 1 tablespoon ranch-flavored croutons
  • Calories: 638.5 calories
  • Carbohydrate: 59.1 g
  • Cholesterol: 175.2 mg
  • Fat: 24.8 g
  • Fiber: 4.6 g
  • Protein: 44 g
  • Saturated Fat: 11.2 g
  • Sodium: 1648.4 mg
  • Sugar: 6.6 g
How to cook:
  1. Cook egg noodles as directed on package, drain.
  2. Melt butter in a large sauce pan over medium heat. Add onion, celery, and carrots and cook until softened, 10 to 12 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook until mixture is thickened and beginning to brown, about 4 minutes.
  3. Pour in Swanson® Chicken Broth; add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and cooked noodles; continue cooking until soup is heated through, about 3 more minutes.
  4. Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.
Notes: Creamy Buffalo Chicken Noodle Soup Recipe, This creamy chicken noodle soup has a spicy kick and can be served with blue cheese crumbles and ranch-flavored croutons--classic buffalo chicken flavors.
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