Half Baked Harvest Chicken Noodle Soup: A Comforting And Delicious Recipe

Half Baked Harvest Chicken Noodle Soup: A Comforting And Delicious Recipe

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Winter Vegetable Chicken Noodle Soup with Asiago Crostini. Half Baked
Winter Vegetable Chicken Noodle Soup with Asiago Crostini. Half Baked from www.halfbakedharvest.com

When it comes to comfort food, few dishes can beat a warm and hearty bowl of chicken noodle soup. This classic recipe has been a favorite for generations, and it’s easy to see why. Not only is it delicious and filling, but it’s also incredibly comforting and perfect for cold winter days. In this article, we’ll share with you the recipe for Half Baked Harvest Chicken Noodle Soup, a unique take on the classic that’s sure to become a new favorite.

Recipe 1: Half Baked Harvest Chicken Noodle Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 6 cups chicken stock
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup egg noodles
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic, and cook for 2-3 minutes until fragrant.
  2. Add the carrots and celery, and cook for another 5 minutes until the vegetables are slightly softened.
  3. Add the chicken stock, chicken breasts, thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the chicken is cooked through.
  4. Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
  5. Add the egg noodles and parsley, and cook for another 8-10 minutes until the noodles are tender.
  6. Season the soup with salt and pepper to taste. Serve hot and enjoy!
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Nutritional Information:

  • Calories: 280
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 75mg
  • Sodium: 700mg
  • Carbohydrates: 22g
  • Fiber: 3g
  • Sugar: 6g
  • Protein: 30g

Cooking Time:

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Equipment:

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons

Serving Suggestions:

Half Baked Harvest Chicken Noodle Soup is perfect on its own, but you can also serve it with a side salad or some crusty bread for a more filling meal.

Variations:

If you’re feeling adventurous, try adding some different vegetables to your soup. Mushrooms, peas, or corn would all be great additions. You can also experiment with different herbs and spices to give your soup a unique flavor.

Substitutions:

If you don’t have egg noodles, you can use any type of pasta you have on hand. You can also use chicken thighs instead of chicken breasts for a more flavorful soup.

Storage:

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.

Tips:

  • Be sure to shred the chicken with two forks to get a nice, even texture.
  • Don’t overcook the noodles, or they’ll become mushy.
  • Taste the soup as you go and adjust the seasoning as needed.

Frequently Asked Questions:

  • Can I use chicken broth instead of chicken stock?
  • Yes, you can use chicken broth instead of chicken stock. Just be aware that the flavor will be slightly different.
  • Can I make this soup in a slow cooker?
  • Yes, you can make this soup in a slow cooker. Just add all of the ingredients except for the noodles and parsley, and cook on low for 6-8 hours. Add the noodles and parsley during the last 30 minutes of cooking.
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Recipe 2: Half Baked Harvest Chicken Noodle Soup with a Twist

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 6 cups chicken stock
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup egg noodles
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic, and cook for 2-3 minutes until fragrant.
  2. Add the carrots and celery, and cook for another 5 minutes until the vegetables are slightly softened.
  3. Add the chicken stock, chicken breasts, thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the chicken is cooked through.
  4. Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
  5. Add the egg noodles and cook for another 8-10 minutes until the noodles are tender.
  6. In a small bowl, whisk together the heavy cream and Dijon mustard. Add the mixture to the soup and stir to combine.
  7. Add the parsley and season the soup with salt and pepper to taste. Serve hot and enjoy!

Nutritional Information:

  • Calories: 380
  • Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 120mg
  • Sodium: 700mg
  • Carbohydrates: 23g
  • Fiber: 3g
  • Sugar: 6g
  • Protein: 30g

Cooking Time:

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Equipment:

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
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Serving Suggestions:

This version of Half Baked Harvest Chicken Noodle Soup is rich and creamy, so it’s perfect on its own. You can also serve it with a side salad or some crusty bread for a more filling meal.

Variations:

If you want to make this soup even creamier, you can add more heavy cream or even some cream cheese. You can also experiment with different types of mustard to give the soup a unique flavor.

Substitutions:

If you don’t have egg noodles, you can use any type of pasta you have on hand. You can also use chicken thighs instead of chicken breasts for a more flavorful soup.

Storage:

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.

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