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Chicken Noodle Soup

3K views 35 replies 4 participants last post by  Ellise 
#1 ·
Serves: 8

I love fixing this when one of us has a cold. Just seems to make us feel better.

1 chicken, cooked, skin removed & deboned (save broth)
2 c. celery diced
1 c. onion, diced
3 c. baby carrots, diced
1 pkg. (16 oz.) frozen corn
1 pkg. (16 oz.) frozen peas
2 t. minced garlic
seasonings to taste (I use salt, pepper, season salt & chicken seasoning plus)
8 c. chicken broth (use what you saved above)
Enough water to fill dutch oven to almost full

2 egg noodle (recipe below)


2 egg noodles:
2 eggs
4 T. milk
1 t. salt
2 c. flour (sometimes you need a little more)

Beat eggs, milk & salt together. Add flour to make a stiff dough.
Roll out thin on floured surface. Let set for 30 min.
Roll up the slice into very thin slices.
Put out on wax paper & let dry several hours.
This can be done ahead of time. When dry just put in airtight container & refrigerate or freeze

In the chicken broth add: celery, onions, baby carrots, & minced garlic. Simmer until vegetables are good & done 2 hrs. Then add diced up chicken, peas & corn. Adjust seasonings according to your individual taste. Let simmer another 30 min. Add water to this when needed.
When this is boiling well, then add noodles, stirring often. Noodles should be done in about 20 min.

Serve hot.
 
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#2 ·
Super Easy Chicken Tortilla Soup

1 15 oz. jar Chunky Salsa

1 pound, boneless skinless chicken breasts, boiled and chopped

1 14 oz. can Chicken Broth

1 15 oz. jar cheese dip

1 can mexicorn

Place all ingredients in a stockpot and simmer for 30 minutes.

Serve with tortilla chips and additional shredded cheese.


I got this recipe from a friend . I followed instructions and doubled the recipe. II also cut tortillas into strips and fried for a few seconds and topped the soup with them. This was great!!
 
#4 ·
HERB ROASTED CHICKEN & VEGETABLES

1 can (10 ¾ oz.) Cream of Mushroom soup
1/3 cup water
2 teas. dried Italian Seasoning
2 cups fresh or frozen baby carrots
4 medium potatoes, cut into quarters
4 boneless, skinless chicken breast halves
½ teas. paprika

Mix soup, water, 1 teaspoon Italian Seasoning, carrots, and potatoes in shallow roasting pan.

Top with chicken. Season chicken with remaining Italian seasoning and paprika. Bake at 400 F for 50 minutes or until done. Stir vegetables.
 
#5 ·
BEER CHICKEN

Serves 4
It's so simple and so very good.

4 chicken breast (I sometimes cut into bite size nuggets)
1 12 oz. beer
1 cup grated carrots (we like to use baby carrots and cut them into coins)
1/2 cup grated onions
Season salt
Salt & pepper
Chicken seasoning plus, optional
1 16 oz. diced tomatoes


Put chicken in pan
Add seasoning & beer, carrots, & onions
Cover & cook 1 hr. (300 electric skillet)
Add:
Tomatoes
Cook uncovered 30 min.
Serve over rice

I used slow cooker
Cook first steps 4 hr.
Second step 1 - 1-1/2 hrs.
 
#6 ·
CHEESY CROCK-POT CHICKEN

Serves 6

My family absolutely loved this. Easy to fix.

6 boneless, skinless chicken breast
meat and vegetable garlic seasoning mix (recipe below)
2 cans (10.5 oz.) cream of chicken soup
1 can (11 oz.) fiesta nacho soup
1 can (4 oz.) diced green chilies
cooked rice

Sprinkle chicken with meat and vegetable garlic seasoning mix. Mix undiluted soups and green chilies and pour a little on the bottom of the crock-pot. Then add chicken breast. Cover breast with remaining soup mixture.
Cook on low 6-8 hours.
To serve, put rice in a casserole dish. Add the chicken breast then pour on the soup mixture. It is wonderful.

MEAT AND VEGETABLE GARLIC SEASONING MIX

2 T. garlic salt
2 T. garlic powder
2 T. onion powder
2 T. salt


Mix well and put in shaker bottle.

This is very good on meat and does wonderful things to vegetables.

Just sprinkle on and let cook in.

I like to put this on my meat the morning of or night before and let it marinate with this on it. It’s absolutely wonderful.
 
#7 ·
CHICKEN ANGELO

Serves 4

Comments: This is one of those dishes that people really think you fuss over.

8 oz. fresh mushrooms, sliced & divided
4 large, skinless, boneless chicken breast
2 eggs, beaten
1 cup flour
little oil
6 oz. sliced mozzarella cheese
3/4 cup chicken broth
hot rice

Place half the mushrooms in pan.
Dip chicken into beaten eggs & roll in flour.
Brown on both sides
Place chicken on top of mushrooms
Arrange remaining mushrooms on chicken, top with cheese
Add chicken broth to pan.

Bake 350 º covered for 30 .
Then uncover for about 5-10 minutes.
Serve over rice
 
#8 ·
CHICKEN CAJUN WITH GREEN CHILIE CREAM SAUCE

Serves: 2

I tweaked the original recipe just a bit. It called for lime juice and I used lemon juice. It also called for oil and I didn’t use any. If you use fat-free cream of chicken soup and light- sour cream it’ll make it lower fat. It is fantastic. I also included my recipe for homemade Cajun seasoning.

2 boneless chicken breast
Cajun seasoning
1 can (10.5 oz.) cream of chicken soup
1/2 c. water
1 (4 oz.) can chopped mild green chilies
1 t. lemon juice
1/4 c. sour cream
cooked rice

Using a non-stick skillet, add chicken breast. Sprinkle generously with Cajun seasoning on both sides. Cook til done with low-med. heat turning often til done or close to done (170º). While this is cooking mix together soup, water, chilies and lemon juice. Stir til smooth. Add over chicken. Heat to a boil and let simmer about 10 minutes over low heat. Stir in sour cream til completely dissolved. Serve over rice.

Serves 2

CAJUN SPICE SEASONING MIX

I like to buy large amounts of spice and make up a lot at one time. Then I store in freezer in jars with lids.


3/4 cup salt
1/4 cup ground red pepper
2 tablespoon ground white pepper
2 tablespoon ground black pepper
2 tablespoon paprika
2 tablespoon onion powder
2 tablespoon garlic powder

Layer ing. in one pt. jar with lid
Stir before using until all ing. are well mixed

Toss with potatoes before roasting, or:
Rub or sprinkle on fish, pork or chicken
 
#9 ·
CHICKEN NUGGETS

Serves: 2

These are good dipped in Ranch Dressing

2 chicken breast (cut into nuggets)
3/4 c. bread crumbs
3 T. Parmesan cheese
2 eggs, beaten
Seasonings to taste (I used season salt, chicken seasoning plus, salt & pepper.
Pam

Heat oven to 375.
Spray cookie sheet with nonstick cooking spray
In small bowl, combine breadcrumbs, & cheese; mix well.
Dip chicken into beaten egg.

Roll chicken nuggets in breadcrumbs, coating evenly.
Place on sprayed cookie sheet.
Spray chicken with nonstick cooking spray
Bake at 375 for 30 - 40 min.
Chicken should not be pink & coating should be crisp.
 
#10 ·
CHICKEN SALSA

Serves: 4

I got this from a pal online and tweaked it to our personal taste. This is so easy and so very good. It's a must try.

4 boneless chicken breast, diced
non-stick cooking spray
1 T. vegetable oil
1 onion, diced
1-2 t. minced garlic (depends on your personal taste)
1/2 c. chopped celery
1 green pepper, diced
8 oz. fresh mushrooms, diced
1 c. frozen corn
2 c. salsa (mild, medium, or hot) I used my homemade
1 c. sour cream (lite)
1 c. 2% mild cheddar cheese
2-3 cups or more of cooked rice

Spray non-stick cooking spray in large skillet. Add oil; cook chicken on medium heat, covered until done. When done set aside.
Add the onions, garlic, celery, pepper, mushrooms to the skillet that you cooked the chicken in. Cook til done 3-4 minutes, but don't overcook. Stir in corn. Cook until heated. 2-3 minutes. Stir in the cooked chicken. Stir in the salsa. Cook until heated. I let it simmer about 10 minutes.

Spoon over cooked rice. Top with shredded cheese and sour cream.
 
#11 ·
CHICKEN STROGANOFF

Serves: 4

You can lower fat content by using turkey bacon. Also use low fat sour cream

4 bacon stripes, diced
1 lb. boneless skinless chicken breasts, cut into cubes
1 med. onion, chopped
8 oz. sliced mushrooms, drained
14-1/2 oz. can chicken broth
2 garlic cloves, minced
1/2 t. salt
1/8 t. paprika
pepper to taste
2 T. flour
1 c. sour cream
Hot cooked noodles

In a skillet, cook bacon until crisp. Drain, reserving 2 T. of drippings, set bacon aside. In the drippings cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 min. Combine flour and sour cream until smooth, add to the skillet.

Bring to a boil; cook and stir for 2 min. or until thickened.
Serve over noodles
 
#12 ·
DUMP IT AND RUN CHICKEN

Serves: 2

2 boneless, skinless, chicken breast
1 small pkg. of fresh baby carrots
1 can (13. 25 oz.) mushroom pieces, drained
1 can (10.5 oz.) cream of mushroom soup, undiluted
cooked rice

Layer ingredients in order listed into a crock-pot. Season the chicken to your taste and salt & pepper the carrots.
Cover and cook on high for 2 hours and then on low for 3 hours.
Or cook on low for about 8 hours.

Serve over rice.
 
#13 ·
GARLIC CHICKEN

Serves: 2

It's always a good idea to have your partner, friends, or whomever you are eating with eat this also. That way your garlic breath won't bother the other person.

2 boneless, skinless chicken breast halves
3 t. minced garlic
1/4 c. olive oil
1/4 c. Italian bread crumbs
1/4 c. grated parmesan cheese
1 (8 oz.) pkgs. fresh mushrooms sliced
2 T. butter
1 t. minced garlic

Preheat oven to 400
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine
bread crumbs and parmesan cheese. Dip chicken in the olive oil & garlic mixture,
then into the bread crumb and cheese mixture. Place in a shallow casserole dish that has been sprayed with a non-stick cooking spray.

Bake about 45 min. - 1hr. depending on size of breast.

When chicken is almost done, melt butter.
Add minced garlic and sliced mushrooms and sauté. Serve over chicken.
 
#14 ·
GOOD GRAVY SPICY CHICKEN

Serves 4

4, boneless, skinless chicken breast
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies

In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.

This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.

Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.

This is super with mash potatoes.
 
#15 ·
ITALIAN RANCH CHICKEN STRIPS

Serves: 2
This is low fat with lots of flavor.

2 boneless, skinless chicken breast halves, cut into strips
1/3 c. Light Ranch dressing
1 t. water
2 c. crushed corn flakes
1 T. Italian seasoning
1 t. garlic powder
Non-stick cooking spray

In a plate combine corn flake crumbs, Italian seasonings and garlic powder. In a separate plate combine ranch dressing and water.

Roll chicken strips in dressing and then roll, coating well, in corn flake mixture. Arrange on a baking sheet that has been sprayed with a non-stick cooking spray. Lightly spray top of the chicken with the nonstick spray.

Bake at 400 for 30 minutes (this depends on the size of the chicken strips) or until they reach an internal temperature of 170º.
 
#16 ·
LOW-FAT CHICKEN FETTUCCINE ALFREDO

Serves: 2

This is very creamy and tasty. You'll be surprised it's so low-fat.

8 oz. Fettuccine
1 c. frozen peas
1 lb. skinless, chicken tenders cut into nuggets
2 T. butter or margarine, divided
1 small onion diced
2 t. minced garlic
1 T. + 1 1/2 t. flour
1 1/2 c. fat-free half-and-half
1/4 c. grated Parmesan cheese
1/2 t. salt
1/4 t. red pepper

Cook noodles according to package directions, adding peas during last couple minutes of cooking time; drain. Meanwhile in saucepan, coat pan with nonstick cooking spray. Add chicken nuggets and season with salt, pepper and chicken seasoning plus. Cook til done. Stirring them around to brown evenly. When cooked, put on aluminum foil and wrap tightly to keep warm. In the same pot you cooked the chicken in add 1 T. butter and let melt. Add the onion and garlic; cook, stirring until onion softens 3-4 minutes. Add remaining butter to skillet. When melted, stir in flour, cook, stirring 1 minute.

Stir in half-and-half, Parmesan cheese, salt and cayenne; cook until thickened 3-4 minutes.

Toss sauce with fettuccine mixture. Transfer to serving platter; top with chicken.
 
#17 ·
MEXICAN CHICKEN & RICE

Serves 4

1 tablespoon oil
1 lb. boneless, skinless, chicken breast, cube
1 onion, chopped
1 green pepper, chopped
1 pkg. frozen corn, thawed
1 cup chicken broth
1 can rotel tomatoes
1-1/2 cup minute, instant rice
1/2 cup shredded mild cheddar cheese

Heat oil in large skillet on med. high heat.
Add chicken, onion, & pepper; cook until chicken is done.
Add corn, broth & rotel tomatoes; bring to a boil
Stir in rice, cover
Remove from heat.
Let stand 5 min.
Fluff with fork
Sprinkle with cheese, cover.

Let stand 2 min. more or until cheese melts
 
#18 ·
MUSHROOM CHICKEN PARMESAN:

Serves: 4

4 skinless, boneless chicken breast halves
Butter flavored non-stick cooking spray
all purpose flour for coating
1 c. heavy cream
1 (16 oz.) sliced mushrooms
Grated parmesan
cooked rice

Preheat oven to 350
Rinse and dry the chicken breast. Spray both sides with butter flavored non-stick cooking spray. Coating well. Then roll in flour.
Put in a greased (I use a non-stick cooking spray) casserole dish. One layer only.
Season chicken to your liking.
Add cream to just cover.

Top with sliced mushrooms and grated parmesan cheese and bake in preheated oven for 45 min. to 1 hr. Make sure it is done.
Let cool 10 minutes and serve

Serve over a bed of rice.
 
#19 ·
ORANGE APRICOT SALSA CHICKEN

Serves 2

This is also good with boneless pork loin steaks

2 boneless skinless chicken breast halves
1/2 c. apricot preserves
1 c. salsa
1/3 c. orange juice
1 can (4 oz.) diced mushroom (optional)
Hot cooked rice

In a bowl, stir together salsa, preserves, mushrooms & orange juice
Pour a little in the bottom of your slow cooker.
Put in the chicken and then pour in rest of the sauce.

Put on high for about an hour, then turn down and finish cooking, about 2-3 hours or until chicken is done.
Serve over rice.
 
#20 ·
SAUTE SWISS CHICKEN & RICE

Serves 2

You can change this very easily to the seasonings & veggies that you like. Or use different kind of tomatoes. Just a fun recipe to play around with.

1-2 T. Olive oil
2 boneless, skinless chicken breast cut up in small cubes
garlic powder
3-4 green onions, diced
1 (4 oz.) can diced mushrooms
1/2 c. diced green peppers
2 t. minced garlic
seasonings to taste (I used salt, pepper, seasoning salt)
1 (10 oz.) can diced tomatoes with green chilies
cooked rice

Take chicken breast and sprinkle generously with garlic powder. Mix well. Put in a ziplock bag and put in fridge for several hours.
In a nonstick pan, add about 1-2 T. olive oil. Add chicken breast, onions, mushrooms, green peppers & garlic. Season to taste. Sauté until chicken breast is done.
Then add diced tomatoes with green chilies. Simmer til heated through.
Serve over rice.
 
#21 ·
SMOTHERED CHICKEN

Serves: 4

1/2 c. flour
1 t. salt
1 t. pepper
4 boneless, skinless chicken breast
1/3 c. canola oil
1 onion, diced
1 lb. fresh mushrooms, sliced or diced
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of chicken soup
1/2 c. white cooking wine
cooked rice or noodles

In a shallow dish, combine the flour, salt, & pepper: mix well.
Dip the chicken in the flour mixture, coating well.
In a skillet, heat the oil over med. heat
Cook coated chicken for 4 - 5 min. per side, until browned.
Drain on a paper towel-lined plate
Add the onions & mushrooms to the skillet & sauté for 5 min.
Then add soups & white cooking wine. Stir until mixed well.
Then add chicken breast.

Reduce the heat to medium-low, cover & simmer for 55-60 min. or until the chicken is tender & no pink remains, stirring occasionally.
Serve over rice or noodles
 
#22 ·
SOUTHWEST CHICKEN LASAGNA

Serves: 6 - 8

To make this as low fat as possible, on your soups use fat-free & use low-fat cheese.

1 (10 oz.) pkg. lasagna noodles

COTTAGE CHEESE MIXTURE:
4 egg whites, lightly beaten
24 oz. fat-free cottage cheese
1 T. chopped parsley, dried
1 (4 oz.) canned diced green chili peppers

LASAGNA:
1 c. chopped onions
1 t. minced garlic
2 (10 3/4 oz.) cans condensed tomato soup
1 (10 oz.) can enchilada sauce
1 (4 oz.) can diced green chili peppers
1 T. chili powder
1 t. ground cumin, optional
1/2 t. ground black pepper
4 c. cooked chicken breasts, torn into bite-size pieces (can use a whole chicken cut-up, cooked & deboned if you'd like)
3 c. (12 oz.) Colby & Monterey Jack cheese mix
:
NOODLES: Cook the noodles according to the directions on the pkg. Drain & set aside.

COTTAGE CHEESE MIXTURE:
While noodles are cooking, stir together the egg whites, cottage cheese, parsley & diced chilies. Set aside

LASAGNA:
Lightly spray an unheated saucepan with no-stick spray. Add the onion, & garlic. Cook & stir over med. heat until tender.
Stir in the soup, enchilada sauce, green chilies, chili powder, cumin, & black pepper.

Bring to a boil, then reduce the heat.
Simmer, uncovered, for 10 min., stirring often
Preheat oven to 375
Lightly spray a 13" x 9" x 2" baking pan with no-stick spray.
To assemble the lasagna, place four of the noodles in the pan.
Spread half of the cottage cheese mixture over the noodles.
Top with half of the sauce mixtures, & half of the chicken.
Then top with half of the cheese
Repeat layers with the remaining noodles, cottage cheese mixture, sauce mixture, chicken, & cheese.

Cover with foil or lid
Bake about 50 min or until bubbly.
Let stand 15 min. (this is IMPORTANT) before cutting
 
#23 ·
SPICY CHICKEN & MUSHROOM OVER RICE

Serves 2
You can also cook this in your slow cooker. It’ll cook in about 4 hours

2 boneless, skinless chicken breast (cut into nuggets size)
1 (8 oz.) can diced mushrooms
1 (10 oz.) can diced tomatoes with green chilies
1 (10.5 oz.) can cream of chicken soup (low-fat)
hot cooked rice.

In a saucepan add the chicken breast. Season with salt and pepper.
Add the diced mushrooms, tomatoes with green chilies and cream of chicken soup. Stir.
Cover and let simmer for about an hour, stirring occasionally.
Serve over rice.
 
#24 ·
SPICY CHICKEN PASTA:

Serves: 2

You can adjust the spice by how much cajun spice you use. This should be relatively low fat

2 boneless, skinless chicken breast halves, cut into nugget shapes
3 t. cajun spice
Olive Oil non-stick cooking spray
1 green pepper, diced
1 (8 oz.) pkg. fresh mushrooms, sliced
1 bunch of green onions, sliced
2 t. minced garlic
2 c. fat free half and half
cornstarch (enough to put in half and half for a thickener, about 2 T.)
1/4 t. salt
1/4 t. black pepper
8 oz. spaghetti, cooked and drained
grated parmesan cheese

Spray a non-stick saucepan with the olive oil non-stick cooking spray. Get pan hot and add the chicken nuggets. Sprinkle the cajun spice over the chicken. Cover with lid and cook til done. Stir frequently. When done add pepper, mushroom, onions and garlic. Cook and stir til veggies are done. While this is cooking add the cornstarch and salt & pepper to the fat free half-and-half. Stir well. When the veggies are done, add the half-and-half mixture to the meat and veggies. Simmer til thickens. Add spaghetti and toss. Heat through.
 
#25 ·
SPICY GRILLED CHICKEN

Serves: 2

It’s spicy, but not too spicy. Really really good. I tweaked it just a tad.

2 boneless, skinless chicken breast
2 T. + 1/4 c. med. Flavored salsa
2 T. + 1/4 c. Zesty Italian salad dressing
2 slices mozzarella cheese
Cooked rice

In a plastic bag combine the 2 T. medium flavored salsa and 2 T. Zesty Italian salad dressing. Add chicken. Let marinate for at least 1-2 hours in the fridge. I let mine marinate all day.
Remove chicken and discard marinade. Place chicken on gas grill over low heat. I cooked for 30-45 minutes or until chicken breast has an internal temperature of at least 170 degrees. (cooking time depends on how big the chicken breast are)
While chicken is cooking, heat remaining salsa and dressing over low heat.

When chicken is about done, lay a slice of cheese on top of the chicken until melted.
Serve over rice and top with heated sauce.
 
#26 ·
STUFFED MOZZARELLA CHICKEN

Serves: 4

A nice tossed salad and garlic bread and you have a wonderful meal.

4 boneless, skinless, chicken breast
6 oz. mozzarella cheese (divided)
1 can stewed Italian tomatoes
1/4 c. flour
2 T. oil
1-1/2 c. Ragu Hearty Robust Blend Pasta Sauce (mom's spaghetti sauce would be yummy)
1/4 c. water

With knife, cut in center of chicken to make a pocket.
Stuff pockets with cheese & tomatoes.
Secure with toothpicks.
Sprinkle with salt & pepper.
Dip chicken breast in flour.
In skillet, heat oil to medium high and brown chicken.
Add spaghetti sauce & water.

On top add leftover cheese and let simmer on low 45 min.
Remove toothpicks. Serve with rice or spaghetti
 
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