There's nothing like a bowl of hot, filling and delicious noodle soup to melt away the exhaustion and stress of a full day at work or school!
Noodle soups are perfect dinner meals - healthy vegetable chunks, slices of lean meat, and strands of yummy noodles, all embraced by a comforting, flavor-filled clear or creamy broth.
Now all you have to do is to decide on what kind of noodle soup you'd want to make for your family. Go ahead and read on to find what you're going to prepare for dinner this week.
Vietnamese Spicy Lemongrass Noodle Soup (I Am A Food Blog)
This recipe may look intimidating because of its long list of ingredients. But trust us, this might just be the best Vietnamese noodle soup you can make right in your own kitchen! Of course, you can always do shortcuts like using beef or pork broth with lemon grass for the stock. This is a filling and healthy dinner meal that will satisfy your whole family.
"Any good cook will tell you that soups are a labour of love. Generally, they take time and a little bit of effort, but like any thing that is worth waiting for, they are absolutely heartwarming."
- 2 pounds oxtail, cut into 2- to 3-inch pieces
- 2 pounds beef shank bones, cut into 2- to 3-inch pieces (ask your butcher to do this)
- 2 pounds pork neck bones
- 1 pound beef brisket
- 8 lemongrass stalks
- 8 quarts water
- 1 1/2 teaspoons red pepper flakes
- 1 teaspoon annatto seeds*
- 2 tablespoons canola oil
- 2 large shallots, sliced
- 1 teaspoon minced garlic
- 1/4 cup finely chopped lemongrass
- 2 teaspoons shrimp paste*
- 2 teaspoons fish sauce, or to taste
- 2 teaspoons sugar
- fresh rice noodles (round)
- Thai basil
- sliced green onions
- Lime wedges
- white onion, thinly sliced
Italian Chicken Noodle Soup (Tried and Truly Delicious)
What's great about noodle soups is that you can prepare everything during the weekend, let it cool for a while, pour in a zip lock and pop it in the freezer for later use. The ingredient list for this recipe may also seem pretty long, but most of it are kitchen staples that most foodies would have in stocked in their cupboards anyway, including dried herbs.
"This Italian Chicken Noodle Soup is so versatile! You can make it with broth for that week you have a cold, you can freeze it for that raining day, you can add a cup of cream to make it a little bit more savory and sophiscated."
- 2 tablespoons butter (ghee)
- 1 Medium onion (diced)
- 3 Medium garlic cloves (minced)
- 1 cup chicken stock
- 2-3lb chicken (fresh or frozen)
- 12 cups water
- 2 teaspoons Italian seasoning
- 4 Medium dried bay leaves
- 2 Medium carrots (peeled and sliced)
- 2 cups celery (sliced)
- 2 1/2 cups organic whole wheat fusilli noodles (Trader Joes) (gluten free or egg noodles)
- 1 cup brown rice (or white rice (pre-cooked) optional)
- 3 tablespoons fresh parsley (chopped or 1 1/2 tbs dried parsley)
- 2 teaspoons fresh rosemary (chopped or 1tsp dried rosemary)
- 1 cup heavy cream (or coconut cream (optional))
- fresh parmesan (grated)
- salt and pepper to taste
My Ultimate Chicken Noodle Soup (Smitten Kitchen)
This is a great soup to serve mid-week, just when everyone needs an extra boost of soothing and care. What's great about this recipe is that you can use rotisserie chicken to lessen cooking time and be able to gorge on a steaming bowl as soon as possible.
"What came off the stove at dinnertime was unquestionably one of the best things I’ve ever made."
- 2 medium-large yellow onions, unpeeled, halved or 1 large onion plus 1 large leek, cleaned and cut lengthwise
- 2 garlic cloves, peeled and smashed a little
- 1 large carrot
- 1 large parnsip (optional)
- 1 celery rib
- 4 quarts water
- 4 pounds chicken bones (from about two carcasses leftover from a roast or rotisserie) or a combination of fresh chicken wings (my first choice), backs, necks or feet
- 1 tablespoon kosher salt
- 1/2 teaspoon dried thyme or 2 teaspoons chopped fresh
- 1/8 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 bay leaf
- 3 bone-in skin-on chicken breast halves
- 2 large carrots, peeled and diced or 1 large carrot and 1 large parsnip, diced
- 1 large leek, trimmed and sliced into 1/2-inch segments
- 1 to 2 celery ribs, chopped or diced
- 9 ounces thin egg noodles or soup noodles of your choice
- 2 tablespoons finely-chopped flat-leaf parsley
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