Our best healthy chicken noodle soup ideas - 5 recipes
If you like this, you'll definitely like: chicken noodle
Chef Tips and Tricks
Check out our delicious spin on the classic Brazilian cake, with Fererro Rochers and Kit-Kat!
INGREDIENTS
For the batter:
- 3 eggs
- 3/4 cup sugar
- 1/3 cup of cocoa powder
- 1 cup flour
- 2 tablespoons neutral oil
- 1 cup of of natural yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the frosting:
- 2 cups chocolate chunks
- 3 cans of condensed milk
- 2 and 1/2 cups thickened cream
- 1 tablespoon unsalted butter
METHOD
- In a pan, melt together the condensed milk, the chocolates in pieces and the butter. Slowly fold in the thickened cream. Mix, without stopping, until it is smooth and thick.
- Transfer to the refrigerator and allow to cool for 1 hour.
- In a bowl, mix together the eggs and sugar. Add the oil and mix again.
- In another bowl mix together the flour, cocoa powder, baking powder and the bicarbonate soda. Pour in the egg mixture, mix together, then add the yogurt.
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Grease and sprinkle cocoa powder inside two springform pans. Divide the batter mixture between them, then bake at 360°F for approximately 20 minutes.
- Remove the cakes from the oven, and allow to cool.
- Spread some of the frosting between the layers of the cake, and generously spread around the outside.
- Decorate the cake with Kit Kats, extra frosting and Fererro Rochers, in your style!
- Enjoy!
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Top rated Healthy chicken noodle soup recipes
Delicious Chicken Noodle Soup

By Csmith
In a large pot, add water, chicken, celery, carrot, bouillon, accent, and chopped onion
- Water
- 1 whole chicken
- 1 carrot cut finely
- 1 stalk of celery finely chopped
- 1 sm. onion -chopped
- 1 tsp. accent
- 2 tbsp. instant chicken bouillon
- thin egg noodles
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Put stock into pan with carrot, onion, garlic, bay leaf, cloves, and ginger
- 2 1/2 c chicken/vegetable stock
- 1 carrot, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
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- 2 cloves
- 1-inch cube fresh ginger, finely chopped
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In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook
- 2 (14 oz.) cans chicken broth
- 2 C. water
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 pinch ground black pepper
- 3 slices fresh ginger root
- 1 Tbs. vegetable oil
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Homemade Chicken Noodle Soup

By ychinomad
Combine water and chicken stock in a large pot
- 2 quarts water
- 3 quarts chicken stock
- 2 celery stalks with leaves, diced
- 2 carrots, diced
- 1/2 vidalia onion, diced
- 2 bone-in chicken breasts
- 5 bone-in chicken legs
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 bag wide egg noodles (or to your liking)
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By Cookin With Mimi, Cookin' With Mimi
Remove the breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and ch...
- One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available)
- 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)
- 5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock
- 1 onion, quartered (for stock, peel on is okay)
- 3 cloves of garlic, peel on, cut in half
- 2 to 3 sprigs of fresh thyme (or a teaspoon of dried)
- 1 bunch of parsley
- 5 whole peppercorns
- Salt
- 8 to 12 ounces of egg noodles (depending on how noodle-y you want your soup)
- Freshly ground black pepper
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