Craving comfort food? This chicken noodle soup recipe combines tender chicken, hearty noodles, and vibrant vegetables in a savory broth. It’s a timeless dish that warms the soul and fills the belly, making it perfect for any occasion. Whether you’re battling a cold or simply want a delicious dinner, this recipe is sure to please. Let’s dive into the ingredients and cooking process for this beloved classic.
Ingredients
– 2 cups cooked chicken, shredded
– 6 cups chicken broth
– 2 cups egg noodles
– 1 cup carrots, sliced
– 1 cup celery, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately: 320 calories, 15g protein, 40g carbohydrates, 10g fat, and 4g fiber. This nutritional breakdown is for one person.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the sliced carrots and celery, cooking until they soften.
5. Pour in the chicken broth and bring to a boil.
6. Add the egg noodles and cook according to package instructions.
7. Stir in the shredded chicken and thyme.
8. Season with salt and pepper to taste.
9. Allow the soup to simmer for about 10 minutes to meld flavors.
10. Ladle into bowls and garnish with fresh parsley.
Alternative Ingredients
You can substitute egg noodles with whole wheat or gluten-free noodles for a healthier option. Additionally, leftover rotisserie chicken works great if you’re short on time.
Serving and Pairings
Serve this chicken noodle soup with crusty bread, a fresh garden salad, or crackers for a complete meal. It’s perfect for a cozy family dinner.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove or in the microwave. This soup can be frozen for up to three months; just be aware that noodles may become soft upon reheating.
Cooking Mistakes
– Avoid overcooking the noodles; they can become mushy.
– Don’t skip the garlic; it adds depth to the flavor.
– Use low-sodium broth to control salt levels.
– Adjust cooking time based on the type of noodles used.
– Always taste and adjust seasoning before serving.
Helpful Tips
– For extra flavor, add a bay leaf during cooking.
– Use fresh herbs for garnish to brighten the dish.
– If you prefer a thicker soup, add a cornstarch slurry.
– Cook noodles separately if you plan to store leftovers.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but it will require additional cooking time. Ensure it’s fully cooked before shredding.
What vegetables can I add to the soup?
Feel free to add peas, corn, or spinach for extra nutrition and color. Just add them during the last few minutes of cooking.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in the slow cooker and cook on low for 6-8 hours for a flavorful dish.
How can I make this soup spicier?
Add red pepper flakes or a dash of hot sauce to increase the heat level. Adjust to taste.
Is this recipe suitable for meal prep?
Yes, this soup is perfect for meal prep! Just store it in individual portions for easy reheating during the week.
Conclusion
This chicken noodle soup recipe is a go-to comfort dish that’s easy to prepare and full of flavor. It’s perfect for chilly nights or when you need a little pick-me-up. Enjoy a warm bowl of this classic soup with family and friends, and savor the delightful taste and aroma.
Chicken Noodle Soup Recipe
Ingredients
- 2 cups cooked chicken shredded
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the sliced carrots and celery, cooking until they soften.
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles and cook according to package instructions.
- Stir in the shredded chicken and thyme.
- Season with salt and pepper to taste.
- Allow the soup to simmer for about 10 minutes.
- Ladle into bowls and garnish with fresh parsley.
