Kitch Me Quick and Easy Chicken Noodle Soup
Fabricated with a few uncomplicated ingredients, this Chicken Noodle Soup recipe comes together quickly and easily. This soup is simple yet satisfying every bit information technology warms yous from the within out. Comforting and nourishing, this classic recipe is made all in one pot.
There's nothing more than comforting than a big bowl of warm chicken noodle soup. Information technology's an easy soup fabricated with inexpensive but healthy and hearty ingredients. As we don't make the chicken stock from scratch, this soup recipe comes together in under an hour, making it perfect for a busy weeknight.
Filled with chicken, noodles, and vegetables, this soup is perfect for whatsoever repast of the 24-hour interval. Pair this soup with my homemade crusty bread or dinner rolls recipe, and you won't have a drop left in the pot! Filled with homey, classic flavors, yous can even brand extra and freeze it for later equally it stores and reheats beautifully.
What You lot Need to Make This Recipe
Mirepoix — a primal component in many stews and soups, a mirepoix is made of a mix of aromatics, normally onions, carrots, and celery. While these uncomplicated ingredients may not seem like a lot, they add together a pregnant layer of flavor every bit the traditional base for soup's flavor.
Chicken — I use chicken breasts for this soup, only you lot are welcome to use whatever cut of chicken you have available.
Chicken stock — you can utilize bootleg or storebought chicken stock for this soup. I recommend using low sodium craven stock and seasoning the soup to taste.
Noodles — traditionally, you lot use egg noodles as they're light and will soak upwardly the soup's flavour without condign mushy.
How to Make Chicken Noodle Soup
1. In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring ofttimes, until the onion starts to turn translucent, about 8 minutes.
ii. Add together the craven breasts to the pot.
iii. Add the bay leaves and the chicken stock. Bring to a simmer. Reduce the heat to medium-low and continue simmering, stirring occasionally, until the chicken is cooked, about 20 minutes.
4. Remove the chicken pieces and place them on a tray to cool for a few minutes. Chop into bite-sized pieces.
five. Render the chicken to the pot and stir in the black pepper. Taste and add ¾ teaspoon salt or more to taste.
6. Increment the oestrus to medium and stir in the noodles. Simmer, stirring occasionally, until the noodles are tender, about five to 8 minutes.
7. Stir in the lemon juice.
8. Stir in the parsley and discard the bay leaves. Adapt seasoning if needed. Serve the chicken soup with noodles immediately.
Pro Tips for Making This Recipe
- The lemon brightens the flavor of the soup. I highly recommend using fresh lemon instead of bottled lemon juice for the best results.
- Avoid overcooking the noodles. Simmer until the noodles are simply tender as the noodles will continue to cook in the hot soup.
- Fresh parsley adds a pop of color and flavor to the soup at the end. Other fresh herbs such as rosemary or thyme are a great swap.
- The egg noodles absorb the craven stock equally they sit in the soup, and then you may demand to add additional stock when reheating. Craven stock will go on the soup from beingness watered down compared to adding h2o.
Frequently Asked Questions
Can I use a rotisserie craven?
Feel free to use rotisserie chicken if you have leftovers hanging around the kitchen. Shred the meat off the os and stir the chicken into the soup. You can even simmer the soup with some rotisserie basic to add together more than flavour to the soup. Every bit the rotisserie chicken is cooked, you tin decrease the simmering time.
How practise I make this ahead of time?
If yous want to make this soup ahead of time, skip adding the noodles to the soup pot. Refrigerate the soup for up to v days. When reheating the soup, bring the soup to a simmer and add the noodles, cooking equally directed. Or, boil the noodles separately in a pot of salted water and cook according to the parcel directions. Add to the soup pot or individual bowls when ready to serve.
Tin I freeze this?
This is the perfect freezer-friendly soup. If you plan on freezing the soup, skip adding the egg noodles. Add together the noodles when you thaw and reheat. Allow the soup to cool before transferring to a freezer-safe container. You can freeze craven soup for up to iii months.
Can I use some other blazon of noodle?
Feel free to use another pasta noodle such as rotini pasta for this chicken noodle soup recipe. You lot will take to adjust the cooking time equally the pasta will have longer to cook than egg noodles.
If yous've tried this Chicken Noodle Soup recipe, and then don't forget to rate the recipe and permit me know how you got on in the comments below, I love hearing from you!
Chicken Noodle Soup
All you need are a few simple ingredients to make this Chicken Noodle Soup. Filling, good for you, and delicious, this soup comes together apace.
Servings 8 servings
Calories 391 kcal
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Dutch oven
- ¼ loving cup butter (57g)
- ane onion diced
- 3 carrots peeled and chopped
- 3 celery ribs chopped
- 4 garlic cloves minced
- 2 pounds boneless craven breasts (900g)
- ii bay leaves
- 8 cups chicken stock (two quarts/one.92ml)
- ¼ teaspoon footing black pepper
- salt to taste
- 2 cups wide egg noodles (90g)
- 2 tablespoons chopped fresh parsley
- 1 lemon juiced
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In a large Dutch oven over medium rut, melt the butter. Add together the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion starts to turn translucent, about eight minutes.
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Add the chicken breasts and bay leaves. Pour in the stock. Bring to a simmer. Reduce the heat to medium-low and keep simmering, stirring occasionally, until the craven is cooked through, nigh twenty minutes.
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Remove the chicken pieces and place them on a tray to cool for a few minutes. Chop into seize with teeth-sized pieces. Return the chicken to the pot and stir in the black pepper. Taste and add together three/4 teaspoon salt or more to taste.
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Increase the heat to medium and stir in the noodles. Simmer, stirring occasionally, until the noodles are tender, well-nigh 5 to 8 minutes. Stir in the parsley and lemon juice. Discard the bay leaves. Adapt seasoning if needed. Serve immediately.
- The lemon brightens the flavor of the soup. I highly recommend using fresh lemon instead of bottled lemon juice for the best results.
- Avoid overcooking the noodles. Simmer until the noodles are just tender as the noodles will continue to melt in the hot soup.
- Fresh parsley adds a pop of color and flavor to the soup at the finish. Other fresh herbs such as rosemary or thyme are a neat swap.
- Every bit the egg noodles blot the chicken stock as they sit in the soup, yous may demand to add additional stock when reheating. Chicken stock volition keep the soup from being watered down compared to adding h2o.
Calories: 391 kcal | Carbohydrates: 21 g | Protein: 32 g | Fatty: twenty thousand | Saturated Fat: 8 thou | Polyunsaturated Fat: iii grand | Monounsaturated Fat: 7 g | Trans Fat: 1 m | Cholesterol: 103 mg | Sodium: 486 mg | Potassium: 655 mg | Fiber: two g | Saccharide: six thou | Vitamin A: 4202 IU | Vitamin C: 12 mg | Calcium: 44 mg | Fe: 2 mg
*Diet Disclaimer
Source: https://preppykitchen.com/chicken-noodle-soup/