Chicken Noodle
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Chicken noodle soup is a timeless classic, beloved for its comforting flavors and heartwarming qualities. This recipe brings together succulent chicken, fresh vegetables, and tender noodles in a savory broth that warms the soul. Perfect for chilly evenings or when you need a little pick-me-up, this dish is not only delicious but also easy to make in your own kitchen.
Ingredients
– 2 chicken breasts, cooked and shredded
– 4 cups chicken broth
– 2 cups egg noodles
– 1 cup carrots, sliced
– 1 cup celery, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 bowl) of chicken noodle soup contains approximately 300 calories, 25g protein, 30g carbohydrates, and 10g fat. This is a nutritious option that’s satisfying and comforting.
Step-by-Step Cooking Process
1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add sliced carrots and chopped celery; sauté for 5 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Add egg noodles and cook according to package instructions.
7. Once noodles are tender, stir in shredded chicken.
8. Season with salt and pepper to taste.
9. Let the soup simmer for 5 more minutes.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute the egg noodles with whole grain or gluten-free noodles if desired. Additionally, feel free to use rotisserie chicken for a quicker prep time.
Serving and Pairings
This chicken noodle soup pairs wonderfully with crusty bread or a fresh garden salad. You can also serve it alongside a light vinaigrette for a refreshing contrast.
Storage and Reheating
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat on the stove over low heat, adding a little water or broth to restore its consistency.
Cooking Mistakes
– Don’t overcook the noodles; they can become mushy.
– Avoid boiling the soup too vigorously; it can make the chicken tough.
– Make sure to season to taste at the end for the best flavor.
– Use low-sodium broth if you’re watching your salt intake.
– Always taste your broth before adding extra salt.
Helpful Tips
– For added flavor, consider using homemade broth.
– Add a squeeze of lemon juice for brightness.
– Fresh herbs like thyme or dill can enhance the flavor.
– Adjust the vegetables according to your preference.
FAQs
What type of chicken is best for chicken noodle soup?
Using boneless, skinless chicken breasts is ideal, but thighs can add more flavor. You can also use leftover rotisserie chicken for convenience.
Can I use frozen vegetables?
Yes, frozen vegetables work well in this recipe and can save you prep time. Just add them to the pot with the broth.
How can I make this soup healthier?
You can use whole grain noodles, reduce the amount of oil, and add more vegetables for extra nutrition.
Is chicken noodle soup good for a cold?
Yes, it’s a comforting option that can help soothe symptoms and provide hydration.
Can I make chicken noodle soup in a slow cooker?
Absolutely! Just add all ingredients and cook on low for 6-8 hours for a convenient meal.
Conclusion
Chicken noodle soup is more than just a meal; it’s a comforting embrace in a bowl. This easy recipe delivers on flavor and warmth, making it a perfect choice for any occasion. Enjoy the process of making this classic dish and savor each delightful spoonful.
Chicken Noodle
Ingredients
- 2 chicken breasts cooked and shredded
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots sliced
- 1 cup celery chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add sliced carrots and chopped celery; sauté for 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Add egg noodles and cook according to package instructions.
- Once noodles are tender, stir in shredded chicken.
- Season with salt and pepper to taste.
- Let the soup simmer for 5 more minutes.
- Serve hot, garnished with fresh parsley.
