Introduction:
Hi everyone, we’re making a classic and comforting chicken noodle soup that’s perfect for any season. This soup is filled with tender chicken, fresh vegetables, and silky egg noodles, making it a dish that’s both nutritious and delicious. Let’s get started!
Ingredients
For the Soup:
1 onion, diced
4-8 garlic cloves, minced (depending on your preference)
3 carrots, chopped into bite-sized pieces
3 celery ribs, chopped into bite-sized pieces
2 pounds boneless, skinless chicken breasts
2 bay leaves
8 cups chicken stock (homemade or store-bought)
A few sprigs of fresh thyme, tied together
2 cups egg noodles
1 lemon, zested and juiced
Fresh parsley, chopped (about 2 tablespoons)
Fresh dill, chopped (optional, about 1 tablespoon)
Salt and pepper to taste
For Cooking:
2 tablespoons butter
Instructions
Prepare the Ingredients:
Start by chopping the onion, carrots, and celery into bite-sized pieces. Mince the garlic cloves.
Cook the Vegetables:
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook, stirring frequently, until the onions are translucent and the vegetables are softened, about 8 minutes.
Add the minced garlic and cook for another minute, ensuring it doesn't burn.
Add the Chicken and Stock:
Make some room in the pot and add the chicken breasts. Let them cook for a couple of minutes to get some contact with the pan.
Add the bay leaves, fresh thyme, and 8 cups of chicken stock.
Bring the soup to a simmer, then reduce the heat to medium-low. Let it cook until the chicken is cooked through, about 20 minutes.
Shred the Chicken:
Remove the chicken breasts from the pot and set them aside to cool slightly.
Once cooled, shred the chicken into bite-sized pieces and return it to the pot.
Add the Noodles and Seasonings:
Increase the heat to medium and add 2 cups of egg noodles. Let them cook until just tender, about 5-8 minutes.
Add the zest and juice of one lemon, chopped parsley, and dill (if using).
Season the soup with salt and pepper to taste.
Conclusion:
Remove the thyme sprigs and bay leaves from the pot.
Give the soup a final taste and adjust the seasoning if needed.
Ladle the soup into bowls, making sure to get a good mix of chicken, vegetables, and noodles in each serving.
Tips and Variations
Stock Options: If you don’t have homemade stock, store-bought works perfectly fine.
Veggie Variations: Feel free to add other vegetables like peas or corn.
Noodle Note: If you're planning to freeze the soup, don’t add the noodles until you’re ready to serve. This will prevent them from becoming mushy.
Herb Swaps: You can substitute or add rosemary, thyme, or other fresh herbs for different flavor profiles.
This chicken noodle soup is not only delicious but also incredibly comforting and perfect for any time you need a warm, nourishing meal. Whether you’re feeling under the weather or just want a taste of home, this soup is sure to hit the spot. Enjoy!
Created by : Preppy Kitchen
Introduction:
Hi everyone, we’re making a classic and comforting chicken noodle soup that’s perfect for any season. This soup is filled with tender chicken, fresh vegetables, and silky egg noodles, making it a dish that’s both nutritious and delicious. Let’s get started!
Ingredients
For the Soup:
1 onion, diced
4-8 garlic cloves, minced (depending on your preference)
3 carrots, chopped into bite-sized pieces
3 celery ribs, chopped into bite-sized pieces
2 pounds boneless, skinless chicken breasts
2 bay leaves
8 cups chicken stock (homemade or store-bought)
A few sprigs of fresh thyme, tied together
2 cups egg noodles
1 lemon, zested and juiced
Fresh parsley, chopped (about 2 tablespoons)
Fresh dill, chopped (optional, about 1 tablespoon)
Salt and pepper to taste
For Cooking:
2 tablespoons butter
Instructions
Prepare the Ingredients:
Start by chopping the onion, carrots, and celery into bite-sized pieces. Mince the garlic cloves.
Cook the Vegetables:
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook, stirring frequently, until the onions are translucent and the vegetables are softened, about 8 minutes.
Add the minced garlic and cook for another minute, ensuring it doesn't burn.
Add the Chicken and Stock:
Make some room in the pot and add the chicken breasts. Let them cook for a couple of minutes to get some contact with the pan.
Add the bay leaves, fresh thyme, and 8 cups of chicken stock.
Bring the soup to a simmer, then reduce the heat to medium-low. Let it cook until the chicken is cooked through, about 20 minutes.
Shred the Chicken:
Remove the chicken breasts from the pot and set them aside to cool slightly.
Once cooled, shred the chicken into bite-sized pieces and return it to the pot.
Add the Noodles and Seasonings:
Increase the heat to medium and add 2 cups of egg noodles. Let them cook until just tender, about 5-8 minutes.
Add the zest and juice of one lemon, chopped parsley, and dill (if using).
Season the soup with salt and pepper to taste.
Conclusion:
Remove the thyme sprigs and bay leaves from the pot.
Give the soup a final taste and adjust the seasoning if needed.
Ladle the soup into bowls, making sure to get a good mix of chicken, vegetables, and noodles in each serving.
Tips and Variations
Stock Options: If you don’t have homemade stock, store-bought works perfectly fine.
Veggie Variations: Feel free to add other vegetables like peas or corn.
Noodle Note: If you're planning to freeze the soup, don’t add the noodles until you’re ready to serve. This will prevent them from becoming mushy.
Herb Swaps: You can substitute or add rosemary, thyme, or other fresh herbs for different flavor profiles.
This chicken noodle soup is not only delicious but also incredibly comforting and perfect for any time you need a warm, nourishing meal. Whether you’re feeling under the weather or just want a taste of home, this soup is sure to hit the spot. Enjoy!
Created by : Preppy Kitchen
0 servings
