Classic Chicken Noodle Soup

 

Fall is upon us, and that means it’s time to cook up all the comfort food.  Chicken noodle soup is a classic comfort food recipe for a cold fall or winter day, and this recipe brings it to a whole new level.  This soup is full of fresh and savory flavors that will bring you right back to childhood.  It’s also much better for your health than the canned stuff, which has loads and loads of sodium. 

 

 

 

FAQ:

 

Can I use a chicken broth that is not low-sodium in this recipe?

Yes.  If you are not using a low-sodium broth, just be careful not to add too much additional salt!

 

Can I swap egg noodles with another type of noodle?

Yep!  You can use any type of noodle in this recipe.  Egg noodles are classic and they have a nice & soft texture, but wheat noodles work too if they’re all you have on hand.

 

 

3 tips for the best possible soup:

 

  1. Be careful not to overcook the chicken!  Overcooked chicken will be too dry.
  2. Make sure the noodles are al dente before you add them to the soup.  The noodles will get softer after you add them to the hot broth, so make sure they are firm, maybe even slightly undercooked, before you add them.  If you add very soft noodles to the soup, they will take on a mushy, undesirable consistency.
  3. Don’t skimp out on the salt.  An under-salted soup will be very bland.  Start with a teaspoon, do a taste test, then add some more pinch by pinch until you reach your desired flavor.

 

 

 

 

Shredded Chicken Tacos Recipe


 Prep Time:
15-20 minutes
 Cook Time:
20 minutes
 Total Time:
35-40 minutes
 Serves:

 


Ingredients:
  • ½ large white onion, chopped
  • 2 stalks celery, sliced
  • 1 large carrot, peeled and sliced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1.5 cups egg noodles, cooked al dente
  • 6 cups low-sodium chicken broth
  • 2 chicken breasts, cut into bite-sized pieces
  • 2 tablespoons parsley leaves, chopped
  • Salt and pepper, to taste
Directions:
  1. Melt the butter in a large pot over medium-low heat.  Add the onion to the pot and sauté for 1 minute, until translucent.  Add garlic, celery, and carrot to the pot and sauté for an additional 2 minutes.
  2. Add the chicken broth, salt, and pepper to the pot and bring to a simmer.  Cover and simmer for 7 minutes.
  3. Add the chicken to the pot, cover again, and simmer on low heat for an additional 10 minutes.
  4. Remove from heat and stir in noodles and chopped parsley before serving.

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Fall is upon us, and that means it’s time to cook up all the comfort food.  Chicken noodle soup is a classic comfort food recipe for a cold fall or winter day, and this recipe brings it to a whole new level.  This soup is full of fresh and savory flavors that will bring you right back to childhood.  It’s also much better for your health than the canned stuff, which has loads and loads of sodium. 

 

 

 

FAQ:

 

Can I use a chicken broth that is not low-sodium in this recipe?

Yes.  If you are not using a low-sodium broth, just be careful not to add too much additional salt!

 

Can I swap egg noodles with another type of noodle?

Yep!  You can use any type of noodle in this recipe.  Egg noodles are classic and they have a nice & soft texture, but wheat noodles work too if they’re all you have on hand.

 

 

3 tips for the best possible soup:

 

  1. Be careful not to overcook the chicken!  Overcooked chicken will be too dry.
  2. Make sure the noodles are al dente before you add them to the soup.  The noodles will get softer after you add them to the hot broth, so make sure they are firm, maybe even slightly undercooked, before you add them.  If you add very soft noodles to the soup, they will take on a mushy, undesirable consistency.
  3. Don’t skimp out on the salt.  An under-salted soup will be very bland.  Start with a teaspoon, do a taste test, then add some more pinch by pinch until you reach your desired flavor.

 

 

 

 

Shredded Chicken Tacos Recipe


 Prep Time:
15-20 minutes
 Cook Time:
20 minutes
 Total Time:
35-40 minutes
 Serves:

 


Ingredients:
  • ½ large white onion, chopped
  • 2 stalks celery, sliced
  • 1 large carrot, peeled and sliced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1.5 cups egg noodles, cooked al dente
  • 6 cups low-sodium chicken broth
  • 2 chicken breasts, cut into bite-sized pieces
  • 2 tablespoons parsley leaves, chopped
  • Salt and pepper, to taste
Directions:
  1. Melt the butter in a large pot over medium-low heat.  Add the onion to the pot and sauté for 1 minute, until translucent.  Add garlic, celery, and carrot to the pot and sauté for an additional 2 minutes.
  2. Add the chicken broth, salt, and pepper to the pot and bring to a simmer.  Cover and simmer for 7 minutes.
  3. Add the chicken to the pot, cover again, and simmer on low heat for an additional 10 minutes.
  4. Remove from heat and stir in noodles and chopped parsley before serving.

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