Chicken noodle soup is a loving and comfort food enjoyed everywhere around the world. Its warm, soothing broth, tender chicken, hearty vegetables, and comforting noodles make it a go-to dish for cold days, when feeling under the weather, or simply when craving a nourishing meal. I’ll guide you to create a homemade chicken noodle soup that’s not only delicious but also nutritious, healthy, mouthwatering and satisfying also.
About Chicken noodle soup
Chicken noodle soup is a soup enjoyed in many cultures around the whole world. It is typically consists of chicken broth, chunks of chicken meat, vegetables like carrots, celery, and onions, and egg noodles or other types of pasta. The ingredients are cooked and simmered together to create a flavorful, sweetness, tanginess and comforting soup that is frequently served hot.
The chicken noodle soup is mainly originated from the Kitchen of China, but variations of this dish have been enjoyed for centuries in worldwide. It’s known for its nourishing qualities, it is often recognize a favorite remedy mainly for colds and illnesses due to its cozy warmth and easy-to-digest ingredients.
Recipes for chicken noodle soup can vary and depending on regional preferences. Some variations includes some additional ingredients like garlic, herbs, or spices to increase the flavor profile of chicken noodle soup. It’s also a multilateral dish that can be customized easily to suit the dietary plan preferences or availability of ingredient.
If i have craving for something, I always prefer chicken noodle soup, it is always cherished by everyone for its simplicity, heartiness, and ability to soothe both body and soul. You can enjoy this soup as a light meal, a comforting remedy, or simply a delicious bowl of warmth on a chilly day, chicken noodle soup holds a special place in culinary traditions worldwide.
Ingredients:
For the soup:
- 500 gm chicken (about 2 pounds), preferably organic
- 6 cups water or chicken broth
- 2 medium onions, chopped
- 2 large carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 8 ounces egg noodles or your preferred noodles
- Fresh parsley, chopped, for garnish (optional)
Instructions:
Cook the Vegetables:
- First rinse the chicken well under cold water and dry it with paper towels.
- Take vegetables and wash them also, and start cut them into one chopped onion, 1 inch of ginger and spring onions in to round shape, two sliced carrots, two sliced celery stalks, minced garlic, bay leaves, thyme, rosemary, salt, and pepper to the pot.
- Take a deep frying pan, add Olive oil and some butter let them heat, and add one by one vegetable to the oil, salt and start frying them till they cooked 50%, and remove them in to a clean plate.
Prepare the Chicken:
- Now take the same deep frying pan and heat it over low to medium flame, add olive oil or butter or vegetable oil (as per your preferences), then add crushed garlic, ginger, spring onions and sliced onions, fry it till light golden color, then add whole spices (clove, cinnamon,black pepper, and cumin) saute everything for some seconds.
- Now add chicken pieces and cook it till it turns light brown then turn it to other side in same process.
- Add 6 cups of hot water or chicken broth to the chicken, 4 table spoon of soy sauce (you can take light or regular sauce), 1 teaspoon of sugar and ½ tea spoon of salt. Saute it for 3 to 4 minute and let it boil.
- When everything start boil, cover the pan with a lid and simmer it till chicken is cooked till 70%. Then add all the fried vegetables to the chicken.
Shred the Chicken: (its optional)
- Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board.
- Use two forks to shred the chicken meat into bite-sized pieces, discarding the skin and bones.
- Set the shredded chicken aside while you prepare the rest of the soup.
Strain the Broth:
- Take a mesh strainer to strain the broth, to strain any solids and impurities from the broth.
- Take the strained broth and pour it back into the pan, after discarding the solids.
Add the Noodles:
- While the chicken and vegetables are cooking, take the egg noodles and add to the pan and let the noodles cook with everything.
- Or you can follow the other process under,
- While the chicken and vegetables are cooking, take a separate pan of water to a boil, add salt.
- Take the egg noodles and cook it according by the instructions or till they’re done.
- Drain the noodles and set them aside.
Combine Everything:
- After adding everything, stir them lightly to combine all the ingredients and let the soup simmer for an extra 5-10 minutes to let the flavors to meld together with chicken, vegetables and noodles.
- Taste the soup and if required then adjust the seasoning with more salt and pepper.
Serve:
- Take out the hot chicken noodle soup into bowls and garnish with freshly chopped parsley, if desired and if you do not have it, just skip the parsley.
- Just serve the chicken noodle soup hot and enjoy its warmth and nourishing flavors.
There are more recipe to enjoy
Tips:
- For extra flavor, you can saute the onions, carrots, and celery in a bit of olive oil before adding them to the soup.
- You can customize the soup by adding other vegetables like peas, corn, or spinach, and feel free to customize as per your preference.
- If you want a thicker broth or soup, just add a tablespoon of flour or cornstarch mixed with water during the last few minutes of cooking.
- You can store the leftover soup in an airtight container in the refrigerator up to 3 to 4 days for further use.
FAQ for chicken noodle soup
1. Can I use store-bought chicken broth instead of making my own?
Absolutely, if you are using store-bought chicken broth can save your time and still give you a delicious soup. You just have to Make sure to choose a low-sodium option as per your salt intake.
2. Can I make chicken noodle soup ahead of time?
Yes, you can prepare the soup before and store it in the refrigerator for up to 3-4 days, and when you want to take it simply reheat it on the stove or in the microwave before serving.
3. Can I freeze chicken noodle soup?
Yes, chicken noodle soup freezes well and best thing it gives the same taste as well. Just need to pay attention about the soup to cool completely before transferring it to freezer-safe containers. The chicken noodle soup can be stored in the freezer for up to 3 months.
4. Can I use different types of noodles in chicken noodle soup?
Off course, While the egg noodles are commonly used in this recipe, you can substitute them with any type of pasta or noodles you prefer, like whole wheat noodles, rice noodles, and ramen noodles.
5. Can I make chicken noodle soup vegetarian or vegan?
Yes, you can make a vegetarian or vegan version of chicken noodle soup by replace the chicken with plant-based protein sources like tofu or Tempeh, and replace the vegetable broth instead of chicken broth, like vegetable soup. You can also add it with plenty of vegetables for extra flavor and nutrition, It is for every one like vegetarian and non-vegetarian make their own version.
6. How can I add more flavor to my chicken noodle soup?
To enhance the flavor of the soup, you can add ingredients like fresh herbs (such as parsley, thyme, or dill), lemon juice, a dash of soy sauce, or a sprinkle of grated Parmesan cheese before serving.
Homemade chicken noodle soup is not only a delicious and comforting meal but also a great way to warm up on chilly days and boost your immune system with its nutritious ingredients, I loved it more when it comes winter season and rainy season. Whether you’re feeling under the weather and craving for tasty, tangy and something healthy, it’s a perfect soup for everyone, every ages. I suggest try it once your family and kid, it will leave everyone to ask you more, this homemade chicken noodle soup recipe is sure to hit the spot.
Nutrition Information
| Nutrition Information | Per Serving (1/4 of recipe) |
|---|---|
| Serving Size | 1 |
| Servings | 4 |
| Calories | 300 |
| Carbohydrates | 25g |
| Protein | 20g |
| Saturated Fat | 2g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 60mg |
| Sodium | 800mg |
| Potassium | 500mg |
| Fiber | 3g |
| Sugar | 5g |
| Vitamin A | 100% DV |
| Vitamin C | 20% DV |
| Calcium | 6% DV |
| Iron | 15% DV |