Introduction
When it comes to comfort food, few dishes can rival the warmth and satisfaction of a steaming bowl of chicken noodle soup with egg noodles. This classic dish is not only delicious but also nourishing and soothing, making it a go-to option for cold winter nights, sick days, or simply when you crave something hearty and wholesome. In this article, we will explore the art of making the perfect chicken noodle soup with egg noodles, from selecting the finest ingredients to simmering a flavorful broth that will delight your taste buds.
Ingredients
To create a delightful pot of chicken noodle soup with egg noodles, you will need the following ingredients:
1. 2 boneless, skinless chicken breasts
2. 8 cups of chicken broth
3. 2 large carrots, peeled and sliced
4. 2 celery stalks, chopped
5. 1 medium onion, diced
6. 2 cloves of garlic, minced
7. 1 teaspoon of dried thyme
8. 1 bay leaf
9. Salt and pepper to taste
10. 8 oz of egg noodles
11. Fresh parsley, chopped (for garnish)
Ensure you have these ingredients ready before you begin preparing your chicken noodle soup.
Steps
To make a delicious chicken noodle soup with egg noodles, follow these simple steps:
1. In a large pot, heat some oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender.
2. Add the minced garlic, dried thyme, and bay leaf to the pot. Cook for another minute until fragrant.
3. Pour in the chicken broth and bring the mixture to a simmer.
4. Add the chicken breasts to the pot and simmer until they are cooked through. Remove the chicken and shred it using two forks.
5. Return the shredded chicken to the pot and add the egg noodles. Cook until the noodles are tender.
6. Season the soup with salt and pepper according to your taste.
7. Serve the chicken noodle soup hot, garnished with fresh parsley.
Variations
While the classic chicken noodle soup with egg noodles is a timeless favorite, there are various ways to customize the dish to suit your preferences:
1. Add diced potatoes or parsnips for extra heartiness.
2. Incorporate fresh herbs like rosemary or dill for added flavor.
3. Spice up the soup with a dash of hot sauce or red pepper flakes.
4. Use homemade chicken broth for a richer and more authentic taste.
Experiment with different vegetables and seasonings to create your unique twist on this beloved comfort food.
Tips
Here are some handy tips to elevate your chicken noodle soup with egg noodles:
1. Use rotisserie chicken for a quick and flavorful alternative to cooking chicken from scratch.
2. Cook the noodles separately and add them to the soup just before serving to prevent them from becoming mushy.
3. For a thicker broth, mix in a slurry of cornstarch and water towards the end of cooking.
4. Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for longer preservation.
Conclusion
Chicken noodle soup with egg noodles is a classic dish that never fails to warm the soul and satisfy hunger pangs. Whether you are feeling under the weather or simply craving a comforting meal, this hearty soup is sure to hit the spot. By following this recipe and adding your unique touch, you can enjoy a bowl of homemade goodness that will keep you coming back for more.
FAQs
Q: Can I use rotisserie chicken for this soup?
A: Yes, using rotisserie chicken is a convenient and flavorful option for making chicken noodle soup.
Q: How long can I store leftover soup?
A: Leftover chicken noodle soup can be stored in the refrigerator for up to 3 days or frozen for longer shelf life.
Q: Can I use other types of noodles in this soup?
A: While egg noodles are traditional, feel free to experiment with different types of noodles for a unique twist on the classic recipe.
chicken noodle soup with egg noodles
A delightful and nourishing chicken noodle soup with egg noodles that is perfect for cold days or when you need comfort food. This classic dish is hearty, flavorful, and satisfying.
Ingredients
-
2 boneless, skinless chicken breasts
-
8 cups chicken broth
-
2 large carrots, peeled and sliced
-
2 celery stalks, chopped
-
1 medium onion, diced
-
2 cloves of garlic, minced
-
1 teaspoon dried thyme
-
1 bay leaf
-
Salt and pepper to taste
-
8 oz egg noodles
-
Fresh parsley, chopped (for garnish)
Directions
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In a large pot, heat some oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender.
-
Add the minced garlic, dried thyme, and bay leaf to the pot. Cook for another minute until fragrant.
-
Pour in the chicken broth and bring the mixture to a simmer.
-
Add the chicken breasts to the pot and simmer until they are cooked through. Remove the chicken and shred it using two forks.
-
Return the shredded chicken to the pot and add the egg noodles. Cook until the noodles are tender.
-
Season the soup with salt and pepper according to your taste.
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Serve the chicken noodle soup hot, garnished with fresh parsley.
