HOW TO MAKE CHICKEN NOODLE SOUP RECIPE
Chicken noodle soup is a meal that can be enjoyed at any time of the year because of its timeless appeal, comfort, and tradition. Creating a supper that is both satiating and nutritious may be accomplished with the help of this recipe, which calls for tender chicken, a delicious broth, substantial veggies, and delicate noodles. This dish is guaranteed to satisfy your cravings for a hearty and flavorful cup of soup, regardless of whether you are under the weather or just have a hankering for one.
Chicken noodle soup is a flexible recipe that can be readily adapted to reflect individual tastes in terms of flavor profile. It is a nourishing meal that is also comfortable, and it will warm both your body and your spirit. Savor the exquisite tastes offered by this time-honored dish while spending quality time with the people you care about.
THE INGREDIENTS LIST:
1 Lb.Of boneless, skinless chicken breasts or thighs.
8 Cups.Of chicken broth.
2 Cups.Of water.
2 medium carrots, peeled and sliced.
2 sliced celery stalks.
1 medium-diced onion.
3 garlic cloves – minced.
One bay leaf.
1 Small spoon.Of dried thyme.
1 Small spoon.Of dried parsley.
Salt and pepper to taste.
2 Cups.Of egg noodles.
Prepare the chicken as the first thing. If you are going to use chicken breasts, you should chop them up into smaller pieces. When utilizing chicken thighs, you have the option of leaving them whole or chopping them up into smaller pieces, depending on which works better for you.
Warm some oil in a big saucepan or Dutch oven and set the temperature to medium. After adding the chicken, continue to cook it for approximately 5 minutes, or until it is browned on both sides. Take the chicken out of the saucepan and put it in a separate location.
Put the chopped onion, minced garlic, sliced carrots, and sliced celery into the same saucepan you cooked the chicken in. Continue to cook for about five minutes, or until the veggies begin to become more tender.
After pouring in the chicken broth and the water, proceed to sprinkle in the dried bay leaf, dried thyme, dried parsley, and season with salt and pepper. Combine everything by stirring it.
Bring the soup to a boil, then immediately turn the heat down to a low setting and let it simmer for around twenty minutes so that the flavors may emerge.
While the soup is coming to a simmer, prepare the egg noodles independently in accordance with the directions on the box. After they are done cooking, rinse them and put them aside.
After the soup has been simmering for twenty minutes, place the chicken that has been cooked to the side and return it to the pot. Simmer for another ten minutes, or until the chicken is completely cooked through and soft, whichever comes first.
After taking the bay leaf out of the soup and throwing it away, add the cooked egg noodles to the saucepan and mix them into the broth to combine the two ingredients.
Taste the soup and adjust the seasoning with salt and pepper if needed. Place the piping hot and mouthwatering chicken noodle soup that you just made in bowls and serve it right away.
Just before serving, you can add a squeeze of fresh lemon juice to the broth for added flavor.
If you prefer a denser broth, you can make a roux by melting butter in a separate pan, then adding flour and simmering until a paste forms. To thicken the broth, combine the roux with it.
You can also add vegetables such as peas, maize, or spinach to increase the nutritional value and color of the broth.