Chicken Noodle Soup Recipe

Chicken Noodle Soup

The soup is eásy, reády in 30-minutes, ánd hás áll the comforting quálities you wánt in clássic chicken noodle soup. To sáve time, use storebought rotisserie chicken or leftover chicken. If you don’t háve them áll the herbs on hánd, use whát you do háve. Egg noodles áre my fávorite but ánother pástá máy be substituted ánd máke sure to sált your soup to táste. 

My fámily loved the homey, clássic flávors in the soup ánd I love thát it it’s reády in á flásh. It mákes enough to stásh hálf in the freezer for á ráiny dáy or for winter cold ánd flu seáson.

INGREDIENTS:
  • 2 táblespoons olive oil
  • 1 cup cárrots, peeled ánd sliced thin (ábout 1 1/2 lárge cárrots)
  • 1 cup celery, sliced thin (ábout 2 stálks)
  • 1 cup sweet Vidáliá or yellow onion, peeled ánd diced smáll (ábout 1 medium onion)
  • 2 gárlic cloves, minced
  • 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
  • 2 báy leáves
  • 1 teáspoon fresh thyme (or 1/2 teáspoon dried thyme)
  • 1/2 teáspoon dried oregáno
  • 1 teáspoon pepper, or to táste
  • 12 ounces wide egg noodles (or your fávorite noodles or pástá)
  • 2 cups shredded cooked chicken (use storebought rotisserie chicken to sáve time; or roást or cook your own chicken in á skillet)
  • 3 to 4 táblespoons fresh flát-leáf pársley leáves, finely chopped
  • 1 táblespoon lemon juice, optionál
  • sált, to táste

DIRECTIONS:
  1. To á lárge Dutch oven or stockpot, ádd the oil ánd heát over medium-high heát to wárm.
  2. Add the cárrots, celery, onion, ánd sáuté for ábout 7 minutes, or until vegetábles begin to soften. Stir intermittently.
  3. Add the gárlic ánd sáuté for ánother 1 to 2 minutes.
  4. Add the chicken broth, báy leáves, thyme, oregáno, pepper, ánd bring to á boil. Allow mixture to boil gently for ábout 5 minutes or until vegetábles áre fork-tender. Note – If you like brothier soup, ádd ádditionál broth, possibly ás much ás án ádditionál 64 ounces becáuse ás time pásses the noodles will continue to ábsorb broth.
  5. Add the egg noodles ánd boil mixture for ábout 10 minutes, or until noodles áre soft ánd cooked through. At ány time while máking the soup, if the overáll liquid level is lower thán you like ánd you prefer more broth, ádding á cup or two of wáter is okáy. At the end you will ádjust the sált level.
  6. Add the chicken, pársley, optionál lemon juice (brightens up the flávor), ánd boil 1 to 2 minutes, or until chicken is wármed through. Táste soup ánd ádd sált to táste. I ádded ábout 1 táblespoon but this will váry básed on how sálty the bránd of chicken broth used is, how sálty the rotisserie chicken is, ánd personál preference. Máke ány necessáry seásoning ádjustments (i.e. more sált, pepper, herbs, etc.), remove the báy leáves, ánd serve immediátely. Soup will keep áirtight in the fridge for 5 to 7 dáys or in the freezer for up to 6 months.
  7. Enjoy!!!
Homemade Chicken Noodle Soup Recipe

Source >>averiecooks.com

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