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How to Make Chicken Noodle Soup?

Learning how to make chicken noodle soup is a great way to avoid consuming unhealthy store-bought versions. Homemade broth is filled with nutrients, but it’s also soothing to the body. In addition, homemade egg noodles don’t get soggy and turn into mush, while store-bought ones can become gummy if cooked for too long. On the other hand, regular noodles can be boiled in broth until soft and ready to add chicken.

Chicken Noodle Soup

First, prepare the stock by boiling a whole chicken. A whole chicken will produce a rich, flavorful broth, which is a great addition to this soup. Place the chicken in a large stockpot, cover it with cold water, and bring to a simmer. Allow simmering for two hours, skimming, and remove the meat from the bones to prevent overcooking. Once the chicken is done, strain the broth and discard the carcass. Once the stock is ready, store it in the fridge or freezer.

What is Chicken Noodle Soup?

Whole chicken or chicken pieces and noodles are served in a broth made of vegetables and herbs like thyme, oregano, and bay leaves. Clear chicken broth is used to make homemade chicken noodle soup, then topped with carrots, celery, onion, and shredded chicken. Protein, vitamin C, and vitamin A are all present in this dish. Chicken noodle soup is best made from scratch. Chicken bones and cartilage provide a naturally-rich gelatinous broth that is the perfect antidote for colds. Chicken stock is also healthier than chicken broth because it contains more vitamins and nutrients. Remember to take care when making it and use fresh chicken bones whenever possible.

How to Make Chicken Noodle Soup?

This classic chicken noodle soup recipe is flavorful and full of vegetables, egg noodles, and shredded chicken. It’s warm and comforting, takes less than 30 minutes to prepare, and is ideal for chilly fall and winter days.

Ingredients

  • 2 Tablespoons olive oil
  • 1 ½ cup carrotspeeled and sliced into ¼- inch thick slices
  • 1 cup celerychopped
  • One yellow onionpeeled and diced
  • Two garlic clovesminced
  • 96 ounces of low-sodium chicken brothplus more if desired
  • Two bay leaves
  • One teaspoon fresh thyme or ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • One teaspoon pepperplus more to taste
  • One teaspoon of sea saltplus more to taste
  • 4 cups uncooked wide egg noodles
  • 3 cups shredded cooked chickenabout 1.5 lbs boneless chicken breasts
  • ¼ cup fresh flat-leaf parsley leavesfinely chopped
  • 1 Tablespoon lemon juiceoptional

Instructions

Here are the instructions to follow:

  1. Fill a large pot with water, and once the water is boiling, cook your egg noodles according to the package, drain and set aside.
  2. Add the oil to a separate large pot or Dutch oven and warm over medium-high heat. In a Dutch oven, sauté the carrots, celery, and onion for about 7 minutes, or until the vegetables soften. Stir occasionally. Sauté for another 1 to 2 minutes with the garlic.
  3. Bring the chicken broth, bay leaves, thyme, oregano, pepper, and salt to a boil. Allow for a 5-minute gentle boil, or until the vegetables are fork-tender.
  4. Boil for 1 to 2 minutes, or until the shredded chicken, parsley, and lemon juice, if used, are warmed through.
  5. Taste the soup and season with salt as needed. This will depend on the saltiness of the chicken broth used, the saltiness of the rotisserie chicken, and personal preference. Remove the bay leaves and make necessary seasoning adjustments (i.e., more pepper, herbs, etc.).
  6. Place about a third of a cup of cooked noodles in a bowl and spoon soup over them when ready to serve.

Variations of Chicken Noodle Soup

Here are the variations of chicken noodle soup:

  1. Caldo De Pollo: Caldo de Pollo is Mexican chicken soup. It starts with a flavorful chicken broth (the word “Caldo” means broth) topped with pieces of chicken and veggies, such as zucchini, chayote, radishes, and avocado. Caldo de Pollo is often served with fresh cilantro on top and lime wedges on the side.
  2. Matzah Ball Soup: Matzah ball soup is a traditional European Jewish chicken soup. Homemade chicken broth is served with dumplings made from matzo meal (matzah balls), flat egg noodles, celery, carrots, and dill.
  3. Tortellini en Brodo: Originally from the Italian region of Emilia, tortellini is a stuffed pasta shaped into rings. Tortellini are traditionally stuffed with meat and Parmesan and served in broth (Italian brodo) topped with a squeeze of fresh lemon juice.
  4. Phở gà: Vietnamese phở is a broth-based soup served with rice noodles, herbs, and meat. The broth is flavored with aromatics like fish sauce, star anise, charred onion, and ginger. Phở is made with various meats, including chicken (phở gà).
  5. Canja de Galinha: In Portugal and Brazil, this classic chicken soup typically contains rice or small pasta (like alphabet pasta or broken angel hair), cooked further than al dente, so the texture is much softer.

Tips for Making Chicken Noodle Soup

Follow these simple tips to make the best chicken noodle soup:

  1. Let it simmer. While soup recipes vary depending on the ingredients, there is one prince principle that lies: take your time when simmering the ingredients together. Keeping your soup base on a low, steady heat coaxes vegetables, herbs, and aromatics to release their flavors into the dish and create a cohesive, complex flavor.
  2. Experiment with different kitchen tools. You can make soup using almost any kitchen tool—a heavy pot, a slow cooker or crockpot, a pressure cooker, or even a powerful blender. Experiment with different tools and see which ones work best for your favorite soup recipes.
  3. Keep the noodles separate. Cook the noodles separately, undercooking by a few minutes. Add the noodles to each serving bowl as needed, and pour the hot soup over to finish the cooking process. The longer they stay in the broth, the more liquid the noodles will absorb until they become mushy. By storing them separately, you can ensure that the leftover soup will have noodles just as delicious and perfectly cooked as the first time by storing them separately.
  4. Make it fast. Use a pre-cooked rotisserie chicken and store-bought chicken bone broth or bouillon to make a quick batch of chicken noodle soup without sacrificing flavor.

What Type of Noodle is Used in Chicken Noodle Soup?

The noodle to use for chicken noodle soup is the dried German variety, short and corkscrew-shaped. Chinese egg noodles, which are much longer and thinner than regular egg noodles and are available fresh or dried, are perfect for light, meaty broth-based soups like won ton noodle soup. The best chicken soup noodles absorb the broth’s flavor without becoming mushy. The best option is usually egg noodles, particularly if you make your homemade noodles from scratch.

Is Chicken Noodle Soup Healthy?

Chicken Noodle Soup

Chicken Noodle Soup is one of the most popular soups, made simply with egg noodles and chicken bits cooked in chicken stock. Several vegetables, such as carrots, onions, and celery, are frequently included in the soup. Chicken Noodle Soup has been made with a variety of egg noodles, including long and narrow noodles and short and shaped noodles. Chicken Noodle Soup is often thought of as a portion of comfort food served when someone is sick or when other foods aren’t appealing, providing a soothing effect for stomach aches like colds and flu.
“It’s packed with a variety of macro-and micronutrients, including protein, fiber, B vitamins, vitamin C, amino acids, and more, and powerful antioxidants and anti-inflammatory ingredients,” according to research.

Conclusion

When the weather turns cold, nothing beats a steaming bowl of chicken noodle soup. Hearty homemade chicken noodle soup with shredded chicken, vegetables, and noodles. You’ll find it comforting and satisfying whether you prefer a bowl of hot soup in the winter or a cup of hot piping soup on a chilly night. Over medium-high heat, heat a large stockpot.

Combine the vegetables, bay leaf, and thyme in a pot. Sauté the vegetables until they are soft. Place the chicken meat on top. Stir everything together thoroughly. Cook for another six minutes before adding the egg noodles. Remove the bay leaves and serve with extra pepper once the noodles are done. It can be served hot or cold. It’s important to remember that this is a portion of comfort food, so share it with your family and friends when serving.