How to make homemade chicken noodle soup?
How to make homemade chicken noodle soup – It was classic, comfortable, and a cure-all for whatever ailment I was suffering from, and I could taste my grandmother’s affection in it.
My grandmother’s version, on the other hand, took hours and hours. As a working mom, I don’t have time to stand over a boiling pot for the better part of the day. This version is quick and fast, done in 30 minutes, and has all of the soothing elements of traditional homemade chicken noodle soup.
They gushed about it and asked when I would make it again since they like the comforting, traditional tastes of the soup so much. It produces enough to freeze half of it for a rainy day or to have on hand for the winter cold and flu season. Chicken noodle soup is a wonder worker in terms of healing.
How to make homemade chicken noodle soupCourse: Recipes, Soups
Sweet Vidalia onion
Wide egg noodles
Shredded cooked chicken
- If you like rotini or another sort of pasta in your chicken noodle soup, you may substitute it for the egg noodles I used in mine since that’s how my grandmother prepared it.
How to Make Chicken Noodle Soup (with or without noodles)
- It doesn’t get much simpler than this when it comes to making homemade chicken noodle soup using egg noodles! Here’s a quick rundown of how this straightforward dish comes together:
- Add the oil to a large Dutch oven or stockpot and heat over medium-high heat until the oil is heated.
- Add the carrots, celery, and onion and sauté until the veggies are beginning to soften, about 5 minutes more.
- Add the garlic and cook for another 1 to 2 minutes, until fragrant.
- Bring the chicken broth, bay leaves, thyme, oregano, and pepper to a boil in a large saucepan. Allow the mixture to gently simmer for approximately 5 minutes, or until the veggies are fork-tender, stirring occasionally.
- Add the egg noodles and bring the sauce to a boil until the egg noodles are completely cooked.
- Add the chicken, parsley, and optional lemon juice to the pot and cook until the chicken is well heated.
- Remove the bay leaves and serve as soon as possible!
- Use rotisserie chicken or leftover chicken if you want to save time and cook this chicken noodle soup right away. Of course, if you like, you may bake or sauté the chicken breasts in a skillet.
- Thyme, oregano, bay leaves, and parsley are among the herbs that are utilized in this dish. If you don’t have all of the herbs on hand, don’t want to spend the money on a bunch of thyme for a teaspoon, or simply don’t like for a certain herb, you can probably remove it altogether. The flavor of your soup will not be exactly the same as mine, but it will be close.
Was wondering if there was anything I could add to my chicken soup to make it taste better?
How to make homemade chicken noodle soup – Additional flavorings include dried parsley, dried chives, onion powder, and garlic powder. Add the spices a pinch at a time, stirring constantly, to avoid over-seasoning the dish. After the chicken soup has gone through the bulk of the cooking process, it will be difficult to add further depth of flavor.
Is it necessary to cook the noodles separately for the soup?
Make sure the soup is almost finished cooking before adding the pasta to ensure that everything comes out perfectly. Smaller pasta forms absorb liquid more rapidly than larger noodle shapes, so serve the soup as soon as it has finished cooking. Alternatively, you might boil the pasta separately and then stir it into the soup just before serving.
What kind of noodles are the finest for chicken noodle soup?
Chicken noodle soup is traditionally made using the dried German kind, which is short and corkscrew-shaped. Chinese egg noodles, which are considerably longer and thinner than regular egg noodles and are available fresh or dried, are an excellent complement for light and meaty broth-based soups such as won tonne noodle soup, which is a popular dish in China.