Recipe of the Month – Chicken Noodle Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded or cubed (use rotisserie chicken for convenience)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 2 cups egg noodles or any pasta of your choice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Base:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add Vegetables:
- Add the sliced carrots and celery to the pot.
- Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Simmer the Soup:
- Pour in the chicken broth and add the shredded or cubed chicken.
- Stir in the dried thyme, dried parsley, and bay leaf.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
- Cook the Noodles:
- While the soup is simmering, bring a separate pot of water to a boil and cook the egg noodles according to the package instructions until al dente. Drain and set aside.
- Combine and Finish:
- Remove the bay leaf from the soup.
- Add the cooked noodles to the soup and stir to combine.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley.
Tips:
- For richer flavour, use homemade chicken broth or stock.
- You can add other vegetables such as peas, corn, or potatoes for variety.
- If you prefer a creamier soup, stir in 1/2 cup of heavy cream or milk at the end.
This Chicken Noodle Soup is hearty, flavourful, and perfect for any time you need a comforting meal.
Enjoy x
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