Easy Chicken noodle soup
User Reviews
5
Easy Chicken noodle soup
Description
This Easy Chicken Noodle Soup starts by seasoning and searing chicken thighs to develop a browned exterior. Butter and olive oil are then used to sauté onions, garlic, carrots, celery, and optional ginger. Fresh herbs like thyme, oregano, and bay leaf are added alongside turmeric and chicken bouillon for layered flavor. Water is poured in and the mixture is simmered until the chicken is fully cooked, infusing the broth with savory notes.
After removing the chicken, bay leaf, and herbs, the broth is brought back to a boil, and egg noodles are cooked in the hot soup until al dente. The chicken can be shredded and returned to the pot, or served on the side. Fresh cilantro adds a bright finish.
This soup is hearty yet flexible, suitable for a nourishing meal any time of year. It works well served on its own or alongside bread.
The recipe includes several practical storage and reheating tips: cool soup before refrigerating up to 3-4 days, reheat gently on stovetop or microwave, avoid rapid boiling to keep noodles tender. For make-ahead, the broth can be refrigerated before adding noodles and chicken. Soup can also be frozen (except noodles) for up to 3 months; noodles are recommended to be cooked fresh upon reheating.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 6 chicken thigh or 4 bonless chicken breasts, bone-in, skins on
- 2 tablespoons chicken bouillon adjust to taste, Knorr brand
- ½ teaspoon Turmeric ground
- 1 inch fresh ginger optional, grated
- ½ teaspoons kosher salt , to taste
- ½ teaspoon black pepper freshly ground
- 1 yellow onion chopped, medium
- 3 carrot peeled and cut into about ½-inch) rounds
- 3 celery cut into about ½-inch) slices, ribs
- 6 garlic , finely minced
- 5 thyme or 2 teaspoons dried thyme, sprig, fresh
- 2 teaspoons oregano or minced fresh sage, dried
- 1 bay leaf
- 6 ounces egg noodle or fusilli or rotini, uncooked pasta
- ½ bunch cilantro or 3 tablespoons fresh chopped parsley or fresh dill fronds, fresh, chopped leaves
- 14 cups water hot
Instructions
- Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a large nonstick pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and sear until browned, 4 to 5 minutes. Flip the chicken and sear for about 4 minutes more.
- Add butter, onion, garlic, carrots, ginger, and celery, and sauté, occasionally stirring, until the onions are soft and translucent, about 5 minutes. Add the thyme, bay leaves, oregano, Knorr chicken bouillon, turmeric, and water and bring to a boil over high heat, cover and reduce the heat to low. Simmer until the chicken is cooked through, about 20 minutes.
- Discard the bay leaf, thyme, and any chicken skin that might have fallen out during cooking. Using a pair of tongs, remove the chicken from the pot, put it into a large bowl, and let it cool. Bring the soup to a boil over medium-high heat. Add the noodles, and cook uncovered until the noodles are al dente; check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken.
- While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Add the shredded chicken and cook over medium heat until the chicken is warmed through for a few minutes.
- Taste and adjust seasoning with salt and pepper to taste. Stir in the parsley. Divide chicken noodle soup among serving bowls and serve.
Notes
- To store, cool soup to room temperature then refrigerate in airtight containers for 3-4 days.
- Reheat on stovetop over medium-low heat or in microwave in short increments, stirring to heat evenly; avoid boiling to prevent overcooked noodles.
- Make ahead by preparing broth and refrigerating before adding noodles and chicken when ready to serve.
- Freeze soup without noodles for up to 3 months; cook noodles fresh upon thawing and reheating.
User Reviews
Overall Rating
5
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