The Ultimate Classic Chicken Noodle Soup: Comfort in a Bowl
A bowl of handmade Classic Chicken Noodle Soup is the most calming and well-liked food in the world. It's the perfect comfort dish for a cold day, a cure-all for your soul when you're feeling poorly, and a demonstration of the strength of basic, healthful ingredients. This recipe reduces everything to its most basic components, highlighting the delicate noodles, tender chicken, and rich, savoury broth. And the trick to turning preparation into a pleasure rather than a chore? With Sharp Blades' incredibly sharp chef's knife, chopping vegetables is a breeze. Come on, let's cook!
20 minutes for preparation
Cooking Duration: 40 minutes
One hour in total
6 servings
Ingredients:
2 tbsp olive oil or butter
1 large onion, finely diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
2 cloves garlic, minced
8 cups (2 liters) good-quality chicken broth
2 cups water
1 lb (about 450g) boneless, skinless chicken breasts or thighs
2 bay leaves
1 tsp dried thyme (or 3-4 fresh sprigs)
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
6 oz (about 170g) wide egg noodles (or your favorite pasta)
¼ cup fresh parsley, finely chopped
Essential Cutlery (from Sharp Blades!)
A big Dutch oven or stockpot
An 8-inch chef's knife that is sharp is necessary for easy and clean dicing.
A robust chopping board
Measurement spoons and cups
Ladle with Tongs
Comprehensive Preparation Guidelines:
The Aromatics are sautéed:
In a big stockpot, heat the butter or olive oil over medium heat. Add the celery, carrot slices, and diced onion (this mixture is known as a mirepoix). Cook until the vegetables start to soften, stirring regularly, 5 to 7 minutes. Cook the minced garlic for an additional minute until it becomes aromatic.
Create the Broth:
Add the water and chicken broth. Add the oregano, dried thyme, bay leaves, and a generous amount of salt and pepper. Heat the broth until it gently boils.
Cook the chicken:
By carefully lowering the entire thighs or breasts into the boiling liquid. Lower the heat to a low simmer, cover, and cook for 15 to 20 minutes, or until the chicken is soft and cooked through.
Shred the Chicken:
Take the chicken out of the pot with tongs and transfer it to a sanitised cutting board. After a few minutes of cooling, shred it into bite-sized pieces using two forks. Throw away the bay leaves.
Cook the Noodles:
Add the egg noodles to the broth after it has returned to a boil. Cook for 6 to 8 minutes, or until al dente, as directed on the box.
Mix and serve:
Add the shredded chicken back to the pot when the noodles are done cooking. Add the fresh parsley and stir. If necessary, add extra salt and pepper after tasting the soup.
Enjoy:
Serve the hot soup right away after ladling it into bowls. Savour the cosy warmth!
Nutritional Info (Per Serving)
Calories: 280
Carbs: 28g
Protein: 25g
Fat: 8g
Fiber: 3g
Sugar: 5g
Note: Depending on the particular ingredients used, the nutritional information is an estimate and may change.
The Sharp Blades Pro Tip:
If you have homemade chicken stock, use it for the finest flavour. A low-sodium broth is advised if you're using store-bought so you may adjust the salt content yourself. Add a parmesan cheese rind to the broth while it's simmering to further improve your soup—it gives a fantastic depth of umami flavour!
Are you trying to get the best knife to simplify your prep work? The most crucial ingredient for any dish is a sharp kitchen knife. Explore the best kitchen knives for making homemade soup recipes and our selection of high-quality chef knives for effortless vegetable chopping at Sharp Blades. A sharp blade ensures accurate cuts, less vegetable bruising, and—above all—safer and quicker cooking!