Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken and noodle soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Provided to YouTube by Big Hit Entertainment Co. Becky G) · j-hope Chicken Noodle Soup (feat. Egg noodles, carrots, celery, and chicken are simmered in broth seasoned with basil and oregano.
Chicken and noodle soup is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Chicken and noodle soup is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken and noodle soup using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken and noodle soup:
- Get 1 chicken breast fillet
- Get 1 bay leaf
- Get 6 black peppercorns
- Prepare 1 whole clove
- Get 4 fresh parsley sprigs
- Take 2 tbsp olive oil
- Prepare 1 small onion - finely chopped
- Make ready 1 carrot - finely diced
- Take 1 celery stick - finely diced
- Prepare 1 medium potato - finely diced
- Prepare 1 tsp fresh thyme - finely chopped
- Make ready 1 liter chicken stock
- Get 1 small packet rice noodles
- Prepare 15 grams fresh parsley - finely chopped
I bet you anything your family will be coming back for seconds and thirds. To make this Chicken Noodle Soup recipe, you can use canned chicken and drain the juice (or start with sautéing the chicken and vegetable on the stove top) first, and then stir in broth and seasoning. Next, cover, simmer and add noodles. How to Make Chicken Noodle Soup: To get started, chop some carrots, onion and celery: I include more carrots and celery than what is traditional for a mirepoix because I love tasting the carrots and celery in every bite.
Steps to make Chicken and noodle soup:
- Put 500ml of water into a large pan and bring to a simmer.
- Add the chicken , bay leaf, peppercorns, clove and parsley and cook for 5 minutes.
- Remove the chicken from the liquid and cool slightly before shredding.
- Discard the bay leaf, peppercorns, clove and parsley and reserve the cooking liquid.
- Heat the oil in a large pan and add the onion, carrot and celery and cook for 5 minutes until softened.
- Add the potato and thyme and cook stirring for 1 minute.
- Add the stock and reserved cooking liquid. Season with salt and pepper and bring to the boil, reduce the heat and simmer for 15 minutes until carrot and potato have softened.
- Add the shredded chicken and the noodles. Stir for a minute and when heated through add half the chopped parsley.
- Serve in bowls with chopped parsley sprinkled over.
Sweat the carrots, onion, and celery in a large soup pot with a little bit of oil, salt. My kids love chicken noodle soup, and it's so easy to pack in a thermos for school lunch. You can use gluten-free noodles in place of egg noodles if you have an intolerance or gluten allergy. You don't need an Instant Pot to make this, but I did provide directions for both stove and pressure cooker. This thick and hearty chicken noodle soup recipe rivals the thinner, brothier versions from your childhood.
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