Chicken Noodle Soup, a culinary classic cherished across cultures, holds a special place as the epitome of comfort food. Its time-honored recipe combines simple yet wholesome ingredients, creating a symphony of flavors that soothe both the body and the soul. At its heart lies succulent shreds of chicken, perfectly cooked and nestled among a medley of aromatic vegetables—diced onions, sliced carrots, and celery—that add both texture and depth to the dish.
The magic unfolds as the ingredients simmer together in a rich broth, infused with the warmth of bay leaves and the earthy essence of dried thyme. Seasoned to perfection with salt and pepper, the soup becomes a comforting elixir that transcends seasons and circumstances. Each spoonful evokes a sense of nostalgia, reminding many of childhood moments and cherished family gatherings.
The addition of al dente egg noodles completes the symphony, offering a satisfying bite that complements the tender chicken and flavorful broth. The finishing touch, a sprinkle of fresh chopped parsley, not only adds a burst of color but also enhances the soup’s aromatic profile. For those seeking a touch of brightness, a squeeze of lemon introduces a refreshing note that elevates the overall dining experience.
Whether enjoyed as a remedy for a cold day or a source of solace during times of need, Chicken Noodle Soup is more than a dish—it’s a culinary embrace that transcends generations. Its simplicity, versatility, and the nourishing warmth it imparts make it a timeless favorite that continues to bring comfort to tables around the world.
Chicken Noodle Soup
Ingredients:
- 1 lb (about 450g) boneless, skinless chicken breasts, cooked and shredded
- 8 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles (use whole wheat noodles for added fiber)
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, celery, and carrots. Sauté until the vegetables are softened.
- Add minced garlic, dried thyme, dried rosemary, and bay leaf. Cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low and simmer for about 15-20 minutes until the vegetables are tender.
- Add shredded chicken, egg noodles, and frozen peas to the pot. Cook until the noodles are al dente, following the package instructions.
- Adjust seasoning to taste, adding more salt and pepper if necessary. Remove the bay leaf before serving.
- Garnish the soup with fresh parsley before serving.
Nutritional Information (per serving, assuming 6 servings):
- Calories: Approximately 300
- Protein: 25g
- Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 4g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 800mg (varies based on broth and seasoning)