Easy Chicken Noodle Soup Recipe

Consolation meals central! With my little methods for additional flavour within the soup, you may make a straightforward Chicken Noodle Soup midweek that tastes such as you made it with a full blown home made chicken broth / inventory from scratch utilizing a complete chicken. Filling, nourishing and might’t-stop-eating it scrumptious!

I acquired an electronic mail from a reader asking me to share my chicken noodle soup. It could be in the midst of summer time right here in Sydney however the climate is swinging from warmth waves to winter-like from everyday, so it was actually no hardship to maneuver from the barbecued Miso Marinated Aspect of Salmon I shared final Friday to this soup!

OK, possibly “winter-like” is a slight exaggeration. However when it’s 40C/104F someday then 24C/75F the subsequent, it positive feels prefer it! 😉

My quickie model is the one I make the least which is made utilizing pre-cooked shredded chicken and massive flavour boosts for the soup broth.

Then there’s this one which I make utilizing bone in chicken items, simmered till the meat is tender sufficient to shred to make a killer broth. Flavour clever, it’s a small compromise from my “final” model given it takes lower than half the time. I’ve a couple of secret suggestions up my sleeve for this!

So listed here are the issues I try this I believe makes this straightforward Chicken Noodle Soup additional tasty regardless that it’s a comparatively speedy midweek model:

1. Brown bone in-skin on chicken thigh fillets to create additional flavour base for the soup inventory. You can be amazed what a distinction this makes in comparison with simply plonking pre-cooked chicken into chicken broth/inventory. I discard the pores and skin and extra fats BUT an important factor is the additional flavour this provides once you combine the golden brown bits caught to the underside of the pot into the soup. Additionally, cooking the chicken within the broth provides a great deal of additional flavour too!

2. Sauté dried herbs with the onion. That is an superior tip for additional flavour! Whereas it sautés, you possibly can scent the perfume that it releases that’s so significantly better than throwing in herbs into the broth!

Be at liberty to load it up with extra veggies if you’d like! I’ve stored it fairly conventional with celery and carrots, however generally I throw in different diced veggies too!

Easy Chicken Noodle Soup Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 437 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.4 lb / 700g bone in , skin on chicken thigh fillets (Note 1)
• Salt and pepper
• 1 - 2 tbsp olive oil , separated
• 2 tsp dried thyme
• 2 tsp oregano
• 1 small onion , diced (brown, white or yellow)
• 2 garlic cloves , crushed
• 2 cups celery , chopped (Note 2)
• 2 cups carrots , chopped (Note 2)
• 3 cups chicken broth/stock
• 3 cups water
• 6 oz / 200g thick egg pasta (or other pasta of choice) (Note 3)
• Finely chopped parsley for garnish (optional)

Instructions

1. Season chicken generously with salt and pepper.
2. Heat 1 tbsp oil in a dutch oven or large pot over medium high heat.
3. Add chicken, skin side down, and cook until brown - 1 1/2 to 2 minutes. Turn and cook the other side for 2 minutes. Transfer to a plate.
4. Turn the heat down to medium low. Discard all but about 1 tbsp fat from the pot. If you don't have any fat, add 1 tbsp olive oil (or 2 tbsp if there is not much chicken fat), then add the onion, garlic, thyme and oregano.
5. Cook for 2 minutes, then add the celery and carrots. Cook for 3 minutes.
6. Add a splash of the chicken broth and mix in, scraping the bottom of the pot.
7. Return the chicken and juices into the pot, add the chicken broth and water.
8. Turn the heat up to medium to bring to a simmer. Place the lid on and cook for 30 minutes, or until the chicken is cooked enough to shred.
9. Remove the chicken into a large bowl or plate.
10. Add the pasta into the pot. (Note 3)
11. While the pasta is cooking, remove the skin from the chicken and discard it. Then shred the flesh into chunks using 2 forks.
12. Return the chicken to the pot. Season to taste with salt and pepper.
13. Serve, garnished with parsley if desired.

Notes

1. I use bone in, skin on thigh fillets for maximum flavour infusion into the broth. However, you can make this with 1lb/500g skinless thigh fillets (or breast fillets, but that's my 3 choice).
2. I roughly chop the celery and carrots. You can cut them to the size you wish, but do not finely dice them (i.e. mince them) otherwise they will overcook.
3. Egg pasta in Australia is found in the dried pasta aisle and it is about the thickness of fettuccine. You can use any pasta you want, but you will need to adjust the cook time so they don't overcook and become too bloated.
4. Feel free to add other vegetables!
5. If you have leftovers, separate the noodles from the soup otherwise they will become really bloated and mushy overnight.
6. Nutrition per serving, assuming 5 servings. This takes into account the chicken fat that is drained and also the skin that is discarded.