How to Make Chicken Noodle Soup
Chicken soup is classic comfort food--and is widely known as a natural remedy for the common cold and other maladies--across the globe, but it's in America and Canada where noodles have become an essential ingredient, resulting in what we now know as "chicken noodle soup," one of the best-selling prepared soups in the United States. If you grew up eating chicken noodle soup from a can, however, your taste buds are in for a real treat once you learn how to make chicken noodle soup the way it was intended. Made from scratch with fresh ingredients and savory broth, this hearty soup is more than just broth and noodles. It's comfort itself, hot and steaming in a bowl. As it turns out, chicken noodle soup may be more than just a folk remedy for colds, too. It may offer anti-inflammatory and mucus-thinning effects. Plus, sips of soup or broth can help keep you hydrated when you're sick. So, while it might not cure the common cold, chicken noodle soup probably does provide some genuine relief. This classic chicken noodle soup is easy to prepare, and it doesn't even take much longer than heating up the canned variety. With a few simple substitutions, you can transform this traditional soup into some delectable variations. You might even find yourself experimenting with some new versions of your own. But first, the basics.
-Hey everyone! I'm Judith with recipe.com. And today, I'm gonna be showing you how to make a chicken noodle soup, the ultimate comfort food particularly when you're not feeling that well. So what are you gonna need is 1-1/2 cups of dried egg noodles, 2 cups of cooked chicken, 1 cup of sliced celery, 1 cup of sliced carrots, 1 cup of chopped onion, 1 bay leaf, a quarter teaspoon of black pepper, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. And right here on our large saucepan, we have 4-1/2 cups of chicken broth. So, first thing's first. Let us get our heat on to medium and we're gonna add our ingredients into the broth. So in goes our onions. Our carrots and our celery go in there too. We're gonna put all these in there for a lovely flavored soup. Get the bay leaf in there, black pepper, and the herbs. Nice. So all of that goes in there. Give it a quick stir. Bring it up to boiling and then we're gonna reduce the heat and let it simmer for 5 minutes. So our chicken broth and vegetables have been simmering for about 5 minutes and now we're ready to stir in the dried uncooked noodles. So they go in there. We'll just bring it up to a boil while we stir those in. Fabulous. That's smelling amazing. So we brought this up to a boil and we're gonna reduce that now for about 8 to 10 minutes and let it simmer until the noodles are tender but still firm and the vegetables are tender. So it's been about 10 minutes. Our soup has been simmering nicely. So now it's time to discard our bay leaf. You can find it. There is ours. There we go. And now we can add in our cooked chicken. So that goes in there and we're gonna stir that through until the chicken cooks through. Oh and all those flavors just smell delicious. It looks great and that's it. So we're just gonna bowl that up. Beautiful. All those herbs and flavors are all infused there. Get some of that liquid. Fantastic. And who wouldn't want that on a cold winter's day? And that's how you make a chicken noodle soup. Well, thanks for watching everyone. For more great recipes and savings, go to recipe.com.
What You'll Need
- 4 1/2 cups chicken broth
- 1 cup chopped onion (1 large)
- 1 cup sliced carrot (2 medium)
- 1 cup sliced celery (2 stalks)
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 1/2 cups dried medium egg noodles
- 2 cups chopped cooked chicken or turkey
- Thinly sliced fresh basil leaves
Step By Step
In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Sprinkle each serving with basil.
Chicken Tortellini Soup:
Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms with the tortellini.
Parmesan-Pesto Chicken Noodle Soup:
Prepare as directed, except substitute 1 small zucchini, halved lengthwise and sliced, for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place bread slices, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve toasted bread with soup.
While knowing how to make chicken noodle soup surely will come in handy for cold and flu season, this is a dish that you'll return to again and again no matter how you feel. With its time-tested, classic appeal and versatility, it may quickly become a staple in your cooking repertoire.
Per Serving: cal. (kcal) 241, Fat, total (g) 7, chol. (mg) 77, sat. fat (g) 2, carb. (g) 20, fiber (g) 3, pro. (g) 24, sodium (mg) 1190, Potassium (mg) 454, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet