Chicken Noodle Soup

This fast Chicken Noodle Soup formula is ideal after you desire a hot bowl of comfort however don’t wish to slave over the stove for hours. it's the straightforward, clean flavors you expect from this classic soup.

There’s one thing to be aforesaid for the chicken noodle soup that takes two days to create, and starts from scratch with the full bird.But once you’re sick and conjointly the cook of the social unit, that’s usually not within the cards.For the past week I’ve been the sort of sick wherever occasionally you don’t even want you'll be able to watch TV on a laptop computer in bed, and this fast Chicken Noodle Soup has helped American state get by.

Chicken Noodle Soup
Chicken Noodle Soup


Ingredients


  • 1 tbsp olive oil
  • 1.5 cups chopped celery
  • 1.5 cups chopped carrots
  • 1 cup chopped yellow onion
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 cups chicken broth or stock (I like Imagine Organic and Swanson brands)
  • 10 sprigs fresh thyme*
  • 3 cups finely chopped chicken breast or thighs seasoned with a pinch of salt and pepper
  • oz pappardelle egg noodles

Chicken Noodle Soup


Instructions

  1. Heat a soup pot over medium heat, then add the olive oil, celery, carrots, onion, salt, and black pepper. Cook for 10 minutes until softened.
  2. Add the chicken broth and thyme, bring the soup to a boil, then reduce to a simmer over low heat.
  3. Simmer for 10 minutes, then add the chopped chicken and simmer for 3 minutes, until the chicken is cooked through.
  4. Taste the broth and make any necessary seasoning adjustments. Depending on the salt content of the broth you use, it may need additional salt.  
  5. Serve the soup in bowls with a handful of noodles added to each one. Enjoy! oz pappardelle egg noodles or other desired noodle, cooked


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