Easy Chicken Noodle Soup - Tasty Soup Recipes Collection
Soups are getting a lot of popularity these days. It’s considered like a wholesome meal when paired with a half sandwich or salad. I prefer hot soups but I know of many people who like them cold as well. Some soups are broth based (or clear soups) while the others are thick soups (either made with pureed veggies or creamy versions) and I like all kinds. And in these days of winter there's nothing comforting than a nice warm bowl of hot soup!

This shortcut chicken soup gives you real shreds of meaty chicken, and a broth with delicious extra richness. But it doesn't take the hours of a full old-fashioned chicken soup, where you use a whole chicken to make stock, then take the chicken apart piece by piece for the soup. It's a quicker version, yes, but one that stays true in spirit and taste to the most old-fashioned sort of homemade chicken soup. Brothy, golden, nourishing — this is real chicken soup — just a little bit faster.

I prefer using chicken thighs for this soup. Not only do thighs stay tender and delicious when simmered, but their natural richness makes the soup more substantial. Buy bone-in thighs if you can; the bones make the broth even better. (You can use chicken breasts if you like, though I still suggest using bone-in.)

Noodles in chicken noodle soup is a deeply personal matter. Some prefer swirly egg noodles like those pictured. Others insist linguini is the way to go. Still others like to break spaghetti into little matchsticks before cooking them. Use whichever noodle feels most comforting to you.

Even if you're not feeling under the weather, this is a very satisfying soup to make if you just want something cozy. It comes together in under an hour and makes the house smell fantastic.

What You Need

  • Onion (diced) – 1 whole
  • Garlic cloves (minced) – 2 large
  • Carrots (diced) – 2 medium
  • Celery stalks (diced) – 2 medium
  • Cooked Chicken (cut/shredded into small pieces) – 1 or 2 cups
  • Olive Oil – 1 tblsp
  • Cooked Noodles (Elbow Macaroni) – 2 cups
  • Chicken broth – 5 cups (I used low sodium broth)
  • Whole peppercorns – 1 tblsp
  • Italian Seasoning – 2 tsp
  • Lemon juice – juice of half lemon
  • Chopped fresh Cilantro or Parsley – a handful
  • Salt – to taste or as needed

1. In a deep pot ( I used my pressure cooker without the lid) , heat the olive oil and sauté the whole peppercorns for a minute and then cook the Garlic, Onions, Carrots and Celery for few minutes until tender.
2. Add the cooked chicken pieces and chicken broth and let it simmer for about 15mins.
3. Next add the cooked pasta/noodles and continue to cook for another 5 mins.
4. Finally add the lemon juice, Italian seasonings and Cliantro and turn off the heat. Check for seasonings (add more salt if needed)

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