A warm comforting recipe from childhood!
People of all ages love chicken noodle soup. Many countries have their own style of a soup with chicken and noodles in it. The version from this recipe was brought to the United States from Europe. Along with chicken pieces and noodles the popular soup would include vegetables like onions and carrots.
Chicken noodle soup is always a comfort food. It is considered a household remedy for the flu and colds. Growing up my family would love to eat soup no matter what time it was. There were countless times I had soup for breakfast before going to school.
Yields 4 servings
Prep Time 7 min Cook Time 28 min
2 tablespoons olive oil
1/2 medium yellow onion, chopped
3 stalks of celery, chopped
2 carrots, peeled and chopped
1 tablespoon garlic, minced
4 cups chicken broth
4 ounces dried noodles
1 chicken thigh, cooked and shredded
Freshly ground black pepper
1 tablespoon fresh parsley, chopped
Heat a soup pot to medium heat and add the olive oil. Add onions and saute for 3 minutes.
Add carrots and celery. Cook for 7 minutes until vegetables have softened. Mix in the garlic and stir until fragrant, about 30 seconds.
Pour in the chicken broth to the pot and bring the broth to a boil. Add noodles to broth and boil according to package directions.
Lower to a simmer. Add the chicken and simmer until chicken is heated through, about 3 minutes.
Salt and pepper to taste. Add chopped parsley.
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