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Chicken noodle soup. It doesn't get any more basic or traditional than that.
I was searching for a new chicken noodle soup recipe and found one with five stars and great reviews. This soup also included a recipe to make your own broth. Awesome right? Wrong. This chicken broth was quite possibly the worst broth I ever tasted. No lie. It wasn't too watery, or lacking in flavor - the flavor was just off.
Looking back on it, the soup would have been great with some store bought chicken broth or a different broth recipe. The chicken, vegetables and noodles were all amazing. It was the broth that ruined it all.
I've revised the recipe to solve the broth problem. I recommend using canned chicken broth and a rotisserie chicken. Stay tuned for a future post all about broths: chicken, beef and vegetable.
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, sliced into 1/2 inch. pieces
2 celery stalks, halved lengthwise and cut into 1/2 inch. slices
4 fresh thyme sprigs
1 bay leaf
2 quarts of canned chicken broth
8 oz. dried wide egg noodles
1 1/2 cups shredded cooked chicken (I recommend rotisserie chicken)
Kosher salt and black pepper to taste
1 handfull fresh parsley, finely chopped
In a medium stock pot heat 2 tablespoons of olive oil over medium heat. Add the garlic, carrots, celery, thyme, and bay leaf. Cook the vegetables for about 6 minutes until they are softened.
Once softened, pour the chicken broth into the stock pot and bring it to a boil. Add the egg noodles to the stock pot and cook according to the package, about 5 minutes.
After about 5 minutes, stir in shredded chicken and continue to simmer for a few more minutes to heat through. Season with salt and pepper to taste. Garnish with cilantro before serving.
Once softened, pour the chicken broth into the stock pot and bring it to a boil. Add the egg noodles to the stock pot and cook according to the package, about 5 minutes.
After about 5 minutes, stir in shredded chicken and continue to simmer for a few more minutes to heat through. Season with salt and pepper to taste. Garnish with cilantro before serving.
'Till next time,
Caroline
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