Chicken Noodle Soup Alternate: Difference between revisions
(Created page with "{{Recipe |title=Chicken Noodle Soup |description=Chicken Noodle Soup is a comforting classic for all ages. With this simple and quick recipe, you will never compromise flavor by buying canned soup again. |course=Main Course |cuisine=American |prep_time=10 minutes |cook_time=35 minutes |total_time=45 minutes |servings=8 to 10 servings }} ==Ingredients== * 1/4 cup butter (57 g) * 1 onion, diced * 3 carrots, peeled and chopped * 3 celery ribs, chopped * 4 garlic cloves, mi...") |
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==Ingredients== | ==Ingredients== | ||
* 1/4 cup butter (57 g) | * 1/4 cup butter (57 g) | ||
| Line 16: | Line 5: | ||
* 3 celery ribs, chopped | * 3 celery ribs, chopped | ||
* 4 garlic cloves, minced | * 4 garlic cloves, minced | ||
* 2 lb chicken breasts or thighs | * 2 lb boneless skinless chicken breasts or thighs (900 g) | ||
* 2 bay leaves | * 2 bay leaves | ||
* 8 cups chicken stock (2 quarts / 1.92 l) | * 8 cups chicken stock (2 quarts / 1.92 l) | ||
* 1/4 tsp black pepper | * 1/4 tsp ground black pepper | ||
* salt to taste | * salt to taste | ||
* 2 cups wide egg noodles (90 g) | * 2 cups wide egg noodles (90 g) | ||
* chopped fresh parsley | * 1/2 lemon | ||
* fresh thyme | |||
* chopped fresh parsley for garnish | |||
==Steps== | ==Steps== | ||
# In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion | # In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion starts to turn translucent, about 8 minutes. | ||
# Add the chicken and bay leaves. Pour in the stock. Bring to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, until the chicken is cooked through, about 20 minutes. | # Add the chicken breasts and bay leaves. Pour in the stock. Bring to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, until the chicken is cooked through, about 20 minutes. | ||
# Remove the chicken and | # Remove the chicken pieces and place on a tray to cool for a few minutes. Chop into bite-sized pieces. Return the chicken to the pot and stir in the black pepper. Taste and add about 3/4 tsp salt or more to taste. | ||
# Increase heat to medium and stir in the noodles. Simmer, stirring occasionally, until the noodles are tender, about 5 to 8 minutes. Discard the bay leaves. Adjust seasoning if needed. Serve immediately, garnished with parsley. | # Increase heat to medium and stir in the noodles. Simmer, stirring occasionally, until the noodles are tender, about 5 to 8 minutes. Discard the bay leaves. Adjust seasoning if needed. Serve immediately, garnished with parsley if desired. | ||
Formatted to [[Recipe Style Guide]] on | Formatted to [[Recipe Style Guide]] on 16:25, 16 November 2025 (PDT) by ChatGPT | ||
Latest revision as of 05:27, 17 November 2025
Ingredients
- 1/4 cup butter (57 g)
- 1 onion, diced
- 3 carrots, peeled and chopped
- 3 celery ribs, chopped
- 4 garlic cloves, minced
- 2 lb boneless skinless chicken breasts or thighs (900 g)
- 2 bay leaves
- 8 cups chicken stock (2 quarts / 1.92 l)
- 1/4 tsp ground black pepper
- salt to taste
- 2 cups wide egg noodles (90 g)
- 1/2 lemon
- fresh thyme
- chopped fresh parsley for garnish
Steps
- In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion starts to turn translucent, about 8 minutes.
- Add the chicken breasts and bay leaves. Pour in the stock. Bring to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, until the chicken is cooked through, about 20 minutes.
- Remove the chicken pieces and place on a tray to cool for a few minutes. Chop into bite-sized pieces. Return the chicken to the pot and stir in the black pepper. Taste and add about 3/4 tsp salt or more to taste.
- Increase heat to medium and stir in the noodles. Simmer, stirring occasionally, until the noodles are tender, about 5 to 8 minutes. Discard the bay leaves. Adjust seasoning if needed. Serve immediately, garnished with parsley if desired.
Formatted to Recipe Style Guide on 16:25, 16 November 2025 (PDT) by ChatGPT