How to Make Chicken Noodle Soup
This classic recipe is a favorite by almost everyone and is scientifically proven to be quite helpful in alleviating discomfort felt when sick. This recipe is divided into two parts; one is for the soup base which you can make beforehand to make your chicken noodle soup recipe fast. The other part is for the additional ingredients needed to complete the chicken noodle soup recipe.
Ingredients:
For The Soup Base
- 1 roast chicken (homemade or store-bought)
- 2 quarts chicken broth
- 1 quart water
- 3 tablespoons vegetable oil
- 2 large onions (cut into medium, diced)
- 2 large carrots (peeled, cut into half rounds or rounds)
- 2 large stalks celery (sliced 1/4 inch thick)
- 1 teaspoon thyme leaves (dried)
For the soup
- Soup base
- 3 cups egg noodles
- 1 cup green peas (frozen)
- 1/2 cup fresh parsley (chopped)
- black pepper (freshly ground)
- salt
Directions:
- Separate chicken meat from bones and skin. Simmer broth and water in medium high heat and add in the chicken skin and bones. Simmer for twenty to thirty minutes to ensure that the flavor is released.
- Strain the simmered skin and bones in a colander to separate it from the broth. After separating broth from skin and bones, simmer broth again on medium high heat and discard chicken skin and bones.
- On a separate pot, sauté onions, carrots, and celery in oil for about eight minutes or until they become tender. Add in chicken meat, broth, and thyme and bring to a simmer.
- Simmer the soup base prepared earlier. Add in the egg noodles and simmer broth until the noodles become tender.
- Add in frozen green peas and parsley before removing soup from heat, add salt and freshly ground pepper to taste.
Wow, the cooking method of this Noodle Soup is great, I’ll try it later and I hope it tastes the way it look. Thanks for sharing!