Chicken Noodle Soup
Did you miss the authentic taste of chicken noodle soup? It is an international, healthy, and easy recipe made of egg noodles, chicken, some veggies and seasonings. Try it now!
Ingredients
- 2 cups egg noodles
- 1½ tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion
- 1 cup celery (or two stalks)
- 1½ cups carrots
- 10 cups chicken broth
- 1½ teaspoons dried basil
- ¼ teaspoon dried thyme
- 1½ teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons chicken bullion powder
- ½ teaspoon black pepper
- ½ teaspoon salt (or more to taste)
Chicken Broth
- 1 pound chicken breast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon turmeric
- 1 bay leaf
- ¼ teaspoon oregano
Instructions
- Add the chicken to a pot with garlic powder, onion powder, black pepper, turmeric, oregano, and bay leaf.
- Submerge with water so the water covers the chicken by 2 inches.
- Skim off the foam after boiling, then reduce the heat to medium and cover for 30-45 minutes or until the chicken is cooked.
- Remove the chicken and shred.
- Strain the broth so it's clear.
- Add butter and oil to another pot.
- Add the finely chopped onion and celery and sauté for 5-6 minutes, until soft and fragrant.
- Add the carrots, shredded chicken, egg noodles, and the seasonings.
- Mix well and add the broth.
- Cover and let it cook on medium heat for another 10-15 minutes, or until the carrots and egg noodles are well cooked.
- Serve with some extra lemon juice.
Notes
- If you don't have enough broth, add some water and seasonings to the chicken, or go for the store-bought broth.
- If you don't want to boil chicken, just shred a rotisserie chicken for a quicker dinner or lunch.
- Serve with extra lemon juice.
- I used a mix of my own chicken broth + store-bought to get 10 cups.
Tried this recipe?Let us know how it was!