A comforting and flavorful chicken noodle soup made with fresh herbs and vegetables.
30 minutes
A comforting and flavorful chicken noodle soup made with fresh herbs and vegetables.
tablespoons
0 lb
to taste
to taste
Garlic Clove, roughly chopped
each
teaspoons
Celery Seeds, optional
teaspoons
Celery Stalks, halved lengthwise, then sliced 1/2-inch thick
each
Large Carrot, peeled and cut into 1/2-inch cubes
each
Large Shallot, finely chopped
each
Fresh Thyme Leaves, or 1 teaspoon dried thyme leaves
tablespoons
Chicken Stock, plus more as needed
cups
Dried Egg Noodles, or other small shaped pasta
0 oz
Creme fraiche, for garnish
to taste
Flat Leaf Parsley, chopped, for garnish
to taste
Dill, chopped, for garnish
to taste
Lemon Zest, for garnish
to taste
1. Cook the Chicken
Start by heating 3 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the ground chicken, season it with salt and black pepper, and cook for about 3 minutes. Use a wooden spoon to break up the chicken as it cooks. You'll know it's ready when the chicken starts to crumble and is no longer pink.
2. Add Garlic and Spices
Next, add the roughly chopped garlic, ground coriander, and optional celery seeds to the chicken. Stir everything together for about 2 minutes until the garlic is fragrant and the chicken is fully cooked through. Transfer the cooked chicken to a small bowl using a slotted spoon and cover it to keep warm.
3. Sauté Vegetables
In the same pot, add the remaining 2 tablespoons of olive oil along with the celery, carrot, shallot, and thyme. Season with a bit more salt and pepper. Sauté the vegetables for about 3 minutes, stirring occasionally until they are slicked with fat and starting to soften. This step releases the vegetables' flavors, creating a rich base for your soup.
4. Add Stock and Noodles
Pour in 7 to 8 cups of chicken stock and bring the mixture to a boil over high heat. Once boiling, add the dried egg noodles or your pasta of choice. Cook the noodles directly in the soup, following the package directions until they are al dente. This method allows the noodles to absorb the soup's flavors, making them extra delicious.
5. Warm the Chicken and Serve
Return the reserved chicken and any accumulated juices to the pot. Gently heat the soup until the chicken is warmed through. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnishing each bowl with a dollop of crème fraîche, a sprinkle of chopped fresh parsley and dill, and a touch of lemon zest. These garnishes add a fresh and complex finish to your hearty chicken and herb noodle soup. Enjoy!
Keep the chicken but use ginger and garlic for flavor, rice instead of noodles, and a mix of chicken broth and soy sauce.
Use cannellini beans or chickpeas, diced tomatoes, Italian herbs, and small pasta shapes like ditalini.
Add roasted tomatoes, corn, black beans, and spices like cumin, coriander, and chili powder. Serve with tortilla strips.
Roasting the chicken with herbs and spices before shredding it into the soup adds a deeper flavor.
Use beef chunks, beef broth, barley, turnips, and a bay leaf for a hearty alternative.
Start with the freshest ingredients possible. Organic, free-range chicken will provide a richer flavor, and fresh herbs will impart a more vibrant taste than dried ones. Homemade chicken stock can be a game-changer; if you have the time, make your own for the best depth of flavor.
Proper seasoning is crucial. Add salt in layers, tasting as you go, to avoid an under-seasoned or overly salty soup. Finish with freshly ground black pepper and a squeeze of lemon juice to brighten the flavors before serving.
Don’t skip browning the chicken pieces before making the broth. This step creates complex flavors and adds richness to your broth. Brown the chicken in batches if necessary to avoid overcrowding.
Bring your soup to a gentle simmer, not a rolling boil, to ensure even cooking and tender chicken. Boiling can make the meat tough and the broth cloudy.
Cook the noodles separately until just shy of al dente and rinse under cold water to prevent overcooking in the hot broth and to keep your soup from becoming starchy.
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