40 minutes
A comforting and hearty chicken noodle soup made with fresh vegetables, egg noodles, and chicken stock.
tablespoons
Onion, finely chopped
each
Carrot, peeled and sliced into 0.25-inch thick rounds
each
Celery Rib, sliced into 0.25-inch thick pieces
each
Fresh Thyme, minced
teaspoons
teaspoons
Wide Egg Noodles
0 oz
Flat Leaf Parsley, minced
tablespoons
to taste
to taste
1. Heat the oil
Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat until shimmering.
2. Cook the Vegetables
Add the finely chopped onion, sliced carrot, and celery. Cook, stirring occasionally, for about 5 to 7 minutes until softened.
3. Add Thyme
Stir in 1 teaspoon of minced fresh thyme or 0.25 teaspoon of dried thyme. Cook for about 30 seconds until fragrant.
4. Add Chicken Stock
Pour in the 8 cups of chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 6 to 8 minutes.
5. Add Egg Noodles
Add 85 grams (3 ounces) of wide egg noodles to the simmering soup. Cook for 10 to 15 minutes until tender.
6. Add Shredded Chicken
Stir in the shredded chicken and allow it to heat through for about 2 minutes.
7. Add Parsley and Season
Turn off the heat and stir in the minced fresh parsley. Season with salt and pepper to taste.
Introduce an umami element with a splash of soy sauce, Worcestershire sauce, or a dollop of miso paste. These can deepen the savory quality of your soup without overpowering the classic flavors.
Switch up your aromatics to alter the soup's base notes. Use leeks or shallots in place of onions, or add minced ginger or garlic for a zesty kick.
If you're looking to move away from chicken, try using turkey, especially around the holidays. For a vegetarian twist, chickpeas or cannellini beans can provide a hearty protein substitute.
Incorporate different vegetables like sweet potatoes, parsnips, or butternut squash for a sweet, earthy flavor. Kale or Swiss chard can replace traditional celery and carrots for added nutrition and a color boost.
For those who enjoy a bit of heat, consider adding a diced jalapeño or a dash of red pepper flakes during cooking. Alternatively, serve with a bottle of hot sauce on the side for personalized spice levels.
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