This recipe looks fantastic! It combines classic ingredients for a comforting chicken noodle soup. Just to summarize the process: you start by sautéing the vegetables in butter, then add the chicken stock and chicken to cook until tender.
After shredding the chicken, you mix in the egg noodles, followed by fresh herbs and lemon juice for added flavor. It sounds like a delicious meal to enjoy! If you have any questions or need variations, feel free to ask!
Ingredients:
2 tablespoons unsalted butter
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
8 cups chicken stock
2 bay leaves
Kosher salt freshly ground black pepper, to taste
2 ½ pounds bone-in, skinless chicken breasts
2 ½ cups wide egg noodles
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh dill
1 tablespoon freshly squeezed lemon juice, or more, to taste
Instructions:
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.
Stir in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
Stir in chicken and pasta and cook until tender, about 6-7 minutes.
Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
Serve immediately.
VARIATIONS
- Different Proteins: Instead of chicken breasts, you can use shredded rotisserie chicken or even turkey. For a vegetarian option, consider using chickpeas or tofu.
- Vegetable Additions: Add more vegetables like peas, corn, or spinach for extra nutrition and flavor. You could also include bell peppers or zucchini.
- Noodle Choices: While wide egg noodles are traditional, you can substitute them with other types of pasta like fusilli, or even use whole grain or gluten-free noodles.
- Herb Variations: Experiment with different herbs such as thyme, rosemary, or even a pinch of Italian seasoning for a different flavor profile.
- Spice it Up: For a little heat, add red pepper flakes or a dash of hot sauce. You could also incorporate fresh ginger for a warming twist.
- Creamy Version: Stir in some heavy cream or coconut milk at the end for a richer, creamier soup.
TIPS:
- Sauté the Vegetables: Make sure to sauté the onions, carrots, and celery until they are soft and fragrant. This step builds a flavorful base for your soup.
- Use Homemade Stock: If possible, use homemade chicken stock for a richer flavor. If you’re using store-bought, choose a low-sodium option so you can control the saltiness.
- Don’t Overcook the Noodles: Add the noodles towards the end of cooking to prevent them from becoming mushy. They should be cooked just until al dente.
- Season Gradually: Taste and adjust the seasoning gradually. Start with a little salt and pepper, and add more as needed.
- Let it Rest: Allow the soup to sit for a few minutes after cooking. This helps the flavors meld together.
- Garnish: Before serving, add fresh herbs like parsley or dill for a burst of color and freshness.
HOW TO STORE:
- Cool Down: Allow the soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup from becoming watery.
- Use Airtight Containers: Transfer the soup into airtight containers. If you plan to freeze it, consider using freezer-safe containers or bags.
- Refrigeration: If you’re eating the soup within a few days, store it in the refrigerator. It should be good for about 3-4 days.
- Freezing: For longer storage, you can freeze the soup. It’s best to freeze it without the noodles, as they can become mushy when reheated. Instead, cook the noodles fresh when you’re ready to eat.
- Label and Date: Don’t forget to label your containers with the date so you know how long it’s been stored.
Enjoy!