chicken noodle soup with egg noodles
If you’re craving a warm, tasty bowl of comfort, you’re in the right place! I just love making Chicken Noodle Soup with Egg Noodles, especially on chilly days when all I want to do is snuggle up with a good book and a tasty bowl. This soup is not only easy to whip up, but it’s also packed with flavor and made with simple ingredients that you probably already have in your kitchen! Let’s get cooking!
Simple Ingredients for Delicious chicken Noodle Soup with Egg Noodles
Making a warm bowl of Chicken Noodle Soup with Egg Noodles starts with gathering some straightforward ingredients. Here’s what you’ll need to create this comforting dish:
- 3 1/2 pounds of chicken (whole, cut into pieces works best)
- 4 cans (16 ounces each) of low-sodium chicken broth
- 2 medium carrots, peeled and sliced thinly
- 2 stalks of celery, sliced
- 1/2 cup of chopped onion (yellow or white for flavor)
- 1 package (8 ounces) of dried egg noodles
- 1/2 cup of finely chopped fresh parsley (for garnish and freshness)
- 1 tablespoon of freshly squeezed lemon juice (to brighten the flavors)
- Salt and ground black pepper to taste
Thes ingredients come together to deliver a hearty, comforting soup that warms you from the inside out. Feel free to mix and match vegetables or herbs to fit your taste—this recipe is versatile! Fresh thyme or rosemary can add splendid depth.When you use fresh herbs, remember that a little goes a long way, so adjust based on your preference.
Now that we have everything ready, let’s put it all together and create a soup that fills both your belly and your soul!
step-by-Step Instructions to Make Chicken Noodle Soup with Egg Noodles
Let’s get cooking! Follow these steps to make your delicious chicken Noodle soup with Egg Noodles:
- Prepare the Chicken: Place the chicken pieces in a Dutch oven. Pour in the chicken broth and turn the heat to medium-high. Bring it to a gentle boil.
- Simmer the Chicken: Once boiling, reduce the heat and partially cover the pot. Let it simmer for about 20 minutes. You’ll know it’s done when the chicken is no longer pink at the bone and reaches an internal temperature of 165°F (74°C).
- Cool and Shred: Use tongs to transfer the chicken to a large bowl, allowing it to cool slightly for about 10 minutes. remove the skin and bones, then cut the meat into bite-sized pieces.
- Skim the Broth: Carefully skim any excess fat from the surface of the broth. It helps keep your soup light and tasty.
- Add Vegetables: Put the broth back on the heat and bring to a simmer. Stir in the carrots, celery, and onion. Let them cook until thay soften, about 8 minutes.
- combine Ingredients: Add the shredded chicken back into the pot along with the egg noodles, parsley, and lemon juice. Simmer for another 5 minutes, or until the noodles are perfectly tender.
- Season to Taste: season your soup with salt and pepper. Taste it and adjust as necessary for the perfect flavor.
once you’ve followed these steps, you’ll have a scrumptious Chicken Noodle Soup that’s perfect for any occasion. Enjoy it hot, and feel free to share with family or savor it all by yourself!
Serving and Storage Data for Chicken Noodle Soup with Egg Noodles
After creating a pot of delicious Chicken Noodle Soup with Egg Noodles, it’s time to serve and store it properly. This soup is perfect for cozy family dinners or as a comforting meal on a chilly day.
Serving Suggestions
I like to serve this soup hot, garnished with a sprinkle of fresh parsley for a pop of color and flavor.A slice of crusty bread or a warm roll on the side makes it even better! If you want, you can also add a dash of hot sauce for a kick or offer some grated Parmesan cheese to sprinkle on top.
Storage Instructions
If you have leftovers (which is often the case because it makes a generous batch), it’s easy to store them:
- Refrigeration: Let the soup cool down to room temperature. then, transfer it into an airtight container. It will keep well in the refrigerator for about 3-4 days. Just be sure to consume it within this timeframe for the best taste.
- Freezing: You can also freeze leftovers for longer storage. To do this, ladle the cooled soup into freezer-safe containers or resealable bags, leaving some space for expansion. It can last up to 3 months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge, then reheat on the stovetop until piping hot.
Just a note: if you know you’ll be freezing some of the soup, consider cooking the egg noodles separately and adding them just before serving. This way, they won’t become mushy upon reheating.
Recipe Notes and Troubleshooting for Chicken Noodle Soup with Egg Noodles
Every recipe can come with its own set of challenges, but I’m here to help you navigate them! Here are a few tips and notes to ensure your Chicken Noodle Soup turns out perfectly every time.
Ingredient Variations
Don’t hesitate to play around with the ingredients. For example, you can swap out chicken for turkey if you have some from the holidays. You can also mix in other veggies like peas, corn, or green beans to add even more color and nutrition.
Common Issues
- Too salty: If the soup turns out a bit salty,you can balance it by adding more water or unsalted broth. This will lighten the flavor without losing the soup’s essence.
- Overcooked noodles: If you accidentally overcook the egg noodles, they may become mushy. To avoid this, always follow the cooking times and add the noodles at the end of your simmering process, just long enough to cook them through.
- Lack of flavor: If the soup seems bland, don’t hesitate to season it further with salt, pepper, or even a splash of soy sauce or Worcestershire sauce for a richer taste.
Feel free to reach out for any specific questions or adjustments you might need. Cooking is about experimenting and finding what works best for you!