Chicken Noodle Soup Recipe
An American classic. If there is somebody in the United States that has never heard of chicken noodle soup, they must live under the world’s largest rock. This dish is what I consider to be a slightly up-market take on the dish. This chicken noodle features big cuts of veggies, egg noodles, and a good aromatic quality. Tasting Guidelines: Taste is savory and aromatic. Weight is light but can be balanced with sugar and red wine vinegar. Texture is soupy. Good for people with moderate to severe treatment side effects. Best categorized as classic American.
Servings: 16 Servings
Calories: 250kcal
Cost: $10
Equipment
- Cutting board
- Chef's knife
- Large spaghetti or stock pot
- Cooking utensil spoon
Ingredients
Food Ingredients:
- 1/2 pound chicken breast cooked and chopped
- 1 24 oz. pack of egg noodles cooked
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1/2 cup carrots sliced
- 2 large can chicken broth
- 1 tbsp. oil
Flavor Balancers:
- kosher salt to taste
- black pepper to taste
Aromatics:
- 2 bay leaves
- 1/2 tbsp. ground sage
Instructions
- Heat oil and 1 c. water in a large spaghetti pot over medium heat.
- Cook the onion, celery, and carrots until tender allowing the water to reduce and sautéing the vegetables after the water evaporates.
- Add chicken and sauté lightly as well.
- Add seasonings and broth.
- Allow to come to a boil.
- Reduce from a boil and allow to simmer 30 minutes.
- Add egg noodles 5 minutes before serving.
- Remove bay leaves immediately before serving.
- Enjoy.
Notes
For a more savory soup, add a small can of diced tomatoes, mushrooms, or 1 tbsp. MSG.
For a little kick, add a little cayenne pepper in the beginning of cooking. It will help with any congestion in the head. A little red wine vinegar (1 or two drops) can help ease a queasy stomach as can a few slices of peeled fresh ginger and soy sauce. Do not eat the slices of ginger, remove before serving.