Classic chicken noodle soup is a filling and wholesome soup that combines the goodness of protein carbs and vitamins. More popular as a meal than an appetizer, this can do wonder when somebody is sick or weak.
This awesome comfort food is also easy to prepare. Let’s share the recipe for chicken noodle soup so that you can prepare at home and treat yourself, your family and friends.
For The Chicken Stock
Ingredients of Chicken Stock
1 liter water
½ kg chicken cut into large pieces ( some amount of fat in the chicken will enhance the taste of the stock)
1 onion chopped
½ cup roughly chopped celery
1 big clove of garlic
1 bay leaf
4-5 black peppercorns
1 tablespoon vegetable oil
1 teaspoon salt
Direction For Chicken Stock
Heat water in a large pot. Add the chicken and all the other ingredients into the pan. Let the stock come to a boil. Lower the heat and simmer for around half an hour under cover.
Uncover in between to check whether the chicken is soft. Keep sieving the broth that appears on the surface with a strainer. The stock will be ready in 45 minutes. Remove the chicken pieces and transfer to a chopping board.
Let it cool and shred the pieces into strips discarding all the bones. Keep aside to be used with the soup. Now strain the stock with a sieve and keep in a separate bowl. You can even store the stock in refrigerator for 2/3 days after cooling completely.
For The Soup
Ingredients For For The Soup
2 tablespoons vegetable oil or olive oil
6 cups chicken stock
2 cups shredded cooked chicken
½ packet blanched egg noodles (egg noodles partially boiled in hot water with salt and one teaspoon oil, then drained and ringed with cold running water)
1 cup sliced carrots
1 cup sliced celery ribs
2 finely chopped onions
1 tablespoon minced garlic
2 tablespoon corn flour
1 or 2 cups of cold water according to your preference
Salt and coarsely ground pepper for seasoning
Finely chopped parsley for garnishing
Direction For The Soup
Heat the oil in a large pan. When the oil is ready, add chopped onions and minced garlic and fry lightly. Add the shredded chicken and cook for two minutes till it absorbs the spice. Now add the sliced carrots and celery and cook for another 5 minutes stirring well.
Photo Credit: Taste.com.au/recipes/13973/easy+chicken+noodle+soup
Now add the chicken stock and bring it to a boil. Add a cup of water and let all the ingredients boil over high flame. Simmer the heat and let the soup stand like this for 5 minutes.
Now add the egg noodles and simmer uncovered for 2 minutes. Dissolve cornflour with water and add to the soup. Stir well and let the soup thicken up. Season with salt and pepper and serve hot garnished with chopped parsley.
This soup can also be prepared ahead and kept in the refrigerator for 2/3 days. Keep in mind that the noodles are not overboiled. This will make the soup lumpy. Kids will love the soup because of the noodles in it.
Photo Credit: Bbcgoodfood.com/recipes/4222/chicken-noodle-soup