Chicken noodle soup
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This classic noodle soup with tender chicken breast pieces is equally delicious in summer and winter, especially when you need a quick warm-up in bad weather or to recover from a cold. This recipe is a must-have for every home cook. Although the soup is made with chicken broth, Ree Drummond also adds a couple of bouillon cubes to the pot. The result is incredibly delicious and flavorful.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 skinless and boneless chicken thighs
- 2 carrots, peeled, halved lengthwise and thinly sliced
- 2 stalks celery, thinly sliced
- 1 medium onion, finely diced
- 1 clove of garlic, grated
- 3/4 tsp ground thyme
- 2 cups lightly salted chicken broth
- 2 chicken bouillon cubes
- 4 cups boiled egg noodles
- 2-3 tbsp chopped fresh parsley
We recommend
Recipes with similar ingredients: chicken breasts, egg noodles, carrot, celery, thyme, parsley
Cooking the dish according to the recipe:
- Heat a little olive oil in a heavy-bottomed saucepan over medium-high heat. Season the chicken breasts with salt and black pepper. Sear the chicken on both sides until cooked through, about 4 minutes per side. Set aside.
- Add the carrots, celery, onion, and garlic to the pan and cook, stirring occasionally. Sprinkle with thyme and 0.5 teaspoon of black pepper. Reduce the heat to low and cook the vegetables for about 3-4 minutes.
- Chop the chicken into very small pieces and add them to the pot. Add the broth, bouillon cubes, and 2 cups of water and raise the heat to bring the soup to a gentle simmer. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
- Serve the soup very hot, sprinkling each serving with parsley.
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