Chicken and Homemade Noodle Soup

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 6

This aromatic, healthy, and warming chicken noodle soup is especially delicious when made with homemade broth. You can make the broth ahead of time; it keeps well in the refrigerator. The secret ingredient in this recipe is green beans. They add freshness and fiber to the chicken soup.

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.

Ingredients for the recipe:

Soup

2 tsp olive oil
1 sweet onion, finely chopped
1 carrot, finely chopped
1 stalk celery, chopped
1 clove garlic, very finely chopped
12 cups homemade chicken broth (see recipe below), or store-bought
Bouquet garni (10 black peppercorns, 3 sprigs of parsley, 3 sprigs of thyme and 1 bay leaf, preferably fresh, wrapped in cheesecloth)
170 g green beans, cut into 2.5 cm pieces, ends trimmed (about 1 1/3 cups)
60 g (1 cup) uncooked egg noodles
3 cups shredded boneless, skinless grilled chicken (about 12 oz.)

Chicken broth

900 g of chicken wings, bones, or well-washed chicken legs
16 cups of water
3 stalks celery, coarsely chopped
3 onions, coarsely chopped
3 carrots, peeled and coarsely chopped
2 bay leaves, preferably fresh
2 sprigs of parsley
2 sprigs of fresh thyme
4–6 black peppercorns

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, egg noodles, green beans, bouquet garni, black peppercorns, thyme, bay leaf

Cooking the dish according to the recipe:

Heat oil in a large saucepan over medium heat. Add the onion, carrot, and celery and cook until the onion is soft and translucent, 3–5 minutes. Add the garlic and cook until fragrant, 45–60 seconds. Add the chicken broth and stir. Add the bouquet garni. Bring to a boil over high heat. Reduce heat and simmer for about 15 minutes.
Add green beans, egg noodles, and chicken. Stir and simmer until noodles and beans are tender, 8–10 minutes. Taste. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately.

Chicken broth

Yield: about 12 cups

Place the chicken, celery, onion, carrot, bay leaf, parsley, thyme, and peppercorns in a large saucepan. Cover with water and bring to a boil over high heat.

Reduce heat to low and simmer for 1.5 hours, skimming off any foam as needed. Strain the broth through a colander.

Let the broth cool and store in a tightly sealed container in the refrigerator for up to 1 week or freeze for up to 3 months. Skim off any fat from the surface of the broth before using.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Dishes for future use / Easy Chicken Recipes / Autumn dishes / Dinner / Soups / Clear soups / Meat soups / Soups with pasta and cereals / Food Network - recipes

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