Chicken Noodle Soup - Comforting noodle and chicken
Chicken Noodle Soup is a classic comfort food known for its soothing properties and delightful mix of flavors. This wholesome soup features tender pieces of chicken, egg noodles, and a variety of vegetables such as carrots, celery, and onions simmered in a rich chicken broth. Seasoned with a blend of herbs, including parsley, thyme, bay leaves, and sometimes a touch of garlic, it's a nutritious and satisfying meal that brings warmth and comfort on chilly days. Usually served hot, Chicken Noodle Soup can be enjoyed as a light lunch or a soothing dinner, particularly during cold and flu season for its reputed restorative benefits. Description by ChatGPT.
When the chill of winter bites, nothing warms the soul quite like a steaming bowl of homemade chicken noodle soup. This isn't your average soup; it's a richness and comfort that only comes from a recipe perfected over time. So, pull out your stockpot because we're about to make the greatest chicken noodle soup of your life!
Ingredients:
Soup Ingredients:
- 1 Onion, finely chopped
- 3 Carrots, cut into at least ½ inch pieces
- 4 Celery ribs, cut to similar size as carrots
- Chicken (Skin-on thighs or breast), approx. 2 lbs (1 kg)
- 2.5 tablespoons of cooking oil (for searing the chicken)
- 1 tablespoon (14g) unsalted butter
- Herbs for Bouquet Garni: Parsley stems, thyme, sage leaves (wrapped in cheesecloth)
- Approx. 2.5 quarts (2.3 liters) of chicken stock
- Salt, to taste
- Reserved chicken skins (For Crispy Chicken Skin Chips)
- Oil spray
- Salt
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Equipment:
- 5 to 6-quart stock pot
- Cheesecloth
- Kitchen twine
- Baking sheet (for chicken skin chips)
- Parchment paper
Instructions:
1. If you’re using a homemade chicken stock, have it prepared and ready. If using store-bought, ensure it's of good quality for the best flavor.
2. Take your chicken pieces with the skin still on and remove the skin. Set the skins aside if you opt to make the crispy chicken skin chips. Slice the chicken into sear-able sizes.
3. Heat your stockpot over medium-high heat and add 2.5 tablespoons of cooking oil. Sear your chicken in batches, 2-3 minutes per side, until golden brown. This step is crucial for flavor development. Set seared chicken aside.
4. Lower the heat to medium, and in the same pot, add 1 tablespoon of unsalted butter. Let it melt and lightly brown before tossing in all the chopped vegetables. Season with a pinch of salt and sauté for 1-2 minutes.
5. Pour in your chicken stock, stir, and scrape the bottom to deglaze the pot. Increase the heat and bring to a boil. Immediately reduce to a low simmer.
6. Return the chicken to the pot along with the bouquet garni. Allow to simmer for 20-25 minutes or until the chicken is thoroughly cooked.
7. (Optional) For the crispy chicken skin chips, lay the skins flat on a parchment-lined baking sheet, spray with oil, season with salt, and bake in a 350°F oven for 15-20 minutes until crispy.
8. Once the soup is ready, discard the bouquet garni. Serve the chicken noodle soup hot, garnished with freshly chopped parsley if desired, and with crispy chicken skin chips on the side for an added indulgence.
Cooking Tips:
- Customize by adding other vegetables like turnips or leeks for a more robust flavor.
- Fresh noodles can be added to the soup; adjust cooking time as needed.
- If you have time, make homemade chicken stock in advance; it substantially elevates the soup's flavor profile.
Recipe by Joshua Weissman. Check out more of his inspiring culinary creations on his YouTube channel: [Joshua Weissman](https://www.youtube.com/@JoshuaWeissman)
#chatgpt #joshuaweissman #chickennoodlesoup #homemadecomfort #comfortfood
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