How to make chicken noodle soup

At any time of the year, served as a starter or main dish, chicken noodle soup is very versatile and easy to prepare the dish. All you have to do is have a little patience to let all the flavor of the ingredients melt into slow cooking, but there are also tricks to speed up the preparation.

Keep in mind that chicken soup is an ancient recipe that, depending on where it is prepared, supports many variations. We leave you an easy recipe for you to discover how to make chicken soup with noodles, but do not hesitate to add your traditional ingredients if you like.

Ingredients:

•  ½ chicken
•  1 large or 2 medium leeks
•  2 large or 3 medium carrots
•  1 large onion or 1 and ½ medium
•  Other vegetables to taste
•  4 eggs
•  Salt to taste
•  3/4 cup noodles
•  Parsley (optional)

You will need to:

•  Large saucepan
•  Bouillon ladle
•  Skimmer
•  Knife

Follow these steps to make chicken noodle soup

Put a saucepan with plenty of water on the fire and leave it until it boils. There must be enough water to cover all the ingredients.

Thoroughly clean the chicken of any remaining blood or guts and wash it. If you want to make the broth with little fat, you can remove the skin before cooking, although it is more advisable to cook it with the skin to give it more flavor.

You should use free-range or free-range chicken, but it can also be substituted for a chicken carcass and a chicken breast, or 1/4 chicken butt. As an alternative, you can also use ¼ hen’s butt.

Peel, wash, and chop the vegetables :

• The roots are cut from the leek, and the outer layer is discarded, wash it well to remove any traces of soil that is hidden between the stems, and use only the white part, cutting it into 3 or 4 pieces according to size.
• Peel the carrots. The easiest way is with a peeler or by scraping them with a knife. Wash them and cut them into several not very small pieces.
• Peel the onion. If it is very large you can cut it in half.

In some places, chicken soup is also made with celery sticks, in others with a few green beans (flat in the north, round in the Mediterranean). You can even add the potato and let it melt during cooking to slightly thicken the broth.

Once you have all the ingredients ready and the water begins to boil, first add the salt and then the chicken and vegetables to the pot. Keep the heat on high until the water bubbles again, and then cover the saucepan and lower the heat to a medium point so that the water continues to boil, but does not overflow. If you see foam appearing during this step, remove it with the help of a slotted spoon or a spoon.

In this step, you can take advantage to add another very traditional ingredient and make a chicken broth with noodles and chickpeas. You can prepare 250 g of cooked chickpeas following our steps in the link and add them to the broth to let them cook for 15 more minutes.

Wait until all the ingredients are well cooked. This will depend on the type of saucepan you have and the fire you are using. At a minimum, the cooking time for chicken noodle and egg soup is one hour over medium heat or one and a half hours over low heat. You will know that the broth is ready for its color and consistency. Take out the chicken and shred it to accompany it with the easy chicken soup.

If you want to reduce the time of this chicken noodle soup recipe, you can use a pressure cooker.

When the cooking is done, transfer the chicken stock that you are going to use for the soup to another saucepan. When passing it, filter it with a strainer. You can leave the solid ingredients in another source to serve them together with the soup at the end if you wish.

Put the clean, homemade chicken stock back on the fire and, when it boils again, add the noodles. There is a trick to knowing how much noodles to add: a handful not too full for each plate of chicken and vegetable soup you serve.

Let the noodles cook until they are soft. It will depend on its thickness and the intensity of the fire, but it will never be more than 10 minutes. Check the manufacturer’s packaging for the cooking time.

In this step, you can take advantage to add another very traditional ingredient and make a chicken broth with noodles and chickpeas. You can prepare 250 g of cooked chickpeas following our steps in the link and add them to the broth to let them cook for 15 more minutes.

Wait until all the ingredients are well cooked. This will depend on the type of saucepan you have and the fire you are using. At a minimum, the cooking time for chicken noodle and egg soup is one hour over medium heat or one and a half hours over low heat. You will know that the broth is ready for its color and consistency. Take out the chicken and shred it to accompany it with the easy chicken soup.

If you want to reduce the time of this chicken noodle soup recipe, you can use a pressure cooker.

When the cooking is done, transfer the chicken stock that you are going to use for the soup to another saucepan. When passing it, filter it with a strainer. You can leave the solid ingredients in another source to serve them together with the soup at the end if you wish.

Put the clean, homemade chicken stock back on the fire and, when it boils again, add the noodles. There is a trick to knowing how much noodles to add: a handful not too full for each plate of chicken and vegetable soup you serve.

Let the noodles cook until they are soft. It will depend on its thickness and the intensity of the fire, but it will never be more than 10 minutes. Check the manufacturer’s packaging for the cooking time.

Serve the broth adding the chicken, pieces of vegetables, and the egg. You can also sprinkle some parsley. Your chicken and noodle soup will be ready to enjoy and fill you with well-being!

The calories in chicken noodle soup vary greatly depending on the ingredients you add, but it has roughly 50 calories per 100 grams, super light!

If you want to read more articles similar to How to make chicken soup with noodles. We recommend you visit our Food category.

Tips

• If you want to thicken the broth more, you can make a puree (with a mixer or a mash) with part of the vegetables. Add a few tablespoons to the already clean broth.
• If you want a much more intense flavor, you can substitute the salt for a pill of concentrated chicken broth.
• There are many varieties of pasta, not just noodles, that you can use for this chicken and vegetable soup recipe.
• In a pressure cooker, cooking time is greatly reduced. Your broth will be ready in 12 to 20 minutes (depending on the amount and the fire).