Chicken Noodle Soup
Recipe by Nicole Thom-Arens
Serves 8
Chicken Noodle SoupBy Nicole Thom-ArensServes 8
Nothing is more comforting than chicken noodle soup on a cold day or when you’re just feeling under the weather. The simplicity of root vegetables, roasted chicken, and tender egg noodles in a savory broth is a perfect blend of flavors. I like to finish mine with a bit of whole milk for richness and added flavor.
Ingredients:
1 chicken breast1 tablespoon olive oil1 medium yellow onion, diced3 medium carrots, diced4 large celery stalks, sliced8 cups chicken broth/stock1 cup egg noodles (Use 1/2 to 3/4 cup noodles if not adding the milk.)2 cups whole milk (optional)Kosher salt and black pepper to taste
Instructions:
1) Preheat oven to 375 degrees.2) Place the chicken breast on a baking sheet lined with parchment paper. 3) Season with kosher salt and black pepper. 4) Roast the chicken breast at 375 degrees for 30 minutes or until the internal temperature reaches 165 degrees. When the chicken is done, remove from the oven and allow to cool. 5) While the chicken is roasting, prepare the vegetables. 6) Heat 1 tablespoon of olive oil in a Dutch oven or heavy bottom pan over medium-low heat on the stovetop. 7) When the oil is hot, add the onions, carrots, and celery. Season with 1 teaspoon of kosher salt and 1/4 teaspoon black pepper. Stir to combine.8) Allow the vegetables to cook until tender.9) While the vegetables are cooking, shred or dice the chicken. 10) When the vegetables are tender, add the chicken. Stir to combine. 11) Add the chicken broth. Bring to a boil then reduce to a simmer. Allow the soup to simmer for 15 minutes so that the flavors combine and the broth reduces. 12) After 15 minutes, add the egg noodles. Increase heat to a boil. Cook until the noodles are tender. 13) If using milk, add once the noodles are cooked. Reduce heat so that the milk does not boil. Cook only until the soup is hot. 14) Whether using milk or not, taste for seasoning before serving. Add an additional 1/2 to 1 teaspoon of kosher salt and a dash or two of black pepper.
Nothing is more comforting than chicken noodle soup on a cold day or when you’re just feeling under the weather. The simplicity of root vegetables, roasted chicken, and tender egg noodles in a savory broth is a perfect blend of flavors. I like to finish mine with a bit of whole milk for richness and added flavor.
Ingredients:
1 chicken breast1 tablespoon olive oil1 medium yellow onion, diced3 medium carrots, diced4 large celery stalks, sliced8 cups chicken broth/stock1 cup egg noodles (Use 1/2 to 3/4 cup noodles if not adding the milk.)2 cups whole milk (optional)Kosher salt and black pepper to taste
Instructions:
1) Preheat oven to 375 degrees.2) Place the chicken breast on a baking sheet lined with parchment paper. 3) Season with kosher salt and black pepper. 4) Roast the chicken breast at 375 degrees for 30 minutes or until the internal temperature reaches 165 degrees. When the chicken is done, remove from the oven and allow to cool. 5) While the chicken is roasting, prepare the vegetables. 6) Heat 1 tablespoon of olive oil in a Dutch oven or heavy bottom pan over medium-low heat on the stovetop. 7) When the oil is hot, add the onions, carrots, and celery. Season with 1 teaspoon of kosher salt and 1/4 teaspoon black pepper. Stir to combine.8) Allow the vegetables to cook until tender.9) While the vegetables are cooking, shred or dice the chicken. 10) When the vegetables are tender, add the chicken. Stir to combine. 11) Add the chicken broth. Bring to a boil then reduce to a simmer. Allow the soup to simmer for 15 minutes so that the flavors combine and the broth reduces. 12) After 15 minutes, add the egg noodles. Increase heat to a boil. Cook until the noodles are tender. 13) If using milk, add once the noodles are cooked. Reduce heat so that the milk does not boil. Cook only until the soup is hot. 14) Whether using milk or not, taste for seasoning before serving. Add an additional 1/2 to 1 teaspoon of kosher salt and a dash or two of black pepper.