Chicken and noodle soup
Chicken and noodle soup

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken and noodle soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chicken and noodle soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Chicken and noodle soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. Freezing Chicken Noodle Soup: The noodles don't fare too well when frozen.

To begin with this particular recipe, we have to first prepare a few components. You can cook chicken and noodle soup using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken and noodle soup:
  1. Make ready 1 chicken breast fillet
  2. Get 1 bay leaf
  3. Prepare 6 black peppercorns
  4. Take 1 whole clove
  5. Take 4 fresh parsley sprigs
  6. Get 2 tbsp olive oil
  7. Make ready 1 small onion - finely chopped
  8. Take 1 carrot - finely diced
  9. Prepare 1 celery stick - finely diced
  10. Prepare 1 medium potato - finely diced
  11. Take 1 tsp fresh thyme - finely chopped
  12. Prepare 1 liter chicken stock
  13. Prepare 1 small packet rice noodles
  14. Take 15 grams fresh parsley - finely chopped

I bet you anything your family will be coming back for seconds and thirds. My kids love chicken noodle soup, and it's so easy to pack in a thermos for school lunch. You can use gluten-free noodles in place of egg noodles if you have an intolerance or gluten allergy. You don't need an Instant Pot to make this, but I did provide directions for both stove and pressure cooker.

Steps to make Chicken and noodle soup:
  1. Put 500ml of water into a large pan and bring to a simmer.
  2. Add the chicken , bay leaf, peppercorns, clove and parsley and cook for 5 minutes.
  3. Remove the chicken from the liquid and cool slightly before shredding.
  4. Discard the bay leaf, peppercorns, clove and parsley and reserve the cooking liquid.
  5. Heat the oil in a large pan and add the onion, carrot and celery and cook for 5 minutes until softened.
  6. Add the potato and thyme and cook stirring for 1 minute.
  7. Add the stock and reserved cooking liquid. Season with salt and pepper and bring to the boil, reduce the heat and simmer for 15 minutes until carrot and potato have softened.
  8. Add the shredded chicken and the noodles. Stir for a minute and when heated through add half the chopped parsley.
  9. Serve in bowls with chopped parsley sprinkled over.

Egg noodles, carrots, celery, and chicken are simmered in broth seasoned with basil and oregano. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Instant Pot Chicken Noodle Soup made from scratch and in a fraction of the time. Delicious and hearty, loaded with noodles and chicken, this soup will warm the cockles of your heart. To make this Chicken Noodle Soup recipe, you can use canned chicken and drain the juice (or start with sautéing the chicken and vegetable on the stove top) first, and then stir in broth and seasoning.

So that’s going to wrap it up for this exceptional food chicken and noodle soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!