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Classic Chicken Noodle Soup
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups shredded cooked chicken
- 2 cups uncooked egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add 1 cup of chopped onion, 1 cup of chopped carrots, and 1 cup of chopped celery to the pot. Cook and stir for 5 minutes, or until the vegetables are tender.
- Stir in 2 cloves of minced garlic and cook for an additional 1 minute.
- Pour in 8 cups of chicken broth and bring to a boil.
- Add 2 cups of shredded cooked chicken, 2 cups of uncooked egg noodles, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary to the pot.
- Reduce heat and simmer for 20 minutes, or until the noodles are tender.
- Season with salt and pepper to taste.
- Stir in 2 tablespoons of chopped fresh parsley before serving.
- Allow to cool slightly and enjoy!
Chicken noodle soup has a rich history dating back to ancient times, with variations found in cultures around the world. The modern version is believed to have originated in the United States, gaining popularity during the Great Depression as an affordable and comforting meal. Renowned chefs like Julia Child and Martha Stewart have contributed their own twists to the classic recipe, elevating it to a gourmet level. Today, the best chicken noodle soup can be found in traditional diners, mom-and-pop restaurants, and upscale eateries across the country. The key to a perfect chicken noodle soup lies in the homemade broth, tender chicken, and al dente noodles. For a unique twist, consider adding fresh herbs or a splash of lemon juice for a burst of flavor.
60 min
6
280 calories
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