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Shredded Chicken Noodle Soup
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups shredded cooked chicken
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion, sliced carrots, and sliced celery to the pot. Cook for 5 minutes, or until the vegetables start to soften.
- Add the minced garlic to the pot and cook for an additional 1 minute.
- Pour in the chicken broth and bring to a boil.
- Once boiling, add the shredded cooked chicken, egg noodles, dried thyme, and dried oregano to the pot.
- Reduce the heat to a simmer and cook for 10-12 minutes, or until the noodles are tender.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Chicken Noodle Soup with added shredded chicken has a rich history dating back to ancient times. This comforting dish has been a staple in many cultures, known for its healing properties and delicious flavor. In the United States, it gained popularity during the Great Depression as an affordable and nourishing meal. Today, it's a beloved classic found in diners, cafes, and homes across the country. Chefs and home cooks alike take pride in perfecting the balance of tender shredded chicken, hearty noodles, and flavorful broth. For the best version of this dish, head to renowned delis in New York City or visit Southern diners known for their soul-warming Chicken Noodle Soup. Whether it's made with a clear broth or a creamy base, the key is to infuse the soup with aromatic herbs and spices, creating a symphony of flavors that complement the tender shredded chicken and al dente noodles.
45 min
6
320 calories
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