There’s something about a steaming bowl of chicken noodle soup that just feels like a warm hug—especially when it’s brimming with herbs that practically dance in the broth. I recently found myself reminiscing about last winter’s snowstorm, huddled by the window with this soup, watching flakes fall like little dancers on a stage. It’s not just soup; it’s a memory-maker, and maybe even a soul-soother.
Steps
- Heat olive oil in a large stockpot over medium-high heat and sauté the diced onion for about 4 minutes, stirring occasionally. Add the diced carrots and celery, cooking for another 3-4 minutes until the carrots start to soften, stirring occasionally. Incorporate the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Pour in the chicken stock and add the sprigs of rosemary, thyme, and sage, stirring gently to combine. Bring the mixture to a simmer over medium-high heat.
- Lower the heat to medium-low and incorporate the egg noodles and shredded chicken. Cook for 8-10 minutes or until the noodles are just tender, adding more chicken stock if necessary as the noodles absorb the liquid.
- Remove and discard the sprigs of rosemary, thyme, and sage, though it’s fine if some leaves remain in the soup. Taste and adjust the seasoning with salt and pepper according to your preference.
- Serve the soup warm, garnished with additional black pepper, freshly chopped parsley, and julienned basil.
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, ends trimmed and diced
- 4 cloves garlic, minced or pressed
- 8 cups (64 ounces) good-quality chicken stock
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 sprig fresh sage
- 6 ounces wide egg noodles
- 2 cups shredded cooked chicken
- Salt and pepper to taste
- 1/2 cup loosely-packed chopped fresh parsley
- 1/3 cup loosely-packed chopped or julienned fresh basil
FAQ
- Can I use dried herbs instead of fresh ones in this soup recipe?
- Absolutely! If fresh herbs aren’t available, you can substitute dried herbs. Typically, you can use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs, maintaining a 1:3 ratio.
- How can I customize this chicken noodle soup?
- You can personalize this soup by adding your favorite herbs or whatever you have on hand. Fresh rosemary, thyme, sage, and parsley are suggested, but tarragon, oregano, or a pinch of crushed red pepper can also enhance the flavors.
- What type of noodles should I use for this soup?
- The recipe suggests using wide egg noodles, which will cook to al dente in about 8-10 minutes. However, you can experiment with different types of noodles based on your preference.
- Is this recipe suitable for vegetarians?
- This particular recipe includes chicken stock and shredded chicken, making it non-vegetarian. To make a vegetarian version, you can substitute vegetable stock for the chicken stock and omit the chicken.
- How should I store leftovers of the Herb-Loaded Chicken Noodle Soup?
- Leftovers can be stored in an airtight container in the refrigerator for a few days or frozen for longer storage. If freezing, consider cooking the noodles separately, as they can become mushy when reheated.
Tips
- Customise with Available Herbs: Feel free to personalise the soup by using whatever fresh or dried herbs you have on hand. If you don’t have fresh herbs, remember the general substitution rule of 1 teaspoon dried herbs for 1 tablespoon fresh herbs.
- Adjust Herb Quantities to Taste: The specific types and amounts of fresh herbs listed in the recipe are suggestions. Since the size of herb sprigs can vary, adjust the quantity to your taste, and don’t hesitate to add more for a bolder flavor.
- Monitor Noodle Cooking Time: Be mindful of the cooking time for the egg noodles, as they will continue to absorb the broth the longer they cook. If you prefer a soup with more broth, you may need to add additional chicken stock.
- Enhance Flavor with Additional Ingredients: Consider adding a pinch of crushed red pepper if you like a bit of heat, or experiment with other herbs like tarragon and oregano to enhance the soup’s flavors.
Equipment
- Loaded Chicken Noodle Soup, here is a list of main equipment that might not typically be found at home and may need to be purchased:
- Large Stockpot – Essential for simmering the soup.
- Garlic Press – Useful for mincing or pressing garlic.
- Julienne Peeler – If you don’t have a knife that can easily julienne basil, this tool can be helpful.
