Looking for a new and exciting way to enjoy the classic comfort food of chicken noodle soup? Look no further! This recipe for chicken noodle soup with a twist will take your taste buds on a flavorful journey that will leave you wanting more. Perfect for a chilly day or when you’re feeling under the weather, this upgraded version of the traditional soup will warm your soul and satisfy your cravings.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 6 cups chicken broth
– 8 ounces egg noodles
– 1 cup frozen peas
– 1 cup frozen corn
– 1/4 cup heavy cream
– 1/4 cup chopped fresh parsley
Directions
1. In a large pot, heat olive oil over medium heat. Add in the onion and garlic, and cook until fragrant, about 2 minutes.
2. Add in the carrots and celery, and cook until softened, about 5 minutes.
3. Stir in the dried thyme, parsley, and oregano. Season with salt and pepper to taste.
4. Add in the chicken and cook until no longer pink, about 5 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Add in the egg noodles and cook for about 8 minutes, or until tender.
7. Stir in the frozen peas and corn, and cook for an additional 2 minutes.
8. Reduce heat to low and stir in the heavy cream. Let simmer for 5 minutes.
9. Serve hot and garnish with chopped fresh parsley.
FAQ
– Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs if you prefer. Just make sure to adjust the cooking time accordingly.
– Can I use fresh herbs instead of dried?
Absolutely! Just use 3 times the amount of fresh herbs compared to dried.
– Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and reheat it when ready to serve. Just keep in mind that the noodles may soak up some of the broth and become softer.
Don’t wait any longer to try this delicious twist on traditional chicken noodle soup! Whether you’re feeling under the weather or simply looking for a comforting meal, this recipe will not disappoint. Share it with your friends and family and let us know how it turned out for you in the comments below.
Chicken Noodle Soup with a Twist
Equipment
- Large Pot
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 6 cups chicken broth
- 8 ounces egg noodles
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add in the onion and garlic, and cook until fragrant, about 2 minutes.
- Add in the carrots and celery, and cook until softened, about 5 minutes.
- Stir in the dried thyme, parsley, and oregano. Season with salt and pepper to taste.
- Add in the chicken and cook until no longer pink, about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Add in the egg noodles and cook for about 8 minutes, or until tender.
- Stir in the frozen peas and corn, and cook for an additional 2 minutes.
- Reduce heat to low and stir in the heavy cream. Let simmer for 5 minutes.
- Serve hot and garnish with chopped fresh parsley.