Chicken noodle soup is the ultimate comfort food. One bowl can make you feel a whole lot better whether you have a cold or feel out of sorts. Perfect for chilly days or cold nights, chicken noodle soup is also a thoughtful gesture to make for loved ones, family, neighbors or friends especially if they are not feeling well. This simple recipe adapted from CraftCycle makes use of boneless and skinless chicken breasts for a healthier less fatty dish.
For a pleasurable texture and beautiful presentation, choose wide egg noodles for making this healthy gourmet recipe. You also need chicken broth, which should be prepared beforehand. You can buy low-fat, low-sodium chicken broth in the grocery, usually packaged in can or cartons. Of course, you can also use homemade chicken broth or chicken stock if you happen to have one. Other ingredients used to make this recipe include olive oil, onions, carrots, celery, thyme, bay leaf, salt, and pepper. If you have your chicken broth ready, this recipe only takes less than 30 minutes to make.
You can also make this recipe with leftover chicken, whether it is roasted, baked, steamed or boiled. Simply skip the first step of the recipe and proceed to the second. You can also make chicken stock by boiling down a whole chicken together with some vegetables and use this for making this chicken noodle soup recipe. To avoid the noodles from becoming too mushy, separate them from the soup after they are cooked especially if you are not going to serve the soup individually. Serve the noodles in separate bowls and add the reheated soup over the noodles to warm them up. You can garnish the soup with freshly chopped chives or cilantro. If you prefer something spicy and hot, add a dash of cayenne pepper or chili powder to the soup.
1 lb. boneless, skinless chicken breast
Salt and pepper to taste
1 tbsp. olive oil
1 medium onion, diced
1 large carrot, sliced thin
1 stalk celery, sliced thin
2 qt. low-fat, low-sodium chicken broth
1/4 tsp. dried thyme
1 bay leaf
1 pkg. (8 oz). wide egg noodlesPreparation Instructions1. Season the chicken with salt and pepper. Heat the oil in a Dutch oven over medium heat. Add chicken and cook until lightly browned, about 10 minutes. Transfer chicken to a plate.
2. Place onion in the Dutch oven and cook until lightly browned. Return chicken to the pan. Add all the remaining ingredients, except the noodles. Bring the broth to a boil. Cover pot and simmer for about 10 minutes, or until chicken is cooked.
3. Remove chicken from pan and place on a cutting board. Add noodles to the pan and cook until tender, about 5 minutes.
4. While noodles are cooking, shred chicken. When noodles are done, add chicken to the cooking pot, stir thoroughly, reheat, and serve.