Description
Cozy, hearty, and nutritious chicken noodle soup is one of the best soups of the fall season. When it comes to the soup season, chicken noodle soup is a go-to comfort classic. Packed with chicken, flavorful chicken broth, noodles/pasta, vegetables, herbs, and spices, chicken noodle soup is perfect for fighting the flu naturally. I am sharing my healthy chicken noodle soup recipe, which is easy, tasty, and nutritious. And I am sure you and yours will love this noodle soup! Bon appetite.
Ingredients
- 3– 4 boneless skinless cooked and cut chicken breasts (honestly any amount)
- 1 pack of spaghetti or any other pasta
- 5 – 6 cups of chicken broth or more (I used homemade chicken broth; I used all the broth from boiling the chicken)
- 1-tablespoon olive oil
- 3 cups chopped fresh carrots
- ½ cup (or more) of chopped bell pepper
- 1– 2-celery stalk (chopped)
- ½ cup of chopped onions
- 4 cloves of garlic (minced)
- A dash of salt if needed (remember the broth is well-salted)
- Black pepper to taste (as needed)
- 2 (small) Maggi cubes or 1 teaspoon Knorr Bouillon seasoning
- A dash of dry thyme (or about ¼ teaspoon)
- 1/3 cup of cut green or spring onions (for garnishing)
Instructions
- Make the Broth. Make the chicken broth using this recipe. Or see the “How to Make Chicken Broth” section (above) and add all the ingredients listed into a pot. Then, follow the video instructions to make your chicken broth. Alternatively, you can also buy/use store-bought broth. Don’t forget to shred or chop up the chicken after cooking.
- Prep the vegetables. Wash and cut/chop all the vegetables. In addition to prepping my veggies, I also like breaking the spaghetti (this is optional); you can also leave them whole.
- Cook the Chicken Noodle Soup. Place a clean pot on the stove, allow the pot to warm up, add oil, and allow it to heat up. Then, add some salt, chopped onions, and garlic. Cook for 2 minutes to soften; add all the other vegetables. Stir in Knorr seasoning. Sautee for 3 minutes, add chicken broth, give a good stir, and add noodles. Add some water if desired), then cover and simmer.
- Add the Cut (cooked) Chicken. Bring the soup to a boil and add the chicken, also a little black pepper, and thyme (if needed). Stir and taste, then adjust the flavors as necessary (add more salt and seasoning if required at this time).
- Simmer and Finish Cooking. Cover and cook for another 3 – 5 minutes or until the noodles are soft, according to your preference. Remember not to overcook them, as they will continue to soak in the broth and soften even after cooking. This soup is better served hot or warm.
- Garnish, Serve and Enjoy! Add more vegetables when serving if required for garnishing. I love adding more bell pepper and celery for more crunch and freshness. Green/spring onions is my go-to for garnishing this soup.
Notes
Use authentic chicken broth or stock. Preferably use homemade chicken broth.
You can use any pasta of your choice.
Use the herbs and spices you like.
Do not overcook the pasta.
Serve warm with fresh herbs.
Don’t want chicken? No problem, use tofu.
You can use leftover turkey meat if that’s what you have on the ground.
Add curry and turmeric powder for that beautiful color.
My secret ingredient is a Maggi cube or Knorr Bouillon seasoning; it enhances the taste.
