Chicken Soup 101
‘Tis the season for chicken soup! I’m here in Oregon and it has been down-pouring for the past few days!!! Which is the perfect time to get in the kitchen and whisk up this family-friendly favorite.
Master chicken soup, and you’ll be able to use the same techniques for endless soup flavor combinations! Simply follow the rule of - onion first, then vegetables in order of hardest to softest. Add a little water (after the onions are caramelized) and keep replacing the lid and the veggies will steam-cook while you chop up the next item.
I recorded this (very amateur) video for my Pink Greens New Year’s Cleanse Club private group - it doesn’t have all the bells and whistles (and I’m not even wearing makeup!), but , hey it’s low-maintenance just like the best soups are :-)
If you’ve never made your own chicken soup, seeing it done will take away the intimidation and you’ll be a pro in no-time!
I used potatoes in the version from the video, while this recipe calls for egg noodles (buy the organic version!). It’s also great with wild rice as the starchy component. Options!
Chicken Noodle Soup
Servings: ~6
Total Time: 40 minutes
INGREDIENTS:
1 Tbsp. butter
1 large yellow onion
6 Carrots
4 Celery ribs
1 Tbsp. fresh thyme, or 1 tsp. dried thyme
5 cloves garlic
Sea Salt + fresh pepper
8 cups chicken broth
½ cup peas, optional
2-3 cups shredded chicken, light and/or dark meat
1 cup egg noodles
garnish: fresh parsley, cilantro, lemon juice and/or Parmesan cheese
DIRECTIONS:
Heat butter over medium heat in large pot with lid.
Meanwhile, dice onion and add to pot once butter is heated. Let onion caramelize, ~5 minutes.
Meanwhile, prepare carrots using either a diagonal, more rustic cut or a finer dice. Add carrots to the pot with the onion. While onion and carrots cook, add S+P and thyme, and 1 cup water (so veggies can steam-cook), and replace lid.
Chop celery, adding to pot. Stir and replace lid and allow veggies to cook through 5-10 minutes.
Peel and mince the garlic, add to pot.
Meanwhile, heat 8 cups chicken broth in a side saucepot.
Once veggies are cooked and broth is heated, combine in large pot, adding chicken and peas. Let it all come to a simmer over low heat for an additional 10 minutes.
Add egg noodles and cook until al dente.
Garnish with fresh parsley, cilantro, lemon juice and/or Parmesan cheese. Serve with salad or rustic sourdough bread.
If the kitchen is the heart of the home, chicken noodle soup is the heart of the kitchen.
If you decide to make this soup and post about it on Instagram - I’d love it if you’d tag my account @pinkgreens :-)
Happy cooking, friends!
~ Rachel