How to Make Fresh Herb Chicken Noodle Soup
Let’s start by poaching the chicken. Certain recipes for chicken noodle soup may use pre-shredded rotisserie chicken, but preparing your own will enhance the flavor significantly. To make it, simply put a few skinless, boneless chicken breasts in a pot with some store-bought chicken stock, fresh herbs, cloves of garlic, and salt. Once the chicken is fork-tender, simmer it for approximately one hour.
Once the chicken is almost cooked, begin preparing the soup base. I enjoy cooking onions until they are caramelized and jammy. While it takes a little longer than a typical sauté, the sweetness it adds is nice. As you shred the chicken, add the carrots and celery and turn off the heat.
This is a crucial step: after removing the chicken, strain the broth through a fine mesh strainer and throw away any remaining aromatics. Don’t discard this cooking liquid; it will give the soup a wonderful flavor boost!
Now is when you can kind of go off script. Ladle in the cooking liquid and add a bit more of that store-bought chicken stock to the vegetables. It’s fairly salty, so you probably won’t need it all. Taste the soup as you go until you get the perfect consistency.
Lastly, simmer everything for a while until the vegetables are tender. This should only take a few minutes if, like me, you prefer your vegetables crunchy. Add the remaining fresh herbs just before serving. Serve each portion with your pasta of choice and enjoy!.
- A high-quality chicken stock goes a long way here. Because Pacific Foods Organic Chicken Bone Broth is so flavorful and doesn’t include added salt, I always use it for soups. The ideal broth is unsalted since it allows you to completely regulate how salty your soup is. If salted must be used, be sure to use less of the kosher salt specified in the recipe.
- In order to avoid the noodles and vegetables becoming mushy, I like to cook the pasta in a separate pot. You can boil the pasta in the soup itself if you really don’t want to clean up another dish (I understand). Just be cautious to cut the vegetables into larger pieces and stay away from pasta shapes that require lengthy cooking times.
- Try pairing this recipe for Fresh Herb Chicken Noodle Soup with a warm piece of crusty bread if you’re not a fan of pasta. For my gluten-free friends, cooked rice is an excellent substitute. I love a blend of brown and wild rice.
This Fresh Herb Chicken Noodle Soup recipe puts a flavorful twist on the classic. The chicken is simmered with a blend of aromatics until fall-apart tender and served in a healing broth with veggies and fat pasta noodles. It’s the best kind of meal: simple and healthy, yet so delicious!
I had no intention of sharing this Fresh Herb Chicken Noodle Soup recipe with you guys when I made it for the first time during the holidays. My family really enjoyed it, but it wasn’t especially inventive or creative—it was just a really nice chicken noodle soup. It was warm and comforting.
Later, after realizing that not all of my content needed to be eye-catching and thrilling, I decided to write a blog post instead of continuing with my original plan. There’s something nice about a classic that works. This recipe for chicken noodle soup is somewhat inspired by the one my mother used to make for me whenever I was a child. homemade poached chicken topped with an abundance of vegetables and fresh herbs It’s warm, simple to prepare, and ideal for cold nights when you want something wholesome and comforting.
These days, homemade chicken noodle soup is most likely considered “retro.” However, it will always be one of my all-time favorite comfort foods, and I make multiple batches each winter and freeze them.
Thus, feel free to add any fresh or dried herbs you have on hand to create your own chicken noodle soup, as I mention below. And have fun with this one!.
Additionally, because my attractive vegetarian husband doesn’t eat chicken, there were plenty of leftovers that could be frozen for later soup nights. ?.
I chose a traditional Italian combination of fresh rosemary, thyme, bay leaf (which, surprisingly, is also available here in Spain instead of dried), a tiny bit of sage, and parsley. Finally, just to spice things up, I added a ton of freshly chopped basil that had been julienned. And although I kept fearing that the soup would become overly herbaceous, it was excellent. When it comes to chicken soup, I’ve discovered that more really is more.
Better yet, I am completely enamored with this adorable little herb garden that is situated between our four tiny balconies in Barcelona. ?? ? ?.
