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© Sunshine Urbaniak

Chicken Noodle Soup

Nov 26, 2019 | Soups

Who doesn’t love chicken noodle soup! It’s a classic—healing almost. Chicken noodle soup is everyone’s go-to soup when feeling under the weather. That classic broth flavor is burned into everyone’s mind. So why mess with it? Well, we didn’t really “mess” with it, just added some brightness with fresh herbs including thyme, rosemary, and parsley. To deepen the broth we add fish sauce—you read that right—fish sauce. It’s a secret ingredient that can take any dish over the top. Don’t worry, in small amounts, it doesn’t make things taste fishy. The potent saltiness has a magical effect on flavor.

Feel free to replace the egg noodles with rice if you desire. One cup of cooked rice should do. You may also opt for low-sodium chicken broth is you prefer to control the salt content more. We shred our chicken breasts for a more rustic texture but if you prefer cubed, go for it. That’s what’s great about soup, it’s versatile. Enjoy!

Chicken Noodle Soup

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr

INGREDIENTS

1.50 cups Shredded Chicken
1 cup Yellow Onion, chopped
2 Carrots, chopped into 1/4" pieces
2 Celery Stalks, chopped into 1/4" pieces
3 Garlic Cloves, minced
1 Green Onion, finely chopped
1 tsp Dried Thyme
1 tsp Garlic Powder
1 tbsp Fresh Parsley, minced, plus extra for garnish
½ tsp Rosemary, minced
2 Bay Leaves
1 tsp Salt
¼ tsp Pepper
1 tsp Fish Sauce
1 tsp Lemon Juice
2 tbsp Olive Oil
2 tbsp Butter
8 cups Chicken Broth (64 oz.)
3 cups Egg Noodles

DIRECTIONS

1

Prepare 2 chicken breasts by sprinkling with salt and pepper. Cook in oven set to 350 degrees for 20 min. Let cool and shred with two forks; reserve juices to pour into soup.

2

In a large stockpot over medium-high heat, warm butter, and 1 tbsp olive oil. Add onions, carrots, celery, and garlic—cook 10 min. Then add chicken, thyme, garlic powder, rosemary, salt, and pepper. Cook another 5 min.

3

Next add the broth, chicken juice, bay leaves, fish sauce, parsley, lemon juice, and 1 tbsp of olive oil. Mix well. Bring to a boil and add noodles. Lower heat to a low boil for 20-25 min. Turn off the heat, cover, and let sit for 10 min. Taste and add more salt if needed.

Ingredients

 1.50 cups Shredded Chicken
 1 cup Yellow Onion, chopped
 2 Carrots, chopped into 1/4" pieces
 2 Celery Stalks, chopped into 1/4" pieces
 3 Garlic Cloves, minced
 1 Green Onion, finely chopped
 1 tsp Dried Thyme
 1 tsp Garlic Powder
 1 tbsp Fresh Parsley, minced, plus extra for garnish
 ½ tsp Rosemary, minced
 2 Bay Leaves
 1 tsp Salt
 ¼ tsp Pepper
 1 tsp Fish Sauce
 1 tsp Lemon Juice
 2 tbsp Olive Oil
 2 tbsp Butter
 8 cups Chicken Broth (64 oz.)
 3 cups Egg Noodles

Directions

1

Prepare 2 chicken breasts by sprinkling with salt and pepper. Cook in oven set to 350 degrees for 20 min. Let cool and shred with two forks; reserve juices to pour into soup.

2

In a large stockpot over medium-high heat, warm butter, and 1 tbsp olive oil. Add onions, carrots, celery, and garlic—cook 10 min. Then add chicken, thyme, garlic powder, rosemary, salt, and pepper. Cook another 5 min.

3

Next add the broth, chicken juice, bay leaves, fish sauce, parsley, lemon juice, and 1 tbsp of olive oil. Mix well. Bring to a boil and add noodles. Lower heat to a low boil for 20-25 min. Turn off the heat, cover, and let sit for 10 min. Taste and add more salt if needed.

Chicken Noodle Soup

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