© Sunshine Urbaniak
Chicken Noodle Soup
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 UrbaniakCategorySoupsTotal Time1 hrINGREDIENTS
DIRECTIONS
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.
In a large stockpot over medium-high heat, warm 2 tbsp butter, 1 tbsp olive oil and reserved chicken juices. Add onions, carrots, celery, and garlic—cook 8-10 min. Then add chicken, thyme, garlic powder, rosemary, salt, and pepper. Cook another 5 min.
Next add the broth, water, bay leaves, fish sauce, parsley, green onion, lemon juice, and 1 tbsp of olive oil. Mix well. Bring to a boil and then add the noodles. Lower heat to a low boil for 20-25 min. Turn off the heat, cover, and let sit for 10 min. Lastly, mix in 1 tbsp of butter, 1/4 tsp of tomato paste, and 1/2 tsp salt. Enjoy!
Ingredients
Directions
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.
In a large stockpot over medium-high heat, warm 2 tbsp butter, 1 tbsp olive oil and reserved chicken juices. Add onions, carrots, celery, and garlic—cook 8-10 min. Then add chicken, thyme, garlic powder, rosemary, salt, and pepper. Cook another 5 min.
Next add the broth, water, bay leaves, fish sauce, parsley, green onion, lemon juice, and 1 tbsp of olive oil. Mix well. Bring to a boil and then add the noodles. Lower heat to a low boil for 20-25 min. Turn off the heat, cover, and let sit for 10 min. Lastly, mix in 1 tbsp of butter, 1/4 tsp of tomato paste, and 1/2 tsp salt. Enjoy!
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