ok, here’s the thing about most chicken noodle soups that i dispise:
1. the broth is so unflavorful
2. the carrots have been overcooked so much that they are mush. (who likes mush?)
3. i don’t like chunks of celery, neither does my mother.
4. the chicken is overcooked, thus having that chewy texture. you know, where it sticks to your teeth? ew.
5. lastly, sometimes i wonder, where’s the chicken and noodles??
so there’s the background behind why i made this soup like i did. i’m really glad i knew what i didn’t want, because it gave me a starting place with room to only go up. :) with that said, i also didn’t refer to a single recipe, i wanted it to be a creation i could be proud of, and friends, i am very proud.
this soup is great (and not just because i made it, my family concurs). it’s so flavorful. it’s healthy. it makes plenty. the broth is so tasty, even my 1-year old nephew thought so.
this is what you’ll need:
1 small onion
3 celery stalks (leave 1 stalk with the leaves on, the other tops can be discarded)
4 medium to large carrots
2 chicken breasts
6-8 cups of low-sodium chicken broth (i buy this in cartons)
6 oz. whole-wheat egg noodles (i use Ronzoni Healthy Harvest Egg Noodles)
2 tbsp. olive oil
1 bay leaf
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. paprika
1/8 tsp. cumin
salt and pepper, to taste
what you’ll do:
preheat oven to 375 degrees. once heated, place the chicken on a baking sheet and bake for 25 minutes. (we use tyson chicken which have pretty big chicken breasts, so if yours are smaller, don’t cook it as long. overdone chicken is not good.)
while the chicken is cooking, i get my handy food processor out and fine chop the onion, celery and carrot. add two tablespoons of olive oil to your stockpot, and put it on medium to medium-high heat. once you have the veggies to a very fine consistency, add them to the stockpot, along with all the spices and the bay leaf. (we like pepper in our household so i go a little heavy on it.) cook it for several minutes, occasionally stirring. after 10 or so minutes, add 6 cups of low-sodium chicken broth. stir to combine and turn the heat down to medium-low. go ahead and throw the noodles in, occasionally stirring for 15 minutes.
the chicken should be done now, and with a fork, shred the chicken. set aside until you’re ready to serve. since the chicken is already cooked, we don’t need to throw it in until last minute.
after 15 minutes have gone by, you might need to assess the amount of liquid in the pot, i needed a little more and chose to add the last 2 cups in the carton, but, if you prefer, you can leave it without.
at this point, the soup should be done, taste to see if it needs a little more salt and pepper ( i added a little more) and eat up.
i served it with a slice of whole-wheat garlic bread.
i wish i had a picture…but i don’t. sorry!