Chicken Noodle Soup

11.28.2011

Are you searching for an extraordinary chicken noodle soup recipe?  Then your search ends here =).  This chicken noodle soup is perfectly spiced with a hint of ground nutmeg and thyme, and it bursts with fresh flavor from the fresh parsley, vegetables and lemon juice.  This is my favorite chicken noodle soup recipe!  It is wonderful year round but especially on cold fall and winter days.  This soup is delicious garnished with freshly grated Parmesan or Romano cheese.  It just adds that extra hit of flavor which surprising compliments this soup so well.  The cheese is optional so feel free to leave it out if you don’t have it.   Also, if you have a preferred alternate method for cooking the chicken feel free to cook it your own way.  I nearly always prefer to slow cook my chicken because it basically guarantees tender chicken (you know, the kind you can cut with a fork or spoon =).  A perfect accompaniment to this soup is a slice of fresh bread with butter or jam.  It makes a wonderful home style meal!

Chicken Noodle Soup

Yield: 4 Servings

Chicken Noodle Soup

Ingredients

  • 2 boneless, skinless chicken breast halves
  • 2 quarts chicken broth, divided
  • 2 Tbsp extra virgin olive oil
  • 1 cup carrots, diced (about 3 medium carrots)
  • 1 cup celery, diced (about 3 stalks celery)
  • 1/2 cup yellow onion, diced (about 1/2 medium onion)
  • 2 cloves garlic, minced
  • 1/3 cup flat leaf parsley, chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • 1 1/2 Tbsp lemon juice (preferably freshly squeezed)
  • 2 cups Rotini noodles
  • Salt and Pepper to taste
  • Parmesan cheese or Romano cheese, finely grated, for serving (optional)

Directions

  • Place chicken and 2 cups chicken broth in a slow cooker and cook on low heat 4 hours. Remove chicken from slow cooker, set aside. Strain broth from slow cooker through a fine strainer into a bowl, set aside. Heat olive oil in a large pot over medium heat. Add carrots, celery, onion and garlic. Saute 3 - 4 minutes until slightly tender. Add remaining chicken broth and reserved chicken broth (that was set aside). Stir in parsley, thyme, nutmeg, and lemon juice. Bring soup to a boil over medium high heat. Once it reaches a boil reduce heat slightly and stir in Rotini noodles. Cook until noodles reach desired tenderness, about 10 - 12 minutes. Meanwhile, shred chicken then add to soup once noodles are cooked through. Season soup with salt and pepper to taste. Serve warm with optional cheese, crackers or fresh bread.
http://www.cookingclassy.com/2011/11/chicken-noodle-soup/

9 comments

  • Renata: Hi Jaclyn!
    Wow, your blog is gorgeous and delicious! The noodle soup really sounds amazing!
    Thanks for visiting my blog and for your lovely comment :) November 28, 2011 at 6:00pm Reply

  • Von: The only chicken noodle soup I’ve ever had is the instant type, but I can imagine that yours tastes a million times better!! November 29, 2011 at 5:07am Reply

  • Jaclyn: Thanks Renata and Von! November 29, 2011 at 11:47pm Reply

  • Chelsey: You are right, this is the perfect Chicken noodle soup. I was unsure about the nutmeg and thought about leaving it out but i was in an adventurous mood and made it exactly as in the recipe and i am sooo glad i did. My husband agrees. December 13, 2012 at 10:06pm Reply

    • Jaclyn: Chelsey ~ I’m so glad to hear you and your husband enjoyed this soup! It’s one of my favorites during the winter, simple but delicious =). I love the nutmeg in it too it sets it apart from the average chicken noodle soup a little. Thanks for your comment! December 17, 2012 at 12:03pm Reply

  • Annie: Hi. I love your website! Thanks for sharing your expertise with the rest of us amateurs. I’m just wondering if I could use something else besides a crock pot for this recipe. I’m looking for a faster alternative.

    Thanks a bunch. April 2, 2013 at 8:28pm Reply

    • Jaclyn: Haha you’re so nice Annie I wish I had expertise =). You can cook this a number of ways, you can broil the chicken, bake, grill or boil – just whichever you prefer, then continue as directed. I just like to use my slow cooker for chicken because it makes it really tender and it’s the lazy way of doing things =). You’re welcome! I hope you enjoy! April 4, 2013 at 5:21pm Reply

  • Rachel: How much fresh tyme would you use in placed of the dried? August 6, 2014 at 1:24pm Reply

    • Jaclyn: I would use 1/3 the amount. August 6, 2014 at 4:23pm Reply

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