The chicken noodle soup recipe is finally here! TGIF! It’s Friday! Who’s ready for the weekend? Fall is finally here and what else to eat than to have a bowl of chicken noodle soup loaded with vegetables? I’m sharing a chicken noodle soup recipe today, and this is also a good way to use up your chicken leftover or if you have cooked noodles you can use it in this dish.
Chicken noodle soup is a crowd pleaser, delicious and perfect for this Fall weather. If you have raw chicken breast/thigh you can also use it and under 30 minutes you have your delicious chicken noodle soup ready.
- 1 Cup Shredded Cooked Chicken breast/thigh
- 6 oz. Noodle (cooked/uncooked)
- 1 Cup Carrots (scrape and sliced round)
- ¾ Cup Celery rib (diced or sliced)
- 4 Cups Chicken broth (or more)
- 1 Small Onion (chopped)
- 1 Teaspoon Red pepper flake
- 1 Teaspoon Oregano/thyme
- 1 Teaspoon Ginger (minced)
- 1 Teaspoon Garlic (minced)
- 2 Teaspoon Olive oil/butter
- 1 bay leaf
- Seasoning powder/cube (optional)
- Salt and pepper
Gather the vegetables, scrape the carrots and slice, slice/dice others too.
Heat oil/butter in a saucepan/pot over medium-high heat
Add the chopped onion, garlic, ginger and thyme and stir for about one minute you want the flavors and at the same time, you don’t want to burn it.
Add the celery, carrots, bay leaf, season with seasoning powder/cube (if you’re using), salt and pepper. Stir and continue to cook the vegetables until tender depending on how soft you want the vegetables. Then add the chicken and the red pepper flake and mix.
If you’re using cooked noodles just add the broth and bring to a boil then add the cooked noodles.
If you’re using uncooked noodles (which I used) remove the chicken-veggies mixture and add the broth and bring to a boil.
Season the broth (use as much as you want) with salt (don’t forget that the broth contains seasonings) and add the noodle. Cook according to the packet or al-dente.
Add the chicken-veggie mixture and combine, allow everything to warm up and turn off the heat, remove the bay leaf and serve.
You can enjoy the soup by itself or with some crackers.
If you need to warm, add more broth then warm.
If you're using raw chicken, season with salt and pepper then cook in a skillet/wok on both sides.
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