Chicken Noodle Soup
This is a quick, easy recipe for chicken noodle soup. I use bagged egg noodles instead of making them from scratch.
This is a quick, easy recipe for chicken noodle soup. I use bagged egg noodles instead of making them from scratch.
- Carbohydrate 16.8490346354167 g
- Cholesterol 37.692890625 mg
- Fat 2.89150088541667 g
- Fiber 1.61444166347322 g
- Protein 11.0019078125 g
- Saturated Fat 1.29917600520833 g
- Serving Size 1 1 Serving (234g)
- Sodium 261.017979166667 mg
- Sugar 15.2345929719434 g
- Trans Fat 0.350783989583333 g
- Calories 140 calories
Step-by-step
- In a large pot over medium heat, melt butter.
- Cook onion, celery, and carrots in butter; about 5 mins, until tender.
- Pour in remaining ingredients.
- Bring to a boil.
- Reduce heat and simmer for about 20 minutes.
Operating within a strict 45-minute total timeframe dictates that pre-cooked chicken breast and commercial egg noodles must be utilized to build a cohesive broth without requiring hours of simmering whole poultry. Chicken noodle soup traces its culinary lineage back to ancient Chinese noodle preparations and European peasant broths, evolving into a defining comfort dish across North America during the 20th century as canned broths and dried pasta became widely accessible pantry staples.
- Sweat the chopped onions, carrots, and celery in butter over medium heat for precisely five minutes to soften the cell walls of the vegetables and release their inherent sugars into the fat before the liquids are added.
- Combine both chicken broth and vegetable broth to balance the salinity and add a subtle vegetal background note that deepens the overall flavor profile of the soup.
- Simmer the pot gently for twenty minutes after reaching a boil, ensuring the dried egg noodles rehydrate fully and absorb the seasoned liquid without dissolving into mush.
The Maillard reaction between the browned butter fats and the cooked aromatics generates complex savory compounds that elevate the simple broth. Proper seasoning at the final stage allows the salt to dissolve completely and amplify the natural chicken and herb notes.
