Chicken Noodle Soup

Soups are getting a lot of popularity these days. It’s considered like a wholesome meal when paired with a half sandwich or salad. I prefer hot soups but I know of many people who like them cold as well. Some soups are broth based (or clear soups) while the others are thick soups (either made with pureed veggies or creamy versions) and I like all kinds. And in these days of winter there's nothing comforting than a nice warm bowl of hot soup!

Chicken Noodle Soup is one of my favorites. It’s a classic comfort soup that I always love to order when eating out, it’s not very heavy and yet is filling with a combination of colorful veggies, chicken and noodles in a flavorful and warm chicken broth base. Fresh homemade Chicken broth is best, but I’ve used store-bought low sodium chicken broth. For the noodles I used Elbow Macaroni. I also added some whole peppercorns and Italian seasonings which added a huge burst of flavor.

For some added flavor I also like to add some fresh herbs like cilantro or parsley and squeeze a little bit of lemon juice in the soup. Apart from all this, it’s the easiest and quickest soup you can prepare. I love to enjoy it fresh and hot with some crushed crackers on top.

It's a simple yet hearty meal in itself and I usually fill up my tummy with just the soup...It has Carbs in the form of Noodles, Proteins in the form of Chicken , Vitamins and Minerals provided by the hearty Veggies and lots of flavor and goodness from the garlic,fresh herbs, lemon juice and seasonings and not to forget the yummy broth....mmmm i just love the broth!

This recipe makes enough to serve 4-6 people. And in my opinion you can use any Veggie of choice. Add red chilli flakes if you want extra spice.

Chicken Noodle Soup Recipe

You’ll need

Onion (diced) – 1 whole

Garlic cloves (minced) – 2 large

Carrots (diced) – 2 medium

Celery stalks (diced) – 2 medium

Cooked Chicken (cut/shredded into small pieces) – 1 or 2 cups

Olive Oil – 1 tblsp

Cooked Noodles (Elbow Macaroni) – 2 cups

Chicken broth – 5 cups (I used low sodium broth)

Whole peppercorns – 1 tblsp

Italian Seasoning – 2 tsp

Lemon juice – juice of half lemon

Chopped fresh Cilantro or Parsley – a handful

Salt – to taste or as needed

Directions

1. In a deep pot ( I used my pressure cooker without the lid) , heat the olive oil and sauté the whole peppercorns for a minute and then cook the Garlic, Onions, Carrots and Celery for few minutes until tender.

2. Add the cooked chicken pieces and chicken broth and let it simmer for about 15mins.

3. Next add the cooked pasta/noodles and continue to cook for another 5 mins.

4. Finally add the lemon juice, Italian seasonings and Cliantro and turn off the heat. Check for seasonings (add more salt if needed)

I made this soup for a potluck at a friend’s house and everyone enjoyed it. My lil’Appu came back again and again with mouth wide open to drink the soup and he loved the soft carrots, noodles and chicken pieces, he’s my best and favorite 21 month old food critic ;-)

It’s a mild soup with lots of flavor and less spice and it can be enjoyed regardless of it being Summer or Winter! So go ahead, make some soup and enjoy a nice warm bowl with your family....and don't forget to share your tasty experiences with me :-)

Some other soups that you may also like:

Creamy and peppery Cauliflower Soup

Hot n Sour Tomato and Red Radish soup (Rasam)

-Manju