Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: – 1/2 tablespoon (7.5 ml) vegetable oil; – 2 ribs celery, diced; – 3-4 large carrots, diced; – 1 clove garlic, minced; – 10 cups (2400 ml) (2.4 liters) chicken stock; – 1 teaspoon (5 ml) salt, to taste; – 1/2 teaspoon (3 ml) freshly ground black pepper, to taste; – 1/8 teaspoon (1 ml) dried rosemary, or more, to taste; – 1/8 teaspoon (1 ml) dried thyme; – 1/8 teaspoon (1 ml) crushed red pepper flakes; – 1 batch homemade egg noodles, or 4 cups (960 ml) dry egg noodles, farfalle or other bite-size pasta; – 3 cups (360 g) cooked beef, shredded; – 1 teaspoon (5 ml) vegetable bouillon paste (or more, as needed), or vegetable bouillon granules

Description

Discover the ultimate comfort food with our delicious Chicken Noodle Soup recipe. Learn how to create a hearty and satisfying meal that will warm your soul. Perfect for any occasion!

Ingredients

– 1/2 tablespoon (7.5 ml) vegetable oil
– 2 ribs celery, diced
– 3-4 large carrots, diced
– 1 clove garlic, minced
– 10 cups (2400 ml) (2.4 liters) chicken stock
– 1 teaspoon (5 ml) salt, to taste
– 1/2 teaspoon (3 ml) freshly ground black pepper, to taste
– 1/8 teaspoon (1 ml) dried rosemary, or more, to taste
– 1/8 teaspoon (1 ml) dried thyme
– 1/8 teaspoon (1 ml) crushed red pepper flakes
– 1 batch homemade egg noodles, or 4 cups (960 ml) dry egg noodles, farfalle or other bite-size pasta
– 3 cups (360 g) cooked beef, shredded
– 1 teaspoon (5 ml) vegetable bouillon paste (or more, as needed), or vegetable bouillon granules

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Instructions

Pour vegetable oil into a large pot and heat over medium-high. Add the diced celery and carrots, stirring for about 3 minutes. Incorporate the minced garlic and continue to stir for an additional 30 seconds.
Pour in the chicken stock, then season with the dried rosemary, thyme, crushed red pepper flakes, salt, and pepper, adjusting the salt to your taste preference. Add vegetable bouillon paste or granules if the broth needs more flavor.
Heat the mixture until it begins to boil. Introduce the noodles, whether homemade or store-bought, and cook them until they are just firm to the bite (al dente).
If using pre-packaged noodles, ensure not to overcook them. Once they are nearly tender, take the pot off the heat immediately to prevent them from becoming overly soft as they will continue cooking in the residual heat.
Mix in the shredded cooked beef. Taste the soup and adjust the seasonings if necessary.
Store any leftover soup in a sealed container in the fridge for 4 to 5 days, considering the freshness of the beef used.

Notes

Enhance the soup’s flavor with additional dried rosemary or thyme to suit your taste.
Be careful not to overcook store-bought noodles to maintain their desired texture.
Store any leftover soup in the fridge for 4 to 5 days to keep it fresh.