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Chicken Noodle Soup

Delve into the heartwarming embrace of a classic chicken noodle soup, where fragrant herbs, tender chicken, and wholesome vegetables create a symphony of satisfaction in every mouthful. The golden elixir of the broth tantalizes the senses, while succulent pieces of chicken and perfectly cooked noodles add a wholesome base to the medley of flavors. This delightful chicken noodle soup is more than just a dish; it's a comforting embrace, a nostalgic memory, and a soul-nourishing treasure that warms the heart and delights the taste buds.

Bowl of chicken noodle soup with spoon

Ingredients:

  • 8 cups chicken broth
  • 2 tablespoons garlic bouillon (or 4-5 garlic cloves, minced)
  • 1 tablespoon chicken bouillon
  • 3 cloves garlic, minced
  • 1 cup peas (fresh or frozen)
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 large onion, finely chopped
  • 1 lemon, juiced
  • 1-inch piece of fresh ginger, grated
  • 1 tablespoon umami seasoning (optional, for added depth of flavor)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 8 ounces egg noodles
  • 2 cups cooked rotisserie chicken, shredded

Steps:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and the garlic becomes fragrant.
  2. Add the diced carrots and celery to the pot, and cook for a few minutes until they begin to soften.
  3. Pour in the chicken broth and add the garlic bouillon and chicken bouillon. Stir well to dissolve the bouillon in the broth.
  4. Grate the fresh ginger into the pot and add the umami seasoning if using. Season with salt and pepper to taste.
  5. Bring the soup to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
  6. Add the peas to the soup and continue to simmer for an additional 5 minutes.
  7. In a separate pot, cook the egg noodles according to the package instructions until they are al dente. Drain the noodles and set them aside.
  8. Add the shredded rotisserie chicken to the soup, stirring to combine. Let the soup simmer for a few more minutes until the chicken is heated through.
  9. Just before serving, stir in the lemon juice to brighten the flavors of the soup.
  10. To serve, divide the cooked egg noodles among the bowls, and ladle the hot chicken noodle soup over the noodles.