This classic chicken noodle soup is simple to make in less than an hour with ingredients you already have in your pantry. It's loaded with chicken & herbs.__________ CLICK FOR RECIPE ___________PRINTABLE RECIPE: https://thestayathomechef.com/chicken-noodle-soup/ Ingredients 2 tbsp butter 1 cup sliced carrots 1 cup sliced celery 1 white onion, diced 1 tbsp freshly grated ginger 1 tbsp minced garlic 8 cups chicken broth 1/2 tsp dried thyme 1/2 tsp dried oregano Salt and pepper to taste 12 ounces egg noodles 1 cups cooked chopped chicken 2 tbsp chopped fresh parsleyInstructions00:00:12 - Prepare carrots, celery, onion, ginger00:02:23 - Quick recap Chicken Noodle Soup recipe1 00:00:42 - In a large stockpot, heat butter on medium high heat. Add carrots, celery, onions and saute everything until the veggies become slightly tender. Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.2 00:01:15 - Add broth, thyme, oregano, bay leaf, salt, pepper and bring everything to a boil. Let simmer 5 minutes.3 00:01:44 - Add chicken and egg noodles and let simmer for about 10 minutes or until the noodles become soft. Note: If you like more broth in your soup, you can add some more water or broth and cook for an additional 4-5 minutes.4 00:01:56 - Check the flavor to see if you need to add more herbs or salt and pepper. Stir in parsley and serve hot. Notes- You can store leftovers in a sealed container in the fridge for about 5 days.- You can use oil but I like to use butter since it adds more flavor.- You can adjust the quantity of herbs, based on your preference.- I like to use low sodium broth because I find the regular one very salty.- You can use fresh of dried herbs. Fresh is obviously better and has a stronger flavor and aroma.- I highly recommend using egg noodles since that tastes the best in this soup but you can use regular pasta too. The cooking time may vary slightly.- For a spicy kick, add 1/4 tsp red chili flakes too. I love spicy food! So, I always add this.- I always use rotisserie chicken or leftover baked chicken from the night before to speed up the process.- Dont add any cornstarch or heavy cream in this soup because that will change the texture and flavor completely.- You can serve this soup with cornbread, dinner rolls or plain crackers. I like to keep it simple!Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.SUBSCRIBE to my channel: http://youtube.com/thestayhomechefFACEBOOK: The Stay At Home ChefINSTAGRAM: TheStayAtHomeChefPINTEREST: The Stay At Home ChefTWITTER: TheStayHomeChefCONTACT ME:
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