Chicken Noodle Soup
I always prepare this soup when I want something light that doesn't require too much attention. Usually, I use whatever vegetables I have in the fridge, but the base remains the same. I've noticed that if I chop the vegetables at the beginning, everything goes much faster. On a busier day, you really don't need anything complicated.
Quick Info
Total time: about 1 hour
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Servings: 4
Difficulty: easy
Recipe type: classic soup for lunch or dinner
Ingredients
chicken breast (one medium, boneless)
2 onions
1 red bell pepper
1 green bell pepper
3 carrots
celery root (a suitable piece)
parsnip root
1 tablespoon Delikat
salt
noodles (about a handful, adjust to preference)
fresh parsley
Preparation Method
1. Clean all the vegetables, wash them, and chop them into small cubes. For carrots, celery, and parsnip, I try to keep the pieces relatively small so they cook quickly and evenly.
2. Place the chicken breast in a pot with enough water and a little salt. Skim off any foam if necessary. The breast should be almost cooked before you take it out. Once it cools a bit, cut it into cubes.
3. In another pot or the same one, add a tablespoon of oil. When it's hot, add all the vegetables to sauté. They shouldn't be fried hard, just enough to become slightly soft.
4. Add water over the vegetables, enough to cover them well, and let it boil until they are almost done. Season with salt and Delikat.
5. When the vegetables are sufficiently cooked, put the cubed chicken back into the pot and add the noodles. Stir and let everything cook on low heat for another 5-7 minutes, just enough for the noodles to cook.
6. Finally, sprinkle finely chopped fresh parsley. Turn off the heat and let the soup sit for a few minutes before serving.
Why I make this recipe often
It's the kind of soup I always return to because it's easy to prepare, filling yet light. I often make it because I can adjust the quantities based on what vegetables I have, and it keeps well for the next day. If there's any left, nothing goes to waste.
Tips and Variations
Tips
Don't leave the noodles on the heat too long, or they will swell too much. It's best to add the noodles just at the end, on low heat.
If you use chicken breast, the soup comes out clear and light. For a more intense flavor, you can use a small piece of bone or skin while boiling and then remove them.
Skim the soup at the beginning for a clean color.
Substitutions
The chicken breast can be replaced with boneless thighs or even leftover cooked meat from another recipe.
If you don't have all the root vegetables, just use what you have – the carrot is essential, while the others just add extra flavor.
Delikat can be omitted or replaced with another type of universal seasoning.
Variations
On some days, I add a little lovage along with parsley or put in more carrot, depending on my cravings.
You can replace the noodles with homemade pasta if you have it on hand, or even with rice for a different version.
For a heartier soup, sometimes I add more vegetables than the classic recipe calls for.
Serving Ideas
The soup is good both hot and at room temperature. It can be served plain or with a little hot pepper if you like.
A slice of fresh bread goes well alongside, but it's not mandatory.
Frequently Asked Questions
Do I have to sauté the vegetables, or can I put them directly in the pot?
Sautéing gives them a nicer flavor, but if you're in a hurry, you can put them directly in the boiling water. The taste will be a bit simpler, but still good.
Can I use store-bought chicken broth instead of boiling the chicken breast?
Yes, but in that case, add the cooked chicken breast at the end and adjust the salt, as store-bought broths are usually already salty.
Can I use another type of pasta instead of noodles?
You can use any type of short pasta, but noodles or thin pasta cook very quickly and fit well in texture.
What do I do if the soup turns out too salty?
You can add a little hot water or, if necessary, more separately boiled vegetables to dilute the taste.
Can I make the soup with another type of meat?
Yes, but the basic recipe is with chicken. It can be adapted with turkey or even lean pork, but the taste will be different.
Nutritional Values
Approximately, for one serving:
Calories: 150-200 kcal
Proteins: 20 g
Carbohydrates: 10-12 g
Fats: 3-5 g
Values may vary depending on how much noodles you add and how big the portion of meat is. It's a low-calorie soup, especially if you don't add much oil or Delikat.
Storage and Reheating
Chicken noodle soup keeps well in the fridge for 1-2 days. If you want to prevent it from thickening too much, only add noodles to the portion you are serving at that time. When reheating, add a little water if the soup has thickened. I do not recommend keeping it for more than two days, especially if you have already added the pasta.
I always prepare this soup when I want something light that doesn't require too much attention. Usually, I use whatever vegetables I have in the fridge, but the base remains the same. I've noticed that if I chop the vegetables at the beginning, everything goes much faster. On a busier day, you really don't need anything complicated.
Quick Info
Total time: about 1 hour
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Servings: 4
Difficulty: easy
Recipe type: classic soup for lunch or dinner
Ingredients
chicken breast (one medium, boneless)
2 onions
1 red bell pepper
1 green bell pepper
3 carrots
celery root (a suitable piece)
parsnip root
1 tablespoon Delikat
salt
noodles (about a handful, adjust to preference)
fresh parsley
Preparation Method
1. Clean all the vegetables, wash them, and chop them into small cubes. For carrots, celery, and parsnip, I try to keep the pieces relatively small so they cook quickly and evenly.
2. Place the chicken breast in a pot with enough water and a little salt. Skim off any foam if necessary. The breast should be almost cooked before you take it out. Once it cools a bit, cut it into cubes.
3. In another pot or the same one, add a tablespoon of oil. When it's hot, add all the vegetables to sauté. They shouldn't be fried hard, just enough to become slightly soft.
4. Add water over the vegetables, enough to cover them well, and let it boil until they are almost done. Season with salt and Delikat.
5. When the vegetables are sufficiently cooked, put the cubed chicken back into the pot and add the noodles. Stir and let everything cook on low heat for another 5-7 minutes, just enough for the noodles to cook.
6. Finally, sprinkle finely chopped fresh parsley. Turn off the heat and let the soup sit for a few minutes before serving.
Why I make this recipe often
It's the kind of soup I always return to because it's easy to prepare, filling yet light. I often make it because I can adjust the quantities based on what vegetables I have, and it keeps well for the next day. If there's any left, nothing goes to waste.
Tips and Variations
Tips
Don't leave the noodles on the heat too long, or they will swell too much. It's best to add the noodles just at the end, on low heat.
If you use chicken breast, the soup comes out clear and light. For a more intense flavor, you can use a small piece of bone or skin while boiling and then remove them.
Skim the soup at the beginning for a clean color.
Substitutions
The chicken breast can be replaced with boneless thighs or even leftover cooked meat from another recipe.
If you don't have all the root vegetables, just use what you have – the carrot is essential, while the others just add extra flavor.
Delikat can be omitted or replaced with another type of universal seasoning.
Variations
On some days, I add a little lovage along with parsley or put in more carrot, depending on my cravings.
You can replace the noodles with homemade pasta if you have it on hand, or even with rice for a different version.
For a heartier soup, sometimes I add more vegetables than the classic recipe calls for.
Serving Ideas
The soup is good both hot and at room temperature. It can be served plain or with a little hot pepper if you like.
A slice of fresh bread goes well alongside, but it's not mandatory.
Frequently Asked Questions
Do I have to sauté the vegetables, or can I put them directly in the pot?
Sautéing gives them a nicer flavor, but if you're in a hurry, you can put them directly in the boiling water. The taste will be a bit simpler, but still good.
Can I use store-bought chicken broth instead of boiling the chicken breast?
Yes, but in that case, add the cooked chicken breast at the end and adjust the salt, as store-bought broths are usually already salty.
Can I use another type of pasta instead of noodles?
You can use any type of short pasta, but noodles or thin pasta cook very quickly and fit well in texture.
What do I do if the soup turns out too salty?
You can add a little hot water or, if necessary, more separately boiled vegetables to dilute the taste.
Can I make the soup with another type of meat?
Yes, but the basic recipe is with chicken. It can be adapted with turkey or even lean pork, but the taste will be different.
Nutritional Values
Approximately, for one serving:
Calories: 150-200 kcal
Proteins: 20 g
Carbohydrates: 10-12 g
Fats: 3-5 g
Values may vary depending on how much noodles you add and how big the portion of meat is. It's a low-calorie soup, especially if you don't add much oil or Delikat.
Storage and Reheating
Chicken noodle soup keeps well in the fridge for 1-2 days. If you want to prevent it from thickening too much, only add noodles to the portion you are serving at that time. When reheating, add a little water if the soup has thickened. I do not recommend keeping it for more than two days, especially if you have already added the pasta.