Easiest Chicken Noodle Soup
Published Jan. 28, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons extra-virgin olive oil
- 1pound ground chicken
- Salt and black pepper
- 4garlic cloves, roughly chopped
- 1½teaspoons ground coriander
- ½teaspoon celery seeds (optional)
- 2celery stalks, halved lengthwise, then sliced ½-inch thick
- 1large carrot, peeled and cut into ½-inch cubes
- 1large shallot, finely chopped
- 1tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
- 7 to 8cups chicken stock, plus more as needed
- 8ounces dried egg noodles, cavatelli or other small shaped pasta
- Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish
Nutritional analysis per serving (6 servings)
497 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 28 grams protein; 1142 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
- Step 2
Add the celery, carrot, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stewlike soup or up to 8 cups for a brothy soup) and bring to a boil over high.
- Step 3
Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.
Private Notes
Comments
Really look forward to trying this recipe! Just one note: I always leave the noodles on the side and plop them in bowl first and pour soup over. I love leftovers and typically enjoy soup the next day but i hate when the noodles are left in there and breakdown. This method keeps it all still kinda 'fresh'.
Adding thighs and legs on the bone, sautéing them first, will add much more depth to the broth. Just take out the chicken after its cooked for 1/2 hour, pull off the meat and add it back in to finish the soup.
For even more intense flavor, try poaching boneless chicken breasts in white wine & herbs, and then pull them apart and add chunky shreds to the sautéed veggies & broth. Noticeably richer in both flavor & texture!
A hearty soup for a sick husband but I won't make again. Very little flavor. Did not care for the ground chicken.
I live on this soup all winter. I have started adding some sliced white mushrooms to it and use Israeli couscous for the noodles. Before serving, I throw in a handful of fresh spinach.
my husband is always skeptical about ground meat - so he approached this with low expectations. Voila' - he loves it. Easy to make, and different from my other chicken soups. A change of pace is always good - and this one is tasty.