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Chicken Noodle Soup

 

Classic chicken noodle soup with rotini and vegetables spiced with woodsy eucalyptus, ginger, black garlic, and turmeric.

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When you’re doing everything right with Covid still running ramped, masks and isolations it’s easy to forget about the common cold and flu. Since masks. It’s been over two years since a bug has hit our house. but our luck ran out this past week. And boy, have I not missed this! In a time like this when even a stuffy nose from allergies can send you into a panic. It’s best to be prepared where you can be. I totally forgot what it’s like cooking with major congestion and it’s really not fun. So to relieve some of that stress I’ll be posting some do-ahead recipes that can help if and when a cold strikes.

For today’s recipe, I prepared a classic chicken noodle soup it’s spiced with sinus helpers like eucalyptus, ginger, and black garlic. This hearty chicken soup is a great throat coat and stomach filler. Check out my tips and tricks below for the best chicken noodle soup. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST CHICKEN NOODLE SOUP

make the soup ahead: this soup can be eaten year-round. but if you see cold on the horizon and want to be prepared, make soups first. a lot of dishes to get by can be seasoned with a little muscle memory and know-how and will turn out fine. for soup, it can vary. from the broth, veggies, and noodles. once you lose your sense of smell it’s a crapshoot to properly season it. make it ahead then freeze it. you can also make the soup ahead minus the noodles then when you defrost a batch add the noodles during the reheat.

the noodles: use any kind of noodles you enjoy. all noodles serve their own purpose. add the fun animated shapes for nostalgia, try fideo noodles for a classic noodle soup. or use whatever you have half a box of. just don’t overdo the noodles. when making soup don’t worry about al dente. the noodles are going to be cooked to their softest point and will triple in size. so they will absorb a lot of broth. just because you can’t see the noodles after they cook for 10 minutes don’t worry. once they sit in the broth for an hour they will make their presence known.

eucalyptus: dried eucalyptus is woodsy, citrus, and mild. if you’ve never cooked with it this is the perfect place to start. it works as a great addition to bay leaves and adds really comforting flavor. i often find it dried in the Spanish aisle in dried bags under eucalypto.

pepper: white and black pepper are great for soup. those both hit different parts of the tongue that can add some relief for congestion.

veggies: use any vegetables you have on hand. small consistent slices are best for any soup eating experience. personally, when a cold is setting in i try and use all the things i have on hand before being down for the count.

SIMILAR INGREDIENTS TO:

  1. CHICKEN, ROASTED GARLIC AND FIDEO NOODLE SOUP
  2. CLASSIC HAM AND POTATO SOUP
  3. ROASTED TURKEY & DUMPLINGS

ENJOY THIS RECIPE WITH:

  1. LEMON SUNFLOWER DRESSING
  2. CRISPY TERIYAKI TOFU & THAI CHILI NOODLES
  3. BEEF RAMEN BOWL

Chicken Noodle Soup

Chicken Noodle Soup
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INGREDIENTS

  • 2 Chicken Breast, cubed
  • 6-8oz Rotini Pasta
  • 75oz Water
  • 2Tb Chicken Bouillon
  • 2tsp Ginger, grated
  • 1 Carrot, small diced
  • 1 Onion, diced
  • 2 Celery, diced
  • 1 Eucalyptus Leaf, large
  • 2 Bay Leaves
  • 1Tb Thyme
  • 1tsp Sage
  • 1tsp Rosemary
  • 8 Garlic Cloves, minced
  • 1 Black Garlic, minced
  • 1/4c Parsley, minced
  • 1/2c Vermouth, dry
  • 2Tb Butter+ 2Tb Olive Oil
  • 1tsp turmeric
  • Salt
  • White Pepper
  • Black Pepper

INSTRUCTIONS

  • Season the cubed chicken generously with salt and pepper.
  • Heat a dutch oven over medium high heat. Add in oil and butter to the pan.
  • Saute the chicken till its cooked and brown. Add in celery, onions, and carrots.
  • Cook for about 5 minutes till the vegetables develop some color. Season lightly with salt and pepper.
  • Add in vermouth and reduce by half.
  • Once reduced, add in 50oz of water. Season with garlics,ginger, eucalyptus, bay leaves, turmeric, rosemary, thyme and sage. Bring to a boil and simmer till chicken is tender.
  • Once the chicken is tender add in the remaining water. Along with rotini. Season with salt and pepper and boil for the cooking time stated on package. Once the pasta is cooked. Taste the broth to adjust the seasonings. Cut the heat but leave the soup on the burner add in the parsley. Cover with a lid and let the soup sit for 30 minutes.
  • Once the pasta has tripled in size. taste and adjust seasonings again then serve.
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