How to make Chicken Noodle Soup
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (15)
- 24 oz skinless boneless chicken thighs sliced into large chunks
- 14 oz fettuccine pasta cooked
- 2 oz spinach leaves only
- 10 oz carrot sliced into large chunks
- 4 oz celery sliced
- 2 oz onion coarsely diced
- 1 tbsp garlic finely minced
- 8 oz mushroom sliced
- 2 1/2 tbsp unsalted butter
- 2 tbsp parsley finely chopped
- 1/4 cup cilantro finely chopped
- 2 cups unsalted chicken broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Cajun seasoning
INSTRUCTIONS
Sauté the aromatics: In a medium pot over medium heat, add 2 1/2 tbsp unsalted butter, 1 tbsp garlic, and 2 oz onion. Stir for 2 minutes or until the onions are slightly translucent.
Briefly cook the chicken: In the same pot, add 24 oz skinless boneless chicken thighs. Cook and stir for 3 minutes.
Stir in the vegetables: Add 8 oz mushrooms and 4 oz celery. Cook for another 3 minutes, stirring occasionally.
Add the broth and cook the soup: Add 10 oz carrots, 2 cups unsalted chicken broth, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp Cajun seasoning. Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and simmer for 15 minutes.
Add the noodles: Add 14 oz cooked pasta and 2 oz spinach leaves. Turn the heat up to high and bring the soup to a boil again. Once boiling, give it a quick stir and turn off the heat.
Add 1/4 cup chopped coriander and stir it in.
Garnish and serve: Transfer the soup into a serving bowl and garnish with freshly chopped parsley in each bowl. Serve and enjoy immediately as the soup is at its best quality when it’s still warm.
