Chicken Noodle Soup “Feel Better Soup”
Chicken Noodle Soup by Hayden Haas
I realized that I don’t have a staple chicken noodle soup recipe for everyone, Like who do I think I am? Like Kasey Mustgraves says, I need to hop off my high horse or something like that and give the people what they want!
Ive been watching the television “ALONE” (this is not a joke making fun of my relationship status) on my discovery plus app no this is not an ad, unless they want to pay me to make it one ! and I have the utter and dumb blind confidence that I think I would survive on this show because I was a boyscout growing up?? lol no.. Idk but watching these brave people made me crave soup. I hope you enjoy my addition of sour cream and balsamic glaze and I recommend you try it this way, it will change this soup.
This recipe is very close to my chicken dumpling soup recipe that was very popular on the internet, But I leave the option to leave it more brothy. because thats how some people ate it growing up, for me I love creamy soup. I loved when my mom made me this Campbell’s canned stuff with saltines its a classic, truly. This is like a chicken soup for the soul, like the book if you grew up reading it! Enjoy!
Recipe
Chicken Noodle Soup
Author: Hayden Haas
Servings: 6-8
Ingredients
4-5 tbsp Olive oil
1lb-ish Chicken breast
2 tsp Cumin
2 tsp Tarragon
2 tsp Poultry seasoning
2 tsp Ground ginger
2 tsp red pepper flakes
Salt and pepper
2 Carrots, roughly chopped
1 Onion, roughly chopped
2 Celery, roughly chopped
2 tbsp Garlic 4-6 cloves, minced
Optional creaminess- 2 tbsp butter 2 tbsp flour
6-8 sprigs Thyme 2 tbsp dried
½ bunch fresh Dill ,chopped 2 tbsp dried
32 oz chicken Broth
1/2 lb Egg Noodles
1/4c Heavy cream -optional
Garnish with sour cream, crackers of choice (try chicken in a biscuit, thank me later) and Balsamic glaze or sherry
Directions
To a large pot over medium heat add the olive oil when it begins to show that its shimmering add the chicken, add all the seasoning to the chicken and cook the chicken on both sides for about 6-8 minutes (until the internal temperature of 165) remove the fully cooked chicken onto a clean plate. Add the onion, carrot, celery and garlic, saute until everything becomes soft and glossy. Add the chicken back to the soup. Now,
If you want a creamier soup add the butter to melt and coat everything then the flour, if you want it broth-y, skip that step. Add the fresh herbs if using and then slowly add the broth in 2 or 3 parts. Stirring as you go. Bring this mixture to a simmer or light boil then add the egg noodles to package instructions. This is the part where you can add cream if you like a even creamier soup. When the pasta is done, so are you! To garnish and I cannot stress this is such an amazing addition to add a little dollop of sour cream crackers and balsamic glaze. Enjoy!
