Chicken Noodle Soup (Chicken noodle soup)
Overview
Chicken noodle soup is probably the most familiar comfort soup in the English-speaking world, the bowl many families reach for when someone has a cold. Chicken soups are ancient and appear in almost every cuisine, but this version, with wide egg noodles, became an American classic in the twentieth century, helped by condensed soup in a can. At home it starts with a light broth simmered from a whole chicken or bones, onion, carrot and celery. The meat is pulled into bite-sized pieces, the vegetables are diced, and egg noodles cook directly in the broth. A handful of parsley or dill and plenty of black pepper finish it. Rice or small pasta are easy swaps.
Pictures
History
Chicken soups are among the oldest comfort foods and appear in cuisines from China to Europe, often given to people who are unwell. Noodles cooked in chicken broth were common in several European traditions that came to the United States with immigrants. The name chicken noodle soup was popularised in the 1930s by Campbell's canned soup, which made it a familiar household product across America. Since then it has become the classic soup for colds and rainy days in the English-speaking world.
Main ingredients
Chicken, egg noodles, carrot, celery, onion, parsley. The soup is built on chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~60 min
Ingredients
- 1 kg chicken thighs or a small whole chicken
- 1 onion, 2 carrots, 2 celery sticks, diced
- 2 garlic cloves, 2 bay leaves, thyme
- 2 l water or light stock
- 150 g wide egg noodles
- Parsley or dill, black pepper
Method
- Simmer the chicken with half the onion, bay and thyme in the water for 35 minutes, skimming.
- Lift out the chicken, shred the meat and discard skin and bones.
- Add the diced vegetables and garlic to the broth and cook for 8 minutes.
- Add the noodles and cook until tender, about 6 minutes.
- Return the chicken, season well and finish with herbs and pepper.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.