Restorative Chicken Soup, with Scissor Noodles
Cozy Up with the Perfect Homemade Chicken Noodle Soup
Is there anything more comforting than a warm bowl of Chicken Noodle Soup? This isn’t your average canned soup – we’re taking it back to basics with a truly homemade version, packed with flavor and made with love. Forget bland, watery broth – this recipe delivers a rich, satisfying soup that will warm you from the inside out. We’re even making the noodles from scratch! Don’t be intimidated – it’s easier than you think, and the fresh noodles make all the difference.
This Chicken Noodle Soup is perfect for chilly evenings, when you’re feeling under the weather, or simply craving a comforting classic. It’s a family favorite that’s sure to become a staple in your kitchen. We’ve focused on building layers of flavor, starting with a flavorful base of sautéed vegetables and a generous pinch of chili flakes for a subtle kick.
What makes this Chicken Noodle Soup special?
- Homemade Noodles: Forget store-bought! Making your own noodles is surprisingly easy and adds incredible texture and flavor.
- Rich & Flavorful Broth: We build a deep, savory broth with fresh vegetables and a touch of spice.
- Simple & Wholesome Ingredients: This recipe uses everyday ingredients you likely already have in your pantry.
- Versatile: Easily adaptable to your preferences – add more vegetables, different herbs, or a squeeze of extra lemon juice.
Tips for the Best Chicken Noodle Soup:
- Don’t skip the vegetable sauté: This is where the foundation of your flavor comes from. Take your time and let the vegetables soften and caramelize slightly.
- Use good quality chicken stock: The stock is the heart of the soup, so choose a flavorful one. Homemade is best, but a good store-bought option will work too.
- Roll the dough thinly: For delicate noodles, aim for a thin, even dough.
- Adjust the seasoning: Taste as you go and adjust the salt, pepper, and lemon juice to your liking.
Frequently Asked Questions:
Q: Can I use pre-cooked chicken?
A: Absolutely! Using rotisserie chicken or leftover cooked chicken is a great way to save time.
Q: Can I make this soup in advance?
A: Yes, the soup can be made a day or two in advance. The noodles may absorb some of the broth, so you may need to add a little extra water when reheating.
Q: Can I freeze this soup?
A: Yes, but the noodles may become a bit mushy. It’s best to freeze the soup without the noodles and add them when reheating.
Q: What kind of chicken stock should I use?
A: A good quality chicken stock is key. Homemade is best, but a low-sodium store-bought stock works well too.
Q: Can I add other vegetables?
A: Definitely! Feel free to add celery, parsnips, or any other vegetables you enjoy.
Get ready to enjoy a bowl of pure comfort! This Chicken Noodle Soup is a guaranteed crowd-pleaser that will warm your heart and soul.
Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 1 medium leek chopped
- 2 cloves garlic minced
- 6 cups chicken stock
- 1/2 teaspoon chili flakes
- 1 cup cooked chicken shredded
- 1 cup frozen peas
- 1 lemon lemon zest and juice
- 1/4 cup fresh parsley chopped
- 2 cups all-purpose flour
- 3/4 cup water
- 1/2 teaspoon salt
Instructions
- Make the scissor noodles: Combine flour, 75g water, and salt. Mix until a firm dough forms. Add more water if needed. Cover and set aside.
- Heat oil in a large pot over medium heat. Add onions and cook until translucent. Add carrots and cook for 4-5 minutes. Add leeks, thyme, ginger, and garlic. Cook for 1-2 minutes.
- Pour in chicken stock and add chili flakes. Cook until vegetables are soft, about 5-10 minutes.
- Press the noodle dough into a flat disk and rub with oil. Using scissors, cut thin strips of dough into the simmering soup. Continue until all dough is used.
- Cook noodles for 3-5 minutes, or until cooked through. Stir in chicken and peas. Zest and juice lemon. Sprinkle with parsley.
- Serve immediately or store in the fridge/freezer.
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