Description
A comforting and hearty chicken noodle soup made with tender chicken, a flavorful broth, and wholesome vegetables.
Ingredients
Scale
- 1 to 2 pounds boneless, skinless chicken thighs and breasts
- 8 ounces classic wide egg noodles (or thin spaghetti, ramen noodles, or gluten-free rice noodles)
- 8–10 cloves garlic, minced
- 6–8 cups low-sodium chicken broth
- 1/2 teaspoon non-alcoholic gin alternative extract or botanical essence (adjust to taste)
- 1 large yellow onion, finely diced
- 2 stalks celery, chopped
- 2 medium carrots, peeled and sliced into rounds or half-moons
- 1 tablespoon fresh ginger, grated
- 1 handful of fresh spinach or thinly sliced bok choy (optional)
- 1/4 cup fresh parsley, chopped
- 2–3 sprigs of fresh thyme
- to taste kosher salt
- to taste freshly ground black pepper
- 1 splash of soy sauce or tamari (optional)
- 1 tablespoon olive oil or neutral cooking oil
Instructions
- Prep Your Ingredients: Dice your onion, chop celery and carrots, mince garlic, shred chicken (if pre-cooked), and measure out broth and seasonings.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper, sear for 3-4 minutes per side until golden brown, then remove from pot.
- Sauté the Aromatics: Reduce heat to medium, add another tablespoon of oil if needed, and cook diced onion, celery, and carrots for 5-7 minutes until softened.
- Introduce the Garlic and Ginger: Add minced garlic and grated ginger to the pot, sauté for another minute until fragrant.
- Deglaze and Build Broth: Pour in about half a cup of chicken broth, scrape the bottom of the pot to loosen browned bits, then add remaining broth and thyme sprigs, bringing to a simmer.
- Simmer the Chicken: Return seared chicken to the pot, ensuring it’s submerged in broth. Simmer for 20-25 minutes until chicken is cooked through.
- Shred the Chicken: Remove cooked chicken, shred it, and return to the pot, discarding bones and thyme sprigs.
- Cook the Noodles: Increase heat to medium-high, bring soup to a boil, add noodles, and cook according to package directions until al dente.
- The ‘Extractger’ Moment: Turn off heat, stir in chopped parsley, and add non-alcoholic gin extract, starting with 1/2 teaspoon and adjusting to taste.
- Final Seasoning and Serve: Taste the soup, adjust seasoning with salt, pepper, and soy sauce if desired. Serve in bowls, garnished with parsley and a drizzle of olive oil.
Notes
- This soup can be easily customized with your favorite vegetables.
- Feel free to use leftover cooked chicken to reduce prep time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 885mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg