The Health Benefits of Chicken Noodle Soup Never Cease to AMAZE Me!

Okay, so whether this dish is a soup or a ridiculously creamy pasta is beside the point – we’re choosing for it to be a soup and it is AMAZING. Inspired by our crack chicken spaghetti bake, this soup has it all – it’s packed with tons of ingredients and yummy flavor. We’re not trying to say that classic chicken noodle soup is old news, but at the same time, this soup breathes new life into the old standby and we think you’d be hard-pressed to find someone not totally obsessed with it once they’ve tried it.

Why You’ll Love This Recipe

This chicken noodle soup is more than just a bowl of comfort; it’s an explosion of flavors that will leave you craving more. With hearty roasted chicken, a creamy cheese base, crispy bacon, and the zesty kick of ranch mix, each spoonful is a delight. The addition of dry spaghetti cooked right in the soup makes it irresistibly creamy, thanks to the starches that naturally thicken the broth.

Kitchen Equipment You’ll Need

• Large stockpot
• Wooden spoon or spatula for stirring
• Sharp knife and cutting board
• Measuring cups and spoons

Ingredients

• 2 Tablespoons olive oil
• 1 small white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, ends trimmed and diced
• 3 cloves garlic, minced or pressed
• 8 cups (64 ounces) good-quality chicken stock
• 3-4 stalks fresh rosemary (or more/less to taste)
• 6 ounces wide egg noodles
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• (Optional: chopped fresh parsley for garnish)

Step-by-Step Instructions

1. Heat the olive oil in a large stockpot over medium-high heat.
2. Add the diced onion and sauté for about 4 minutes, stirring occasionally.
3. Add the carrots and celery, and continue to sauté for another 3-4 minutes until the carrots are slightly softened.
4. Add the garlic and sauté for an additional 1-2 minutes until fragrant.
5. Pour in the chicken stock and stir until combined.
6. Gently add the rosemary to the soup and bring it to a simmer.
7. Reduce the heat to medium and simmer for about 5 minutes, adjusting the rosemary flavor to your liking.
8. Remove the rosemary stalks and stir in the egg noodles and shredded chicken.
9. Cook for 8-10 minutes until the noodles are al dente, adding more chicken stock if necessary.
10. Season with salt and pepper to taste, and serve warm with optional garnishes of black pepper and fresh parsley.

Tips for Success

• For added creaminess, consider stirring in a dollop of sour cream or cream cheese before serving.
• Use freshly shredded chicken for the best texture and flavor. Rotisserie chicken is a convenient option.
• For a richer flavor, try roasting the garlic before adding it to the soup.

Additional Tips and Variations

• Swap out egg noodles for gluten-free pasta to accommodate dietary needs.
• Add a splash of lemon juice for a bright, tangy twist.
• Incorporate seasonal vegetables like spinach or kale for extra nutrition.

Nutritional Highlights (Per Serving)

• Calories: Approximately 300
• Protein: 25g
• Carbohydrates: 30g
• Fat: 10g

Frequently Asked Questions (FAQ)

Can I make this soup in advance? Yes, this soup can be made ahead of time. Just reheat gently on the stove, adding more broth if needed.

How long does this soup keep in the refrigerator? Store in an airtight container for up to 3 days in the fridge.

Is it possible to freeze this soup? Yes, you can freeze it, but it’s best to freeze it without the noodles and add them fresh when reheating.

Conclusion

This chicken noodle soup is a comforting classic with a modern twist. It’s easy to make, incredibly satisfying, and perfect for cozy family dinners. Give it a try, and don’t forget to share your experience and any unique variations you come up with. We can’t wait to hear how you enjoyed it!