Cam's Chicken Noodle Soup

Method

• Prep:

  Start by creating your seasoning blend, combining the salt, pepper, onion powder, garlic powder, complete seasoning, paprika, thyme, and oregano in a bowl and mixing everything together. Season the thinly sliced chicken breast with half of the blend and a drizzle of olive oil, then set it aside to marinate while you prep the veggies for about 10-15 minutes.

  Chop your onion, green bell pepper, carrots, celery, and garlic so everything is ready to go when it is time to cook.

  Cooking:

  Heat a large Dutch oven or heavy pot over medium high heat. Add the marinated chicken in batches so you do not overcrowd the pot and sear for 2-3 minutes per side until you get a nice golden color on each side. You are not looking to fully cook the chicken at this point since it will finish cooking in the broth. Remove the chicken to a plate and set it aside.

  In the same pot, go in with the chopped onion, bell pepper, carrots, and celery, cooking for about 5-7 minutes until the veggies are softened and translucent. Stir in the garlic during the last minute to avoid burning.

  Pour in the white wine to deglaze the pot, making sure to scrape up all of those browned bits from the bottom because that is where so much of the flavor comes from. Let the wine simmer until it reduces by about half which should take around 3-4 minutes.

  Sprinkle the flour over the veggies and stir it in so it serves as a thickener for the broth. Pour in the low sodium chicken stock and stir everything together well.

  Add in the herb bundle of thyme, parsley, and rosemary along with the bay leaves and bring the soup to a simmer. Let it cook for about 10 minutes to allow those fresh herbs to infuse their flavor into the broth.

  Add the chicken back into the pot along with the rest of the seasoning blend and the chicken bouillon. Cover and let everything cook together for about 35 minutes until the chicken is tender and cooked all the way through.

  Turn down the heat and stir in the heavy cream for richness, then discard the herb bundle and bay leaves. Add your egg noodles and cook until they are tender.

  Finish with a squeeze of lemon juice to brighten up the flavors and adjust with salt and pepper to taste. Garnish with freshly chopped parsley.

•  

  TIPS AND TRICKS:

  -Searing the chicken before adding it to the broth is a step that a lot of chicken noodle soup recipes skip, but it makes a massive difference. That golden crust adds so much flavor to the chicken itself and the browned bits left in the pot become the foundation for a rich and flavorful broth.

  -Using a bundle of fresh herbs tied together makes it easy to pull them out once the soup is done without having to fish around for loose stems and leaves. Just tie them with kitchen twine and drop them in.

  -Adding the flour to the veggies before the broth goes in gives the soup a slightly thicker and more velvety consistency without it feeling heavy. It is a subtle difference but one that really elevates the final result.

  -The squeeze of lemon juice at the end might seem small but it does a lot for the soup. It brightens up all of the flavors and cuts through the richness of the cream, giving you a more balanced and well rounded bowl.

  -If you prefer your noodles to hold their texture, cook them separately and add them to each bowl when serving. Noodles left in the soup overnight will continue to absorb the broth and can become soft and swollen by the next day.

•  

  WHAT TO SERVE WITH THIS:

  -A warm crusty bread or dinner rolls are the perfect companion for this soup because there is nothing better than dipping bread into that rich creamy broth and soaking up every last drop.

  -A simple side salad with a light vinaigrette adds some freshness and crunch that pairs nicely with the warmth and comfort of the soup.

  -Garlic butter toast or a grilled cheese sandwich on the side turns this soup into a complete and satisfying meal that the whole family will love.

•  

  FREQUENTLY ASKED QUESTIONS:

  Can I use chicken thighs instead of breast?

  Absolutely. Chicken thighs will work great in this soup and they tend to stay juicier and more tender after simmering. Just make sure to slice them thin and adjust your cook time if needed since thighs can be a little thicker than breast.

  What can I use instead of white wine?

  A good substitute is extra chicken broth with a small squeeze of lemon juice added to it. The lemon gives you that brightness and acidity that the wine would have provided, and it works well for deglazing the pot and pulling up all of the flavor from the bottom. You will not miss the wine at all.

  Can I make this soup ahead of time?

  This soup is a great make ahead meal and the flavors actually get better the next day. I would recommend cooking the egg noodles separately and adding them to each bowl when serving so they do not get too soft sitting in the broth overnight. Store the soup in an airtight container in the fridge for up to 4 days.

  Can I freeze chicken noodle soup?

  The soup base without the noodles freezes really well for up to 2-3 months. Leave the noodles out and cook them fresh when you are ready to reheat. Thaw the soup overnight in the fridge and warm it up on the stovetop over low heat, adding a splash of chicken broth if the consistency has thickened up.

  Can I use a different type of noodle?

  Egg noodles are my go to for this recipe because they have a great texture and hold up well in the broth, but you can use whatever noodle you prefer. Rotini, penne, or even broken spaghetti would all work. Just adjust the cook time based on whatever pasta you choose.