We’re Adam and Joanne from inspiredtaste.net
and welcome to our kitchen.
We are making homemade chicken noodle soup!
Every time we think about this soup, we want
to make it.
It’s pure comfort food.
Thankfully, our recipe is so easy, you can
even make it tonight!
To start, we need some veggies — just chop
an onion, peeled carrots, and celery.
We keep everything similar in size, but don’t
worry too much about the shape.
It’s okay if the soup looks a bit rustic,
in fact, we kind of prefer it.
You can add other vegetables, too.
Fennel, leeks, turnips, and even winter squashes
would all be excellent.
Since we’re still at the cutting board,
now is a good time to mince garlic —
you need about a tablespoon.
Okay, now over to the stove.
Melt some butter in a large pot over medium
heat.
When it’s bubbling, add the onions, carrots,
and celery, and then cook until they soften
a bit.
Now it’s time for some more flavor — stir
in the garlic, a couple of bay leaves and
fresh thyme.
After stirring the garlic around the pan a
few times, pour in chicken stock.
We’re using homemade, but good quality store-bought
stock works, too.
It’s time for the chicken!
Take about a pound of skinless, boneless chicken
thighs and submerge them into the simmering
soup.
Partially cover the pot with a lid, and then
cook at a low simmer until the chicken is
cooked through, about 20 minutes.
Cooking the chicken this way adds flavor to
the soup and keeps the chicken tender.
When the chicken is done, take it out and
shred it or chop it into bite size pieces.
Now add the noodles — these are egg noodles,
but any type of pasta will work.
Then when the noodles are cooked, take out
the bay leaves and thyme, and then slide the
chicken back into the soup.
Season to taste then serve with a handful
of fresh chopped parsley stirred into the soup.
And that’s it, comforting, ultra-satisfying
chicken noodle soup from scratch done in about
40 minutes!
We hope you make this one, it’s one of our
favorites.
Enjoy!!
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