Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 cups uncooked egg noodles
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special Equipment Needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Pour in the chicken broth and water, and bring to a boil.
4. Add the egg noodles and thyme to the pot, and reduce the heat to a simmer. Cook until the noodles are tender, about 8-10 minutes.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking chicken, onion, and garlic; bring broth and water to a boil; reduce heat to a simmer for cooking noodles.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 28g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Olive oil can be substituted with vegetable oil or butter.
- Egg noodles can be substituted with any type of pasta.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add vegetables such as carrots, celery, and peas for a heartier soup.
- Use leftover cooked chicken instead of raw chicken for a quicker meal.
- Add spices such as paprika or cumin for a different flavor profile.
Tips and Tricks:
- To prevent the noodles from becoming mushy, do not overcook them.
- For a thicker soup, add a cornstarch slurry (cornstarch mixed with water) to the soup and cook until thickened.
- To make the soup creamier, add more heavy cream or puree some of the soup in a blender before adding the cream.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve soup in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread or crackers
Suggested Side Dishes:
Side salad or roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, add a cornstarch slurry (cornstarch mixed with water) to the soup and cook until thickened.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Chicken noodle soup has been a popular dish for centuries, with variations found in many cultures around the world. It is often associated with comfort and healing, and is a go-to dish for many people when they are feeling under the weather.
Flavor Profiles:
Creamy, savory, and comforting
Serving Suggestions:
Serve hot as a main dish or starter.
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Taste: Savory, Creamy, Comforting, Hearty, Rich