Since it’s been super cold outside, my mom has been making the most delicious chicken noodle soup. I shared it on a vlog last week and so many of you wanted the recipe for it! I asked my mom to share and she gave me step-by-step instructions to share with you guys!
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Ingredients:
2-4 stalks of celery
2-4 big carrots
2 zucchinis
1 yellow onion
Parsley to garnish
1 piece of fresh ginger
1 whole chicken or a few chicken breasts (substitute: 32 oz of vegetable or chicken stock)
1/2 tbsp of Tarragon
Salt
Pepper
Olive oil
Egg noodles
Instructions
Step 1: Chop up the carrots, celery, zucchini, onions and parsley as small as you can get them. You will add the zucchini in last since it takes the least amount of time to cook. Cut a small piece of ginger about an inch long. Save the parsley till the end.
Step 2: Add olive oil, onions and ginger to the soup pot. Wait for it to almost caramelize and then add your carrots, celery and spices. Sauté the vegetables until desired color.
Step 3: If you’re not making your own broth, go ahead and add your chicken or vegetable stock then fill the rest with water for your soup. If you are making your own broth, add your chicken and cover it entirely with water. This will be the base of your soup! Let the chicken cook for 30-45 minutes. Once finished, take the chicken out and shred it. You can either add it back in the soup or keep it on the side.
Step 4: I like to partly cook my noodles separately and finish them in the soup so that I don’t overcook them. Boil hot water and throw your noodles in there for 5 minutes or until partly cooked.
Step 5: Add the chopped zucchini and noodles into the soup. Cook for another 5-10 minutes and then add the chopped parsley. Enjoy!
This post is sponsored by Walmart!
