chicken soup chicken noodle soup recipe
Chicken Noodle Soup Recipe
On a cold rainy day, sitting cozily by the fireplace, with a really interesting book; this is the perfect situation to be in, well almost perfect. What would make it perfect? A bowl of delicious chicken noodle soup! Get great recipes in this article.
Chicken soup has always been considered an effective concoction for cough and cold. It is a decongesting agent, the steam of which helps in clearing the sinuses. It also slows and tones down the effect of flu. This soup also has anti-inflammatory effects that could get you temporary relief from the symptoms of cough, cold or flu.
It is also a low fat food since the fat is continually removed as it is cooked. Since it is a soup, it retains almost all of its nutrients that could be lost by other cooking methods. It has a two-fold function of pacifying our taste buds as well as providing the required nutrition. Chicken soup is easy to cook, delicious to have and being a simple mixture, can also be digested easily.
It can be made in a number of ways and there are number of recipes for the same. Chicken noodle soup is quite popular among all these varieties. Here is a recipe for a basic chicken soup, followed by one for noodle soup.
Basic Chicken Soup
Ingredients
- 3 pounds chicken cut into small pieces
- 6 cups chicken broth
- 3 cups water
- 1 large onion, chopped
- 1 can diced tomatoes (14.5 ounces)
- 3 medium-sized carrots, diced
- 3 cloves garlic, minced
- ¼ tsp. pepper
- ¼ tsp. salt
- 1 tbsp. dried oregano
- ¼ teaspoon chili powder
- 4 medium-sized capsicums cut into medium-sized pieces
- 1 cup thawed peas
- 1 green or red chili, cut into fine pieces (add the seeds if more heat is required).
- Combine the chicken broth, tomatoes, pepper, chili, and the salt with the finely chopped onion, carrot, capsicum, minced cloves and garlic in a stockpot.
- Cover it and let it cook for 30-40 minutes on simmer until the vegetables are soft enough.
- Add the peas and the chicken pieces and simmer it for another 5-7 minutes.
- The soup is ready to be eaten with a little oregano sprinkled over it.
- 4 cups chicken broth
- 2 shredded boneless chicken breasts
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 small onion, chopped
- ¼ cup parsley
- 1 tsp salt (can increase or decrease it as per taste
- ¼ tsp pepper
- 6 ounces noodles
- 2 ½ capsicums, cut into small pieces.
- 1 tbsp vegetable oil.
- Put the onion, garlic, clove, carrot and capsicum in an oil-coated pan and wait for the vegetables to be cooked, not browned.
- Keep stirring it so that the vegetables do not get overcooked.
- Now pour in the chicken broth and boil the mixture.
- Then add the noodles and simmer the soup until the noodles are soft.
- Now put in the chicken pieces and cook it for another couple of minutes.
- When serving, garnish with parsley and add some salt and pepper to taste.