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Chicken Noodle Soup Recipe Without Egg Noodles

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The Cooking Actress Creamy Chicken Noodle Soup
The Cooking Actress Creamy Chicken Noodle Soup from www.cookingactress.com

Description

Chicken noodle soup is one of the most comforting meals, especially during the cold season. However, not everybody can eat egg noodles due to dietary restrictions or just personal preference. In this recipe, we will show you how to make chicken noodle soup without egg noodles.

Prep Time

The preparation time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 8 cups chicken broth
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 8 ounces of your favorite pasta, such as fusilli or penne
  • Salt and pepper, to taste
  • Parsley, chopped, for garnish

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the Dutch oven or large pot over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
  2. Add the onion, carrots, and celery to the pot and cook until the vegetables are tender, about 5 minutes.
  3. Add the garlic, thyme, and bay leaf, and cook for another minute.
  4. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
  5. While the soup is simmering, cook the pasta according to the package instructions. Drain and set aside.
  6. Remove the bay leaf from the soup and discard.
  7. Shred the chicken and add it back to the pot.
  8. Add the cooked pasta to the pot and stir to combine.
  9. Season with salt and pepper, to taste.
  10. Serve hot, garnished with chopped parsley.

Notes

You can use any type of pasta you like in this recipe. If you prefer a gluten-free version, use gluten-free pasta.

Nutrition Info

This recipe serves 6. Each serving contains approximately:
  • Calories: 300
  • Protein: 30g
  • Fat: 5g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 800mg

Recipes FAQ

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Follow steps 1-4, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cooked pasta in the last 15 minutes of cooking.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Recipe Tips

  • If you don't have chicken breasts, you can use chicken thighs instead.
  • Feel free to add other vegetables, such as mushrooms or bell peppers.
  • You can make this soup ahead of time and reheat it on the stove or in the microwave.
  • Add a squeeze of lemon juice before serving for extra flavor.

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