Chicken Noodle Soup with Celery and Red Onion
Shake the classic chicken noodle soup recipe up a bit by making this version and you will love the array of flavors it offers as well as the benefits chicken soup always offers, including the soothing ability it has as well as the fantastic flavor and the way it can perk you up. Serve this for lunch or dinner, perhaps with some cheesy grilled baguette slices.
The garlic and onions in this soup are not only used to flavor the dish but they also have antibacterial properties and help to fight colds. People did not go to doctors hundreds of years ago, or even a few decades ago, at least not as much as they do today, so they would make recipes such as chicken noodle soup to give their bodies all those nutrients they needed so badly. Try this soup and stop a cold in its tracks! Even if you do not have a cold or the flu you will find this a soothing and very pleasing soup.
Your body’s cells will make good use of this healthy mixture and as soon as you smell the tantalizing aroma of this cooking, you will start to get hungry. Although you can serve chicken noodle soup anytime, it is especially good on a chilly afternoon or evening. This soothing broth is nice for sore throats and the whole family will like the taste. If you want to cut the fat content a little you will need to skim off the fat, by letting it cool so the fat floats to the top where you can skim it off. Try not to stir it much as you are doing this else some of the fat will dissolve back into the soup mixture. Use a spatula to skim the fat, not paper towels. Serve this soup hot and savor the incredible flavors, and feel free to make your own tweaks if you want to swap some of the veggies for others, for example.
- 2 sliced carrots
- 1 cup uncooked egg noodles
- ¾ cup chopped mushrooms
- 4 cups chicken broth
- 1 minced garlic clove
- 1 cup chopped celery
- 3 chopped chicken breast halves (no skin or bones)
- 1 tablespoon vegetable oil
- ½ chopped red onion
- ⅓ cup frozen green peas (optional)
- Heat the oil in a skillet over a medium-high heat.
- Fry the chicken for 10 minutes until cooked through.
- Remove from the pan and drain on paper towels.
- Heat the chicken broth in a pot over a medium heat.
- Add the carrots, celery, peas (if using), onion, garlic, and mushrooms.
- Bring the soup to a boil, then turn the heat down and let it simmer for 20 to 25 minutes.
- Stir in the noodles and cook for 10 minutes more, or until the noodles are tender.
Rich and delicious, this chicken noodle soup could not be easier to make. Bursting with plenty of chunky texture, you will get not only the distinctive taste of chicken but also vegetables, noodles and a lovely hug in a bowl (or mug) which will make you feel soothed and happy. Chicken noodle soup is always perfect regardless of the weather, time of year or occasion, and it is something that makes all of us feel better, offering nutrients and so much flavor. This recipe is quick and easy to prepare, even for beginner cooks.
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