Chicken Noodle Soup with Marjoram
This is a very traditional chicken noodle soup recipe and the parsley, marjoram, and bay leaf add an old-fashioned soup flavor to this recipe. Vegetables, chicken and egg noodles go very well together and give this chicken noodle soup the perfect taste. Marjoram has citrus and sweet pine flavors and is ideal for hearty soup recipes. It is milder and sweeter than oregano and features in many English, Italian, and German recipes.
You can enjoy this fine chicken soup recipe with some bread and butter and you can either eat it out of a bowl as an appetizer or drink it from a big mug for a comforting snack at any time of the day or night. Chicken noodle soup is well known as a mood booster and soother of colds and flu and this traditional chicken noodle soup recipe really lives up to its reputation. There is something about chicken noodle soup that really soothes the soul and helps you to unwind after a long, hard day.
Combining protein, liquid and vegetables always makes a healthy meal and the great thing about chicken noodle soup recipes is that they are often very easy to make.
- 4 cups cooked chicken breast, diced
- 6 oz egg noodles
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, diced
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
- ¼ cup butter
- ¼ teaspoon black pepper
- ½ teaspoon marjoram leaves
- 12 cups water
- 3 tablespoons chicken bouillon
- Cook the onion and celery in the butter in a big soup pot until tender.
- Add the rest of the ingredients except the parsley and noodles and turn the heat down to a simmer.
- Cover the pot and cook the soup for half an hour.
- Discard the bay leaf and add the egg noodles and the parsley.
- Cook the soup, stirring occasionally, for another 10 minutes or until the noodles are soft.
You will find the marjoram adds notes of citrus and pine to the soup while the parsley adds fresh tones. Using herbs in soup is something which has been done for centuries, ever since people realized herbs added another dimension to the food’s overall flavor. Herbs also have health benefits, which is another reason for using them. Fresh herbs are usually added near the end of cooking while dried herbs go in near the beginning, the reason being fresh herbs have a delicate flavor which can be destroyed by the cooking process but dried ones are improved by it instead.
Leave a Reply
- Lemon Chicken Soup with Scallions and Corn September 16, 2014
- Chicken and Mushroom Cream Soup September 15, 2014
- Tender Beef Stew with Potatoes and Red Wine September 14, 2014
- Shabu-Shabu Soup with Rice and Green Onion September 13, 2014
- Crockpot Corn Soup with Potatoes September 12, 2014
- Italian Meatball and Vegetable Soup September 11, 2014
- Olive Garden Style Minestrone Soup September 10, 2014
- Crock Pot Beef Stew and Herb Dumplings (82491 Views)
- Onion Soup Articles (53549 Views)
- Rich and Creamy Seafood Chowder Recipe (47799 Views)
- Crockpot Corn Chowder (32403 Views)
- Grilled Sweet Potato Soup Recipe (20223 Views)
- Pumpkin Soup (19039 Views)
- Mexican Recipe for Taco Soup with Cilantro (18659 Views)
- Stew Articles (13802 Views)
- Different Types of Onions – A Complete Glossary (12800 Views)
- Pumpkin Soup Articles (12085 Views)