Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe

Chicken noodle soup is well known for its comforting taste. Some believe that when chicken soup is prepared with prolonged cooking of a chicken bones it increases the calcium content of the soup. That’s why, I use half a chicken, including the bones, to prepare in my opinion the best chicken soup. With the other half of the chicken you can prepare other tasty dishes. It’s also believed, that chicken soup has the properties to treat symptoms of the common cold and related conditions. If you are a fan of the soups, I suggest a few of my favorite soups – Chicken Gizzard and Meatball Soup.

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You Need:

For chicken soup.

Ingredients: Amount:
Chicken. Half.
Onion. 1 medium size.
Carrot. 2 medium size.
White potatoes. 2 medium size.
Celery. 1 stalk.
Low-sodium chicken broth. 3 cups.
Salt and black pepper. To taste.
Savory. To taste.
Paprika. To taste.
Vegetable seasoning blend. To taste.
Garlic and onion powder. A few pinches.
Italian parsley. 3 sprigs.
Vermicelli or angel hair pasta. 1/4 cup.

For the liaison.

Ingredients: Amount:
Egg. 1.
Yogurt. 3 tbsp Bulgarian or Greek.


We are going to need only half a chicken but, if you are going to need boiled chicken meat for another recipe, use a whole chicken. Put about 8 cups of water in a large pot. Bring to boil over medium-high heat, reduce heat to a gentle boil and cook the chicken for about 60 minutes. Take the chicken out of the pot and let it cool down. Once cool to touch debone the chicken and shred the meat from half of the chicken into bite-size pieces.

Return the meat to the pot with the water where the chicken was cooked. Add about 3 cups of low-sodium chicken broth. Chop onion and celery in small 1/16 inch squares. Dice the potatoes in 1/8 inch squares. Peel the carrots and shred in the large shreds size. Add all the vegetables and spices to your personal taste (salt, black pepper, savory, paprika, vegetable seasoning blend, garlic and onion powder). Chop the parsley fine and add half of it to the soup. Bring to gentle boil. Cook for about 20 min. or until the vegetables are soft. Before you take the pot off the fire add 1/4 cup vermicelli/angel hair pasta and let it cook for about 5 min. or until soft.

Prepare the liaison:
In a separate deep vessel put 1 egg and 3 tablespoons of homemade yogurt. Mix until well incorporated. Remove the pot with the soup from the heat. Let the soup cool down for about 10-15 min. Pour the mixture-egg yolk and milk / yogurt in the soup. Mix well.
Finish the soup with freshly chopped parsley. Serve with toasted bread and lemon wedges.


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