Chicken Noodle Soup with Garlic Croutons

Name: Chicken Noodle Soup with Garlic Croutons
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3 g Butter; 20 g White Onion (Finely chopped); 20 g Carrot (Diced); 10 g Celery (Sliced); 2 g Garlic (Chopped); 5 g Cake Flour; 1 g Oregano; 1 g Coarse Salt; 1 g Thyme; 1 g Tumeric; 0.25 g Castor Sugar; 50 g Potato; 150 g Chicken Breast (Cubed); 20 ml Milk; 20 ml Cream; 80 g Egg Noodles; 2.5 g Parsley; 5 ml Lemon Juice; 40 g Baguette; 5 ml Olive Oil; 2 g Garlic (Chopped); 0.25 g Dried Oregano

Chicken noodle soup is the perfect pick-me-up for when you’re having a bad day or feeling sick. And what makes it even better is that it’s a recipe that needs minimal effort but gives the best results.

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Soup for flavour and health

This soup is packed with delicious and healthy vegetables, herbs and spices. The onions, carrots celery, and potatoes are infused with flavours of garlic, oregano, thyme, turmeric and parsley. And then it all gets turned into a delicious creamy soup as the milk and cream is added.

When it comes to the noodle part of the soup, we recommend using egg noodles. However, feel free to experiment with whatever pasta/noodle you prefer.

Chef’s tip for the chicken

A great substitute for chicken breasts is chicken thighs. With or without the bone, the thighs becomes super juicy and tender in the soup and will be just as easy to shred apart.

Garlic croutons

Croutons, in our opinion, are the best add-on to any dish. It adds a depth of flavour and a fun, crunchy texture. And, speaking about minimal effort, they are also super quick and easy to make. But beware, if you’ve made them once, you’ll want to make them for every dish!

Chicken Noodle Soup with Garlic Croutons

Not only is this Chicken noodle soup absolutely delicious, but it is also good for you and packed with protein and vegetables!

Course Main Course, Soup

Cuisine Global

Keyword Chicken, Egg Noodles, Garlic

Prep Time 15

Cook Time 50

Total Time 1 5

Servings 1

Author Nato Zondagh

Ingredients

For the Chicken Soup

3 g Butter
20 g White Onion Finely chopped
20 g Carrot Diced
10 g Celery Sliced
2 g Garlic Chopped
5 g Cake Flour
1 g Oregano
1 g Coarse Salt
1 g Thyme
1 g Tumeric
0.25 g Castor Sugar
50 g Potato
150 g Chicken Breast Cubed
20 ml Milk
20 ml Cream
80 g Egg Noodles
2.5 g Parsley
5 ml Lemon Juice

For the Garlic Croutons

40 g Baguette
5 ml Olive Oil
2 g Garlic Chopped
0.25 g Dried Oregano

Instructions

For the Chicken

Fry chicken cubes in a pan.
When the chicken is cooked, shred and keep aside until it should be added to the soup.

For the Soup

Melt butter in a large pot over medium heat. Add onions, carrots, celery & garlic. Saute for 10 minutes until vegetables are soft.
Add flour, oregano, pepper, thyme & salt. Stir & cook for a few minutes then add chicken stock & potato.
Bring to a boil, without stirring, and leave to boil for about 3 minutes. Reduce heat to low & cover partially.
Simmer for 25 minutes until potatoes have softened.
Add shredded chicken, milk, cream & noodles. Continue cooking for 10 minutes until noodles are cooked
Add parsley & lemon juice. Taste for seasoning, adjust if needed.