National Chicken Noodle Soup Day

Recipe for National Chicken Noodle Soup Day

In celebration of National Chicken Noodle Soup Day, we're sharing a heartwarming recipe that'll transport you back to grandma's kitchen. This creamy, soul-soothing soup is a twist on the classic, with a hint of aromatic spices and a crunchy crouton topping. Gather your loved ones and dig in - this recipe serves 6-8 people, making it perfect for a cozy soup party!

Cook Time: 1 hour 30 minutes

Cooking Method: Simmering

Category: Soup

Cuisine: American

Yield: 6-8 servings

Suitable For Diet: Gluten-free, Comfort food

Ingredients

• Boneless, skinless chicken breast: 1 lb
• Vegetable oil: 2 tbsp
• Onion: 1 medium, diced
• Carrots: 2 medium, peeled and diced
• Celery: 2 stalks, diced
• Chicken broth: 4 cups
• Diced tomatoes: 1 can (14.5 oz)
• Dried thyme: 1 tsp
• Dried basil: 1 tsp
• Egg noodles: 8 oz
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Croutons (gluten-free): 1/2 cup, store-bought or homemade

Materials

• Large pot
• Cutting board
• Measuring cups
• Measuring spoons
• Colander
• Wooden spoon
• Crouton tray (optional)

Steps

1. Heat the oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables are tender, about 5-7 minutes.
2. Add the chicken to the pot and cook until browned on all sides, about 5-6 minutes.
3. Add the chicken broth, diced tomatoes, thyme, basil, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 10-12 minutes or until the chicken is cooked through.
4. Add the egg noodles to the pot and cook for an additional 8-10 minutes or until they're tender.
5. Using two forks, shred the chicken into bite-sized pieces and return it to the pot.
6. Taste and adjust the seasoning as needed.
7. Serve the soup hot, topped with gluten-free croutons and a sprinkle of chopped fresh herbs, if desired.