Ingredients
Scale
Seasonings
- 1 teaspoon EACH: dried basil, parsley, oregano, thyme, mustard powder: A blend of herbs and spices that provides a robust flavor base.
- ½ teaspoon salt: To enhance all the other flavors in the soup.
- ¼ teaspoon pepper: Adds a subtle hint of heat.
- ¼ teaspoon turmeric: Offers a mild earthy flavor and a beautiful golden color.
Soup Ingredients
- 2 tablespoons butter: For sautéing the vegetables, adding a rich flavor.
- 1 yellow onion, diced: Adds sweetness and depth to the soup.
- ½ cup diced carrots: Provides a slight sweetness and color.
- 2 ribs celery, diced: Adds texture and a hint of earthy flavor.
- 3 cloves garlic, minced: Enhances the savory notes of the soup.
- 1 teaspoon soy sauce: Adds umami depth to the broth.
- 1 teaspoon hot sauce: Brings a subtle kick of heat.
- 1 teaspoon lemon juice: Brightens up the soup with a hint of acidity.
- 2 lbs. bone-in chicken breast or chicken thighs: The main protein, offering a tender, juicy bite.
- 8 cups chicken broth: The base of the soup, providing a rich and savory flavor.
- 2 cups wide egg noodles, uncooked: A classic choice for chicken noodle soup, adding heartiness.
Instructions
- Prepare the Seasonings: Measure out all the seasonings (basil, parsley, oregano, thyme, mustard powder, salt, pepper, and turmeric) into a small bowl. This will make the cooking process quicker and easier.
- Sauté the Vegetables: In a large soup pot over medium heat, melt the butter. Add the diced onions, carrots, and celery, and cook until softened, about 4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the Seasonings and Chicken: Stir in the pre-measured seasonings, soy sauce, and hot sauce. Add the chicken pieces (breasts or thighs) and pour in the chicken broth.
- Cook the Chicken: Bring the soup to a gentle boil, partially cover with a lid, and let the chicken cook slowly over 15-20 minutes. Cooking slowly will keep the chicken tender; a rapid boil can make it tough.
- Shred the Chicken: Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup and add the lemon juice. Let the soup simmer while preparing the noodles.
- Cook the Noodles Separately: In a separate pot, bring salted water to a boil. Add the egg noodles and cook according to the package instructions. Drain the noodles and add them directly to individual serving bowls.
- Serve: Ladle the hot soup over the noodles in each bowl, ensuring a perfect balance of broth, chicken, and vegetables.
Notes
- Large Soup Pot or Crock Pot: For simmering all the ingredients.
- Sharp Knife and Cutting Board: For chopping vegetables and chicken.
- Ladle: To serve the soup neatly into bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (Stovetop) or 3-4 hours (Crock Pot)
- Category: Lunch