- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 340 kcal
Quick summary
“The classic chicken noodle soup brings shredded chicken breast, sliced carrots, chopped celery, and al dente pasta in a golden broth. It is worth making for its ability to comfort the body and nourish easily on days of tiredness or a cold.”
What you need to know
- Sauté the aromatics with the chicken at the beginning to create the golden pan bottom that gives color and flavor to the broth.
- Cook the vegetables with the chicken over medium heat for 25 minutes until the meat is tender before shredding.
- Strain the broth to obtain a clear and shiny base before cooking the thin noodles for the time indicated on the package.
Ingredients
Main
- 1 kg boneless chicken breast
- 2 carrots cut into rounds
- 1 chopped onion
- 3 cloves garlic, minced
- 2 celery stalks chopped
- 200 g of pasta (thin or angel hair type)
- 1 liter of water
- 2 tablespoons oil
- Salt and pepper to taste
- Parsley to taste for finishing
Instructions
Principal
- In a large pan, heat the oil and sauté the onion until transparent.
- Add the garlic and sauté for 1 more minute, being careful not to burn.
- Place the chicken breast and brown lightly on all sides.
- Add the carrots, celery, and water; season with salt and pepper.
- Let it cook over medium heat for approximately 25 minutes.
- Remove the chicken, shred and set aside.
- Strain the broth, returning it to the pot and bringing it to the heat again.
- Add the pasta and cook until al dente, according to package instructions.
- Incorporate the shredded chicken into the broth and adjust the seasoning, if necessary.
- Finish with chopped parsley before serving.
- Serve hot in bowls with more parsley to taste.
Chef's tips
- Use angel hair pasta (vermicelli) or orzo that cook in just 3 to 5 minutes in the soup.
- Shred the chicken breast while still hot using two forks or by shaking the pressure cooker with the lid locked.
- Always finish with finely chopped fresh parsley to give herbal aroma and attractive visual to the dishes.
Variations
- Chicken soup with arracacha: add small cubes of arracacha (batata-baroa) along with the carrots during cooking.
- Broth with ginger: grate 1 teaspoon of fresh ginger into the sauté to enhance the comforting sensation.
- Version with green corn: add half a cup of cooked green corn kernels at the moment of adding the shredded chicken.
Substitutions
- Thin noodles: can be substituted with cooked white rice, chopped cassava, or gluten-free pasta.
- Celery: use sliced leeks or whole fresh parsley leaves cooked in the broth to perfume.
- Chicken breast: can be prepared with boneless, skinless chicken thighs for a thicker and fuller-bodied broth.
How to store
Store the soup in an airtight container in the refrigerator for up to 3 days. As the pasta continues to absorb the broth in the refrigerator, add a cup of boiling water when reheating.
Can it be frozen?
Freeze the broth with the shredded chicken and vegetables for up to 90 days in suitable plastic containers. Avoid freezing with the noodles already added, as the pasta becomes too soft upon thawing.
What to serve with
Serve with buttered toast, freshly grated parmesan cheese to sprinkle on the plate, and drops of fresh squeezed lemon. Accompanies very well hot chamomile or fresh mint tea.
Frequently asked questions
What gives the golden color to chicken broth?
Sautéing onion until lightly golden and cooking with carrot slices imparts a lovely yellowish color.
Can I use bone-in chicken to make the recipe?
Yes, using bone-in chicken parts enriches the broth with natural collagen, just remove the bones before shredding the meat.
What is the best way to reheat leftovers?
Place the desired amount in a small saucepan over medium heat with a little water or extra broth, stirring until heated through.
How to prevent pasta from absorbing all the broth in the soup?
Cook the pasta in a separate pot and add individual portions of the pasta to the bowls when serving the boiling broth.
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