Soupe au poulet et aux nouilles

Soupe au poulet et aux nouilles (chicken noodle soup) is a comforting and hearty dish, perfect for a cozy meal. It’s a classic, nourishing soup with tender chicken, vegetables, and noodles. Here’s a straightforward recipe for making it from scratch:

Ingredients:

• 2 tablespoons of olive oil or butter
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup of frozen peas (optional)
• 1 teaspoon of dried thyme (or 2 teaspoons of fresh thyme, chopped)
• 1 bay leaf
• 1 teaspoon of dried parsley (or 2 tablespoons of fresh parsley, chopped)
• 6 cups of chicken broth
• 2 cups of cooked, shredded chicken (preferably from a rotisserie chicken or cooked chicken breast)
• 1-2 cups of egg noodles or pasta (adjust depending on your preference)
• Salt and pepper to taste
• Optional: 1-2 tablespoons of lemon juice for added brightness

Instructions:

1. Prepare the Ingredients:

   • Dice the onion, mince the garlic, slice the carrots and celery, and shred the cooked chicken if not already shredded.

2. Sauté the Aromatics:

   • In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
   • Add the diced onion and cook for about 5 minutes, or until translucent.
   • Add the minced garlic and cook for an additional minute, until fragrant.

3. Cook the Vegetables:

   • Add the sliced carrots and celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

4. Add Broth and Seasonings:

   • Pour in the chicken broth.
   • Stir in the dried thyme, bay leaf, dried parsley, and salt and pepper to taste.

5. Simmer:

   • Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.

6. Add Chicken and Noodles:

   • Add the cooked, shredded chicken to the pot.
   • Stir in the noodles or pasta. Continue to simmer until the noodles are cooked through, about 8-10 minutes.

7. Add Peas and Final Seasoning:

   • If using frozen peas, add them during the last 5 minutes of cooking.
   • Adjust seasoning with additional salt, pepper, and optional lemon juice for extra flavor.

8. Serve:

   • Remove the bay leaf before serving.
   • Ladle the soup into bowls and garnish with extra fresh parsley if desired.

This soupe au poulet et aux nouilles is both filling and comforting, making it a great choice for a satisfying meal. Enjoy!