Fastest Chicken Noodle Soup Recipe
On a recent afternoon, I received a call from my schoolteacher daughter, whose voice sounded low-pitched and gravelly, more like actor Harvey Fierstein than her usual Mary Poppins. Her nose was blowing after many sentences, and I knew that homemade chicken noodle soup would help alleviate her symptoms. However, I needed the process to be quick and easy.
I thumbed through Julia Turshen’s newest cookbook “What Goes With What” (Flatiron Books) and found a recipe dubbed “Fastest Chicken Noodle Soup.” Bingo. I had all the ingredients on hand, so once I cut up the chicken and carrots, the cooking took less than 20 minutes.
Ingredients
* 1/4 cup olive oil
* 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
* 2 large (or 3 medium) carrots, peeled, cut into bite-size pieces
* 2 teaspoons kosher salt
* 2 teaspoons garlic powder
* 2 teaspoons sweet paprika
* 10 cups boiling water (or not boiling, but the soup will take a little longer to cook)
* 2 tablespoons Better Than Bouillon Roasted Chicken Base
* One 12-ounce package wide egg noodles
* 2 large garlic cloves, minced
* For serving: chopped fresh dill or Italian parsley
* Optional: Frank’s RedHot
Cook’s Notes
* Generally, I have a red tin of Sweet Hungarian paprika in my fridge (yes, I keep paprika in my refrigerator). But the last time I did a super cleaning, I pitched it because it dated back to the Clinton presidency. I used standard (not hot) paprika and it was fine.
Directions
1. Place oil in a large heavy pot (such as a Dutch oven) over high heat. Add chicken and carrots, and season with salt, garlic powder, and paprika. Cook, stirring now and then, until chicken is opaque all over and just barely firm, about 8 minutes (it’s okay if it’s not totally cooked through at this point).
2. Add the water to the pot and stir in the Better Than Bouillon; do this cautiously because it may splatter at first. Bring to a boil (this should be nearly instant if you’re using boiling water). Turn down heat to medium. Stir in the egg noodles and cook, stirring occasionally, until they are just tender, about 5 to 6 minutes. Stir in minced garlic and if using, add Frank’s RedHot to taste.
3. Taste and add salt if needed. Sprinkle fresh dill or parsley on top of each serving.
Conclusion
This recipe is perfect for those who are looking for a quick and easy solution to a cold or flu. With the use of Better Than Bouillon Roasted Chicken Base and Frank’s RedHot, this soup is not only delicious but also packed with flavor. The addition of fresh dill or parsley adds a nice touch of freshness to the dish.
FAQs
Q: Can I use different types of noodles?
A: Yes, you can use different types of noodles, such as thin egg noodles or even rice noodles. However, keep in mind that the cooking time may vary.
Q: Can I add other vegetables to the soup?
A: Yes, you can add other vegetables such as celery, onions, or bell peppers to the soup. Just be sure to adjust the cooking time accordingly.
Q: Can I make this soup ahead of time?
A: Yes, you can make this soup ahead of time and refrigerate it for up to 3 days or freeze it for up to 2 months. Just be sure to reheat it before serving.
Q: Can I use a different type of chicken broth?
A: Yes, you can use a different type of chicken broth, such as low-sodium or organic. Just be sure to adjust the amount of salt you add to the soup accordingly.
