Everyone mentions chicken noodle soup when someone gets a cold. It’s so hearty and great for cozy season. This is literally the first soup recipe on the blog and I couldn’t be happier! Egg noodles are the most popular choice for noodle soup but I couldn’t find some and opted for instant noodles. You will need a lot of ingredients for this to work but it’s so worth it.
I used 2 chicken breasts because I was cooking for just two people but you can add more if you wish, The seasoning of the chickken is kept very simple with salt, ginger, garlic and black pepper. Then you fry it on both sides until browned. Then you shred it apart with two forks. If you find it too hard, you can also chop the chicken breast.
In a large saucepan, fry the onions and carrots first until softened. I used the same oil I used to fry the chicken to fry the onions and carrots. Once the carrots are softened, add in the garlic cloves. Then after 3 minutes, add the flour, stock and cream. Next goes in your seasonings nad then your noodles. Egg noodles are the most popular choice for chicken noodle soup. You can make your own egg noodles from scratch by following this recipe here. I didn’t have egg noodles in the grocery stores near me nor did I want to make it from scratch so I used two packs of Indomie instant noodles. Bring it to a boil until the noodles have softened. Then add the cooked chicken last and simmer for another 5 minutes. Be prepared to spend an hour in the kitchen making this.
If you have any leftovers, store the noodles and soup separately because the noodles soak up the soup and get really soggy. You can also freeze the soup for a few months.
