chicken noodle soup

Instructions

1. Heat the olive oil or butter in a pot. Add onion, carrot, and celery. Sauté until softened.

2. Add garlic and cook for another minute.

3. Stir in the broth, thyme, parsley, salt, and pepper. Bring to a gentle boil.

4. Add the noodles and cook until tender.

5. Add the cooked chicken and simmer another 5–7 minutes.

6. Adjust seasoning. If using cream, stir in just before serving.

7. Ladle into a mug or bowl and serve warm.

Benefits

• Provides protein and electrolytes that support recovery when you’re tired or unwell.

• Easy to digest and hydrating.

• The vegetables supply vitamins A and C, helpful for immune support.

• Can be prepared in batches and stored for quick meals during the week.

Tips

• For a thicker soup, add a tablespoon of flour during the sauté stage or reduce the broth.

• For a lighter soup, substitute noodles with zucchini noodles or omit them entirely.

• Use homemade broth for deeper flavour.

• Add a bay leaf during simmering for an aromatic touch, then remove before serving.

Short History

Chicken noodle soup has roots in many cultures. The combination of chicken, aromatic vegetables, and starch appears in ancient Greek, Chinese, and Jewish cooking. It became especially popular in the 20th century when canned versions made it a household staple across Europe and the United States.

Expanded Information / Story

Across cultures, chicken soup has long been associated with care and nourishment. Families often prepare it during colder seasons or when someone needs comfort food that is simple yet satisfying. The addition of noodles is believed to have been influenced by Central European traditions, where home-made egg noodles were common in broths. Today, the dish remains a universal symbol of warmth, recovery, and hospitality. Its versatility also allows endless variations: some regions add lemon, others ginger, peper flakes, or dill, making it adaptable to personal taste and local ingredients.