Simple Homemade Chicken Noodle Soup
With the weather finally starting to cool down here in New York City. I think this is the prefect time to start brining out all the soup recipes. Lucky for you I have so many! This Fall/Winter should be fun.
I typically don’t drink soup unless I am extremely cold or just very sick. I’ve made so many different kinds of soups in the last few years that although I’m not a huge fan, I really do enjoy coming up with different kinds for each season. This one is a classic, chicken noodle. Regardless of it being pretty standard, being that I grew up in a Latin household there are a few ingredients in this recipe that represent that. I chose to cut the vegetables pretty big to give it more substance. I also prefer my chicken shredded opposed to diced but honestly either way would be great. This soup is cozy, chunky and filling. Opt out any ingredients that you may not be too fond of and replace it with your favorites!
With each season ingredients change. Always make sure to get what’s fresh and in season to make your soups more unique.
Prep Time: 30 min Cook Time: 30 min
Yields 6-8 servings
Ingredients:
1 lb chicken breast
2 cups diced white onion
3 garlic cloves (minced)
1 cup diced celery
1 cup diced carrots
1 cup diced pumpkin squash
1 cup diced Yucca
1 cup red potatoes cut in quarters
1 bunch cilantro
1 cup of fideo noodles
1 cube chicken bullion
1 cup diced tomatoes
2 oz tomato paste
2 Tbl kosher salt
1 Tbl Achiote seasoning
1/2 Tbl cumin powder
1/2 chili flakes
1 Tbl complete seasoning
1 Tbl garlic powder
1 Tbl onion powder
1 bay leaf
1 oz olive oil
2 quarts of chicken stock
1 quart of water
Method:
Start by preparing and cutting all of the vegetables to a similar and uniform size. I usually medium dice all of my veggies.
Place a pot of boiling water with 1 Tbl of salt and boil the chicken until fully cooked at an internal temperature of 165 degrees F.
While the chicken cooks, preheat a sperate big pot with the olive oil. When the oil is hot begin sweating the Onion, Celery, Carrots, Garlic, Bay leaf and Cilantro. cook until translucent.
Add in the spices and cook for another 5 mins making sure the spices become fragrant.
Now add in the diced tomatoes and tomato paste, mix and let cook for another 5 min.
Add in the chicken stock and water.
Bring the heat down to a medium boil and add in the remaining vegetables.
By now the chicken should be cooked, begin to shred and add to the soup.
Lastly add the Fideo noodles and cook for 12 min.
Serve with a side of rice and a lime wedge or simply on its own! Enjoy.
