Imported from Instagram

Classic Chicken Noodle Soup

Name: Classic Chicken Noodle Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs; 1 tbsp olive oil (For seasoning and searing the chicken); 2 tsp complete seasoning (Used to season the chicken); 1 tsp onion powder; 1 tsp garlic powder; 2 tsp smoked paprika; 2 tsp Italian seasoning; 1 tsp black pepper; 1 large onion (Diced); 3 celery stalks (Diced); 2 large carrots (Diced); 1 tsp complete seasoning (Used with the vegetables); 6 garlic cloves (Minced); 1 tbsp basil paste; 7 cup chicken broth; 1.5 can cream of chicken soup; 1 large potato (Diced); 1 tsp adobo; 0.25 tsp turmeric (The transcript describes this as a pinch); 1 tsp crushed red pepper; rosemary and thyme (Bundle); 2 bay leaves; 2 cup egg noodles; 0.25 cup fresh parsley; 2 tbsp fresh dill

Recipe by Kiana Gray @_cookingwithkiana · Instagram

Imported by Blak Rabbit on SeeMeCook

A warm, creamy chicken noodle soup made with seared chicken thighs, aromatic vegetables, egg noodles, herbs, and a flavorful broth. Fresh parsley and dill finish the cozy soup with brightness.

6 servings60 minAmerican

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Ingredients

4 boneless skinless chicken thighs
1 tbsp olive oil (For seasoning and searing the chicken)
2 tsp complete seasoning (Used to season the chicken)
1 tsp onion powder
1 tsp garlic powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp black pepper
1 large onion (Diced)
3 celery stalks (Diced)
2 large carrots (Diced)
1 tsp complete seasoning (Used with the vegetables)
6 garlic cloves (Minced)
1 tbsp basil paste
7 cup chicken broth
1.5 can cream of chicken soup
1 large potato (Diced)
1 tsp adobo
0.25 tsp turmeric (The transcript describes this as a pinch)
1 tsp crushed red pepper
rosemary and thyme (Bundle)
2 bay leaves
2 cup egg noodles
0.25 cup fresh parsley
2 tbsp fresh dill

Steps

1
Season the boneless, skinless chicken thighs with the olive oil, 2 teaspoons complete seasoning, onion powder, garlic powder, smoked paprika, Italian seasoning, and black pepper, coating the chicken evenly.
2
Heat a large pot over medium-high heat. Sear the seasoned chicken thighs, then remove them from the pot and set them aside. Do not cook them all the way through because they will finish cooking in the soup.
3
Add the diced onion, diced carrots, diced celery, basil paste, and the remaining 1 teaspoon complete seasoning to the same pot. Sauté until the vegetables soften, scraping up the browned bits from the bottom of the pot.
4
Add the minced garlic to the softened vegetables and cook for 30 seconds, adding it last so it does not burn.
5
Pour in the chicken broth and whisk in the cream of chicken soup until incorporated.
6
Add the diced potato and the seared chicken thighs to the pot.
7
Add the adobo, turmeric, crushed red pepper, rosemary and thyme bundle, and bay leaves.
8
Add the egg noodles and let the soup simmer for 20 minutes.
9
Remove the herb bundle, bay leaves, and chicken thighs from the soup.
10
Shred the chicken, then return it to the soup.
11
Stir in or sprinkle over the fresh parsley and dill. Serve the soup warm.

Notes

The recipe uses complete seasoning twice: once for the chicken and once with the vegetables. The chicken is intentionally only seared initially and finishes cooking in the soup.