Bread With Chicken Noodle Soup
"Bread with Chicken Noodle Soup" is a heartwarmingand comforting dish that combines the warmth of homemade chicken noodle soupwith the simplicity and satisfaction of freshly baked bread. This classicpairing brings together the rich flavors of tender chicken, wholesomevegetables, and aromatic herbs in a savory broth, complemented by the softtexture and rustic taste of freshly baked bread. Whether enjoyed as a cozy mealon a cold winter's day or as a soothing remedy for the common cold, Bread withChicken Noodle Soup offers nourishment for both the body and soul. Its simpleyet satisfying ingredients make it a timeless favorite for families andindividuals alike, providing comfort and sustenance with every delicious bite.
Equipment
- Large pot
- Knife
- Cutting board
- Wooden spoon
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
6 cups chicken broth
2 cups shredded cooked chicken
1 cup uncooked egg noodles
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Crusty bread, sliced, for serving
Instructions
Saute The Aromatics
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add The Broth
- Pour in the chicken broth and bring to a simmer.
Add The Chicken And Noodles
- Once the broth is simmering, add the shredded cooked chicken and uncooked egg noodles. Let simmer for about 10-12 minutes, or until the noodles are tender.
Season To Taste
- Season the soup with salt and pepper to taste. Adjust seasoning as needed.
Serve
- Ladle the hot soup into bowls. Garnish with chopped fresh parsley and serve with slices of crusty bread on the side.
Notes
This soup is even better the next day as the flavors have had time to meld together. Store any leftovers in an airtight container in the refrigerator for up to 3 days.