Broccoli In Chicken Noodle Soup
Equipment
- Large pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 8 cups chicken broth
- 2 cups cooked chicken breast shredded
- 2 cups broccoli florets
- 1 cup egg noodles
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Juice of half a lemon optional
- Fresh parsley chopped (for garnish)
Instructions
Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
Add Vegetables
- Incorporate sliced carrots and celery into the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
Pour In Broth
- Pour in the chicken broth and bring the mixture to a boil.
Introduce Chicken And Seasonings
- Add shredded chicken, dried thyme, salt, and pepper to the pot. Reduce the heat to a simmer and let it cook for 10 minutes to allow flavors to meld.
Cook Noodles And Broccoli
- Stir in egg noodles and broccoli florets. Continue to simmer for 5-7 minutes, or until the noodles are al dente and the broccoli is tender yet vibrant.
Final Touches
- Taste the soup and adjust seasoning if necessary. For a touch of brightness, add a squeeze of lemon juice. Garnish with freshly chopped parsley before serving.
Notes
For a richer flavor, consider using homemade chicken broth. Additionally, cooking the noodles separately and adding them to individual bowls before ladling the soup can prevent them from becoming overly soft, especially when storing leftovers.