Classic Chicken Noodle Soup Recipe by Tasty

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Classic Chicken Noodle Soup Recipe by Tasty

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in front of 4 portions

  • ¼ cup olive oil (60 ml)
  • 1 big onionminced meat
  • 3 big carrotscut
  • 4 stems celeryminced meat
  • kosher salttaste
  • black peppertaste
  • 3 cloves garlicminced meat
  • 8 cups chicken bouillon (2 l)
  • 8 Ozu egg noodles (225 g)
  • 4 cups shredded chicken breast (500 g)
  • ½ cup fresh parsley (10 g)minced meat
  • Parmesan cheeseshredded, to taste
  1. Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, carrots, celery, and 1 teaspoon salt and pepper. Cook, stirring frequently, until vegetables are very tender, about 15 minutes.
  2. Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
  3. MAKE FORWARD: Do not add noodles or parsley. Refrigerate and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Heat again on the stove and add the noodles and parsley just before serving.
  4. Add the noodles and cook for 6 minutes, then add the chicken and cook for about 2 more minutes, until the noodles are cooked through and the chicken is heated through.
  5. Season with salt and pepper and stir in the parsley.
  6. Serve topped with Parmesan cheese.
  7. Enjoying!

in front of 4 portions

  • ¼ cup olive oil (60 ml)
  • 1 big onionminced meat
  • 3 big carrotscut
  • 4 stems celeryminced meat
  • kosher salttaste
  • black peppertaste
  • 3 cloves garlicminced meat
  • 8 cups chicken bouillon (2 l)
  • 8 Ozu egg noodles (225 g)
  • 4 cups shredded chicken breast (500 g)
  • ½ cup fresh parsley (10 g)minced meat
  • Parmesan cheeseshredded, to taste
  1. Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, carrots, celery, and 1 teaspoon salt and pepper. Cook, stirring frequently, until vegetables are very tender, about 15 minutes.
  2. Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
  3. MAKE FORWARD: Do not add noodles or parsley. Refrigerate and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Heat again on the stove and add the noodles and parsley just before serving.
  4. Add the noodles and cook for 6 minutes, then add the chicken and cook for about 2 more minutes, until the noodles are cooked through and the chicken is heated through.
  5. Season with salt and pepper and stir in the parsley.
  6. Serve topped with Parmesan cheese.
  7. Enjoying!

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