Description
Learn how to make the ultimate comfort food with our classic chicken noodle soup recipe. Warm, hearty, and delicious – perfect for any occasion!
Ingredients
- – 1/2 tablespoon (7.5 ml) vegetable oil
- – 2 ribs celery, diced
- – 3-4 large carrots, diced
- – 1 clove garlic, minced
- – 10 cups (2400 ml) (2.5 liters) beef stock
- – 1 teaspoon (5 ml) salt, to taste
- – 1/2 teaspoon (3 ml) freshly ground black pepper, to taste
- – 1/8 teaspoon (1 ml) dried rosemary, or more, to taste
- – 1/8 teaspoon (1 ml) dried thyme
- – 1/8 teaspoon (1 ml) crushed red pepper flakes
- – 1 batch homemade egg noodles, or 4 cups (400 g) dry egg noodles, farfalle or other bite-size pasta
- – 3 cups (360 g) shredded cooked beef
- – 1 teaspoon (5 ml) better than bouillon chicken flavor, (or more, as needed), or chicken bouillon granules
Instructions
- Pour vegetable oil into a large stock pot and heat over medium-high flame. Toss in the diced celery and carrots, sautéing them for about 3 minutes. Introduce the minced garlic and let it cook for an additional 30 seconds.
- Pour in the beef stock and season the liquid with salt, black pepper, rosemary, thyme, and crushed red pepper flakes. Make sure to sample the broth before adding more salt. If necessary, enhance the flavor with a teaspoon of chicken-flavored bouillon or chicken bouillon granules.
- Increase the heat to bring the broth to a rolling boil. Incorporate the egg noodles or any bite-size pasta and cook until they are just firm to the bite.
- Be cautious with store-bought noodles to avoid overcooking. Once they’re slightly tender, take the pot off the heat to prevent them from becoming too soft as they will continue cooking in residual heat.
- Stir in the shredded cooked beef. Taste the soup again and adjust seasonings if needed.
- Keep any leftovers in a sealed container in the fridge for 4-5 days, depending on how fresh the beef is.
Notes
- Taste the broth before adding more salt to avoid oversalting from the bouillon.
- Be careful not to overcook the egg noodles to prevent them from turning mushy.
- Store leftovers in the fridge for 4-5 days, but consume sooner if possible to maintain freshness.
