Chicken Noodle Soup
There’s a certain famous chicken noodle soup that’s good any time of the year, but it’s especially lucky when you use whole wheat noodles in it! Brining and grilling the chicken breasts before dicing and putting into the soup ensures juicy and flavorful meat. The combination of a flour-butter roux and cornstarch makes this soup extra succulent. Tender diced carrots and celery round out this quintessential comfort food.
- Prep Time: 30 Minutes + 2 Hour Brine Time
- Cook Time: 45-50 Minutes
- Total Time: About 3 Hours
- Yield: About 8-10 Servings 1x
Ingredients
For the Chicken Brine:
2 c. water
1 T. + 1 tsp. salt (kosher or sea)
1 T. granulated sugar
2 medium-sized chicken breasts, skin and bones removed
For the Noodle Soup:
Non-stick cooking spray
1 T. canola or vegetable oil
1–1/2 c. carrots, diced into 1/4 to 1/2” cubes
1 c. celery, roughly chopped
3 T. unsalted butter, at room temperature
1/2 c. all-purpose flour
8 c. chicken broth or stock (I used “Better than Bouillon” brand’s Roasted Chicken flavor.)
1/2 c. water
2 T. cornstarch
1 tsp. dried parsley
1 tsp. salt (table, kosher or sea)*
1 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
6 oz. wheat-based pasta of your choosing (i.e. rotini, fusilli, etc.)**
Instructions
Prepare the chicken by combining water, salt and sugar in a gallon-sized zip-top bag set into a bowl. Cut chicken breasts into 1/2-inch thick strips. Brine chicken in the water mixture for about 2-3 hours in the refrigerator. Remove from brine, pat dry and lightly spray the chicken with non-stick cooking spray. Cook chicken on a preheated grill pan or grill until cooked through with browned marks, about 5-6 minutes per side. Cool and cut into bite-sized pieces. Set aside.
Cook noodles according to the package, drain, and set aside.
In a Dutch oven or stockpot over medium-heat, heat 1 T. canola oil. Add carrots and celery. Stir often and cook until softened for about 5 minutes.
In a smaller saucepan over medium heat make the roux by melting butter. Whisk in flour to create a roux. Cook until mixture is lightly browned and thickened. Stir often. Remove from heat and add to carrots and celery.
Stir chicken broth or stock into carrot/roux mixture. In a smaller bowl, dissolve cornstarch in 1/2 c. water. Add to carrot mixture with parsley, salt, black pepper, onion and garlic powders. Bring soup to a simmer and add diced chicken and pasta. Cook for about 20-30 more minutes at a simmer until soup thickens. Serve or cover and keep warm until ready to serve.
Notes
*If you use chicken bouillon like I did, adjust the amount of salt to taste.
**I used fresh ramen noodles, but Soba noodles should be used to make this truly a New Year good luck dish.
Find it online: https://gloveboxeats.com/?p=10418