Upgraded Chicken Noodle Soup: A Beginners Guide to Adding Veggies.

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Learn howto make the best chicken noodle soup from scratch! I’ll walk you through all the basic skills you need, fro chopping veggies to making a flavorful broth, perfect for beginner cooks!

Hearty 3-Quart Chicken Noodle Soup

This recipe yields approximately 3 quarts (12 cups) of soup.

Ingredients:

2 Tbsp Butter (or olive oil)

1 large Yellow Onion, diced (about 1.5 cups)

3 large Carrots, peeled and sliced or diced (about 1.5 cups)

3 large Celery Stalks, sliced or diced (about 1.5 cups)

1 small Zucchini, diced

1 small Yellow Squash, diced

3-4 cloves Garlic, minced (optional, but recommended)

1.5 lbs Boneless, Skinless Chicken Thighs

12 cups Water

4 Tbsp Better Than Bouillon Chicken Base (or to taste)

1 tsp Dried Thyme (optional)

1/2 tsp Dried Rosemary (optional)

2 Bay Leaves

8 oz Dried Wide Egg Noodles

1/2 cup chopped fresh Italian Parsley

Salt and freshly ground Black Pepper, to taste

Instructions:

Sauté the Vegetables: Place a large 6-quart (or larger) pot or Dutch oven over medium heat. Add the butter and let it melt. Add the diced onion, carrots, and celery (this is your mirepoix). Sauté, stirring occasionally, for 8-10 minutes, until the vegetables begin to soften.

Add Aromatics: Add the minced garlic (if using) and sauté for another minute until fragrant.

Build the Broth: Add the 12 cups of water to the pot. Stir in the 4 tablespoons of Better Than Bouillon chicken base until it dissolves. Add the dried thyme, rosemary (if using), and the bay leaves.

Cook the Chicken: Gently place the raw chicken thighs into the broth. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Shred the Chicken: Carefully remove the cooked chicken thighs from the pot and transfer them to a cutting board. Once they are cool enough to handle, use two forks (or your hands) to shred the chicken into bite-sized pieces.

Cook Noodles & Vegetables: Return the pot of broth to a simmer. Add the shredded chicken back into the pot. Stir in the diced zucchini, yellow squash, and the dry egg noodles.

Simmer to Finish: Let the soup simmer uncovered for 7-10 minutes, or until the egg noodles are tender (al dente) and the squash and zucchini are just cooked through. Be careful not to overcook the noodles, as they will continue to soften in the hot broth.

Final Seasoning: Turn off the heat. Remove the bay leaves. Stir in the chopped fresh Italian parsley. Taste the soup and add salt and freshly ground black pepper as needed.

Serve: Ladle the hot soup into bowls and serve immediately.

Recipe Note:

If you plan on having leftovers, the noodles will absorb broth and can become mushy. For best results, you can cook the egg noodles separately according to the package directions. Store the noodles and the soup base (broth, chicken, and veggies) in separate containers in the refrigerator. To serve, gently reheat the soup base and add the cooked noodles to each individual bowl.

Hi guys, welcome back to the chef’s backyard. Today we are going to make chicken noodle soup. We’re going to make it with some veggies and I’m going to show you how. It is soup season and my voice is a little bit horsearo and so the extra moisture and warmth and vegetables, the vitamin C in there and stuff is really going to help to hydrate me and give me something good to eat and make it an easy and delicious meal. You ready to cook? Let’s go. So, here’s our ingredients, guys. We’ve got some butter. We’re going to need two tablespoons. We’ll need some onion. Couple of carrots. We’ll do some squash and zucchini. I’ve got some celery hanging out back there. We’ve got some garlic, some chicken base. This is better than bullion chicken base, salt, pepper, thyme, noodles, and chicken thighs. So, as part of my kitchen basics and uh learning to cook series, I’m going to run you through some of the basic first steps. First step is to get your workstation set up so that you can create your misplas. And that simply involves making sure that you have everything at your reach. So that way you don’t have to go running around the kitchen looking for ingredients that you may or may not even have. Right? If you start with a recipe, which is a list of ingredients, and you select them, get them laid out, get them prepared, the cooking process goes so much smoother. Let me bring you down to the cutting board. All right, so we’ve got our cook our work surface here. I’m going to place this mat. This is going to be a shelf liner, and it’s going to keep our cutting board from moving around on us. We’ll just give it a press. And now as you’re working with your ingredients, you don’t have to worry about them sliding all over the place. Let’s grab a peeler and we’ll get our carrots peeled. And there we have it, guys. Peeled carrots. So, now that we’ve peeled our carrots, let’s go ahead and we’ll chop through them. Okay, we’ll remove these little ends here. And I’ll remove the big ends over here. Now, you can approach it a couple of different ways. You can do a roll cut, which is to cut it like at 45°, roll it a third of the way, cut it 45°, roll it. Now, this cut will give you bite-sized pieces. Where it gets a little bit larger, you can go ahead and dice that, split it in half, and then kind of, you know, cut through it so that you have similar size pieces. They’re all bite-siz. And the idea is to get them to cook evenly, but also fit on the spoon, right? You can do it that way or you can just come through and cut it in coins. That gives them a nice little angle. They look real pretty. All right, we’ll go ahead and cut the rest of these. Now, let’s go ahead and cut our zucchini. Take the ends off. And for this one, we’ll go ahead and quarter it. Okay. And we want these to be about the same size as those carrots. So, we’ll just cut through it like that. Cut those ends off. We’ll quarter it. Right. So, it’s four pieces. And there’s our squad. wash and zucchini. Let’s prep our celery. Now, this celery, even though we cleaned it, it’s kind of bruised. So, I’ll just chop that end off. Okay. Now, what I’m going to do is we’ll go ahead and split those. And then I’ll cut this guy in half. I think I want to cut that in half as well. Then, we’ll do the same for this over here. Chop that top end off. It’s a little dried out. And now you can just bundle it all together. Get the heat. That’s our celery. And then we’ll take our onion. So, this is the root end. This grows down. And this comes up. This part comes up and uh is the stem of the onion plant. We’ll go ahead and cut that through. For this recipe, I’m going to go ahead and take the onion ends off. And then you want to peel away this tough outer part. Okay? It won’t break down. You can’t chew through it. It’s not going to be anything good for this dish. All right. So, we’ll go ahead and through it like this. We’ll turn it. Cut through it like this. And there you go guys, diced onion. Throw that in our bowl. So, carrot, celery, and onion. That’s your mirua is the base of a lot of your soups, sauces, and other things. The basic foundation of cooking. They’re your flavor builders and what a lot of recipes are based on. Let’s go ahead and chop up some parsley. And there’s our chopped parsley. All right, guys. So, now while we get set up to start the cooking process, what we’re going to do is on the stove behind me is I’m going to get a pot going with some water. And that’ll be for the noodles. We’ll go ahead and we’ll do all of the soup cooking over here, and I’ll cook the noodles behind me. Okay. All right, guys. So on our cook surface, we’re going to go ahead and turn on that fire. We’ve got our pot. This is a 3 and 1/2q pot. So the recipe we’re making is going to be 3 quarts. Into my bowl, we’re going to add our butter. So into our pot, we’re going to add our diced onions. At this point, you can add a little pinch of salt. It’ll help to draw out some of the water from the onions. Now that those have heated through, we’re going to add our carrots. Now we’ll add our celery. Now, we’re going to let this cook for about 8 to 10 minutes. We’ll stir it occasionally, but right here we’re building the base of flavor for our soup. So, you may be asking, what is mirua? Well, this is mirua. It’s a classic French culinary term for a mix of aromatic vegetables that are diced and cooked slowly in fat, such as butter or oil. While it’s not a dish on its own, it’s rather the flavor foundation for many dishes. The traditional ratio for a classic mirua are two parts onion, one part carrot, one part celery. The vegetables are sweated over low to medium heat, which means they’re cooked gently until they soften and become translucent and release their sweet aromatic flavors without browning or caramelizing. So, you’re not looking to brown this or caramelize it. You’re just looking to get it soft, cook off some of the water. What is it used for? Mirqua is used to build a deep, savory, and aromatic base of flavor for countless recipes. It’s the first step in making soups like chicken noodle soup, stews such as beef benign. I have a recipe video for that. And stocks, vegetable, chicken or beeftock. I also have how to make chicken stock recipe. Go check that out. This is also the base for many sauces, many classic French sauces and brazes. By starting the dish with this combination, you create a complex background flavor that is much richer than just adding broth or water to a pot. Other similar sort of things would be soprito is kind of your base flavor. Cajuns use the holy trinity which is onion, celery, and green bell pepper instead of carrot. And then the Spanish soprito typically involves onion, garlic, bell pepper, and tomato. All right, guys. So, it’s been a few minutes and I can see that our onions are translucent, which means you can see through them. I can smell that the carrots are starting to uh release their water, their sugars, and so is the celery. Starting to get to the point where we’re getting some browning on the bottom of this pot. So, because of that, we’re going to go ahead and add our aromatics. We’ll add in our garlic. We’ll let that cook for just another minute. And now, we’ll start adding our water. We’re looking for 12 cups of water. Now, at this point, we can add in our bay leaves. We can add in our chicken stock. Got some dried thyme. If you want to, you can add some rosemary in there. Then, we’ll add in our squash and zucchini. Then, we’ll add our chicken. And we want this to come to a simmer. While this is coming up, I’m going to go ahead and cook my noodles. All right. Whenever you’re cooking pasta, always salt your water. So, we just want to simmer this, okay? We don’t want necessarily a rolling boil. We just want this to simmer, cook, blend together. I don’t like to put the noodles inside of the soup like this because in my experience, what happens is if we don’t eat it all, the noodles just continue to swell and uh they fall apart and then the soup gets kind of uh funky. Instead, what I like to do is boil the noodles, shock them by either running them under some cold water or dipping them in some ice water and then setting them to the side. Whenever I go to serve a soup like this, I’ll put some of the noodles in the bottom of the bowl and then we’ll spoon this over and the warmth from this will go ahead and heat up your noodles, heat it through, and you’ll be just fine. And that’ll help the noodles to retain their shape. All right, so our soup has been simmering for about 30 minutes. See if we can check this chicken. Yeah, it’s reading 200°, so it is definitely done. I’ll go ahead and set that aside. We’ll let that cool down a little bit just so it can be cool enough to handle. Now, you can do it a couple of ways. You can either shred your chicken or you can dice your chicken. For this, I’m going to go ahead and slice it. We’ll set that over to the side. I’m going to go ahead and drop some parsley in here. Give it a quick stir. Now, also at this point, if you want a thicker soup, you can do a little cornstarch slurry or a little bit of rue to just thicken it. Give it a little bit heartier, a little more mouth feel. Let’s see. For right now, I want to taste it for salt. See how we did. Pretty good. Pretty close. But I think I want to add a little pinch of salt and black pepper. Get that black pepper in there. A little bit of salt. Grab another spoon. Pull out these bay leaves. Let’s give this a taste. Ooh, I like where that’s at. Go ahead and cut the fire off and let it sit. Let it come down a little bit. All right, so I’m just going to move this back onto the stove for now. And now we’ll take our chicken and kind of slice through it. You can cube it, you can shred it. Choice is yours. big chunk of fat. Get rid of that. I like that. Looks pretty good. Chunky our chicken into our soup. Man, that looks pretty. Lots of bright colors. All right, so we have our noodles and take some of those, put them in there. in the bottom of your dish. We’ll grab a ladle. This beautiful soup. Let’s grab some of that broth. Put a couple of noodles on top. And then we’re going to design the cover shot here. Got some chicken, some noodles, some vegetables. picture, man. That steam is great. That is so good. Chicken noodle soup. All right, let’s take a bite. All right, guys. So, here we have our chicken noodle soup. Let’s take a bite, though. The mir combined to com to create a delicious base of flavor. We added in a little chicken broth, the chicken bullion base. We added in some more veggies with the squash and zucchini. And then we filled it out with some noodles and some chicken. I think this is a fantastic recipe. I hope you get a chance to make it. and look for more great recipes from us here at the chef’s backyard. Don’t forget to like, subscribe, and share this video with your friends, family, and loved ones. We’ll see you soon here at the chef’s backyard.