Growing up, my Mom used to make this Chicken Noodle Soup in the Winter for us to enjoy as a family.
There is nothing more comforting than a bowl of this hot soup with a slice of buttered bread during the cooler months. With a hint of dill and tasty egg noodles, the flavour combination is wonderfully cozy.
All you need is a big pot of this Chicken Noodle Soup, your favourite bread and butter, and your family and friends for a perfect Winter Gathering.
One of my favourite things to do is host people at our house for delicious food and drinks.
I love getting together for easy-going meals where we can enjoy each other’s company over great food. This Chicken Noodle Soup packs a ton of flavour and most of the recipe time is spent at the beginning prepping the ingredients.
Then, once everything is simmering away in the pot all you have to do is enjoy your guests’ company until the soup is done.
Chicken Noodle Soup for a Winter Gathering
With a hint of dill and tasty egg noodles, the flavour combination in this Chicken Noodle Soup is wonderfully cozy. All you need is a big pot of this Chicken Noodle Soup, your favourite bread and butter, and your family and friends for a perfect Winter Gathering.
- 1 tbsp extra virgin olive oil
- 375 g boneless skinless chicken thighs, sliced into small pieces
- 1 tsp coarse salt
- 1/2 tsp ground pepper
- 2 tbsp extra virgin olive oil
- 1 cup diced yellow onion
- 1 cup chopped celery
- 1 tbsp minced garlic
- 1 1/4 cup chopped tomatoes
- 1 cup sliced carrots sliced into circls
- 1 cup sliced mushrooms
- 2 cups broccoli florets
Spices & Broth
- 9 cups chicken broth
- 2 1/2 tsp dried dill
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp soy sauce or tamari sauce
- 1/2 tsp kosher salt
- 150 g egg noodles
- 1/2 cup frozen peas
Add extra virgin olive oil to a large soup pot and heat the pot to medium-high.
Add the chicken pieces, salt and pepper. Cook the chicken, stirring occasionally until done, about 5-8 minutes.
Turn the heat off and remove the cooked chicken from the pot, leaving any oil and/or brown bits in the pot. Set aside the chicken.
Turn the heat back to medium-high on the soup pot and add 2 tbsp extra virgin olive oil to the pot. Then add the onion, celery and garlic. Sauté for 5 minutes, until vegetables are soft and start to brown.
Add in the tomatoes and cook for 2 minutes, stirring once.
Add in the carrots, mushrooms and broccoli, sautéing for 5 minutes and stirring occasionally.
Add in the chicken broth, dill, bay leaf, thyme, rosemary, soy sauce and salt. Bring to a boil over high heat and then turn the heat down to keep the soup at a simmer for 20 minutes, covering the pot partially with the lid.
Add in the chicken, noodles and peas, simmer for 5-10 mins until noodles are done. Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bayleaf and serve with crusty bread and butter.
The secret ingredient in this soup is the dill; it adds wonderfully to the overall flavour and goes so perfectly with the chicken and egg noodles. If you’re a lover of dill like I am, I think this is the soup for you!
So, set aside an afternoon or evening, invite your friends and family over and enjoy company, this Chicken Noodle Soup and the coziness of a Winter Gathering.
Until the next cooking adventure,