You ain’t had Chicken Egg Noodle Soup like this! This bowl is loaded with Chicken, Vegetables, Egg Noodles and built on a deep, rich, savory umami packed broth. Finished with just enough heat to make your nose sniffle and your soul feel better. The cayenne is adjustable, but don’t play it too safe. This soup is meant to warm you from the inside out, with that gentle burn that lets you know it means business.
Servings: 6
Ingredients
- 1-2 Chicken Breast
- 1/4 C Fat - Rendered chicken fat or butter
- 170 g Egg Noodles - 1/2 a bag of 340g of Egg Noodles
Soup Base
- 8 C Water
- 3 Cubes Maggi Chicken Bouillon
- 1 Cube Maggi Vegetable Bouillon
- 2 Tbl Cornstarch
- 1/2 Tbl Fine Onion Powder, Butter Popcorn Seasoning, MSG - each
- 1 tsp Cayenne Pepper, Garlic Powder & Savory - each
- 1/4 tsp Turmeric & Cream of Tartar - each
- 1-2 Bay Leaves
Vegetables
- 1 Large Onion - diced
- 3 Cloves Garlic - minced
- 2 Med Carrots - diced
- 1-2 Stalks Celery - diced
- 1/2 inch Ginger - minced
- 1-2 Stalks Green Onions - Chopped, added last
Instructions
- Soup Base: Place all the ingredients together in a bowl for the Soup Base, mix and set aside until needed. While I find 1 tsp of Cayenne Pepper to be ideal. Cayenne Pepper can be added last to taste, enough to make the nose sniffle. This approach allows you to better calculate the heat desired. Instead of adding it in at the start and finding the soup too spicy, for some.
- Vegetables: Heat a soup pot over medium heat with Fat and Vegetables. Mix while cooking the Vegetables for about 3–5 minutes. Add the diced Chicken and cook until no longer pink. If you can, opt to render out chicken fat for better flavors. Then add the vegetables to cook.
- Soup: Add the Soup base and bring to a boil over max heat while mixing. Reduce the heat and simmer for 10 minutes.
- Egg Noodles: Add the Egg Noodles, along with Green Onions and any other quick cook vegetables (Green Peas, Waxed Beans, Corn) if adding, and mix. Bring to a boil if not already and cover the pot with a lid. Set the pot aside to rest for 20 minutes. Afterward, stir the soup and taste to adjust the heat if needed and serve.
Notes
Chicken Egg Noodle Soup with Chilies: For more heat, add chopped or minced Chilies, like Jalapeño or Serrano Chilies. Even Red Thai Chilies, Chilies de Arbol, Long Green Peppers, Scotch Bonnet or just Red Chili Flakes. A bowl of chopped chilies can also be presented on the side for those who want more heat. Each person can add the desired amount of chilies into their own bowl of soup and mix.
If a more herbal note is desired, you can certainly increase the savory added. Additional other Seasonings can be added as desired. Such as Poultry Seasoning, or additional herbs like Parsley, Thyme, or Sage.