Peppery Chicken Noodle Soup Recipe

Peppery Chicken Noodle Soup Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth (preferably low-sodium)
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 ½ cups egg noodles (or your preferred pasta)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste (be generous with the pepper for a “peppery” flavor)
• Optional: 1 teaspoon red pepper flakes (for extra heat)
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.
2. Add Garlic and Herbs: Stir in the minced garlic, thyme, and rosemary. Cook for another 1-2 minutes until fragrant.
3. Add Broth and Chicken: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.
4. Add Noodles and Chicken: Stir in the shredded chicken and egg noodles. Let the soup simmer for another 8-10 minutes, or until the noodles are tender and cooked through.
5. Season the Soup: Taste the soup and season with salt and a generous amount of freshly ground black pepper to achieve a bold, peppery flavor. If desired, add red pepper flakes for an extra kick.
6. Serve: Ladle the soup into bowls, garnish with fresh parsley if using, and serve hot.

This hearty, peppery chicken noodle soup is perfect for warming up on a chilly day, offering a comforting combination of savory broth, tender vegetables, and a flavorful kick from the black pepper!