Classic Chicken Noodle Soup

Smell that? It’s a warm bowl of chicken noodle soup, and it’s calling your name! There’s nothing quite like the hearty aroma of fresh soup to warm up your stomach, to help your recover from illness or just to provide your family with the home-cooked meal that they deserve. Try it tonight with Mirage, and enjoy an extra boost of omega-3 fatty acids with your next bowl!

Prep Time: 20 minutes
Cook Time: 25 to 30 minutes
Yield: 6 servings

Ingredients

  • 28 g / 2 tbsp Mirage margarine
  • 188 g / 1 1/2 cup onions, diced
  • 195 g / 1 1/2 cup celery, diced
  • 284 g / 1 1/2 cup carrots, sliced 1/4 inch thick on a diagonal
  • 3 pcs / 3 tsp garlic cloves, minced
  • 2 bay leaves, dried
  • 6 g / 1 1/2 tsp black pepper, freshly ground
  • 9 g / 1 1/2 tsp salt
  • 2 g / 1 1/4 tsp dried thyme
  • 2 g / 1 tsp dried oregano
  • 2 g / 1 tsp dried summer savoury or sage
  • 1 g / 1 tsp dried rosemary
  • 1 g / 1 tsp dried basil
  • 454 g / 1 lb chicken thighs or breasts, boneless and skinless
  • 1920 ml / 8 cups chicken broth, low sodium
  • 45 ml / 3 tbsp lemon juice, freshly squeezed
  • 88 g / 2 cups wide egg noodles, cooked according to package directions and rinsed under cold water

Garnish (optional):

  • fresh flat-leaf parsley

Directions

  1. In a large stock pot or dutch oven, melt the Mirage margarine over medium high heat. Add the diced onion, celery and sliced carrots.
  2. Sautée until crisp-tender; 3 to 5 minutes. Lower heat to medium. Add in minced garlic, bay leaves, black pepper, salt, dried thyme, oregano, summer savoury, rosemary and basil. Sautée until garlic is fragrant; about 2 minutes.
  3. Add the chicken and broth to the pot.
  4. Bring to a boil. Immediately reduce heat to low and simmer for 15 minutes or until chicken is just cooked through. Carefully remove chicken from the pot. Set aside until cool enough to handle. Cut into bite-sized pieces.
  5. Stir in the lemon juice. Add the chicken and any juices that may have run out, placing them both back into the pot.
  6. Add in the cooked wide egg noodles into the soup at this point (or into individual bowls) and heat until chicken is warmed through; about 3 minutes. Turn off heat. Serve immediately garnished with fresh flat leaf parsley.

Chef’s Tips:

  • Rotisserie chicken or leftover chicken may be used. Proceed with recipe and add the cooked chicken when the recipe states adding the chicken back into the soup.
  • Different pasta may be used instead of the wide egg noodles. Try rotini, fettucine, or even rice.
  • Noodles may be added to individual bowls or into the soup at the very end.

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