Soulful Chicken Noodle Soup

Ingredients

While the original Mexican Sopa de Pollo y Fideos features traditional Mexican spices and ingredients, this soul food adaptation incorporates Southern flavors and techniques. The seasonings are adjusted to include soulful herbs and spices, and the cooking method is modified to create a richer and heartier broth. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (150 g) wide egg noodles 1 cup (150 g) wide egg noodles
• Salt, to taste Salt, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are tender.
3. 3.
   Return the chicken to the pot and add the chicken broth, bay leaves, dried thyme, dried oregano, paprika, and black pepper. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through and tender.
4. 4.
   Remove the chicken from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
5. 5.
   Add the wide egg noodles to the pot and cook according to package instructions until al dente.
6. 6.
   Season with salt to taste. Remove the bay leaves.
7. 7.
   Serve the soulful chicken noodle soup hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Chicken — For a richer flavor, use bone-in chicken pieces such as thighs or drumsticks.
• Wide egg noodles — Cook the noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• To add a smoky flavor, you can include a small amount of smoked paprika or a dash of liquid smoke.
• For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Customize the soup by adding vegetables like corn, peas, or okra.
• Make a larger batch and freeze individual portions for quick and comforting meals later on.
• Serve the soup with a side of cornbread for a complete soul food experience.

Serving advice

Serve the Soulful Chicken Noodle Soup in deep bowls, allowing the aroma to waft through the air. Accompany it with a slice of warm cornbread for a truly soulful experience.

Presentation advice

Garnish the soup with a sprinkle of fresh chopped parsley to add a pop of color. Serve it with a rustic spoon and place it on a wooden serving board for a cozy and inviting presentation.