This easy Halal Chicken Noodle Soup is a nutritious and comforting meal, perfect for chilly days. It’s simple to whip up using common ingredients, and it features tender chicken, hearty vegetables, and quick-cooking noodles. Enjoy a hot bowl topped with fresh parsley and optional Parmesan cheese for an extra flavor!
Ingredients Needed
- 680 g (1.5 pounds) skinless chicken (thighs and drumsticks), bone-in
- 4 tablespoons olive oil
- 3 stalks celery, diced
- 5 carrots, diced
- 75 g (1/2 cup) white onion, diced
- 5 cloves garlic, roughly chopped
- 3 tomatoes, roughly chopped
- 1 tablespoon sea salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 15 g (1/2 cup) fresh parsley, finely chopped + more for finishing
- 3 sprigs fresh thyme
- 1.4 L (6 cups) water or chicken broth
- 450 g (1 pound) uncooked egg noodles
- Fresh Parmesan cheese (optional)
How To Make Halal Chicken Noodle Soup
- Prep Chicken: Remove the chicken from the refrigerator to take the chill out of it before cooking (about 10 minutes).
- Heat Oil: In a large pot or Dutch oven, heat the olive oil gently.
- Brown Chicken: Add the chicken to the oil and brown on each side, approximately 3-5 minutes each.
- Add Vegetables: Add the chopped celery and carrots; sauté until softened. Then, add the onion, garlic, tomatoes, salt, and pepper.
- Add Liquid: Pour in enough water or broth to cover the meat, then add the fresh or dried herbs.
- Simmer: Bring the mixture to a boil, then reduce heat to medium-high. Cook for 30 minutes, covered.
- Shred Chicken: Remove the chicken from the pot to a plate and let it cool. Take out the bones and shred the chicken into desired pieces. Meanwhile, reduce the heat of the soup to a simmer.
- Cook Noodles: Return shredded chicken back to the pot. Add the noodles and bring the heat up to medium-high. Cook until the noodles are finished, according to package instructions.
- Serve: Ladle hot soup into individual bowls and top with freshly grated Parmesan cheese and chopped parsley, if desired.
Recipe Tips
- Sauté Vegetables First: Sauté the celery and carrots before adding other ingredients. This helps to develop their flavor and enhances the soup.
- Adjust Seasoning Gradually: Start with less salt and pepper, then taste and adjust as needed. It’s easier to add seasoning than to take it out.
- Cook Noodles Separately (Optional): If you prefer your noodles firm, cook them separately and add them to the soup just before serving. This prevents them from becoming too soft.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Noodle Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: If you want to freeze the soup, let it cool completely before pouring it into freezer-safe containers. The soup can be frozen for up to 3 months. To thaw, place the container in the refrigerator overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat. Stir occasionally and cook until the soup is hot about 5-10 minutes.
Nutrition Facts
Serving Size: 1 cup (approximately 240 ml)
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 1.5g
- Cholesterol: 35mg
- Sodium: 860mg
- Potassium: 390mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 10g
Try More Easy Soups:
- Miso Soup Recipe UK
- Fish Soup Recipe UK
- Cream Of Vegetable Soup Recipe UK
- Easy Minestrone Soup Recipe UK
Halal Chicken Noodle Soup
Description
This easy Halal Chicken Noodle Soup is a nutritious and comforting meal, perfect for chilly days. It’s simple to whip up using common ingredients, and it features tender chicken, hearty vegetables, and quick-cooking noodles. Enjoy a hot bowl topped with fresh parsley and optional Parmesan cheese for an extra touch of flavor!
Ingredients
Instructions
- Prep Chicken: Remove the chicken from the refrigerator to take the chill out of it before cooking (about 10 minutes).
- Heat Oil: In a large pot or Dutch oven, heat the olive oil gently.
- Brown Chicken: Add the chicken to the oil and brown on each side, approximately 3-5 minutes each.
- Add Vegetables: Add the chopped celery and carrots; sauté until softened. Then, add the onion, garlic, tomatoes, salt, and pepper.
- Add Liquid: Pour in enough water or broth to cover the meat, then add the fresh or dried herbs.
- Simmer: Bring the mixture to a boil, then reduce heat to medium-high. Cook for 30 minutes, covered.
- Shred Chicken: Remove the chicken from the pot to a plate and let it cool. Take out the bones and shred the chicken into desired pieces. Meanwhile, reduce the heat of the soup to a simmer.
- Cook Noodles: Return shredded chicken to the pot. Add the noodles and bring the heat up to medium-high. Cook until the noodles are finished, according to package instructions.
- Serve: Ladle hot soup into individual bowls and top with freshly grated Parmesan cheese and chopped parsley, if desired.
Notes
- Sauté Vegetables First: Sauté the celery and carrots before adding other ingredients. This helps to develop their flavor and enhances the soup.
- Adjust Seasoning Gradually: Start with less salt and pepper, then taste and adjust as needed. It’s easier to add seasoning than to take it out.
- Cook Noodles Separately (Optional): If you prefer your noodles firm, cook them separately and add them to the soup just before serving. This prevents them from becoming too soft.
Halal Chicken Noodle Soup