Chicken noodle soup is one of my all time favorite soups. Another would be French onion soup. Unfortunately, living in Florida, I don’t often get the opportunity to make soups because we rarely get below 50 to 60 degrees. But I do like to make this chicken noodle soup when my family is feeling under the weather. As was the case recently.
I like to say my soup has a secret ingredient. It’s caramelized onions. You may be thinking, why go to the trouble of caramelizing onions, just throw them in. Flavor, that’s why. We all know raw onions have a bite to them. Caramelizing them mellows that bite and creates a softer flavor that adds another level to the soup.
If you’re a fan of celery, you could throw a half cup or so, in with the carrots. Personally I don’t care for cooked celery so I just go with carrots. I tend to be a bit heavy on them too. They are so good for you. As for the onions, I usually put them in the bowl and add the soup on top. I got into that habit when I served this to my father-in-law who was not a fan of onions.
I’ve made this soup a number of times over the years. It’s a great way to use up leftover chicken but I’ve also used a store bought rotisserie chicken. Usually I just roast a few extra chicken breasts when I cook chicken. Roasting it gives it the most flavor. So the next time the temperatures drop or you feel as though you’re coming down with something, homemade chicken noodle soup will hit the spot.
Serving Size: 1 cup
Amount Per Serving: Calories: 290 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 72mg Sodium: 1302mg Carbohydrates: 19g Fiber: 2g Sugar: 3g Protein: 23g