



From the Cook
From the Cook
From the Cook
1/4
Chicken Noodle Soup
Instructions
1
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In a large pot over medium heat, melt butter with a dash of olive oil.
2
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Add diced onion, celery, and carrot. Season with salt and pepper and sauté for 5–10 minutes until softened.
3
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Add minced garlic and cook until fragrant, about 1–2 minutes.
4
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Pour in the chicken or vegetable broth. Stir in garlic powder, onion powder, paprika, and Parmesan rinds (if using).
5
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Bring to a simmer, then add dry pasta. Cook for 5–7 minutes, stirring occasionally.
6
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Add the cooked, shredded chicken. Stir to combine and heat through.
7
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Add chopped basil, parsley, and Parmesan cheese. Stir and simmer for another 2 minutes.
8
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Serve hot with extra Parmesan and fresh herbs on top.
My Calorie Intake
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Tips & Tricks (5)
- Flavor-Boosting Parmesan Rind Secret 🧀Simmer the Parmesan rind directly in the broth to infuse deep, umami richness into your chicken noodle soup base.
- Mirepoix Precision Technique 🔪Dice onions, carrots, and celery into uniform, small pieces (about 1/4 inch) to ensure even cooking and consistent texture throughout the soup.
- Chicken Moisture Preservation 🍲Poach chicken breasts directly in the broth and remove them just before they're fully cooked to prevent drying out, then shred when slightly cooled.
- Pasta Cooking Hack 🍝Cook pasta separately and add to individual portions to prevent overcooking and maintain perfect al dente texture, especially if you plan to have leftovers.
- Herb Layering Strategy 🌿Add fresh basil and parsley at different stages - basil during cooking for depth, and fresh parsley as a bright garnish just before serving to maximize flavor complexity.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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