Chicken Noodle Soup
Warm and highly satisfying, this Chicken Noodle Soup is incredibly delicious and simple to make at home.
Servings: 4
Ingredients
- 500 grams Chicken breasts
- 300 ml Heavy Cream
- 3 tbsp Tomato paste
- 3 tbsp Olive oil
- 3 cups Water
Vegetables
- 100 grams Carrot – ½ inch cubes
- 1 Onion – sliced
- 7 Garlic cloves – minced
- 150 grams White radish – ½ inch cubes
- 1 Red bell pepper - chopped
Spices and Herbs
- 1 Chicken stock cube
- 1 Tbsp Cajun spice
- 1 tsp Ginger powder
- 1 tsp Garlic powder
- 2 tsp Paprika powder
- ½ tsp Salt – to taste
Garnish (Optional)
- Fresh basil - Sliced
- Sun-dried tomatoes - Sliced
- 20 grams Jalapeno chillies - Chopped
Instructions
- Prepare the ingredients: Clean the chicken breasts, slice the onion, peel, and chop the carrot and white radish into half-inch cubes. Mince the garlic cloves, chop the red bell pepper into cubes, rinse the basil, and slice it into two-inch pieces. Also, gather the spices and herbs.
- Sauté carrots and aromatics: Drizzle extra olive oil and, add the carrots, white radish, garlic, and onion, and sauté them for two minutes on medium-high heat.
- Add the spices: Once the vegetables are done, add the ingredients, such as the chicken breast and spices. Lightly cook the chicken on medium-high heat until all the surface of the chicken thighs turn white. Once the chicken breasts are lightly cooked, stir gently to mix all the ingredients. Add the water and heavy cream. Add the chicken stock cube and bay leaves. Simmer the chicken soup on medium-high heat for fifteen minutes with the lid closed.
- Cook the Fusilli pasta: Add the noodles to the pot. Cook the pasta for nine minutes on medium-high heat with the lid closed. Garnish the chicken noodle soup with basil, chopped jalapeno chilies, and sliced sun-dried tomatoes. Serve immediately.