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Mediterranean Chicken Noodle Soup Recipe

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4.1 from 14 reviews

This Mediterranean Chicken Noodle Soup is a warm and comforting dish featuring a savory chicken broth infused with traditional Mediterranean herbs and vegetables. Tender chicken breasts are simmered, shredded, and combined with egg noodles to create a satisfying main course perfect for family meals or cozy nights.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Soup Base

  • 3 tablespoon (¼ cup) extra virgin olive oil
  • 1 medium brown/yellow onion, peeled and finely diced
  • 1 large carrot, washed and finely diced
  • 2 ribs celery, finely diced
  • 3 cloves garlic, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried red chilli pepper flakes
  • 1 piece Parmesan rind (about 7 ½ cm/3 inches)
  • 4 cups (1 litre) chicken stock
  • 400 g (14 oz) tin of crushed tomatoes

Protein

  • 2 skinless, boneless chicken breasts (approx. 500 g / 17 oz total weight)

Carbohydrates

  • 120 g (4.2 oz) noodles (egg noodles or pasta of your choice, about 3cm/1 inch in length)

Seasonings & Garnish

  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoon fresh basil leaves, finely chopped (to serve)
  • Parmesan cheese, freshly grated (to serve)
  • Extra virgin olive oil, a drizzle (to serve)

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery, and sauté gently for 5-7 minutes until the vegetables soften and the onion becomes translucent, stirring occasionally.
  2. Add Garlic: Add the chopped garlic and sauté for an additional minute to release its aroma.
  3. Add Stock and Ingredients: Pour in the chicken stock, add the chicken breasts, Parmesan rind, crushed tomatoes, rosemary, oregano, and red chili flakes. Ensure the chicken breasts are fully submerged in the liquid.
  4. Simmer Chicken: Cover with a lid and bring to a gentle simmer over low heat. Cook for 12-15 minutes until the chicken is cooked through and registers 74°C (165°F) on a thermometer.
  5. Rest and Shred Chicken: Remove the chicken from the pot and let it rest on a chopping board for 5 minutes before shredding it with two forks. Set aside the shredded chicken.
  6. Continue Simmering Soup: Let the soup simmer uncovered for another 5-10 minutes to soften the vegetables further.
  7. Cook Noodles: Add the noodles to the simmering soup. Stir well to prevent sticking. Cooking time depends on the noodles chosen—cook until almost done.
  8. Add Shredded Chicken: Return the shredded chicken to the soup, stirring to combine.
  9. Season and Adjust: Season with salt and black pepper to taste. If the soup is too thick, add extra chicken stock to desired consistency.
  10. Serve: Ladle the soup into bowls, discard the Parmesan rind, drizzle with extra virgin olive oil, and garnish with freshly grated Parmesan cheese and chopped basil leaves.
  11. Storage Note: If not serving immediately, the soup will thicken on standing. Add extra stock when reheating if needed.

Notes

  • Use extra virgin olive oil for the best flavor and health benefits.
  • Keeping the Parmesan rind in the soup adds a rich, savory depth to the broth.
  • Homemade or high-quality chicken stock will enhance the soup’s overall taste.
  • Adjust seasoning carefully, as the Parmesan rind and stock can contribute saltiness.
  • Choose egg noodles or pasta that cooks quickly and matches your texture preference.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://iamstarved.com/mediterranean-chicken-noodle-soup-recipe/