Nothing beats a bowl of steaming, aromatic chicken noodle soup. Whether it’s defined by an Asian-inspired coconut and gingery fragrance, or a more traditional type packed with carrots and celery, chicken noodle soup just has a way of making the world seem better. The well-known Campbell’s Chicken Noodle Soup celebrates it’s 80th birthday this year, with 200 million cans of Campbell’s chicken noodle soup purchased in the US in 2013, it has remained a staple in American households. While it was born “Noodle with Chicken” soup, its name was inadvertently changed to “Chicken Noodle Soup” by a mispronunciation on a radio broadcast, and the name stuck. The iconic can was forever marked into American pop culture, in 1962, when artist Andy Warhol painted the famous 32 Campbell’s Soup Cans, which included Chicken Noodle Soup.
Our own Jamaican tradition has always turned to Grace’s Chicken Noodle Soup mix, as a staple in households across the island. Brimming with all the authentic aromas of a Jamaican kitchen, it’s the perfect base to build upon, or simply mix and eat with some crackers!
But if you want to build your own chicken noodle soup tradition, we are sharing some perfect recipes to get you started. JuicyChef…over to you!
JuicyChef’s Oldie but Goodie Chicken Noodle Soup
Chicken noodle soup is the original “comfort in a bowl”. There is nothing fancy about it, just good down to earth food. Whether you are consuming it to warm up your chilled bones or fighting a cold, this is one of those recipes which are easy to make from scratch with the simplest of ingredients. There are so many interpretations of this traditional meal here in the West, likewise you can veer East and do an Asian style interpretation. Vegetarians can substitute chicken broth with vegetable broth and tofu in place of chicken. For control, I personally cook the egg noodles separately then add it to the soup towards the end, but do whatever makes you comfortable. This is my basic version that veers from the classic with the addition of distinct Jamaican ginger, plus a little heat from chilli to elevate the warmth factor. Alternatively you can cook the chicken breasts whole, and then use a fork to shred it at the end of cooking instead of cutting into bite sized cubes. As with any soup, the quality of your stock makes a huge difference. The egg noodles I am referring to here are the wide egg noodles, not the Chinese type. Otherwise you can use other forms of pasta if you wish for a thinner noodle such as angel hair or thin spaghetti. Do enjoy! Serves 4.
2 tbsps olive oil
1 large onion, finely chopped
2 medium carrots, diced
2 stalks of celery, thinly sliced
3 cloves of garlic, crushed
1-inch piece of Jamaican ginger, peeled and minced
1 tsp. chilli powder
1 large potato, peeled and cut into cubes
2 large chicken breasts, cut into cubes
8 cups good quality chicken stock
1 fat sprig of fresh thyme
1 bay leaf
1 ½ cups egg noodles (cooked according to package directions)
Salt, to taste
2 tbsps. chopped parsley or cilantro
1. In a medium saucepan, heat olive oil over medium heat, when hot, add onions until they go soft about 3 minutes, then add carrots, celery and potato and keep stirring for another 5 minutes. Stir in garlic.
2. Next add chicken cubes, ginger and chilli powder and mix well, and then add the bay leaf, thyme sprig and chicken stock. Increase heat to high and bring soup to a boil then reduce heat to medium and simmer for roughly 15 minutes.
3. Add egg noodles and cook for a further 10 minutes. Check flavour and add salt to taste.
4. Finally remove thyme and bay leaf, stir in chopped parsley or cilantro and serve immediately.
Other favourite chicken noodle soup recipes:
Home Made Chicken Noodle Soup by Olive and Herb
Recipe-Free recipe from Food 52
Vietnamese pho ga from Steamy Kitchen
Another Asian version from Epicurious that features an invigorating curry and coconut fusion