Chicken Noodle Soup Jhope
Inspired by J-Hope’s vibrant energy, this chicken noodle soup recipe is more than a meal—it’s a bowl of resilience and warmth. Easy to make, comforting to eat, and perfect for lifting spirits on hard days.
Equipment
- Large Pot
Ingredients
Core Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 carrots sliced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 8 cups chicken broth
- 2 cups shredded cooked chicken
- 2 cups egg noodles
- 1 tsp dried thyme
- 1 bay leaf
- salt and pepper to taste
Flavor Boosters
- fresh parsley for garnish
- 1 tbsp lemon juice freshly squeezed
- 1 tsp soy sauce optional, for umami
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic, thyme, and bay leaf. Cook for 1 minute to release aroma.
- Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
- Add shredded chicken and stir to combine.
- Add egg noodles and cook for 7–8 minutes, or until tender.
- Season with salt, pepper, lemon juice, and optional soy sauce. Adjust to taste.
- Remove bay leaf. Garnish with fresh parsley and serve hot.
Notes
For a quicker version, use rotisserie chicken and pre-cut vegetables. For freezing, omit noodles and add fresh ones upon reheating.
Nutrition
Calories: 290kcalCarbohydrates: 24gProtein: 23gFat: 12gSaturated Fat: 2gCholesterol: 55mgSodium: 790mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 5600IUVitamin C: 6mgCalcium: 45mgIron: 2.2mg
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