Nana’s Chicken Noodle Soup
This chicken noodle soup recipe is super creamy, tasty, and hearty. Your kids will love it! With cardamom in the recipe, this is definitely a uniquely-flavored chicken noodle soup. Of course, Nana brought us this amazing recipe!
Sick days were always a great time staying home, vegging out, recovering, watching tv, and the added bonus of Nana’s Chicken Noodle Soup. Whenever we needed to stay home from school, our parents would drop us off at our Nana’s house. She set up a nice bed for us in her living room and had a surplus of snacks and goodies. I spent these days watching tv and recovering as Nana would continue to whip up so many fresh foods and snacks in the kitchen. It was her mission to give us the best of care, which of course she always did! It was always a nice lunchtime treat to have her homemade chicken noodle soup paired with saltine crackers.
As we are facing more time at home with family, try this recipe for your kids! They will love it as much as my sisters and I did on our sick days or just days we needed this comfort food.
Nana’s Chicken Noodle Soup
Ingredients
- 2 tbsp butter
- 1 medium-sized onion
- 3/4 cups sliced carrots
- 1/4 tsp whole cardamom seeds
- 1/4 tsp turmeric powder
- 1/2 tsp grated ginger
- 1 tsp salt
- 3 tbsp olive oil
- 1/4 cup flour
- 4-5 cups chicken or vegetable broth
- 1 bay leaf
- 1/2 tsp oregano
- 1 tsp minced garlic
- 3 russet potatoes
- 1/3 cup frozen peas
- uncooked noodles
- 1 chicken breast
Instructions
- In a heavy bottomed pot, heat butter. I use my dutch oven to make this soup
- Dice onion and slice carrots (about 1/4 inch thick) and mix in with melted butter
- Grind cardamom seeds using mortar and pestle or spice grinder
- Mix in salt, turmeric, ginger, ground cardamom seeds, and 2 tbsp of olive oil with carrots and onions
- Once onions softened and are translucent mix in flour. Immediately add broth once flour is mixed in with veggies
- Add bay leaf, oregano, and garlic to broth
- Add chicken breast (raw) and make sure it is fully submerged in the broth. Boil the broth, cover and simmer. Leave the broth to simmer for about 20 minutes
- While waiting for the broth, peel potatoes and cut into 1/2 inch cubes (should have about 1 1/2 cups of potatoes). Cook potatoes by adding 1 tbsp of olive oil to a pan on medium heat. Once potatoes are tender, add to simmering soup
- Remove the chicken from broth once cooked and set aside
- Add desired amount of noodles to soup
- Shred chicken and add to soup
- Add frozen peas to soup
- Once noodles soften, soup is ready to eat!
