I’d like to share a quick backstory about why this chicken soup recipe has become my absolute favorite to make. Firstly, it’s easy, and secondly, it’s packed with so much flavor that I just can’t get enough. I’ve tried following other recipes to the T, but there always seemed to be something missing. So, I did what I usually do when I’m in the kitchen – I created my own recipe. It’s not too different from all the other chicken noodle soup recipes we’ve tried, but the flavor is simply amazing. This South African Chicken noodle Soup will warm your heart.
Ingredients
- 1 tablespoon olive oil
- 1/2 white onion, halved and chopped
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 cup bone broth
- 2 cups chicken stock
- 2 cups water
- 2 chicken thighs
- Seasoning (Measure with your heart) :
- Salt
- Pepper
- Cayenne pepper
- Cumin
- Paprika
- Italian seasoning
- 2 Bay leaves
- 1 cup small egg noodles
- Salty crackers (for serving)
In a pot, heat olive oil and add chopped onion, carrots, and celery. Cook for 2 minutes.
Add garlic paste and ginger paste, continuing to cook for an additional 5 minutes over medium heat to allow the flavors to blend. Be cautious not to let it burn.
Pour in the bone broth, chicken stock, and water. Stir in washed chicken thighs, seasonings (salt, pepper, cayenne pepper, cumin, paprika, Italian seasoning – adjust to taste), and add 2 bay leaves. Close the pot and simmer for 20-25 minutes over medium heat.
Once the chicken is cooked, remove it from the pot and shred it with a fork. Return the shredded chicken to the pot.
Taste the broth and adjust the seasoning if necessary.
Add the egg noodles to the pot and cook for an additional 12 minutes or until the noodles are tender.
Serve the hot soup with salty crackers.
I hope you enjoy my South African Chicken noodle soup and that will warm your heart.
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