National Soup Month: Make This Delicious Chicken Noodle Soup or Try These Local Favorites
posted by: Mile High Mamas
There’s nothing cozier than snuggling up to a warm bowl of soup for National Soup Month. Check-out this delicious Chicken Noodle Soup recipe, as well as favorites from Denver restaurants including Pork Green Chile and House Red Chile, Vegan Chili & Cornbread, Thai Curry Soup and more.
Chicken Noodle Soup Recipe
Project Angel Heart, a local non-profit organization, prepares and delivers medically tailored meals to those living with critical illnesses in Colorado, at no cost to the recipient. This chicken noodle soup recipe is used in the Project Angel Heart kitchen. Feeling spicy? For a twist on this classic comfort food, try curried chicken noodle soup by adding 2 tablespoons of fresh minced ginger and 1 tablespoon of curry powder. Then garnish with chopped cilantro instead of parsley.
Chicken Noodle Soup (Project Angel Heart)
- 1 pound boneless, skinless chicken breast, cubed
- 1 pound boneless, skinless chicken thigh, cubed
- 1/4 cup canola oil
- 2 onions, diced
- 4 carrots, peeled and diced
- 10 ribs celery, diced
- 2 tablespoons garlic, minced
- 3 to 4 quarts chicken broth (low sodium)
- 2 cups white wine
- 2 bay leaves
- 1 pound egg noodles
- 1 tablespoon lemon juice
- Kosher salt, to taste
- Fresh parsley and black pepper, to garnish
Place a large pot on the stove over medium-high heat. Let it warm up for 2-3 minutes, then add the canola oil and chicken. Brown the chicken on all sides, then add the onions, carrots, and celery. Sauté for 3-5 minutes, until it is nice and fragrant and the veggies start to soften up.
Add the minced garlic and saute for 2-3 minutes, until it starts to toast a little bit. Add the white wine and stir. Add 3 quarts of the chicken broth and bay leaves, and bring to a simmer. Let the soup cook for 45 minutes to an hour.
If the soup is too thick, add the remaining quart of chicken broth and bring back to a simmer. Then add the egg noodles. Simmer until the egg noodles are just cooked through, then promptly remove from heat. Remove the bay leaves. Stir in the lemon juice and season the soup to taste with kosher salt.
Top with a little fresh parsley and cracked pepper, and serve with your favorite bread.
Not into cooking? Try these local favorites.
Barbecue lovers know Chef/Owner Bill Espiricueta at Smōk (3330 Brighton Blvd., Denver) is a dark horse in the soup race, as his two chiles are on the menu only seasonally and now is the season as the Pork Green Chile and House Red Chile are back on the menu for the winter. The Green Chile is made Colorado-style, made with Smok’s own smoked pork and Hatch green chiles; the Texas-style House red chili is made with smoked brisket, pork, black beans and tomatoes. Quarts of both can be ordered for $12 each; don’t forget an order of the Smok Old Fashioned – J. Rieger’s KC Whiskey, smoked turbinado and bitters, batched for two and sealed up ready to drink at home. Stop in, order online or you can call 720-452-2487.
Ace Eat Serve
At Ace Eat Serve in Uptown, stay cozy and warm with the popular Spicy Pork Ramen featuring spicy Sichuan chili pork, poached egg, charred corn, bamboo shoots, bean sprouts, wheat noodles [GF]. The ramen can be enjoyed on the heated patio at Ace or as a take-out option. Ace also offers Ace at Home soups, including Miso Soup, a light Japanese soup with tofu, scallions, wakame, dried seaweed (vegan), white miso, and shiitake. The Ace at Home meals are prepared frozen to easily reheat at home.
The comforting tomato soup (best paired with a grilled cheese sandwich, of course) at Steuben’s. The from-scratch tomato soup is made with fresh tomatoes and puréed to create the perfect creamy texture. The cold-weather soup is available at both Uptown and Arvada locations for take-out and delivery.
Though known for their frozen smoothie bowls, Whole Sol, the two-year-old Colorado concept promoting superfood eating also offers a great menu of warming Hot Bowls and two soups that meet the commitment to all-organic, gluten- and dairy-free ingredients for cold-weather carry out, including the just-launched Vegan Chili & Cornbread, $6 for a bowl of Whole Sol’s vegan chili alongside a blue corn (yes, it’s actually blue!) cornbread. Not in the mood for chili? Grab a bowl of Thai Curry Soup with red curry coconut milk base and packed with veggies and lime for kick. Stop in, order ahead on all delivery apps, or online.