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As the chill of winter sets in or when the sniffles and coughs make their rounds, comfort food becomes our go-to source for solace and nourishment. Few dishes embody the essence of comfort food better than a steaming bowl of chicken noodle soup. This timeless classic not only warms the soul but also offers a nourishing blend of flavors and nutrients that can help bolster our spirits during those dreary days. Our comforting hearty chicken noodle soup with egg ribbons is the epitome of this beloved dish, combining wholesome ingredients with the unique twist of silky egg ribbons that elevate the overall experience.

Hearty Chicken Noodle Soup with Egg Ribbons

Warm up this winter with a heartwarming bowl of comforting chicken noodle soup featuring silky egg ribbons. Perfect for battling colds or simply enjoying the cozy ambiance of home, this recipe offers a nutritious blend of wholesome ingredients. With tender chicken, flavorful vegetables, and delicious egg noodles, it's easy to prepare, making it a great choice for any cook. Experience the joy of homemade comfort food that nourishes both body and soul!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced into rounds

2 celery stalks, sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

8 cups low-sodium chicken broth

1 lb boneless, skinless chicken breasts

2 cups egg noodles

3 large eggs

1 cup frozen peas

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot over medium heat, add the olive oil. Once hot, toss in the diced onion, minced garlic, sliced carrots, and celery. Sauté everything together for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

    Add Herbs and Broth: Sprinkle in the dried thyme and oregano, stirring for an additional minute to release their flavors. Next, pour in the low-sodium chicken broth and bring the mixture to a gentle boil.

      Cook the Chicken: Carefully add the boneless chicken breasts to the pot. Lower the heat and let the broth simmer for approximately 15-20 minutes, or until the chicken is fully cooked (an internal temperature of 165°F or 74°C).

        Shred the Chicken: After cooking, remove the chicken breasts from the pot and set them aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.

          Incorporate the Noodles: While the chicken is cooling, add the egg noodles to the pot. Cook according to the package instructions, typically around 6-8 minutes, until al dente.

            Prepare Egg Ribbons: In a small mixing bowl, whisk the eggs thoroughly. Once the noodles are cooked, gently drizzle the beaten eggs into the simmering soup, stirring continuously to create delicate egg ribbons that will float gracefully in the broth.

              Add Peas and Chicken: Stir in the shredded chicken and frozen peas into the pot. Allow them to heat through for an additional 2-3 minutes. Taste the soup and season with salt and pepper as needed.

                Garnish and Serve: Once done, remove the pot from the heat. Ladle the hearty soup into individual bowls and generously garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 6 servings

                    - Presentation Tips: Serve the soup with a sprinkle of extra parsley and a slice of crusty bread on the side for a wholesome meal. A dash of lemon juice can also be offered to brighten the flavors before eating.