Global Chicken Noodle Soup Variations
Discover global chicken noodle soup recipes, each offering a unique twist
Classic American Chicken Noodle Soup
Baking Dish: 5-quart Dutch oven or soup pot
Servings: 6-8
Serving size: 1 ½ cups
Ingredients:
1 lb boneless, skinless chicken breasts or thighs (or use leftover cooked chicken)
8 cups chicken broth (homemade or store-bought)
3 medium carrots, sliced
2 celery stalks, sliced
1 medium onion, diced
3 cloves garlic, minced
8 oz egg noodles
2 tbsp olive oil or butter
1 tsp dried thyme or 1 tbsp fresh thyme
Salt and pepper to taste
Optional: fresh parsley for garnish
Instructions:
Heat the olive oil in your Dutch oven over medium heat. Sauté onion, garlic, carrots, and celery until softened (about 5 minutes).
Add the chicken, broth, thyme, salt, and pepper. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through (15-20 minutes).
Remove the chicken, shred it, and return it to the pot. Add the egg noodles and cook for another 8-10 minutes until noodles are tender.
Serve with fresh parsley for garnish, and pair with crusty bread or a light salad.
Complimentary Foods:
Sides: Garlic bread, herbed biscuits, or a side salad with a simple vinaigrette.
Beverages: Sparkling water with lemon or a non-alcoholic ginger ale.
Table Service:
Serve in deep bowls, with a side plate for bread. Provide soup spoons, and set the table with a simple, comforting aesthetic—think checkered napkins and wood-handled cutlery.
Vietnamese Pho Ga
Baking Dish: 4-5 quart soup pot
Servings: 4
Serving size: 1 ½ cups
Ingredients:
1 lb chicken (bone-in for richer broth)
6 cups chicken broth
1 star anise
1 cinnamon stick
1 small piece of ginger, sliced
1 medium onion, halved
8 oz rice noodles
2 tbsp fish sauce
Salt to taste
Garnishes: fresh cilantro, Thai basil, lime wedges, sliced chili, bean sprouts
Instructions:
In your soup pot, char the onion and ginger by placing them directly on a hot burner for a few minutes.
Add the chicken, broth, star anise, cinnamon stick, fish sauce, and salt. Bring to a boil, then simmer for 25-30 minutes or until chicken is fully cooked.
Remove the chicken, shred it, and return it to the pot. Strain out the star anise, cinnamon, onion, and ginger.
Cook the rice noodles separately according to package instructions.
Assemble by placing noodles in bowls, ladling broth and chicken over them, and adding garnishes.
Complimentary Foods:
Sides: Fresh spring rolls with peanut sauce, or a light cucumber salad with vinegar dressing.
Beverages: Iced green tea or a refreshing lime soda.
Table Service:
Serve Pho Ga in large, deep bowls with chopsticks and soup spoons. Set a communal plate of garnishes in the center for everyone to share, including lime wedges, cilantro, Thai basil, and sliced chilies. The table should feel bright and fresh, perhaps with bamboo placemats and simple ceramic bowls.
Greek Avgolemono Soup
Baking Dish: 4-quart pot
Servings: 4-6
Serving size: 1 ½ cups
Ingredients:
1 lb chicken breast or thigh
6 cups chicken broth
½ cup orzo (or rice)
2 large eggs
3 tbsp fresh lemon juice (about 1-2 lemons)
Salt and pepper to taste
Optional: fresh dill for garnish
Instructions:
In your pot, bring the broth to a boil. Add the chicken and cook until tender (15-20 minutes). Remove, shred, and set aside.
Cook the orzo in the same broth until al dente, about 7-8 minutes.
In a separate bowl, whisk the eggs and lemon juice together. Slowly temper the egg mixture by adding ladles of hot broth into it, whisking constantly.
Gradually stir the egg mixture back into the soup. Add the shredded chicken back in. Simmer for another 5 minutes, but do not let it boil.
Serve with crusty bread or a light Greek salad.
Complimentary Foods:
Sides: A light Greek salad with feta and olives, or spanakopita (spinach pie).
Beverages: Sparkling water with a splash of lemon or chilled herbal tea.
Table Service:
Serve Avgolemono in wide bowls, with a small side dish for bread or salad. The table could feature a Mediterranean aesthetic, with blue and white plates, perhaps a small bowl of olives, and cloth napkins in soft hues. Silverware should include a soup spoon, and a side plate for Greek bread or pita
Global Chicken Noodle Soup History
American Chicken Noodle Soup started as a simple, rural U.S. dish. It became a popular comfort food in the 20th century, especially in canned form during tough times. The mild broth, egg noodles, and chicken are perfect for when you’re sick
Vietnamese Pho Ga is a lighter, chicken-based version of beef pho, enjoyed for breakfast or lunch. Its flavorful broth and herbs reflect Vietnam’s balance of nourishment and warmth
Greek Avgolemono Soup blends lemon and egg in a creamy dish, part of Greece’s tradition of simple, fresh cooking. Often served at celebrations, it’s a vibrant, healthy meal
#ChickenNoodleSoup
#PhoGa
#AvgolemonoSoup
#GlobalSoup
#ComfortFood
#HomemadeSoup
#HealthySoup
#SoupRecipes
#MediterraneanSoup
#VietnameseSoup