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Non-Alcoholic Garlic Chicken Noodle Soup: An Ultimate Recipe

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Experience the comforting warmth of Non-Alcoholic Garlic Chicken Noodle Soup, a dish that elevates traditional flavors with a unique botanical twist. This ultimate recipe combines tender chicken, savory broth, and aromatic garlic for a soul-warming meal.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken thighs and breasts
  • Classic wide egg noodles (or thin spaghetti, ramen noodles, or gluten-free rice noodles)
  • 8–10 cloves garlic, minced
  • 6–8 cups low-sodium chicken broth
  • 1/2 teaspoon non-alcoholic gin alternative extract or botanical essence (adjust to taste)
  • 1 large yellow onion, finely diced
  • 2 stalks celery, chopped
  • 2 medium carrots, peeled and sliced into rounds or half-moons
  • 1 tablespoon fresh ginger, grated
  • Handful of fresh spinach or thinly sliced bok choy (optional)
  • Fresh parsley, chopped
  • Few sprigs of fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • Splash of soy sauce or tamari (optional)
  • 1 tablespoon olive oil or neutral cooking oil

Instructions

  1. Prep Your Ingredients: Dice your onion, chop celery and carrots, mince garlic, shred chicken (if pre-cooked), and measure out broth and seasonings.
  2. Brown the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper, sear for 3-4 minutes per side until golden brown, then remove from pot.
  3. Sauté the Aromatics: Reduce heat to medium, add another tablespoon of oil if needed, and cook diced onion, celery, and carrots for 5-7 minutes until softened.
  4. Introduce the Garlic and Ginger: Add minced garlic and grated ginger to the pot, sauté for another minute until fragrant.
  5. Deglaze and Build Broth: Pour in about half a cup of chicken broth, scrape the bottom of the pot to loosen browned bits, then add remaining broth and thyme sprigs, bringing to a simmer.
  6. Simmer the Chicken: Return seared chicken to the pot, ensuring it's submerged in broth. Simmer for 20-25 minutes until chicken is cooked through.
  7. Shred the Chicken: Remove cooked chicken, shred it, and return to the pot, discarding bones and thyme sprigs.
  8. Cook the Noodles: Increase heat to medium-high, bring soup to a boil, add noodles, and cook according to package directions until al dente.
  9. The 'Extractger' Moment: Turn off heat, stir in chopped parsley, and add non-alcoholic gin extract, starting with 1/2 teaspoon and adjusting to taste.
  10. Final Seasoning and Serve: Taste the soup, adjust seasoning with salt, pepper, and soy sauce if desired. Serve in bowls, garnished with parsley and a drizzle of olive oil.

Nutrition

Keywords: For best results, use high-quality chicken broth. Avoid overcooking the noodles to prevent mushiness. Fresh herbs are essential for flavor, and consider roasting garlic for added sweetness.

Find it online: https://mamablueberry.com/non-alcoholic-garlic-chicken-noodle-soup-an-ultimate-recipe/