Soup season has arrived. To get started, I created Alix Earle’s homemade chicken noodle soup recipe.
Earl, 22, shared his recipe for making chicken noodle soup on TikTok earlier this week.
The recipe is simple and flavorful, but I found myself craving crunchy veggies.
By now, I think most people know who Alix Earle is.
Alix Earle is one of the most recognizable faces on the internet.
Towards the end of 2022, the 22-year-old University of Miami graduate quickly rose to fame during his senior year. She started gaining attention on TikTok because she posts selfie videos of her “get her ready” almost every day and she frequently gets millions of views. Ta. As of her Thursday, Earle has taken her fame one step further by launching her own brand. Podcast “Hot Mess” The series was produced by “Call Her Daddy” host Alexandra Cooper.
On Wednesday, the University of Miami graduate shared her classic chicken noodle soup recipe on TikTok.
of recipe video, The video, which already has more than 3.6 million views, was shared on Earl’s TikTok on Wednesday.
In it, Earle, a self-proclaimed soup lover, provides step-by-step instructions for making her classic chicken noodle soup recipe.
“I’m a soup person. I can eat soup every day,” she said.
I think so.
It was a gloomy day in London when I found this recipe, so naturally I decided to give it a try.
Earle’s Homemade Chicken Noodle Soup recipe calls for the following ingredients:
celery
carrot
White green onion
elbow pasta noodles
chicken
stock
salt
pepper
garlic
To be clear, Earl didn’t mention any specifics on TikTok, so we had to visually check the amounts of each ingredient.
First, we prepared the vegetables.
I washed and chopped three stalks of celery, then peeled a whole white onion. I also washed two carrots and cut off the ends.
I then added all the vegetables to a pot of boiling chicken stock.
After preparing the vegetables, I filled a pot with water, added 3 tablespoons of chicken stock and put it on the stove.
When the stock comes to a boil, add all the vegetables, season the hot liquid with garlic powder, salt and pepper, and cover. I lowered the heat a bit and let the pot sit for 45 minutes per Earl’s instructions.
I focused on the chicken. Earl didn’t seem to have any seasoning and I thought that was questionable.
Earle’s video never showed her seasoning the chicken breasts. I knew the chicken would eventually be submerged in a seasoned broth, but I still wanted it to have its own flavor.
To do this, I sprinkled each chicken breast with adobo, my family’s favorite all-purpose seasoning, and added a little pepper on both sides.
The chicken came out perfectly golden brown. All that was left to do was chop it finely.
I grilled the chicken on the stove with hot oil.
Cooking chicken can be nerve-wracking, so I made sure to slice a few large pieces to check for any signs of rawness before taking it off the stove and slicing it into small bite-sized pieces.
After the chicken is cooked, it’s time to cook the pasta.
My local grocery store didn’t have elbow pasta in stock, so I decided to buy macaroni, which is basically a miniature version of the same thing.
After 45 minutes, I took out the softened vegetables and gave them a quick 45 second blend.
This step in the recipe was something I had never encountered when making chicken soup.
In the past, I’ve left the vegetables whole, but I think that gives the soup a nice crunch.
However, I decided to follow Earl’s suggestion that blending softened vegetables enhances the flavor of the soup.
The way the blended vegetables were added back to the stock was not very appetizing.
At first, I didn’t think that vegetable paste and stock could be made into one soup. Instead, a thick paste seemed to float briefly on the surface, which was not a very appetizing sight.
However, with a quick stir, the vegetable paste blended smoothly into the stock, creating a thick, glossy soup.
I really liked the bright and glossy color of the soup at this point. I could already smell the chicken, but I also picked up hints of carrots and onions, even though the vegetables were blended beyond any discernible level.
Now, all that’s left to do is add the chicken and pasta.
here we go! Alix Earle’s chicken noodle soup.
My first impression of the soup was that it had a homely aroma and was delicious, but the glossy texture and thick texture of the soup gave it a professional look.
After the first bite, I understood what Earl meant when he said that blending vegetables back into the soup enhances the flavor of the soup. While I could feel the saltiness of the chicken bones, I could also feel the subtle flavors of carrots and onions.
But I will say that I definitely missed the crunchiness provided by bites of celery or carrots, which I personally look for in a good chicken noodle soup recipe. Every element of Earle’s soup is tender, from the pasta skin to the moist chicken to the soup itself, and I wish there had been a little more texture variation in the mix.
One way to consider adding them when making the recipe again is to leave some of the veggies in the soup instead of mixing them all together, or whip up some buttered, crunchy toast. It’s about soaking it in soup.
But to be honest, these are very minor complaints. The meal was delicious, homely and almost the perfect recipe to officially start soup season. Salute to Alix Earle.
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