Soup season is upon us – to kick it off, I made Alix Earle's homemade chicken noodle soup recipe.
Earle, 22, shared her recipe for making chicken noodle soup earlier this week on TikTok.
The recipe is simple and loaded with flavor, but I found myself longing for 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.
Toward the end of 2022, the 22-year-old University of Miami alum skyrocketed to fame during her senior year of college. She started gaining traction on TikTok for posting "get ready with me" selfie videos almost every day that frequently received millions of views. As of Thursday, Earle has taken her fame a step further by launching her own podcast, "Hot Mess," a series produced by "Call Her Daddy" host Alexandra Cooper.
On Wednesday, the University of Miami alum shared her go-to chicken noodle soup recipe on TikTok.
The recipe video, which already has over 3.6 million views, was shared on Earle's TikTok on Wednesday.
In it, Earle – a self-professed lover of soups – gives a step-by-step process on how to go about making her go-to chicken noodle soup recipe.
"I am a soup girl, I could have soup every day," she said.
Me too, I thought to myself.
It just so happened to be a gloomy day in London when I came across the recipe, so naturally, I decided to give it a go.
Earle's homemade chicken noodle soup recipe calls for the following ingredients:
A white onion
Elbow pasta noodles
To be clear, I had to eyeball the quantities of each ingredient as Earle doesn't mention any specifics in her TikTok.
The first thing I did was prep the veggies.
I washed and chopped three stems of celery before peeling a whole white onion. I also washed and cut the ends off of two carrots.
Next, I added all the veggies to a pot of boiling chicken stock.
After prepping the vegetables, I popped a pot of water on the stove with three cubes of chicken stock.
Once the stock was on a rolling boil, I dropped all the veggies in, seasoned the hot liquid with garlic powder, salt, and pepper, and covered it with a lid. I turned down the heat slightly and followed Earle's instructions to leave the pot alone for 45 minutes.
I turned my attention to the chicken. Earle didn't appear to season hers, which I thought was questionable.
At no point in Earle's video did she show herself seasoning the chicken breasts. While I knew that the chicken would eventually be soaked in the already seasoned broth, I still wanted it to have its own flavor.
To do so, I dusted each chicken breast with all-purpose Adobo seasoning, a family favorite, and some additional pepper on both sides.
The chicken came out perfectly golden. All that was left to do with it was chop it into small bites.
I cooked the chicken on a stove in hot oil.
As someone who gets nervous cooking chicken, I made sure to slice into a few of the bigger pieces to check for any signs of rawness before removing them from the stove and slicing them into smaller, bite-size pieces.
After cooking the chicken, it was time to cook the pasta.
My local grocery store didn't have elbow pasta in store so I decided to go for macaroni, which is basically the same thing in miniature version.
After 45 minutes, I took out the softened vegetables and gave them a quick 45-second blend.
This step of the recipe was something I'd never encountered while making chicken soup.
In the past, I've always left the vegetables whole, which I think provides a nice crunchiness to the soup.
But I decided to follow Earle's lead as she says that blending the softened vegetables makes the broth more flavorful.
Pouring the blended vegetables back into the stock wasn't the most appetizing sight.
At first, the vegetable paste and the stock didn't look like they were going to combine into one soupy broth. Instead, the thick paste appeared to float momentarily on the surface, which wasn't the most appetizing sight.
But after a quick stir, the veggie paste blended smoothly into the stock, creating a glossy, thick soup.
I loved how bright and glossy the soup looked at this point. It smelled of chicken already but I also got hints of carrot and onion, even though the vegetables were blended past the point of recognition.
Now, the only thing left to do was add in the chicken and the pasta.
Et voilà! There you have it – Alix Earle's chicken noodle soup.
My first impression of the soup was that it smelled homey and delicious but that it also had somewhat of a professional finish from the glistening surface and thick consistency.
After taking my first bite, I could see exactly what Earle meant when she said that blending the vegetables and pouring them back into the soup enhances the flavor of the broth. While I could taste the saltiness of the chicken stock, I also got subtle hints of carrot and onion.
However, I will say that I definitely missed the crunchiness afforded by a bite of celery or carrot that I personally look for in a good chicken noodle soup recipe. Every element of Earle's soup is soft – from the pasta shells to the moist chicken to the broth itself – so it would've been nice to have a bit of textural variety in the mix.
One of the ways I'd consider adding that if I make the recipe again is by keeping a portion of the vegetables in the broth instead of blending them all, or whipping up some crunchy buttered toast to dip into the soup.
But in all honesty, these are very minor complaints. The meal was delicious, homey, and a nearly perfect recipe to kick off soup season officially. So kudos to Alix Earle.
Read the original article on Insider