This easy satisfying chicken noodle soup recipe will have you taste buds singing and is the best comfort food. What is better on cold winter days than a steaming cup of homemade chicken noodle soup?
Chicken Soup for When You’re Sick
Have you ever wondered why people recommend a bowl of chicken noodle soup when you have sick days? People throughout the ages have turned to simple chicken soup for times when they have a sore throat or other cold related ailments.
It could be because many of the ingredients that this soup is packed with contain vital vitamins and minerals to help you feel your best and get over a sickness quickly.
And chicken soup is just full of classic flavors that are comforting.
How to Make Best Chicken Soup Recipe
Using raw can also lend better flavors into your soup if you brown or cook your chicken in your soup pot first in a drizzle of olive oil. If using pre-cooked chicken, go ahead and start with the vegetables. In a large pot, add the olive oil, diced onion, carrot, and celery. Sauté over medium-high heat a few minutes.
Add the cups of water, soup base or bouillon cubes, (if you have chicken stock, use that instead). Continue cooking until boiling. Add he black pepper, egg noodles, dried parsley, and any other herbs you enjoy.
Lower the heat to medium-low and simmer for another 10-15 minutes until the carrots are tender and the noodles are cooked al dente. Taste to adjust any of the seasonings. Serve.
Chicken for Chicken Noodle Soup
You may wonder which type of chicken is best for your soup. Here is a breakdown of which chicken is right for you.
Leftover chicken. If you happen to have leftover chicken, this is a great choice for this soup recipe. Whether its breast meat, chicken thighs, or other chicken pieces. It all works. Just dice it into bite-size pieces.
Canned chicken breast. Canned chicken breast can be a great way to make soup quickly as it is already pre-cooked and usually chunked or shredded. This can cut your prep time in half or more. If you are busy, this is a great option.
Boneless skinless chicken breast or raw chicken breast. This is a great option if you like to prepare your meat yourself, but don’t have the time to cut up a whole chicken. Using raw can also lend better flavors into your soup if you brown or cook your chicken in your soup pot first.
Rotisserie chicken or whole chicken. Using a rotisserie or a whole chicken can be a great way to lend additional, robust flavor to your soup. The rotisserie chicken in particular can lend additional depth of flavor due to the seasoning used and how the fats melt into the chicken during the cooking process. Since the rotisserie chicken is already cooked, the soup can be done in under 20 minutes! Whole chicken is also a great option as it has both white and dark meat for even more texture and flavor combination. Plus, you can make your own homemade chicken stock when using a whole chicken.
Dark Meat vs White Meat Chicken for Soup
There are many people that prefer either dark or white meat chicken. However, for chicken soup, we find it is best to use a combination of both dark and white meat for soup. Darker meat tends to be more tender and flavorful than white meat, which has a habit of drying out. If you prefer white mean chicken though, don’t fret because adding it to a soup or sauce can be the best method for making sure it doesn’t dry out.
Homemade Chicken Broth
Have you ever made your own chicken broth? It’s actually not that hard, and you can control the ingredients and make sure it’s healthy and low sodium. Here’s a quick tutorial on how to make homemade chicken broth. Give it a try next time you need some for soup or cooking.
Ingredients for Homemade Bone Broth
In a large pot or large Dutch oven add
- 2 Pounds of Chicken Parts (pieces with the bones, legs, wings, necks, back bones)
Add fresh vegetables such as
- 1-2 Celery Ribs Cut into large chunks
- 2 Medium Carrots cut into chunks
- 2 Medium Onions, cut into chunks
Add Herbs such as
- 2 Bay Leaves
- 1/2 Teaspoon Dried Rosemery
- ½ Teaspoon Dried Thyme
- 1 Teaspoon Black Pepper or 5-10 Whole Peppercorns
- 2 Quarts Cold Water
Directions for Making Your Own Chicken Broth
Bring to a boil and turn down the heat to low so the mixture is simmering. Cook uncovered for 3-4 hours. Use a spoon to skim the foam as necessary.
Turn off the heat. Remove the chicken pieces and place in a bowl. Let this cool until it can be handled. Remove the meat from the bones and discard the bones.
The meat can be saved for other recipes.
Strain the broth and discard the vegetables and seasonings.
The broth can be used right away, or it can be stored in an airtight container in the refrigerator up to 5 days. Or frozen up to 4 months. Just thaw before using in your recipes.
Make this homemade chicken noodle soup recipe with your own broth that you have made yourself.
Which type of noodles do you use for chicken noodle soup
Egg noodles are the traditional noodles used for making chicken noodle soup. They are more dumpling in texture compared to regular noodles and lend additional flavor that other noodles lack.
What herbs go in chicken noodle soup
The best fresh herbs or dried herbs to use in chicken soup are fresh parsley, bay leaves, or fresh dill. Herbs give soups great flavor without adding calories. Often, I will use dried herbs if I do not have any fresh on hand. They make for a great recipe.
How Long Can You Store Chicken Noodle Soup
Chicken noodle soup can be stored for up to a week in the refrigerator. Just put your soup in an airtight container that won’t leak. You can also store chicken soup in the freezer for up to 3 months for best quality. This makes chicken soup a very easy make ahead meal or side to accompany your main dish on busy weeknights.
You Might Enjoy These Other Delicious Soup Recipes
There is something about coming home to a pot of chicken soup on the stove.
Easy Satisfying Chicken Noodle Soup Recipe
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- 1 Medium Onion diced
- 4 Medium Carrots diced
- 4 Ribs Celery diced
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Black Pepper
- 1 Tablespoon Chicken Soup Base Heaping tablespoon, adjust to your preference
- 1 Cup Egg Noodles
- 1 Tablespoon Dried Parsley Bay Leaves, or Dill
- 6 Cups Water
- 1 whole Rotisserie Chicken Diced, add the juices too
- Using raw can also lend better flavors into your soup if you brown or cook your chicken in your soup pot first in a bit of the olive oil. If using pre-cooked chicken, go ahead and start with the vegetables. In a large soup pot, add the olive oil, diced onion, carrot, and celery. Sauté over medium-high heat a few minutes.
- Add the water, soup base, (if you have chicken stock, use that instead). Continue cooking until boiling. Add he black pepper, egg noodles, dried parsley, and any other herbs you enjoy.
- Lower the heat to medium-low and simmer for another 10-15 minutes until the carrots are tender and the noodles are cooked. Taste to adjust any of the seasonings. Serve.