This is a recipe for Chicken Noodle Soup, comfort food at it’s best. There’s nothing like a big bowl of Chicken Noodle Soup on a cold evening. And especially if that chicken noodle soup is done right. Learn which noodles to use, and how to get the best flavor out of that chicken.
Is there anything better than a steaming hot bowl of chicken and noodle soup on a cold evening, especially on a cold evening when you’ve got a cold? Simple, delicious and rumored to heal the ailing, this soup is comfort food at its best.
It’s not rocket science to throw this soup together. No matter what you put in it, it’s going to be good, but I wanted to share with you my version that has evolved over the years. Seasoned just to our liking.
What Kind Of Noodles To Use For Chicken Noodle Soup
It’s a must to use those fat and plump homemade noodles. My mom always made her own. Sadly to say, I’ve never tried making them, so I purchase homestyle noodles from the freezer section. They’re think, they’re chewy, the are already cooked and very reminiscent of homemade.
Locally, I purchase Aiello’s Noodles, fully cooked wide egg noodles. Browse your freezer section to see what’s available in your market.
Please try not to use dried egg noodles from the packaged pasta aisle at the market, they just don’t have that same homemade comfort food feel. Dnd result will have you feeling more like you’re eating canned soup.
How to Cook Chicken for Chicken Noodle Soup
I buy a package of boneless skinless chicken breasts (about 1 pound) and a package of (4) bone-in skin-on chicken thighs. Before I start the soup, I heat olive oil in my Dutch Oven until hot. Add the chicken thighs and sear them skin side down until nice and browned. Using tongs and once they’re willing to release easily from the pan, remove them to a plate.
I’ve already cut the chicken breast into bite sized pieces. After the chicken thighs are removed from the pan, quickly brown the chicken breast pieces. Searing the meat in this manner is referred to creating Maillard Reaction If you’d like to read a bit more about the process, you can check out my Pork Posole Recipe where I explain how to get the most out of browning meat.
After all the chicken meat is browned and placed on a plate, add the chopped vegetables to the same pan. Using a wooden spoon, be sure to scrape up all of that meat flavor that’s on the bottom of that pan = yummy flavor.
Once the vegetables are browned, add the chicken broth, seasonings and the chicken thighs. Let this simmer about 30 minutes then add the chicken breast pieces and remove the chicken thighs to a cutting board to cool and shred. Discard the skin and bones and return shredded chicken thighs to the chicken noodle soup.
The addition of the bones, the skin and the dark meat of the thighs adds a great layer of chicken flavor to this soup.
When do I add noodles to chicken noodle soup?
Don’t cook them to death! Please. Once the veggies and chicken are cooked through, remove the soup from the heat and add the noodles. Remember, egg noodles from the freezer section are already cooked. They just need to heat through. Cover and let them set until nice and hot.
Those thick homestyle noodles will take about 20 minutes. If you’re using those thin egg noodles from the pasta aisle, only a few minutes will do.
What Are Good Spices For Chicken Noodle Soup?
Please give this Spice Mix for Bean Soup recipe a try. Even though the name indicates it’s for bean soup, it’s a great all purpose spice mix for soup and will give this soup an awesome kick of flavor. I use it for most every soup I make. The spice mix makes a big batch and you’ll have it in your pantry all Winter long to keep you comfort food cozy.
Recipe For Chicken Noodle Soup
At one point it seemed every one in our office had a cold, so I made a big crock pot of my Chicken Noodle Soup one Friday and delivered to my sniffling aching co-workers. They commented that it sure is “handy” having me around. 🙂
I hope you give this recipe for chicken noodle soup a try, and if you do, please come back and give the recipe a star rating. I value your opinion.
And if have a favorite recipe for chicken noodle soup, I’d love to give it a try. Let me know.
More Comfort Food Chicken Soup Recipes:
- White Wine Chicken Potato Soup
- Classic Chicken Soup with Sweet Potatoes
- Wintery Chicken Pasta Soup
- Chicken and Cheese Soup with Poblano Peppers
- Yellow Curry Chicken Noodle Soup
And if you’re looking for a ton of soup recipes, check out my category on Soup.
You’ll find the most popular soup recipe on my site; Anthony Bourdain’s New Mexico Style Beef Chili
Chicken Noodle Soup
Ingredients
- 4 chicken thighs skin on, bone in
- 1 pound chicken breast boneless, skinless, cut into bite-sized pieces
- 1/4 cup olive oil
- 3 stalks celery sliced
- 3 carrots peeled and sliced
- 1 medium onion medium dice
- 2 1/2 quarts chicken stock
- 1 heaping tablespoon Soup Seasoning or use following 4 spices. Pick back up recipe at parsley.
- 1 tsp dried sage
- 1 tsp thyme
- 1/2 tsp fennel seeds
- 1/2 tsp garlic powder
- 2 tablespoons minced flat-leaf parsley
- 1 dried bay leaf
- 1/2 pound Frozen homestyle Egg Noodles
- Freshly ground black pepper to taste
- 1/2 lemon juiced
Instructions
- Heat a Dutch Oven over medium high heat. Once hot, add oil. When oil is hot and shimmering add chicken thighs skin side down. Cook until nicely browned and easily release from bottom of pan. With tongs, remove thighs to a plate.
- Cut chicken breasts into bite sized cubes. Add the chicken breast to the hot pan. Quickly sear, stirring often. Remove to same plate as thighs.
- Add chopped vegetables to the hot pan and oil. Cook until soft and starting to brown.
- Add chicken stock, whole chicken thighs, spices, parsley and bay leaf. I highly advise using my Soup Spice Mix Or add the spices listed in the recipe. (sage, thyme, fennel, garlic)
- Cook for 20 minutes.
- Using tongs, remove chicken thighs to a cutting board. When cool enough, remove skin and shred. Discard skin and bones.
- Add noodles, chicken breast pieces and shredded chicken thigh meat to soup.
- Remove from heat. Cover with a lid and let the noodles absorb the heat and moisture for about 20 minutes. The heat from the broth will also steam and finish cooking the chicken breast. Add a squeeze of lemon juice from 1/2 lemon.
- Remove bay leaf and serve in wide rimmed white bowls. Or your favorite comfort food soup bowls
Notes
Nutrition
Chicken Noodle Soup Done Right …It’s what’s for Fighting the Cold.
Chicken noodle soup is always a welcoming thought during cold and flu season. Your old co-workers miss you for many reasons I am guessing and this soup is one of them! Unfortunately I caught what my son had last week and really feel under the weather. I spotted some gluten free pasta shells in the pantry that I had forgotten about and they will be headed into a soup today.
Nothing like chicken soup when your sick! Great recipe! Thanks!
Divine! Chicken soup is an all time favorite. I don’t make it nearly enough and now you have inspired me with your delicious recipe and beautiful photograph. I can semll it from here. YUM
You have very lucky office mates! The soup looks comforting and good and the perfect cure-all. Thanks for sending it to Souper Sundays–so nice to have you back this week! 😉
Chicken noodle soup is one of those foods that make me feel good no matter what. This looks fabulous.
Thanks Karen and Joanne! Always appreciate the comments.
I made some a few weeks ago – can’t beat it and you’re right, it always turns out great whatever you add to it!