As the leaves begin to change and fall ushers in the cooler weather my thoughts turn to hearty cold-weather recipes like this good old-fashioned chicken noodle soup! Tantalizing pasta recipes are the epitome of winter and chicken noodle soup recipes are no different.
There are lots of chicken soup recipes out there, but few offer the warmth, comfort and amazing flavor of this simple wholesome chicken noodle soup! Rich full-flavored egg noodles, plenty of nutritious veggies and a few secret ingredients make this chicken noodle soup a fan favorite.
Let me show you why!
I love that this rich full-bodied chicken noodle soup only has a 20-minute prep time, and nobody is none the wiser! This recipe builds layers upon layers of flavor and it can be on the table in just over an hour. It is rich, delicious and satisfying – not to mention versatile! Here are some of the most amazing qualities of this chicken noodle soup.
- Hearty and nutritious
- Layers of yummy flavor
- One pot wonder
- Versatile recipe
- Great appetizer, side dish or meal
Pot: Since you’re making chicken noodle soup, you’re obviously going to use a pot. If you have one made from a heavier gauge material, it will be more effective and produce a better soup. I know it sounds crazy but using heavy-duty pots and pans helps distribute heat more evenly and prevents burning.
Veggies: Sautéing your veggies is very important so don’t skip this step. Its helps reduce the bitterness of the onion and garlic while coaxing out their fragrant aromas and sweet flavors. It will also help build your fond which will bloom into layers of flavor like you won’t believe!
(Fond is the pan sauce left behind after sautéing meat and veggies)
Deglazing: In the next step, you’ll be lifting up the brown bits at the bottom of the pan with chicken broth. Don’t switch pans. This is known as deglazing and it is also crucial to the incredible flavor profile of your chicken noodle soup.
Chicken: There is also a point in the recipe where you’ll simmer the bone-in chicken, then transfer to a plate and cut into cubes.
Let your chicken rest for 5-10 minutes before cutting into it. Otherwise, all that flavorful chicken juice will end up on the plate instead of in your soup. Resting your chicken will give the meat enough time to cool so that the juices flow back to the center and remain in the meat.
Easy Chicken Noodle Soup Ingredient Notes
Start with bone-in chicken. Bone-in meat is more flavorful, and it cooks more evenly. Bones are porous so they conduct heat. The bones, themselves add flavor as they heat up and all the stuff that helps hold the meat on the bones also gives the meat more flavor as it cooks.
This chicken noodle soup recipe calls for Better Than Bouillon (chicken flavor) and chicken broth. Many bouillon cubes are packed with a ton of salt and its hard to control the quantity of flavor added.
Better Than Bouillon is like a magic flavor paste made from meats, veggies, and spices. If you’ve never used it before, you’ll be hooked after the first time! -Trust me on this one…
I like to cube the veggies in my chicken noodle soup so that they are all about the same size. This helps them cook evenly and ensures you can get a nice variety of flavors and textures in every bite.
Chicken and Egg Noodles Storing Tips
Chicken and egg noodles are the most important aspects of this soup, but they will also go bad the quickest. Store your chicken noodle soup in an airtight container with a secure lid for up to 4 days. I like to take mine for lunch so I often store leftovers in a mason jar that I can just grab and toss in my bag.
Sometimes I’ll divvy it up into single-serve portions that can go straight into the microwave at home for the fam. It’s a hearty nutritious meal or snack that is ready to go!
Can You Freeze This?
You betcha! If you know you are going to freeze it, don’t put the noodles in. Egg noodles are marvelous, but they will continue to soak up that golden mouth-watering broth as the soup cools. By the time your chicken noodle soup can go into the freezer, your egg noodles will be a mushy mess.
Just prepare as directed without noodles and ladle into freezer safe containers. When you are ready to serve your chicken noodle soup, just defrost it in a large pot over medium heat. Add the noodles when the soup starts to simmer and cook until al dente.
Make Ahead Tips
Making this chicken noodle soup ahead of time will ensure that it is ready to go when you are. Again, prepare it without the noodles until you are ready to serve it. Simply bring your soup to a gentle boil and add your egg noodles. Be sure not to overcook them because they will continue to absorb liquid as the soup cools.
How Long Can You Keep This In The Fridge?
Your chicken noodle soup will stay good in the fridge for up to 4 days according to the USDA. It is important to keep it in an airtight container with a secure lid. Put it in mason jars, single-portion containers or a serving bowl – whatever works for you.
Flavor is the name of the game! It embodies a good chicken noodle soup and you can tweak this recipe to suit your personal taste. Try shredding the chicken instead of cubing it or even using rotisserie chicken for convenience. You can even add some dark chicken meat, like thigh meat, or use a whole chicken.
You can also switch up some of the veggies to stay with what’s in season or your favorite flavors. Play with some of the herbs if you like. Some people like to add dill or basil. Work with what strikes you.
Can I Add Cream?
Adding a little bit of heavy cream or some milk will give you a creamy chicken noodle soup that tastes heavenly. This flavor laden bowl is so much better than any cream of chicken soup you can buy in the store. If there are any leftovers, simply use them in a recipe that calls for cream of chicken.
Can This Recipe Be Cooked In A Crockpot?
Oh yeah! Crockpot chicken noodle soup doesn’t have to take all day either. Just 20 minutes of prep gets crockpot chicken soup going and it only needs to cook for 3 hours. You can start it at noon and still have on the table for an early dinner.
Can I Cook This In An Instant Pot Instead?
Instant pot chicken noodle soup is infused with all the rich aromatic flavors of the original recipe and its ready in a fraction of the time. One of the best cold-weather dinners of all time is thick crusty grilled cheese sandwiches and instant pot chicken soup. It warms you from the inside out. Mmm, Mm! Good!
Can I Use Rice As Substitute?
Sure, chicken and rice soup is a simple gluten-free meal the entire family will love. Have it as a side dish or the main course. You can even take things in another direction and make creamy chicken and wild rice soup. It is nothing short of a big warm hug in a bowl.
Can I Use Dumplings Instead of Egg Noodles?
You can use anything you want and enjoy it! Make Bisquick chicken and dumplings that will take you on a stroll down memory lane. Pair it with a light side salad for a simple nutritious meal that is tasty enough for the pickiest palates.
Chicken dumpling soup is another option that really makes a tasty treat. It’s not as difficult as you would think, and it is worth every single little second. Serve it with cheesy garlic biscuits for a meal that puts some sparkle in your smile!
Chicken Noodle Soup
- 1 (3-3 1/2) pounds bone-in, skin-on chicken breasts
- salt and pepper
- 2 tablespoons vegetable oil
- 1 1/2 cups yellow onion chopped
- 3 cloves garlic minced
- 10 cups chicken broth
- 1 cup carrots cubed
- 1 cup celery chopped
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 heaping tablespoon Better Than Bouillon (chicken flavor)
- 8 ounces egg noodles
- 1 tablespoon fresh parsley
- Pat chicken dry with paper towels and season generously with salt and pepper.
- In a large pot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove browned chicken to a plate removing and discarding the skin. Drain all but 2 Tablespoon of dripping from the pot.
- Saute the onions in the drippings over medium heat until soft and tender, about 7 minutes. Add the garlic to the onions and cook until fragrant, about 1 minute.
- Add the broth, stirring to lift up any brown bits from the bottom of the pot, and bring to a boil. Add the celery, carrots, bay leaves, thyme, 1 1/2 teaspoon salt, 3/4 teaspoon salt, 1 heaping tablespoon Better Than Bouillon (chicken flavor), and the browned chicken. Reduce the heat to a simmer, cover, and simmer until chicken is tender about 25-30 minutes.
- Transfer the chicken to a plate. Remove the soup from the heat and add the noodles. Let stand, covered until the noodles are tender 20-22 minutes.
- When the chicken is cool enough to handle, cut into 1/2-inch chunks. Return to chicken to pot and stir in the parsley. Remove bay leaves and adjust seasoning. Serve
Fans Also Made:
None foundRate This Recipe
Quintessential chicken soup dishes embodies the American winter. They don’t need to be made of bland chicken swimming in boring broth. Chicken soup can have character and flavor and a bold creative life that nurtures the soul. Can you tell I love chicken soup? Here are some of my best chicken soup dishes that you may want to try.
- Chicken Taco Soup
- Chicken Broccoli Soup
- Chicken Tortilla Soup
- Chicken Corn Chowder
- Chicken Vegetable Soup
Chicken noodle soup is like the Norman Rockwell of the food world. It’s a classic feel-good meal that has been passed down through the ages. Every new generation has its favorite recipe and rightly so.
Chicken noodle soup is a versatile, wholesome and full-flavored dish that the whole family can get behind. Eat it by itself or pair it with a side to complement those layers of yummy flavor that make you feel all warm and fuzzy inside.