Chicken Soup With Noodles Recipes

Take the time to make Chicken Noodle Soup from scratch and you’ll never be able to make it another way again! My mom’s version is a step above the rest, made with homemade stock and egg noodles that take just minutes to make. The end result is the BEST Chicken Noodle Soup you’ll ever have!

My kids literally jump up and down with excitement whenever homemade Chicken Noodle Soup is on the menu, and rightfully so, because it is AMAZING! This is one of my go-to recipes to bring to friends or neighbors (along with a loaf of Artisan Bread) during the cooler seasons and it’s always a hit.

My mom always made chicken noodle soup with homemade egg noodles, but the great thing about this soup is that any kind of noodles will work!

Chicken Noodle Soup

Take the time to make Chicken Noodle Soup from scratch and you’ll never be able to make it another way again! My mom’s version is a step above the rest, made with homemade stock and egg noodles that take just minutes to make.

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 256 kcal, Carbohydrate 22 g, Protein 19 g, Fat 9 g, Saturated Fat 3 g, Cholesterol 61 mg, Sodium 421 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1/2 Tablespoon butter
• 2 ribs celery (, diced)
• 3-4 large carrots (diced)
• 1 clove garlic (, minced)
• 10 cups chicken stock or broth*
• 1 teaspoon salt (, to taste)
• ½ teaspoon freshly ground black pepper (, to taste)
• 1/8 teaspoon dried rosemary (,or more, to taste)
• 1/8 teaspoon dried sage
• 1/8 teaspoon crushed red pepper flakes
• 1 batch homemade egg noodles* (, or 5 cups dry egg noodles, farfalle or other bite-size pasta)
• 3 cups rotisserie chicken*
• 1 teaspoon Better than Bouillon chicken base (or more, as needed) (, or chicken bouillon granules)

Instruction:

1. Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
2. Add chicken stock and season the broth with rosemary, sage, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
3. Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
4. If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
5. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
6. Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.

The Ultimate Chicken Noodle Soup

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado

Prep: 15min

Total: 60min

Yield: 10 servings (about 3-1/2 quarts).

Nutrition Facts: calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

Ingredients:

• 2-1/2 pounds bone-in chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 cups chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 cups uncooked kluski or other egg noodles (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• Optional: Additional salt and pepper

Instruction:

Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard all but 2 tablespoons drippings., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Easy Chicken Noodle Soup Recipe

FAQ

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