The aroma of chicken noodle soup always brings me back to cozy evenings after school. There’s something so comforting about a warm bowl of soup, especially when life gets hectic. That’s why I’m so excited to share my go-to recipe for chicken noodle soup, designed for busy families like yours! It’s ready in under an hour and tastes like it simmered all day. This is one of my favorite soup recipes chicken noodle, and I just know you’re going to love it!
Table of Contents
Why This is the Best Chicken Noodle Soup Recipe
What makes this chicken noodle soup so special? First off, it’s ready in under an hour, which is a lifesaver on busy weeknights. I also use rotisserie chicken to keep things quick and easy. Plus, I have a simple trick for making the broth rich and flavorful. Don’t forget that it is also perfect for using up any leftover veggies I have in the fridge!
The History of Chicken Noodle Soup
Chicken noodle soup has a rich history as a comforting remedy and nourishing meal. Its origins can be traced back centuries, with variations appearing in many cultures. It has become a symbol of care and healing, passed down through generations, and cherished for its simple goodness.
What Type of Noodles are Best for Chicken Noodle Soup?
When it comes to chicken noodle soup, the type of noodles can make a big difference. Egg noodles are my personal favorite because they add a lovely richness and hold their shape well. Farfalle, or bow-tie pasta, is another great option that’s fun for kids. Macaroni is also a classic choice, but they can sometimes get a bit mushy. I prefer egg noodles for their texture and flavor, they just feel right in this soup.
Key Ingredients for Flavorful Chicken Noodle Soup Recipes
Using high-quality ingredients is key to making the best chicken noodle soup. Fresh herbs, flavorful broth, and good-quality chicken all make a big difference. The real magic, though, starts with a classic technique that adds depth and richness: the mirepoix.
The Importance of Mirepoix
Mirepoix is a fancy French term for a simple but essential combination of vegetables: celery, carrots, and onion. Although my recipe skips the onion (Basil has allergies!), the celery and carrots are still vital. Sautéing these vegetables in butter before adding the broth helps to develop their flavors, creating a rich and aromatic base for the soup. This simple step really elevates the flavor of the entire dish.
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 thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 batch homemade egg noodles, or 4 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken (*)
- 1 teaspoon better than bouillon chicken flavor, (or more, as needed), or chicken bouillon granules
Step-by-Step Instructions for Perfect Soup Recipes Chicken Noodle
- First, I add butter, diced celery, and carrots to a large stock pot over medium-high heat. I sauté for 3 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.
- Next, I add the chicken stock and season the broth with rosemary, thyme, crushed red pepper, salt, and pepper. Remember to taste the broth before adding more salt! Then, I taste and add a spoonful of “better than bouillon” chicken or chicken bouillon cubes or granules as needed.
- Then, I bring the broth to a boil. I add the noodles (either uncooked homemade egg noodles or dry store-bought pasta) and cook just until the noodles are al dente.
- If you’re using store-bought noodles, be cautious not to overcook them! I remove the pot from heat as soon as they are just barely tender, because the noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Next, I add the chicken meat from the rotisserie chicken. Now, taste the broth again and add more seasonings, if needed.
- Finally, I store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken I used.
Pro Tips for the Best Chicken Noodle Soup
To achieve the richest broth flavor, simmer the celery and carrots for a bit longer to really develop their sweetness. For the best way to shred chicken for soup, I like to use two forks to pull the meat apart, it’s super easy! If the soup’s consistency is too thick, simply add a bit more chicken stock to thin it out.
Variations on the Classic Chicken Noodle Soup
Want to mix things up a bit? Try adding a pinch of cayenne pepper for Spicy Chicken Noodle Soup. A squeeze of fresh lemon juice can brighten the flavors in Lemon Chicken Noodle Soup. For Creamy Chicken Noodle Soup, stir in a splash of cream or coconut milk for a dairy-free option at the end of cooking.
Ingredient Substitutions
| Ingredient | Substitution |
|---|---|
| Egg Noodles | Farfalle, macaroni, gluten-free pasta |
| Celery | Fennel, green bell pepper |
| Carrots | Parsnips, sweet potatoes |
| Fresh Herbs | Dried herbs (use about 1/3 of the amount called for) |
Serving Suggestions
While a slice of crusty bread is always a welcome addition, consider pairing your chicken noodle soup with a light side salad or a grilled cheese sandwich. A simple green salad with a vinaigrette dressing adds a fresh contrast to the warm, comforting soup.
Make-Ahead and Storage Instructions
You can make this soup a day or two ahead of time and store it in the refrigerator. When storing leftovers, be sure to use an airtight container. To prevent mushy noodles, cook the noodles separately and add them to the soup just before serving. Reheat the soup gently on the stovetop over medium heat. For longer storage, you can freeze the soup for up to 2-3 months.
Common Mistakes to Avoid When Making Soup Recipes Chicken Noodle
One of the most common mistakes is overcooking the noodles, so keep a close eye on them and remove the pot from the heat as soon as they are al dente. Another common pitfall is not seasoning properly. Make sure to taste the broth and adjust the seasonings as needed. Also, be careful not to use too much salt, as the broth can become quite salty as it reduces.
Troubleshooting Chicken Noodle Soup
If your soup is too salty, try adding a small amount of sugar or a splash of lemon juice to balance the flavors. If the broth is not flavorful enough, add more “better than bouillon” chicken or chicken bouillon granules. If the soup is too thick, add more chicken stock, and if it’s too thin, simmer it uncovered for a bit longer to allow some of the liquid to evaporate.
Frequently Asked Questions
How long is chicken noodle soup good for?
Chicken noodle soup is typically good for 4-5 days in the refrigerator, as long as it’s stored in an airtight container.
What is the best way to thicken chicken noodle soup?
To thicken chicken noodle soup, you can simmer it uncovered to allow some of the liquid to evaporate, or you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Is chicken noodle soup good for a cold? (and why?)
Yes, chicken noodle soup is often recommended for colds because it helps to hydrate, provides essential nutrients, and the warm broth can soothe a sore throat.
What are the ingredients for chicken noodle soup?
The basic ingredients for chicken noodle soup are chicken, noodles, broth, celery, carrots, and seasonings like salt, pepper, and herbs.
What goes good with chicken noodle soup?
Chicken noodle soup pairs well with crusty bread, side salads, and grilled cheese sandwiches.
How do you make chicken soup taste better?
To make chicken soup taste better, use high-quality ingredients, sauté the vegetables to develop their flavors, and season generously.
Can I make this in a slow cooker or Instant Pot?
Yes, you can adapt this recipe for a slow cooker or Instant Pot. Just adjust the cooking times accordingly and be careful not to overcook the noodles.
How do I prevent the noodles from getting mushy?
To prevent the noodles from getting mushy, cook them separately and add them to the soup just before serving.
Can I use leftover cooked chicken?
Yes, you can definitely use leftover cooked chicken in this recipe. It’s a great way to use up leftovers and save time!
Nutrition Information
(Per serving, approximate):
- Calories: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 4g
Amazing Chicken Noodle Soup Recipes for Busy Nights
Ingredients
Equipment
Method
- First, I add butter, diced celery, and carrots to a large stock pot over medium-high heat. I sauté for 3 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.
- Next, I add the chicken stock and season the broth with rosemary, thyme, crushed red pepper, salt, and pepper. Remember to taste the broth before adding more salt! Then, I taste and add a spoonful of “better than bouillon” chicken or chicken bouillon cubes or granules as needed.
- Then, I bring the broth to a boil. I add the noodles (either uncooked homemade egg noodles or dry store-bought pasta) and cook just until the noodles are al dente.
- If you’re using store-bought noodles, be cautious not to overcook them! I remove the pot from heat as soon as they are just barely tender, because the noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Next, I add the chicken meat from the rotisserie chicken. Now, taste the broth again and add more seasonings, if needed.
- Finally, I store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken I used.
Notes
Conclusion
This chicken noodle soup recipe is not only easy to make but also incredibly delicious and comforting. It’s perfect for busy weeknights, sick days, or any time you need a warm and satisfying meal. I hope you’ll give it a try and let me know how it turns out! Please leave a comment below with any questions or share your results if you try the recipe. I’m always here to help you create joyful and inspired meals in your kitchen.
