Dedicate some moments to crafting Chicken Noodle Soup Recipe from the ground up, and you’ll find it impossible to revert to any other method! My mother’s recipe elevates the dish, featuring rich homemade broth and egg noodles that come together in mere minutes. The final creation is undoubtedly the FINEST Chicken Noodle Soup you’ll ever taste!
My children practically bounce with joy whenever homemade Chicken Noodle Soup graces our table, and who can blame them? It’s absolutely DELICIOUS! This recipe is a staple for me to share with friends and neighbors
What Type of Noodles?
But what made Mom’s chicken noodle soup special is that it contained her homemade egg noodles, but beautiful thing about this recipe is you can use any noodle you want!
Homemade Egg Noodles: Just mix flour, salt, milk, and eggs together, and voilà! Ready in just 5 minutes!
You can also use:
- Farfalle
- Elbow macaroni
- Rotini
About the Chicken Stock:
If you’re not sure which to use here, homemade chicken stock or store-bought, then don’t be; go homemade! The trick for this recipe is using a rotisserie chicken-you can add the meat to the soup and then make a deep broth from the carcass and bones left behind. You’d be blown away at how easy it is, and indeed it really takes the flavor of the soup to a whole new level!
How to Make Homemade Chicken Noodle Soup :
Prepare Homemade Chicken Stock ahead using a rotisserie chicken or choose good store-bought.
Then, stir-fry the vegetables.
Melt butter over medium-high heat in a large stock pot and add diced celery and carrots. Cook for approximately 3 minutes; then add the garlic, stirring occasionally, for 30 seconds more.
Pour in the chicken stock or broth: Season it with salt (be sure to taste before adding more), pepper, and a dash of rosemary, sage, and crushed red pepper. If needed, I might also mix in a little extra “better than bouillon” chicken or chicken bouillon powder to enhance the flavor.
Add the noodles and bring to a boil: Once bubbling, add your noodles-whether homemade egg noodles or dry store-bought pasta-and cook until they are just al dente. If using storebought noodles, be sure to keep an eye on them so they don’t overcook! Remove the pot from heat once noodles are just tender because they’ll continue to soften off heat.
Add chicken:Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
Here you go! :Dish it up! I love pairing this healthy soup with some simple No Knead Bread or homemade rolls. If you’re into this recipe, make sure to check out my new Chicken and Dumpling Soup!
Is Chicken Noodle Soup Recipe healthy?
Yep, homemade chicken noodle soup is super healthy, way better than any store-bought version that’s usually packed with sodium and preservatives and artificial flavors. Chicken broth or stock, especially if homemade, is chock full of vitamins and minerals and very healthy for the body. Even when going store-bought with the broth and noodles, healthier all around ends up being!
Make ahead and freezing instructions:
Make it ahead: This soup’s perfect for making in advance if you’re using homemade egg noodles since they won’t get soggy or overcooked like store-bought ones. If you’re using regular noodles, I’d suggest making the broth (steps 1-2) first, then boiling it with the noodles and adding the chicken on the day you’re serving it.
To store: Keep it in an airtight container in the fridge for 4-5 days, depending on how fresh the chicken is.
To freeze: Let the soup cool down completely, and then store it in a freezer-safe container for 2-3 months. You can thaw it overnight in the fridge or warm it up over medium heat on the stove. If using packaged noodles, I recommend undercooking them before freezing so that they do not turn mushy by the time you serve the soup.
FAQs for Chicken Noodle Soup Recipe:
How can I keep the noodles from turning mushy?
Cook the noodles separately if you’re making the soup ahead of time. Add ’em just before serving and they’ll still be fresh and not mushy.
Can I use packaged chicken broth instead?
Sure! Homemade will always have a richer flavor; store-bought will be fine too. Just go with low sodium so you can season it up to your liking.
How long does chicken noodle soup last?
If you put it in an airtight container in the fridge, that’s good for 4-5 days. Just make sure the chicken is fresh when you make it.
May chicken noodle soup be frozen?
Yessiree! Cool it completely, pop it into a freezer-safe container and you have 2-3 months ahead of you. Undercook the noodles by just a little bit so they don’t become mushy when reheated.
How do you warm the soup?
One can thaw overnight in the refrigerator or one can warm it over the stove with medium heat. It’s too thick, add a little splash of broth or water to it.
I can use other types of noodles?
Egg noodles are the classic, but you can use whatever you got—like rotini, spaghetti, or even gluten-free. Just keep an eye on the cooking time so they don’t overcook.
How do I get the soup to thicken?
Fix: Add a little cornstarch mixed with water or a scoop of instant mashed potatoes. Simmer until it reaches the consistency you want.
Chicken Noodle Soup Recipe
Course: American, Course, Dinner, Hot, Italian, Low Carb, Lunch, Recipe8
servings20
minutes20
minutes206
kcalIngredients
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 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
Directions
- You melt some butter in a large stock pot over medium-high heat, then you chuck the diced celery and carrots in there, sauté it for like 3 minutes. Then you add your garlic and sauté for another 30 seconds.
- Throw in the chicken broth and season with rosemary, sage, crushed red pepper, and a little pinch of salt-taste before you add more salt-and pepper. Taste and if you want it to be a little more robust in flavor, add a bit of the ‘Better Than Bouillon’ or some chicken bouillon cubes/granules.
- Bring the broth to a boil. Add your noodles-you can add homemade uncooked egg noodles, or storebought dry pasta-al dente cooking being finished just when they feel. You do want to watch that packaged stuff, though
- Don’t let those noodles get overcooked! Take the pot off the heat when the noodles are just barely tender. That will finish cooking them a little bit after you take the pot off the heat, and mushy is not what you want in those noodles.
- Now add in that shredded chicken from your rotisserie chicken. Taste the broth and add additional seasonings if necessary.
- Leftover must be kept in an air-tight container in the fridge up to 4-5 days, depending on how fresh chicken was.
Notes
- Stock: Seriously, I just can’t emphasize enough—make this soup with homemade stock! It’s extremely easy, especially if you get a rotisserie chicken. You can even prep it ahead of time and freeze it. This way, you can use the chicken meat for the soup and the bones for the broth. And if you use store-bought broth, add some Better Than Bouillon chicken base for more depth in flavor.
Chicken: You can actually use a rotisserie chicken or roast one yourself-better yet, and then use the meat in the soup and make your own homemade stock from the bones. If you must use raw chicken, you will add raw thighs, breasts, or tenders directly into the boiling broth in step 3 before adding the noodles. Cooking time will depend on what you are using, but it should be about 5 minutes before you add the noodles.
Gluten-free Variations: Use gluten-free egg noodles or make my homemade egg noodles with gluten-free all-purpose flour.
Make ahead: the soup is even better when you make it ahead-therefore, this works especially well with homemade egg noodles. If using straight dry noodles, I recommend cooking the broth through to step 2, then boil the broth and the noodles together on the day you wish to serve with chicken.
Freezing Instructions: Cool the soup all the way. Serve and store in a freezer-safe container for 2-3 months. Let it thaw overnight in the fridge or warm it up over medium heat on the stovetop. If you use the packaged noodles, I would undercook those a bit before freezing so they don’t get all mushy when reheating.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories206
- % Daily Value *
- Total Fat
6g
10%
- Saturated Fat 2g 10%
- Cholesterol 58mg 20%
- Sodium 934mg 39%
- Potassium 587mg 17%
- Total Carbohydrate
14g
5%
- Dietary Fiber 1g 4%
- Sugars 6g
- Vitamin C 3%
- Calcium 31%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.