Chicken Noodle Soup is a timeless classic, cherished for its comforting warmth and nourishing qualities. This recipe not only celebrates the simple flavors of chicken and vegetables but also offers a remedy for the soul on chilly days or when you’re feeling under the weather. Embracing heartiness and nostalgia, this dish is an essential staple in many households.

Why Make This Recipe

There are countless reasons to whip up a batch of chicken noodle soup. First and foremost, it’s incredibly satisfying and offers a wholesome meal that’s packed with nutrients. The combination of tender chicken, colorful vegetables, and hearty noodles creates a delicious harmony of flavors. Additionally, making the soup from scratch allows you to control the ingredients, ensuring a healthier alternative to store-bought options. Plus, it’s a fantastic way to use up leftovers, making it both economical and efficient.

How to Make Chicken Noodle Soup

Making Chicken Noodle Soup is simple and requires just a few steps to achieve a bowl of comforting goodness.

Ingredients

1 whole cut-up fryer chicken
2 carrots, diced
2 celery stalks, diced
½ onion, diced (optional)
1 tsp salt
½ tsp turmeric
¼ tsp white pepper
¼ tsp thyme
2 tsp parsley flakes
16 oz frozen egg noodles
3 tbsp flour

Directions

In a large pot, boil the cut-up chicken in water for about 30 minutes until cooked through.
Once done, remove the chicken meat and set it aside. Return the bones to the pot and let them simmer for an additional 45 minutes to extract more flavor.
After simmering, remove the bones and discard them.
Add the diced vegetables (carrots, celery, and optional onion) along with the salt, turmeric, white pepper, thyme, and parsley flakes to the pot. Let it simmer for about 10 minutes until the vegetables start to soften.
Add the frozen egg noodles and the reserved chicken meat back into the pot. Allow it to simmer for another 10 minutes.
Mix the flour with a little water to create a slurry, then stir it into the soup. Cook for an additional 5 minutes until it slightly thickens.
Taste and adjust the seasoning as needed. Serve hot.

How to Serve Chicken Noodle Soup

Chicken Noodle Soup is best served hot, ensuring the flavors are at their peak and the comforting warmth is fully appreciated. You can ladle the soup into bowls and garnish with fresh parsley or a sprinkle of black pepper for added flavor. Serve it alongside crusty bread or a simple green salad to complete the meal.

How to Store Chicken Noodle Soup

To store any leftover chicken noodle soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup. Make sure to leave a little space at the top of the container as the soup will expand when it freezes. Thaw in the refrigerator overnight before reheating on the stovetop or microwave.

Tips to Make Chicken Noodle Soup

For more depth of flavor, consider adding a splash of lemon juice or a tablespoon of soy sauce during the simmering process.
If you prefer homemade noodles, they can easily be added instead of frozen ones, but remember to adjust the cooking time accordingly.
Customize the soup by adding your favorite vegetables or herbs, such as peas or dill, to enhance the nutrition and flavor profile.

Variation

For a heartier version of Chicken Noodle Soup, try adding potatoes or corn to boost the meal’s substance. Alternatively, for a lighter take, you can use zucchini noodles instead of traditional egg noodles. This is also a great way to adapt the soup for those following a low-carb diet.

FAQs

Can I use rotisserie chicken instead of boiling raw chicken?
Yes! Using rotisserie chicken is a great time-saver. Simply shred the meat and add it to the soup during the last 10 minutes of cooking.

What can I use as a substitute for egg noodles?
You can use any type of noodle such as whole-wheat pasta, rice noodles, or even quinoa for a gluten-free option.

Is it safe to freeze chicken noodle soup?
Absolutely! Chicken noodle soup freezes well. Just remember to slightly undercook the noodles if you plan to freeze the soup, as they will continue to cook when reheated.

Chicken Noodle Soup

A comforting bowl of chicken noodle soup, perfect for chilly days and packed with nutrients from chicken and vegetables.

Prep Time 30

Cook Time 1

Total Time 1 30

Serving Size servings

Ingredients

Main Ingredients

1 whole cut-up fryer chicken
2 medium carrots, diced
2 stalks celery, diced
½ medium onion, diced (optional) Optional ingredient

Seasonings

1 tsp salt
½ tsp turmeric
¼ tsp white pepper
¼ tsp thyme
2 tsp parsley flakes

Noodles and Thickener

16 oz frozen egg noodles
3 tbsp flour

Instructions

Preparation

In a large pot, boil the cut-up chicken in water for about 30 minutes until cooked through.
Once done, remove the chicken meat and set it aside. Return the bones to the pot and let them simmer for an additional 45 minutes to extract more flavor.
After simmering, remove the bones and discard them.

Cooking

Add the diced vegetables (carrots, celery, and optional onion) along with the salt, turmeric, white pepper, thyme, and parsley flakes to the pot. Let it simmer for about 10 minutes until the vegetables start to soften.
Add the frozen egg noodles and the reserved chicken meat back into the pot. Allow it to simmer for another 10 minutes.
Mix the flour with a little water to create a slurry, then stir it into the soup. Cook for an additional 5 minutes until it slightly thickens.
Taste and adjust the seasoning as needed. Serve hot.