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Chicken Noodle Soup

 

This is another one of my comfort foods that give me that warm and

 

 

fuzzy feeling.  When you're sick, there's nothing else like it.  The

 

 

nourishment that you receive from the chicken and vegetables make

 

 

you feel soooo good.  I make the base and freeze it, so all i have to do is

 

 

bring to a boil and add the noodles.

 

 

Do you make your own noodles?  Well, it's great if you do, but if you're

 

 

buying them for this soup, get the wider ones.  Why?  They absorb more

 

 

of the flavor of the delicious bone broth or stock.  Our recipe here

About the Ingredients:

•  Chicken-Get what you like and will eat.  If you're not using stock or

 

 

    bone broth as the base for the soup, I suggest using cut-up chicken

 

 

    with the skin and bones intact.  This will add so much more flavor to

 

 

    your soup.

•  Celery-The recipe says 1 stalk of celery; that should be about

 

 

    8 to 10-inches long.  But if you like celery, add more.

•  Carrot-My husband loves carrots, so I always add extra.

•  Onion-Usually a small onion will suffice for this recipe.  Too much will

    overpower the flavor of the soup.

•  Thyme-Chopped fine if fresh and only use a pinch.

•  Oregano-Use a small pinch if using fresh and it's finely chopped.

•  Sage-This herb and chicken pair so well together.  

•  Parsley-Large pinch of minced if doing fresh.

Chicken Noodle Soup

 

Ingredients 

•  1½ lbs of chicken, bone in, skin on (can be breasts or cut up chicken)

•  1 stalk of celery, cut into ½-inch slices

•  1 medium carrot, cut into ½-inch slices

 

•  1 small onion, cut into ½-inch dice

•  ¼ tsp thyme

•  ¼ tsp oregano

 

   ¼ tsp sage

 

 

•  ½ tsp parsley, fresh or dried

 

 

•  5 cups water (can also use chicken stock or bone broth)

 

 

•  2 tsp chicken bouillon*

•  12 oz flat egg noodles, I like the wide ones, but use what

 

 

    you have)

Instructions

 

1.   In a large pot, combine all the ingredients, except for the noodles;

 

 

     cover and bring to a boil; reduce heat to a full simmer.  Cook about

 

 

     2 hours or until the chicken is "falling off the bone".

2.  Remove the chicken and vegetables from the pot; discard the skin

 

 

     and bones.  Chop or shred the chicken into bite-sized pieces.

3.  Skim the fat from the broth; discard or save for another use.  Strain

 

 

     the stock and pour back into the pot; add chicken and vegetables;

 

 

     bring to a boil, then reduce heat until ready to add noodles.

4.  Bring back toa boil; add the noodles then turn down the heat

 

 

     slightly so it won't boil over.  Check the noodle package for the

 

 

     cooking time.  Correct seasoning at this time.

Options

 

•  If you prefer a soup without noodles, add more and larger pieces of

 

 

   vegetables.

•  Gnocchi is another great option instead of noodles; follow the

 

 

   package instructions.

•  Spinach works great with this soup; drop in bite-sized pieces with the

 

 

   noodles.

•  You can use homemade chicken bone broth or stock in place of the

 

 

    bouillon and water.  

•  Sometimes I use 1 teaspoon of the Lite-House Poultry Seasoning

 

 

    blend instead of the other herbs listed.  I love using it to make

 

 

    stuffing too!

   

Tips

 

•  Add extra celery, carrots or onion if that suites your taste.

 

•  The base freezes beautifully, just bring to a boil and add noodles.

 

 

  

*I use Better-Than-Bouillon low-sodium roasted chicken flavor.

 

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The very best is Chicken Noodle Soup.
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