Chicken Noodle Soup Recipe – Easy Homemade Comfort
Chicken noodle soup is more than just a dish; it is a beloved classic that offers comfort and warmth year-round. This hearty soup is known for its delicious flavors and satisfying ingredients. The recipe emphasizes a rich, homemade broth that enhances the overall taste, making it a favorite among many. Whether someone is recovering from a cold or simply longing for a nourishing meal, this soup delivers both flavor and comfort.
When made correctly, chicken noodle soup can become a memorable experience tied to moments of relaxation and home-cooked goodness. The combination of tender chicken, fresh vegetables, and perfectly cooked noodles creates a delightful meal that warms both body and soul. This soup has a unique ability to evoke feelings of nostalgia and comfort, making it a staple in households everywhere.
Key Takeaways
- Chicken noodle soup offers a comforting and satisfying meal.
- The recipe features a homemade broth for enhanced flavor.
- It is ideal for any occasion, especially during times of illness.
Ingredients
The key ingredients for this chicken noodle soup include:
- Butter: Adds richness.
- Celery: Provides crunch and flavor.
- Carrots: Gives sweetness and color.
- Garlic: Enhances the aroma.
- Chicken Stock: Forms the soup’s hearty base.
- Rotisserie Chicken: Offers convenience and a deep roasted taste.
For improved flavor, it is essential to choose high-quality items. Fresh, organic vegetables and a good-quality stock enhance the dish significantly. Rotisserie chicken is a great option as it saves time and elevates flavor depth.
To customize the soup, try incorporating optional ingredients such as:
- Fresh herbs like parsley or thyme
- A splash of lemon juice for zest
- A handful of spinach for added nutrition
These choices can create unique variations of the classic recipe.
Step-by-Step Instructions
- Prepare the Vegetables
- Melt butter in a large stock pot over medium-high heat.
- Add diced celery and carrots.
- Sauté for about 3 minutes until they begin to soften.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Broth
- Pour in chicken stock and season with rosemary, sage, crushed red pepper, salt, and pepper.
- Taste the broth while seasoning to ensure balanced flavors.
- For added depth, mix in a spoonful of “better than bouillon” chicken or use chicken bouillon granules.
- Add the Noodles and Chicken
- Bring the seasoned broth to a rolling boil.
- Incorporate noodles (homemade or store-bought) and cook until al dente.
- Be careful not to overcook, as noodles will continue to soften after heating stops.
- Final Adjustments and Seasonings
- Once the noodles are tender, add shredded rotisserie chicken to the pot.
- Stir well to ensure everything is mixed.
- Taste once more and adjust the seasonings as needed for a perfect flavor blend.
Cooking Tips & Common Questions
- Noodle Cooking: Set a timer to ensure noodles do not become mushy. Using homemade noodles can add rich texture to the dish.
- Vegetable Preparation: Sauté vegetables until they start to soften, then allow them to finish cooking in the broth. Cutting the vegetables into uniform pieces helps them cook evenly.
- Flavoring: Taste the soup as it cooks to slowly adjust the seasonings. Adding fresh herbs enhances the aroma and taste.
- Pasta Choices: Different pasta shapes can be used, allowing for personal preference.
- Storage: The soup can be kept in an airtight container for about 4-5 days, depending on chicken freshness.
- Freezing: Portion the soup and freeze it for up to 3 months for easy meals later.
- Recipe Variations: Adding peas or corn introduces new textures, while different herbs and spices can alter the flavor profile.
Suggested Accompaniments for This Recipe
To enhance the chicken noodle soup experience, consider these pairings:
- Bread Choices: A crusty baguette or soft dinner rolls provide a satisfying crunch. They complement the soup’s tender noodles and chicken well.
- Side Dishes: A fresh salad, such as mixed greens with a tangy vinaigrette or a classic Caesar salad, makes a great side. These options add a light touch to the meal.
- Beverages: A crisp white wine like Sauvignon Blanc pairs nicely. For those preferring non-alcoholic drinks, sparkling water with lemon or a warm herbal tea are excellent choices.
Storage and Reheating Instructions
To keep chicken noodle soup fresh, it should be stored in an airtight container. It is important to let the soup cool completely before sealing the container. This helps avoid condensation, which can alter the soup’s texture.
When reheating, it is best to warm the soup gently on the stovetop over medium heat. Stir the soup occasionally to ensure even heating. Avoid boiling, as high temperatures can overcook the noodles and vegetables, affecting the dish’s quality.
If someone wants to freeze the soup, they should portion it into containers safe for the freezer, leaving space for expansion. For best results, thaw the soup overnight in the refrigerator before reheating it on the stovetop. Following these instructions will help maintain the soup’s delicious flavor and texture.
Ingredients
To create a flavorful chicken noodle soup, gather the following items:
- Butter: 1/2 tablespoon
- Celery: 2 ribs, diced
- Carrots: 3-4 large, diced
- Garlic: 1 clove, minced
- Chicken Stock: 10 cups
- Salt: 1 teaspoon, adjust to taste
- Black Pepper: 1/2 teaspoon, adjust to taste
- Dried Rosemary: 1/8 teaspoon, or more to taste
- Dried Sage: 1/8 teaspoon
- Crushed Red Pepper Flakes: 1/8 teaspoon
- Egg Noodles: 1 batch homemade or 5 cups of dry pasta
- Rotisserie Chicken: 3 cups, shredded
- Better Than Bouillon: 1 teaspoon chicken flavor, adjust as needed
Instructions
Ingredients
For a delicious chicken noodle soup, gather the following items:
- Butter: ½ tablespoon
- Celery: 2 ribs, chopped
- Carrots: 3-4 large, chopped
- Garlic: 1 clove, minced
- Chicken Stock or Broth: 10 cups
- Salt: 1 teaspoon, adjust to taste
- Black Pepper: ½ teaspoon, adjust to taste
- Dried Rosemary: ⅛ teaspoon or to taste
- Dried Sage: ⅛ teaspoon
- Crushed Red Pepper Flakes: ⅛ teaspoon
- Noodles: Either a batch of homemade egg noodles or 5 cups of dry egg pasta
- Rotisserie Chicken: 3 cups, shredded
- Better Than Bouillon Chicken Flavor: 1 teaspoon or more, optional
Cooking Steps
- In a large stock pot, heat the butter over medium-high heat. Add the chopped celery and carrots, cooking for around 3 minutes until they begin to soften. Then, incorporate the minced garlic and cook for an additional 30 seconds, making sure it becomes fragrant.
- Pour the chicken stock into the pot. Season the broth by adding rosemary, sage, crushed red pepper, salt, and black pepper. It’s wise to taste the broth before adding more salt. For extra flavor, mix in a spoonful of Better Than Bouillon or chicken bouillon granules.
- Bring the broth to a vigorous boil. Add the noodles. If using homemade egg noodles or dry pasta, cook them until they are just al dente. Be careful not to overcook them, as they will continue to soften after being removed from heat.
- After the noodles are tender, add the shredded rotisserie chicken into the pot and stir everything together. Taste the broth again and adjust any seasonings as needed.
- Store any leftovers in an airtight container in the refrigerator. They will keep well for about 4 to 5 days, depending on the chicken’s freshness.
Tips
Stock Selection: Homemade stock is recommended for the best flavor. It can easily be made from a rotisserie chicken. Save the bones to use for the broth and freeze any leftover stock for future use. If using store-bought broth, enhance it with Better Than Bouillon for a richer taste.
Chicken Options: A rotisserie chicken works well because it provides both meat for the soup and bones for broth. If using raw chicken, add it in the boiling broth before the noodles. Cooking time should be adjusted, typically about 5 minutes before the noodles are added.
Preparation in Advance: This soup is great for meal prep. If homemade egg noodles are used, there’s no worry about them getting soggy. Prepare the broth ahead by following the first two steps, then boil it with noodles and add chicken when ready to serve.
Freezing Guidance: Allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for 2 to 3 months. To reheat, thaw it overnight in the fridge or heat on the stove using medium heat. If using store-bought noodles, remember to slightly undercook them before freezing to avoid sogginess later.
Chicken Noodle Soup
This Chicken Noodle Soup is a comforting classic, crafted with care and a few special touches that make it stand out. The rich, homemade chicken stock forms the soul of this dish, while tender rotisserie chicken and freshly made egg noodles add depth and texture. Each spoonful brings warmth and satisfaction, making this a go-to recipe for chilly days or when you need a bowl of comfort.
Ingredients
- 10 cups chicken stock or broth*
- 3 cups rotisserie chicken, shredded*
- 3-4 large carrots, diced
- 2 ribs celery, diced
- 1/2 Tablespoon butter
- 1 clove garlic, minced
- 1 batch homemade egg noodles or 5 cups dry egg noodles, farfalle, or other bite-sized pasta
- 1 teaspoon Better Than Bouillon chicken flavor, or more as needed, or chicken bouillon granules
- 1 teaspoon salt, to taste
- 1/2 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
Instructions
- Start by melting the butter in a large stockpot over medium-high heat. Toss in the diced celery and carrots, sautéing them for about 3 minutes until they begin to soften. Add the minced garlic, allowing it to cook for another 30 seconds until fragrant and aromatic.
- Pour in the chicken stock, infusing it with the dried rosemary, sage, crushed red pepper flakes, salt, and pepper. Stir in a spoonful of "Better Than Bouillon" chicken base or chicken bouillon granules, adjusting the amount to achieve a rich, flavorful broth.
- Bring the broth to a vigorous boil. Carefully add the noodles—whether homemade or store-bought—and cook until they reach al dente. If you're using dry pasta, be sure to monitor closely to avoid overcooking. Once the noodles are just tender, remove the pot from the heat, as they will continue to soften in the residual warmth.
- Gently fold in the shredded rotisserie chicken, stirring until everything is well-combined. Taste the broth one more time and adjust the seasoning as needed.
- Store any leftovers in an airtight container and refrigerate for 4-5 days, depending on the freshness of the chicken.
Notes
- Stock: For the best flavor, homemade chicken stock is highly recommended. If you're using a rotisserie chicken, you can easily prepare the stock ahead of time and freeze it for later use. The meat can go into the soup, and the bones can be simmered for the broth. If you choose to use store-bought broth, enhance its depth with a spoonful of Better Than Bouillon chicken base.
- Chicken: Rotisserie chicken (or homemade roasted chicken) works wonderfully for this recipe. The meat provides richness, while the bones can be reserved for making homemade stock. If you'd rather use raw chicken, add it directly to the boiling broth in step 3 before adding the noodles. Adjust the cooking time based on the chicken cut, simmering for about 5 minutes before adding the pasta.
- Make Ahead: This soup is an excellent candidate for meal prep, particularly with homemade egg noodles that maintain their texture better than store-bought varieties. If you're using dry noodles, you can prepare the broth (steps 1-2) ahead of time, then cook the noodles and add the chicken on the day of serving.
- Freezing Instructions: Allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored for 2-3 months. When ready to serve, thaw the soup overnight in the refrigerator or reheat it over medium heat on the stovetop. If using store-bought noodles, slightly undercook them before freezing the soup to prevent them from becoming soggy when reheated.
