Chicken noodle soup isn’t just a meal; it’s a hug in a bowl. It’s the quintessential comfort food, evoking memories of cozy kitchens, care, and healing. Whether you’re battling a cold, seeking warmth on a chilly evening, or simply craving a nourishing, delicious meal, homemade chicken noodle soup is the answer. This isn’t just another recipe; it’s your comprehensive guide to crafting the best chicken noodle soup you’ve ever tasted, complete with tips, tricks, and variations to make it your own.
Why Homemade Chicken Noodle Soup is Worth It
While canned soups are convenient, they often fall short on flavor, freshness, and nutrition. Making your own chicken noodle soup from scratch allows you to control every ingredient, maximizing taste and health benefits. Here’s why you should ditch the can and embrace the homemade approach:
- Unmatched Flavor: Using fresh, quality ingredients and homemade stock results in a rich, complex flavor profile that store-bought versions simply can’t replicate.
- Nutrient-Rich: Homemade soup is packed with vitamins and minerals from the vegetables, chicken, and bone broth, offering significant health benefits.
- Customizable: You have complete control over the ingredients, allowing you to cater to your dietary needs and preferences (low sodium, gluten-free, etc.)
- Healing Powers: The warm broth, combined with the nutrients, can be incredibly soothing when you’re under the weather.
- A Labor of Love: Making soup from scratch can be a therapeutic and rewarding experience, especially when sharing with loved ones.
The Key to the Best Chicken Noodle Soup: Start with a Great Base
Before we dive into the recipe, let’s talk about the foundations of a truly great chicken noodle soup:
- Homemade Chicken Stock (or Broth): This is the single most important factor that differentiates a good soup from an amazing one. A homemade broth, made from roasted chicken bones and aromatics, offers a depth of flavor that no store-bought alternative can match.
- Quick Tip: Roast your chicken bones before making stock for an even richer flavor. Include vegetable scraps like carrot peels, onion ends and celery tops for extra nutrients and flavor.
- Quality Ingredients: Fresh, high-quality ingredients will always produce better results. Use organic, locally sourced produce when possible and opt for free-range chicken for the best taste.
- The Right Noodles: Whether you prefer thin egg noodles, wide ribbons, or gluten-free options, choosing the correct noodle type makes all the difference. See our noodle guide below for more detail.
- Quick Tip: Adding the noodles towards the end of the cooking process and cooking until just al dente will ensure they aren’t soggy.
The Ultimate Chicken Noodle Soup Recipe
Here’s our comprehensive guide to creating a chicken noodle soup that will have everyone asking for seconds:
Yields: Approximately 8 servings
Prep time: 30 minutes
Cook time: 45 minutes (or longer if making homemade stock)
Ingredients:
- For the Chicken Stock:
- 1 whole roasted chicken carcass (or 2-3 lbs chicken bones)
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 10-12 cups water
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- For the Soup:
- 2 tbsp olive oil or butter
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 8 cups chicken stock (homemade preferred, see instructions above)
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp red pepper flakes (optional)
- 1 tsp salt, adjust to taste
- ½ tsp black pepper, adjust to taste
- 8 oz dry egg noodles or your preferred noodle (gluten free optional)
- 2-3 cups cooked chicken, shredded or diced
- Optional: Fresh parsley or dill for garnish
Instructions:
- Make the Chicken Stock (if using):
- Place the roasted chicken carcass or bones, onion, carrots, celery, and garlic in a large stockpot.
- Add the water, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to a low simmer. Skim any foam that rises to the surface.
- Simmer for at least 2 hours, or up to 4 hours, for a richer flavor.
- Strain the broth through a fine-mesh sieve. Discard the solids. Set the broth aside, and adjust seasoning as needed.
- Sauté the Vegetables:
- In a large stockpot or Dutch oven, heat the olive oil or butter over medium heat.
- Add the diced carrots, celery, and onion and sauté for 5-7 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Broth and Seasonings:
- Pour the chicken stock into the pot. Add dried thyme, rosemary, red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil.
- Cook the Noodles:
- Add the noodles to the boiling broth and cook until al dente according to package directions. Be careful not to overcook, as they will continue to soften in the hot broth.
- Add the Chicken:
- Stir in the shredded or diced cooked chicken. Heat through for a few minutes.
- Taste and Adjust:
- Taste the soup and add more salt, pepper, or any other seasonings to your preference.
- Serve:
- Ladle the hot chicken noodle soup into bowls. Garnish with fresh parsley or dill, if desired. Serve immediately.
Tips for the Best Chicken Noodle Soup
- Roast your chicken: Use a whole roasted chicken for both meat and bones for stock.
- Don’t Overcook the Noodles: They’ll get mushy if you do, so pull them as soon as they are al dente.
- Salt to Taste: Seasoning is key! Taste throughout the cooking process and adjust as needed.
- Fresh Herbs: Adding fresh herbs at the end adds a bright, vibrant flavor. Try parsley, dill, or even a touch of chives.
- Add a squeeze of lemon: A small squeeze of lemon or a splash of apple cider vinegar brightens the flavor of the soup before serving.
- Use high quality chicken: High quality chicken will give you the best flavor.
Variations and Adaptations
- Creamy Chicken Noodle Soup: Add a splash of cream or a dollop of cream cheese at the end for a richer, creamier texture.
- Spicy Chicken Noodle Soup: Add a pinch of cayenne pepper or a few slices of jalapeno while cooking.
- Vegetable-Packed Soup: Add extra vegetables like chopped zucchini, peas, or green beans.
- Gluten-Free Chicken Noodle Soup: Use gluten-free noodles, such as rice noodles or gluten-free egg noodles. Also make sure your chicken stock is gluten free.
- Low Sodium: use low sodium or no sodium added stock and add salt to taste.
What Type of Noodles Should You Use?
Noodles are a big part of this soup! Here’s a breakdown of common types of noodles:
- Egg Noodles: These classic noodles are a staple in chicken noodle soup. Their soft texture and rich flavor make them an excellent choice.
- Wide Egg Noodles: Ideal for heartier soups, these thicker noodles hold their shape and offer a satisfying bite.
- Rotini, Elbow, or Farfalle: These short pastas are also great choices and add an additional layer of texture.
- Gluten Free Noodles: Rice noodles, gluten-free egg noodles, and other gluten-free options work well for those with dietary restrictions.
Make-Ahead and Storage Instructions
- Make Ahead: The broth can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: For best results, freeze the soup without the noodles, which can become mushy upon thawing. Add freshly cooked noodles when reheating. You can freeze with noodles, but be aware that the texture can be compromised.
Homemade Chicken Noodle Soup
Ingredients
- 1 whole roasted chicken carcass or 2–3 lbs chicken bones
- 1 large onion roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 4 cloves garlic smashed
- 10-12 cups water
- 1 teaspoon dried thyme for stock
- 1 bay leaf
- salt and black pepper to taste, for stock
- 2 tablespoons olive oil or butter for sautéing
- 2 medium carrots diced
- 2 celery stalks diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 8 cups chicken stock homemade preferred
- 1 teaspoon dried thyme for soup
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 8 oz dry egg noodles or preferred noodle type
- 2-3 cups cooked chicken shredded or diced
- fresh parsley or dill for garnish, optional
Instructions
- Place roasted chicken carcass or bones, onion, carrots, celery, and garlic in a large stockpot.
- Add water, dried thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a low simmer, skimming any foam.
- Simmer for 2–4 hours for richer flavor. Strain through a fine-mesh sieve, discard solids, and set broth aside.
- In a large stockpot or Dutch oven, heat olive oil or butter over medium heat.
- Add diced carrots, celery, and onion. Sauté for 5–7 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken stock and add dried thyme, rosemary, red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil.
- Add noodles and cook until al dente according to package directions. Avoid overcooking.
- Stir in cooked chicken and heat through for a few minutes.
- Taste and adjust seasoning as needed.
- Ladle soup into bowls, garnish with parsley or dill if desired, and serve hot.
Notes
Nutrition
Why This Recipe is Superior
- Emphasis on Homemade Stock: This recipe prioritizes homemade stock for superior flavor and nutrition, unlike the competitor’s passing suggestion.
- Detailed Instructions: Clear, step-by-step instructions that are easy to follow for even novice cooks.
- Extensive Tips and Tricks: We provide extra advice for flavor and texture, things that our competitor does not do.
- Comprehensive Variations: This article offers a range of variations to suit different tastes and dietary needs.
- Focus on Fresh, Quality Ingredients: This article stresses the importance of high-quality, fresh ingredients for the best end product.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Saute your vegetables in a pan first, then add them to your slow cooker with the broth and other ingredients (except noodles). Cook on low for 6-8 hours, then add your noodles and cook on high for 20-30 minutes.
Can I use bone-in chicken rather than rotisserie?
Yes! Bone-in chicken thighs are an excellent option to get great flavor and add directly to the broth, cooking until tender, then shredding.
How can I prevent my noodles from becoming too soft?
Be sure not to overcook them, as they will continue to cook after the heat has been turned off. Also, avoid adding them until just before serving when you can.
Does Chick-fil-A have chicken noodle soup?
No, Chick-fil-A does not currently offer chicken noodle soup on their menu.
Is Chick-fil-A chicken soup healthy?
Chick-fil-A’s chicken soup can be a moderate option. It provides protein and vegetables, but also contains sodium and some fat. It is not considered the most healthy option but can be better than other fast food meals.
How to thicken up homemade chicken noodle soup?
You can thicken homemade chicken noodle soup by adding a cornstarch slurry, a flour roux, or mashed cooked potatoes. Simmering the soup uncovered for longer can also reduce the liquids and thicken it.
What are the ingredients in Simply chicken noodle soup?
Simply brand chicken noodle soup typically contains chicken broth, cooked chicken meat, noodles, carrots, and celery, as well as salt and other seasonings and some artificial flavoring.
Conclusion
Making your own chicken noodle soup is a simple yet deeply satisfying way to bring comfort and nourishment to your table. With a little effort, you can create a bowl of soup that’s far superior to any store-bought version. So, grab your ingredients, put on your favorite music, and let’s make some magic happen in the kitchen. You won’t be disappointed.
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