Satisfying Chicken Noodle Soup Recipe

Satisfying Chicken Noodle Soup

Nothing will warm you up more than this satisfying chicken noodle soup recipe. Make a pot for yourself and expect to have leftovers or make for your family.

Bullion or Broth?

You have two options when deciding what kind of chicken broth you’d like to make for this satisfying chicken noodle soup recipe. You can either make your soup base from bullion or from the broth.

For this recipe, I used a low-salt chicken broth. This way, I would measure how much salt went into my soup. If you don’t have broth, you can make your own broth by boiling the chicken in water. It’s best to use a bone-in cut of chicken for more flavor.

If you prefer to use bullion, my favorite is Better Than Bullion. It’s like a chicken bullion paste but it’s incredibly salty, so it’s best to start small and add more bullion as you go.

Best Cut of Chicken for Chicken Noodle Soup

There are a lot of options for your chicken in chicken noodle soup.

  • Breast: Breast meat is the leanest cut of chicken. Chicken breast is easy to cook and also easy to find at the grocery store. You may want to add a bit more oil if you’re also using the breast for the broth. If not, just add a touch of salt and better before pan-frying and setting aside. The breast is the healthiest option when it comes to chicken.
  • Thigh: Thighs are one of the best options for chicken noodle soup. They have a high fat content and they are a bone-in cut. This cut of chicken will give you a more flavorful broth.
  • Drumsticks: Very similar to the thighs, but with the drumsticks, it’s much more difficult to get the meat off the bone. If you’re looking for a higher-fat option, I would go with the chicken thighs.
  • Whole carcass: You can also use the rest of your rotisserie chicken carcass for broth. Just stick the whole thing in a pot of boiling water and let it infuse the water, and then you will have broth!

How to Make Chicken Noodle Soup

Making this satisfying chicken noodle soup is really quite simple.

Heat up some butter or oil in your stockpot and season your raw chicken breast or thigh. Turn up the heat and sear your chicken on both sides. Turn the heat down to medium and cook the chicken through. Pull the chicken out and set it aside. If you are using leftover rotisserie chicken for your soup, you can skip this step.

With the leftover oil in your pan, add in your onion, celery and carrot. Let your veggies sweat down and carmelize for about 15 minutes. Add in your garlic and herbs.

Add in your broth and bring your soup to a simmer. While it is simmering, shred your chicken and add it back to the pot. Add in the egg noodles as well. The noodles will only take a couple of minutes to cook so make sure to add these last, as they will become soggy if they are in the broth for too long.

Taste your broth and season with salt and pepper and adjust to your liking.

What to Serve with Your Chicken Noodle Soup

While this chicken noodle soup can be considered a full meal, some might want another side to go with it. If you want to make this soup an even heartier meal, consider adding one of the below options to the meal.

Options to serve with chicken noodle soup:

Satisfying Chicken Noodle Soup

5 from 1 vote
Recipe by Sarah Course: Easy RecipesCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Nothing will warm you up more than this satisfying chicken noodle soup recipe.

Ingredients

  • 1.5 lbs chicken breast or thigh

  • 8 oz egg noodles

  • 1 yellow onion

  • 3 stocks celery

  • 2 cloves garlics

  • 3 chopped carrots

  • 2 quarts low-salt chicken broth

  • 1 sprig thyme

  • 1 sprig oregano

  • 1 sprig parsley

  • butter

  • olive oil

  • salt & pepper

Directions

  • Prep. prep your vegetables on a cutting board. Dicing the onion, celery and garlic, and then chop the carrots into coins.
  • Cook the chicken. Add the oil and butter to a large saucepan and add your chicken the the pan. Salt and pepper the chicken evenly. After cooking the chicken, take it out and set it aside and cover it with aluminum foil to keep it from drying out. You’ll be adding it back to the soup later.
  • Caramelize the vegetables. After setting the chicken aside, add the onion, carrots, celery, garlic, thyme and oregano to the dutch oven. Add more butter if it is needed. Cook the vegetables down and let them caramelize a bit. Resist the urge to push the contents around too much, otherwise they won’t caramelize. This should 12 to 15 minutes. Go ahead and eyeball it and decide how caramelized you like your veggies.
  • Add the broth and simmer. After letting the vegetables and herbs caramelize, add the add the broth to your pot and bring to a simmer.
  • Shred the chicken. While the soup is simmering, go back to your chicken. I shredded it with two forks, but you can dice it with a knife if you prefer. Add it to the pot.
  • Add noodles and chicken. Add your egg noodles and let the noodles cook until tender. Add the chicken back to the pot. Add parsley if desired and serve immediately.

Notes

  • In a pinch you can always use bullion instead of broth.

The final product of this hearty chicken noodle soup recipe.
This chicken noodle soup is incredibly satisfying on a cold day.

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