Best Homemade Chicken Noodle Soup Recipes
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Homemade Chicken Noodle Soup Shopping Tips
If you’re buying chicken at the store, make sure that it’s the last thing you pick up before hitting the checkout – and to head straight home with it to the icebox.
Homemade Chicken Noodle Soup Cooking Tips
When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.
- 1 gallon chicken stock
- 4 bone-in chicken breast halves
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 3 eggs
- 2 tablespoons water, or as needed
- ½ teaspoon ground black pepper
- 1 pinch salt
Bring chicken stock to a boil cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone keep chicken stock at a low simmer.
Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low add eggs and water, 1 tablespoon at time, until dough holds together.
Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
Return chicken to the simmering stock add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.
1. Put flour in a medium bowl, make a well in center, and add eggs. Mix well. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.
2. Place dough onto a floured surface. Roll dough to 1/2 inch thickness using a rolling pin or a sturdy, straight sided drinking glass or jar.
3. Cut into 1/4 to 1/2 inch strips, about 3-5 inches long. Let sit for 5-10 minutes.
1. In a large pot, add water and chicken broth bring to a boil.
2. Add noodles a few at a time to water and chicken broth mixture. Bring the soup back to a boil.
3. Add chicken, vegetables, and pepper. Boil for 12-15 minutes or until noodles are tender. Serve warm.
Refrigerate or freeze within 2 hours.
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Try whole wheat flour to include whole grains. Freeze extra for another meal.
Homestyle Chicken Noodle Soup
It’s the dead of winter. 33 degrees F all week. Snow and ice piles everywhere. And it’s only January, meaning we basically have about 3-4 months of winter left.
And now that I am officially a Midwest resident, that basically translates to having this chicken noodle soup on the regular all. winter. long. It’s so warm, so cozy, and so soothing during these chilly nights.
Now this recipe uses bone-in, skinless chicken breasts which means it will take a little longer than usual for the chicken to cook through.
But don’t worry, it yields the most flavorful stock and the most tender chicken bites (so it’s absolutely worth the extra time), doctored up with fresh dill and freshly squeezed lemon juice for a little bit of jazz. SO SO GOOD.
Just hearing the term chicken noodle soup brings feeling of comfort and soulful. Even when we&rsquore not feeling under the weather, the sound of this soup recipe just sounds satisfying. It&rsquos possibly one of the easiest soups to make and to if you have homemade chicken stock on hand, it couldn&rsquot be more hearty and homemade. And if you are feeling a little sick, a big bowl of this soup is probably a better cure than any over the counter medication.
Often times this classic and popular soup uses use small egg noodles. Though we appreciate egg noodles often, we love changing up our recipes with different types of pastas and noodles. Fusilli, penne, farfalle and even macaroni add a wonderfully different texture and bite to your regular pot of soup. We also love small pasta to cut back on calories. These small pastas are ancini de peppe or ditalini pasta. So feel free to use up any leftover pasta that you may have and certainly add more vegetables to your liking!
Chicken Noodle Soup with Homemade Broth
- 1 pound Chicken (cooked, shredded, we used leftover smoked chicken)
- Salt (to taste)
- Pepper (to taste)
- 3-4 Medium Carrots (peeled, sliced)
- 1 cup Cooked Rice
- 8 ounces Dry Spaghetti Pasta
- 1 tablespoon Soy Sauce (or liquid aminos)
- 2 tablespoons Sriracha Sauce (optional)
- 2 teaspoons Onion Powder (or a fresh chopped onion)
- 6-8 cups Chicken Broth (homemade or low sodium)
- 1 tablespoon Minced Garlic
- 1 teaspoon Dried Herbs (parsley, oregano, thyme)
- 1 Bay Leaf
Start by removing the chicken from the carcass and set the shredded meat in the refrigerator. Add the carcass to a large pot.
Peel and slice/mince the carrots and garlic. Set the peelings in the pot. Add 1 bay leaf and 2-3 cups of frozen vegetable scraps. Fill the pot with water.
Get the water boiling on high heat. Once, the water is boiling lower the temperature to a light simmer. Cover with a lid. Simmer the broth for 1-2 hours. We simmered ours for 2 hours. Add water as needed.
Remove the pot from the stove and allow to cool for a few minutes. Then, use a strainer and sieve to remove the carcass and vegetable scraps. Discard the scraps.
Wipe the pot out with paper towels and add the broth back to the pot. We used a slightly smaller pot for this part. Get the broth to a simmer on medium heat. Then, add the shredded chicken, carrots, garlic soy sauce, sriracha, dried herbs, and onion powder.
Cover with a lid and simmer on low for 30-60 minutes. 1 hour is recommended. Increase the heat on the stove and allow to soup to get to a bubbling simmer. Then, add the pasta and cook until it is tender. About 7-12 minutes.
Before serving this soup, add 1 cup of precooked rice. Stir for 1 minute. Add salt and pepper to taste.
How to Store Your Chicken Noodle Soup:
In the fridge: Cool your soup completely and store covered in the fridge. The soup will last 2-3 days.
In the freezer: Cool your soup and store in a freezer safe container. You can freeze your soup for 3-4 months.
Looking for more great soup recipes? Check out my roundup of the best winter soups!
Place ingredients for the stock in a large pot, cover with water (about 4 quarts) and bring to a boil. Reduce heat to a low, rolling boil and cook 1 hour, turning the chicken occasionally.
Remove pot from heat, cover and let chicken cool in stock to room temperature. Remove chicken and separate the meat from skin and bones pull into bite-sized pieces. Strain stock.
Heat a soup pot over medium heat with EVOO, 2 turns of the pan. Add leeks and carrots, sauté to soften. Season with salt, add stock and bring to a boil. Add noodles and cook 5 minutes. Add in shredded chicken, lemon juice, dill and parsley to serve.
The Lady’s Chicken Noodle Soup
For the stock: add bay leaves, bouillon, onion, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
More Chicken Soup Hints .
The amount and types of soup veggies you add when cooking the chicken stock is flexible.Use any combination of onions, carrots, parsnips, celery, and/or leeks.
This is just to flavor the stock. You'll strain the broth and add new veggies when finishing the soup.
In the soup pictured here, I've added carrots, cauliflower, green beans, and corn to the stock and cooked it about 10 minutes until the veggies were almost tender.
Then I added the noodles and spinach and cooked till the noodles were done . about 4 minutes for these fine egg noodles.
Re-season and done! Wunderbar!
Tia Mowry's Chicken Noodle Soup Recipe
4 bone-in, skin-on chicken thighs (about 2 lbs.)
1 tbsp. kosher salt, divided
1 tbsp. extra-virgin olive oil
4 carrots, sliced into ¼-in.-thick coins
3 celery stalks, sliced into ½-in.-thick pieces
3 garlic cloves, smashed
1 medium-size yellow onion, chopped
4 oz. whole-wheat spaghetti, broken into 2-in. pieces
½ cup chopped fresh flat-leaf parsley
1. Sprinkle chicken on both sides with 1½ teaspoons salt. Heat oil in a 4-quart pot on medium-high. Add chicken, skin-side down cook until golden brown, about 5 minutes. Turn chicken, and cook other side until golden, about 3 more minutes. Transfer chicken to a rimmed plate.
2. Carefully discard all but 2 teaspoons of the oil in the pot. Add carrots, celery, garlic and onion to pot. Stir in ½ teaspoon salt, and cook until onions are slightly tender and golden, about 2 minutes.
3. Return chicken to pot, and pour in juices from plate. Add 6 cups water increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes. Add pasta to soup, and cook until pasta is al dente, 15 to 20 more minutes.
4. Remove chicken from pot, discard skin, and shred meat. Stir shredded chicken into soup stir in parsley and remaining 1 teaspoon salt. Serve hot.