Chicken Noodle Soup

SharePinRedditYumEmail0 SharesThis chicken noodle soup is both good for the stomach and for the soul! A wholesome combo where juicy chicken meets fresh vegetables and thick egg noodles!Learn how to make homemade chicken noodle soup from scratch with this detailed step by step recipe! Chicken noodle soup recipes are notoriously lovely and soothing, and this homemade version takes those adjectives to a new pinnacle. Whip up a pot for a sick friend, a new mom, a coworker lunch, or a regular weekday! Your family won’t mind being pampered a bit! I think there are at least three secret ingredients that give this recipe its special powers. Browned whole chicken breasts, fresh lemon juice, and chewy egg noodles help distinguish the substance, flavor, and texture from cheap imitations! And the healthy portion of colorful vegetables doesn’t hurt one bit. Once you’ve licked your bowl clean, you might like to try my tasty Chicken and Rice Soup or Chicken Tortellini Soup! My Mexican Chicken Soup and Chicken Taco Soup are two other beloved Southern chicken soups.How To Make Chicken Noodle Soup:My chicken noodle soup is made with a couple pounds of bone-in, skin-on chicken breasts. You will need to transfer the chicken in and out of the pot three times:  to brown, to cook, then to serve. In between steps, discard the skin and cut up the meat. The broth of this healthy chicken noodle soup recipe is made using chopped yellow onion, minced garlic, cubed carrots, chopped celery, bullion and fresh parsley. The remaining chicken noodle soup ingredients are chicken broth, salt, pepper, vegetable oil, bay leaves, thyme, and last but not least, some fabulous egg noodles! Can You Make This Easy Chicken Noodle Soup Ahead Of Time?You can prep most of this easy chicken noodle soup ahead of time! You’ll want to leave the egg noodles out so that you don’t end up with a mushy mess, unless you’re into that kind of thing, but the rest can be prepared in advance. The soup will keep in the fridge for up to four days (hello Monday and Thursday lunch!), and in the freezer for several months. You may find you need to add a little extra broth when reheating.  How Do You Freeze Homemade Chicken Noodle Soup?Portion your homemade chicken noodle soup (sans noodles!) into freezer safe containers, label them, and forget them for 4 – 6 months! When you are ready to serve, defrost over medium heat in a large pot, adding the noodles when you have about 20 minutes left to go.Can You Make Crock Pot Chicken Noodle Soup?As a former VP candidate once said, you betcha. Take a gander at my old recipes for the full scoop on crock pot chicken noodle soup. It involves just 20 minutes of prep time and 3 hours of cook time!What Do You Serve With The Best Chicken Noodle Soup?Well the best chicken noodle soup demands the best sides. Crusty grilled cheese or garlicky cheese biscuits are a timeless choice. If you don’t feel like playing it safe, try grilled cauliflower steaks or cucumber feta rolls! Can This Be Made As A Creamy Chicken Noodle Soup?“If you can dream it, you can make it!” Turn this into a creamy chicken noodle soup with the assistance of some flour and heavy cream or whole milk. As they say, where there’s a will, there’s a way!Variations For Chicken Noodle Soup Recipes:In addition to that creamy chicken noodle soup recipe and the chicken noodle soup recipe slow cooker style described above, there are a handful of other possible chicken noodle soup recipes. One of my favorites is shredded chicken noodle soup. Instead of chopping the chicken, pull it apart using a fork!Quick Chicken Noodle Soup:There are some days when you just need a quick chicken noodle soup and don’t have time to fuss with chopping a ton of veggies and navigating three stages of chicken preparation. I would suggest purchasing convenience vegetables and checking out the recipe variation below!Rotisserie Chicken Noodle Soup:Rotisserie chicken noodle soup is a classic standby. Rotisserie (from the French, “to roast”!) chicken is as juicy as it is expedient. There’s no shame in going this route on days when your services are needed elsewhere!Recipe Notes For Chicken Noodle Soup Recipe:This chicken noodle soup recipe is pretty straightforward. One step that people sometimes get hung up on is skinning the chicken. If you abhor waste, know that there are many possible bright futures for these delicious bits! Oven roast them and use them to season your next broth, crumble them over a salad, or add them to a batch of homemade dumplings! ** DID YOU MAKE THIS RECIPE? WE’D LOVE TO HEAR FROM YOU! ** **PLEASE GIVE IT A STAR RATING BELOW OR LEAVE A COMMENT!** PrintChicken Noodle SoupThis chicken noodle soup is both good for the stomach and for the soul! A wholesome combo where juicy chicken meets fresh vegetables and thick egg noodles! Prep Time 20 minutes Cook Time 45 minutes Total Time 1 hour 5 minutes Servings 10 Servings Calories 415 kcal Author KathleenIngredients 3--3 1/2 Pounds Bone-In, Skin-On Chicken Breasts Salt And Pepper 2 Tablespoons Vegetable Oil 1 1/2 Cups Yellow Onion, Chopped 3 Cloves Garlic, Minced 10 Cups Chicken Broth 1 Cup Carrots, Cubed 1 Cup Celery Chopped 2 Bay Leaves 1 Tablespoon Fresh Thyme Leaves 1 Heaping Tablespoon Better Than Bouillon (Chicken Flavor) 8 Ounces Egg Noodles 1 Tablespoon Fresh ParsleyInstructionsPat chicken dry with paper towels and season generously with salt and pepper. In a large pot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove browned chicken to a plate removing and discarding the skin. Drain all but 2 Tablespoon of dripping from the pot.Saute the onions in the drippings over medium heat until soft and tender, about 7 minutes. Add the garlic to the onions and cook until fragrant, about 1 minute.Add the broth, stirring to lift up any brown bits from the bottom of the pot, and bring to a boil. Add the celery, carrots, bay leaves, thyme, 1 1/2 teaspoon salt, 3/4 teaspoon salt, 1 heaping tablespoon Better Than Bouillon (chicken flavor), and the browned chicken. Reduce the heat to a simmer, cover, and simmer until chicken is tender about 25-30 minutes.Transfer the chicken to a plate. Remove the soup from the heat and add the noodles. Let stand, covered until the noodles are tender 20-22 minutes.When the chicken is cool enough to handle, cut into 1/2-inch chunks. Return to chicken to pot and stir in the parsley. Remove bay leaves and adjust seasoning. ServeDON’T MISS A SINGLE RECIPE!Subscribe to receive new recipes delivered straight to your inbox! You’ll also get my FREE BONUS EBOOK, just for subscribers!©GonnaWantSeconds.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.Nutritional InformationNutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.Nutrition FactsChicken Noodle Soup Amount Per Serving (1 /10 of the recipe) Calories 415 Calories from Fat 171 % Daily Value* Total Fat 19g 29% Saturated Fat 6g 30% Cholesterol 120mg 40% Sodium 1007mg 42% Potassium 702mg 20% Total Carbohydrates 21g 7% Dietary Fiber 1g 4% Sugars 2g Protein 37g 74% Vitamin A 47.9% Vitamin C 25.7% Calcium 5.8% Iron 13%* Percent Daily Values are based on a 2000 calorie diet.SharePinRedditYumEmail0 Shares