introduction
This simple chicken noodle soup is warm, clear, and easy to make at home using basic ingredients and time. For a similar flavor twist, see the classic ginger garlic chicken noodle soup recipe for ideas you can try later.
why make this recipe
It uses a whole chicken for rich broth. The steps are simple. It makes a big pot you can eat for days. It is soothing and good when you feel cold or tired.
how to make Chicken Noodle Soup
Make a clear broth from the whole chicken, add vegetables and spices, then finish with noodles and a little thickening for body. The process takes a bit of time but needs little attention.
Ingredients :
- 1 whole cut-up fryer chicken
- 2 carrots, diced
- 2 celery stalks, diced
- ½ onion, diced (optional)
- 1 tsp salt
- ½ tsp turmeric
- ¼ tsp white pepper
- ¼ tsp thyme
- 2 tsp parsley flakes
- 16 oz frozen egg noodles
- 3 tbsp flour
Directions :
- Boil chicken in water for 30 minutes.
- Remove the meat from the chicken.
- Return the bones to simmer for 45 minutes.
- Remove the bones from the broth.
- Add the diced carrots, diced celery, diced onion (if using), and the spices to the broth.
- Simmer for 10 minutes.
- Add frozen egg noodles and the cooked chicken meat to the pot.
- Simmer for 10 minutes.
- Mix the flour with water to make a thin slurry and stir it into the soup.
- Cook 5 minutes until the soup is slightly thickened.
- Adjust seasoning to taste.
- Serve hot.
how to serve Chicken Noodle Soup
Serve hot in bowls. Add fresh parsley or a grind of pepper on top. Offer bread or crackers on the side for dipping.
how to store Chicken Noodle Soup
Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
tips to make Chicken Noodle Soup
- Use a whole chicken for the best broth.
- Skim fat from the top if you want a clearer soup.
- Add noodles near the end so they stay tender, not mushy.
- Keep seasonings simple and taste as you go.
- Save the bones after cooking to make stock again.
variation (if any)
You can add garlic for more flavor, use different herbs like rosemary, or swap egg noodles for rice or small pasta shapes. Use cooked leftover chicken to cut cook time.
FAQs
Q: Can I use chicken parts instead of a whole chicken?
A: Yes. Use thighs and backs for a good balance of meat and bones for broth.
Q: Can I make this faster?
A: Use pre-cooked or rotisserie chicken and chicken broth to save time. Add vegetables and noodles and cook until tender.
Q: How do I keep the noodles from soaking up all the broth?
A: Store noodles separate and add them when you reheat the soup, or undercook them slightly in the pot so they do not go soft later.
Conclusion
If you want more ideas for a homemade, comforting version of this classic, try the Truly Homemade Chicken Noodle Soup recipe for extra tips and variations.