The Ultimate Chicken Noodle Soup
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
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Total Time
Prep: 15 min., Cook: 45 min. + standing -
Makes
10 servings (about 3-1/2 quarts)
Reviews
I've made this recipe many times just as it is, but also using rotisserie shredded chicken breast meat from Costco (modifying the base recipe slightly). It is delicious every time. It is now a staple in our family. Terry
Thank you. What a wonderful recipe. I had all the ingredients already at home. With -15 degrees and snow falling, this was an excellent soup to make. Thanks again.
Have made this soup many times and will make it many more ( my grandson’s favorite) and the flavor is top notch- frozen noodles or homemade- this is a soup recipe I’ve sent to family because we love it so much!
Thanks a lot for such a lovely article and a detailed explanation of the spices and chicken soup. It was really helpful for my today's meal.
This recipe is worded poorly. In the second paragraph, it states, “ . . . return chicken to pan.” In the fourth paragraph it states, “Now that the chicken has cooled, shred and return to the stockpot.” A good cook would have recognized the error but I followed the instructions, leaving me with badly overcooked chicken .
Such a great chicken noodle soup! The veggies and herbs are very tasteful together! Top notch for sure!
Very good. BUT the only change I make is to " enhance the broth first. Simply put 2 1/2 quarts chicken broth in a pot. Add in 1 onion ( yellow or white) halved ( no need to peel, b/c you will be straining off tbe solids thru a sieve) 1 carrot, quartered 1 celery quartered, 1 head of garlic halved thru the middle( equator) plus an extra chicken thigh if you have it. Simmer all for 30 to 60 minutes. Strain. Discard solids ( you can save the thigh meat for the soup, if not over cooked. Use this enhance broth for the soup. DURING THE COVID PANDEMIC I found it VERY helpful to have a lg quanity of dried SHALLOTS on hand (Amazon delivered) Then if I do not have onions on hand, I simply use 2t. Dried shallots, that I soak in warm water for 15 .minutes. then drain off the water, to replace the lg onion. OR (use 1/2 teaspoon dried shallots to replace 1 average size shallot....if you order on line do not get the one with the red flakes in it...the red flakes are the skins and not as flavorful as the shallots. Shallots have a slight hint of garlic taste mixed perfectly with a nice onion flavor.
you lost me at 'discard drippings'. NEXT!
Hands down the most amazing chicken noodle soup I have ever tasted much less made. My boyfriend could not get enough. Don’t deviate from the recipe. The browning of the chicken and what is left behind makes it.
don't recommend canola oil to anyone. This pesticide oil is not good for anyone.