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Top Rated Chicken Noodle Soup Recipes
There is nothing more comforting than a steaming bowl of chicken soup when you're sick or stuck indoors on a cold day. This simple and nostalgic recipe feautres tender chicken and fresh vegetables. The best part? You can stash it in the freezer and warm it up when you have a busy week or when flu season hits your house.This recipe is courtesy of Karrie Truman, Happy Money Saver.
Forget the doctor's office. Curl up on the couch on your sick day off with this classic chicken noodle soup, sure to beat the sniffles.
13 Chicken Noodle Soup Styles for Every Craving
If you’re feeling a little sick or simply craving good old-fashioned comfort, you could do far worse than a steamy bowl of chicken noodle soup. We rounded up 13 chicken noodle soup recipe styles to satisfy you no matter what, from the classic childhood formula to more grown-up takes like chicken pho and curry-inflected broth. There’s even a keto-friendly option, and an Instant Pot chicken noodle soup if you’re in a hurry—so you’ll never need to reach for a can again.
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A great soup pot at a great price.
What’s the Best Type of Noodle for Chicken Soup?
You can use literally any type of pasta you like. Egg noodles are a particular favorite, but rice vermicelli is also a worthy option, especially if you’re doing a Thai or Vietnamese take. And as you’ll see, ramen noodles work well for chicken soup too (especially since you can cook them right in the pot).
For egg noodles and other types of pasta, it’s best to cook them separately, or else they’ll soak up quite a lot of liquid and simultaneously release what might be too much starch into the broth. You should also cook them slightly underdone, since they’ll continue to soften a bit in the hot soup.
Which leads to one other tip to keep in mind: If you think you’ll have leftovers, only cook as many noodles as you’ll eat at one time otherwise, they could get mushy when reheating your soup.
Chicken Noodle Soup Recipes
There’s one for every taste.
1. Easy Chicken Noodle Soup
Browning bone-in chicken pieces and sautéing veggies in the same pan helps build deep flavor into this quicker-than-average chicken soup. As a final step, simply add ramen noodles to the pot in the last few minutes to cook in the hot broth—a great trick you can use for almost any other noodle soup too. Get our Easy Chicken Noodle Soup recipe.
2. Gingered Chicken Noodle Soup
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Chicken noodle soup has long been touted as a remedy for colds (mostly because it helps soothe congestion), and ginger is a known antibacterial agent thought to help support your immune system—so it only makes sense to combine them. Plus, it’s just delicious. The healthy dose of garlic doesn’t hurt. Get our Gingered Chicken Noodle Soup recipe.
3. Slow Cooker Chicken Soup
This is the soup for you if you’re too busy to tend a pot on the stove—or feeling too crummy to, for that matter. Just toss a whole chicken in the Crock-Pot along with thyme and veggies, and let it simmer until the meat falls off the bones in the rich stock. Remove the bird to get rid of the skin and bones, return the tender meat to the soup, and all that’s left to do is add noodles. Get our Slow Cooker Chicken Soup recipe.
4. Leftover Chicken Noodle Soup
If you’ve already cooked your chicken (or picked up a rotisserie bird from the store), don’t just throw away the carcass use it to make chicken soup! Add any leftover shredded meat to the pot, or pick up a chicken thigh and breast to bulk it up. Get our Leftover Chicken Noodle Soup recipe.
5. Easy Chicken Pho
Pho purists will not be pleased, but everyone else will eagerly slurp this quick, flavor-packed bowl of soup with a garden of fresh garnishes. It’s even faster if you use a rotisserie chicken. Get our Easy Chicken Pho recipe.
6. Easy Chicken Ramen
If you can find fresh ramen noodles, they make this soup even better. But if not, dried will do nicely (just skip the seasoning packet that comes with them). Garlic, ginger, soy, and mushrooms bring tons of flavor to this quick dinner. Get our Easy Chicken Ramen recipe.
Step One: Make Your Stock
When it comes to creating delicious soup, it really is all about the broth. Your soup base will contribute considerably to the dish and ensure that you’re left with something far more flavorful than a watered down soup. Most chicken stocks can be started when you cook the chicken itself. For example, you could place your chicken thighs or breasts in a dutch oven container with spices, herbs and water once the chicken is done cooking in the oven, the resulting liquid can be used to enhance your chicken noodle soup. You can also save your chicken bones and boil them along with onion ends and other leftover kitchen scraps that broth can be added to your dutch oven, along with the chicken thighs, to create an even more flavorful broth.
You can also, of course, use premade stock to enhance your base if you’re looking for a creamier chicken noodle soup, you can also add milk in, or add a can of cream of chicken soup to thicken up your base.
When creating your broth, don’t be afraid to experiment by adding in different flavors, seasonings and sauces. If you’re a fan of Thai peanut sauces, for example, you might be a fan of mixing peanut butter and coconut milk in with your chicken broth. Fish sauce can also make a savory addition to Vietnamese-style chicken noodle soups, or a chef could add salsa verde to the broth for a Southwestern twist. Classic chicken noodle soup is delicious, but there’s no reason not to mix things up.
How to make Chicken Carcass Soup
This soup is totally made from scratch!
It starts with a chicken carcass that still has some meat left on the bones. I always make a big chicken so that I'll have at least &frac13 of it to make soup. The carcass cooks in water along with vegetables and herbs to make a delicious tasting broth.
It all gets strained then carrots and celery are added along with whatever noodles or pasta you like. You can always make the stock or broth ahead of time then add the noodles and vegetables on the day you plan on serving the soup.
The whole process takes about 2 hours to cook but worth every minute. And it really is passive cooking time because while it simmers, you can be doing other things. You'll have the best chicken noodle soup simmering on your stove and your kitchen will smell amazing!
No, the egg noodles cook right into this soup to ensure all those delicious flavors are infused in the noodles as well.
Saute oil, onion, carrots, and celery in a large pot. Add chicken thighs and broth. Bring to a boil.
When chicken is cooked through, remove from soup and shred. Add egg noodles to pot and bring to a boil again.
When noodles are done, add shredded chicken back to the pot along with salt and pepper.
Make it even HEALTHIER!!
Being that this is a noodle soup recipe and all, noodles are a key ingredient here. Even so, it clocks in at just 352 calories for a bowl.
But if you want to cut down on the carbs and calories even further, just skip the noodles and load it up with tons more vegetables to make a Chinese vegetable soup. In fact, it’s one of my “go-to” diet dinners (which should happen more frequently than it does…).
Do I miss the noodles? Of course I do. But I console myself with a healthy dose of chilli paste and lots of fresh herbs, Chicken Pho style.
But before you make it diet, try it the way it’s intended. THEN healthify it. – Nagi x
Ingredients German Chicken Soup
• 2 liter filtered, purified or spring water
• 3-5 chicken legs or wings, chicken breast, or 1 smaller chicken, fresh or frozen
• 1 medium size onion
• 2-3 cloves poked into the onion
• 1-2 celery stalk and 1/2 celery root
• 1 leek
• 2-3 carrots medium size
• salt, pepper, nutmeg to taste
• 2 bay leaves
• fresh parsley, chopped
For the Soup:
Use German Soup Noodles (Vermicelli). This is a special thin pasta that is cooked first in water and will be be added to a broth or soup.
Old Fashioned Egg Noodles – Extra Thin, 340g – Helens
- 1 tablespoon olive oil
- 2 stalks celery, diced small
- 2 medium carrots, diced medium
- 1 medium yellow onion, diced small
- Salt and pepper
- 4 cups chicken broth
- 1 1/4 pounds boneless, skinless chicken breasts
- 6 ounces vermicelli or angel-hair pasta, broken into 1 1/2-inch pieces
- 1/4 cup chopped fresh dill
In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes season with salt and pepper. To serve, stir in chicken and dill.
Some low-sodium chicken broth, fresh carrots, and chicken thighs are the secret ingredients to this pot of gorgeousness. Use egg noodles, penne, or even elbows – the recipe plays well with all forms of pasta.
- Serving Size 1/6 of the recipe | Calories 298 | Total Fat 11.4g | Saturated Fat 4.4g | Cholesterol 97.7mg | Sodium 748.7mg | Carbohydrate 22.9g | Dietary Fiber 1.7g | Total Sugars 7.5g | Protein 24.8g
To dry cut noodles, spread noodles on a wire rack or hang them from a pasta-drying rack or clothes hanger. Let pasta dry for up to 2 hours. Place in an airtight container and store in the refrigerator for up to 3 days before cooking. Or dry the noodles for at least 1 hour place them in a plastic freezer bag or freezer container. Seal and freeze for up to 8 months before cooking. Add 1 to 2 minutes to cooking time for dried or frozen noodles.
Prepare Homemade Egg Noodles as directed through Step 2. Wrap dough in plastic wrap and place in airtight freezer container seal and freeze for up to 3 months. Thaw completely in the refrigerator continue with Step 3.