Make Ahead And Storing Tips
The soup can be made and refrigerated for 3 to 4 days and frozen for up to 3 months.
If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:
When reheating the soup, add a bit more broth/stock to the pot. Ive even been known to add a splash of plain water to the soup when reheating. As long as you dont need to add a lot, it wont thin the flavor of the soup too much.
When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.
Chicken Noodle Soup With Homemade Noodles
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If you want a dinner that is the ultimate comfort food, Chicken Noodle Soup with Homemade Noodles is the clear winner. Filled with chicken, carrots, celery, and loads of homemade noodles, this recipe is easier to make than you think!
Chicken Noodle Soup with Homemade Noodles is our latest obsession. Its savory, mild in flavor but still delicious and simple to make. My Creamy Chicken and Wild Rice Soup is also on the delicious list, as is my Classic Chicken Noodle Soup recipe, minus the homemade noodles. Both are great options when you dont have time to make your egg noodles from scratch. But, if you do happen to have the time, it is so so worth it and easier to make than you think.
How To Cook Egg Noodles:
Drop noodles into boiling water and cook for 12-14 minutes. The noodles will float to the top and will be fork tender when they are ready.
Scoop the noodles out with a slotted spoon to drain. Easy!
You can also mix these in with your favorite recipe such as chicken noodle soup or casseroles. We love the noodles in Crockpot Chicken Noodle Soup.
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The Coziest Chicken Noodle Soup
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This homemade chicken noodle soup recipe is made with homestyle egg noodles, thick-cut veggies, and the coziest garlic-herb broth.
Teo and I have both been under the weather this week, so it felt like the perfect time to introduce my little boy to the comfort food that my mom always used to make for us when we were little
this homestyle chicken noodle soup.
I dont think it will ever get more nostalgic in my book than a big pot of chicken soup simmering on the stove. But when made the way my mom always used to make this soup with homestyle egg noodles, tender chicken, thick-cut veggies, and a rich herb broth this classic soup levels up into the ultimate cozy comfort food. Perfect anytime your soul needs some extra warmth, right?
As I mentioned earlier this week, this recipe happens to be one of the rare instances when Im going to recommend that you skip the freezer shortcut and spend an extra 15 minutes mixing up a quick batch of my 4-ingredient homestyle egg noodles, since their flavor and texture really are unmated here. But of course, if youre short on time , just grab a bag of frozen egg noodles and this soup will be ready to go before you know it. I also highly recommend serving it with a big loaf of crusty bread to mop up every last bite of that delicious garlicky herb broth. Yum.
How Can I Make This Recipe Low
You can omit the egg noodles and just enjoy the chicken soup as is. The egg noodles add more texture and make this soup a bit heartier, but if youre following a low-carb diet or are looking to cut down on those macros, they can be omitted and the soup would still be delicious.
Alternatively, you can substitute the egg noodles with keto-friendly noodles like zucchini noodles, shirataki noodles, or keto-friendly egg noodles.
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How To Make Homemade Chicken Noodle Soup:
Make Homemade Chicken Stock ahead of time using a rotisserie chicken, or choose a good brand of store-bought chicken stock.
Sauté veggies. Add butter, diced celery and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes. Add garlic and cook for another 30 seconds.
Add chicken stock or broth. Season the broth with salt , pepper, and a tiny pinch of rosemary, sage and crushed red pepper. I may add another small spoonful of better than bullion chicken or chicken bouillon powder as well, if needed, to taste.
Add noodles and boil. Once boiling, add noodles and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them! Remove the soup pot from heat as soon as the noodles are just barely tender, as they will continue to cook off of the heat.
Add chicken. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
How To Store It
I like keeping all of my soup ingredients such as the broth, chicken meat, noodles, and vegetables separate, so nothing gets mushy and gross while sitting in the fridge, waiting to be reheated. You can store these your chicken noodle soup ingredients for up to 5 days in the fridge. If you have leftover stock, you can freeze it for up to a couple of months.
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No Yolks Extra Broad Egg Noodles
No Yolks Extra Broad Egg Noodles are wide noodles made with egg whites. They cook quickly, are light and fluffy, and are ideal for chicken noodle soup.
They are a healthier option, and for those who are concerned about cholesterol, these are a good choice. A one-and-a-half-cup serving contains 40 grams of carbohydrates and zero grams of sugar or added sugars.
Even though healthier options are typically regarded as inferior, these noodles are delicious and will not disappoint!
Can I Omit The Heavy Cream
I used 1 1/2 cups whole milk and added 1 cup of heavy cream at the end. I was only going to use 1/2 cup heavy cream but decided I wanted it extra thick and creamy and a half cup just wasnt quite doing the trick. Twist my arm, more heavy cream.
You could skip the heavy cream at the end, knowing the soup will definitely not be as creamy, rich, or as satisfying. The broth will be noticeably thinner and more translucent.
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What Kind Of Noodles To Use For Chicken Noodle Soup
I mentioned above that for a quick soup, you want a quick-cooking noodle. There are fine egg noodles at the grocery store . The fine egg noodles cook in 3-4 minutes.
Any pasta shape with a similarly short cooking time will work for your quick chicken soup. If youre not making a quick soup and dont care about the time, then Id go with wide egg noodles for sure. Theyre my favorite and dont take that much longer to cook.
How To Make Easy Chicken Noodle Soup
This easy chicken soup takes about 30 minutes to make. The SECRET to amping up the flavor happens in the last 2 minutes of cooking. Adding dill and a pressed clove of garlic is what my Mother does for nearly all of her soups and I have adopted this in my own kitchen. It is a brilliant and easy way to make your chicken soup taste fantastic!
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Chicken Noodle Soup Tips
When taking out the chicken from the water be careful transferring to a cutting board. Make sure you dump all the water out of the cavity, into your pot before moving it.
I’ve actually gotten water all over my floor, you only do that once!
Use fresh vegetables for the actual soup, don’t re-use the ones you used to make the broth. This means one package of carrots and one stalk of celery is perfect for this recipe.
I use half for each part of the recipe.
Chicken better than bouillon, if you don’t have this stuff you need it and I stress this in my most popular recipe on here, world’s best beef stroganoff.
It’s not like a bouillon cube but a condensed base and is so perfect for soups.
How To Make The Best Veggie
Lately, when we are out of ideas for what to cook for dinner, this soup is where we turn. We love soups to be hearty and satisfying. For this lemon chicken soup, we add five vegetables.
Theres onion, carrots, fennel, zucchini, and kale! Theres a small amount of pasta in there, too. Its optional, but we found that adding just under a cup of dry pasta to the pot adds just enough to make the soup dinner worthy without being hungry after. By the way, if you love pasta in soup, check out our easy chicken noodle soup.
The trick to making this soup is to cook the vegetables in two stages. The hearty veggies like onion, carrot, and fennel go in first. When they are soft and sweet, we add garlic, herbs and chicken stock. Then simmer for about 20 minutes.
Since the zucchini and kale wilt and soften so quickly, they dont need as much cooking time. Add them at the end with the pasta, which only needs about 10 minutes.
For the chicken, you can use leftover or previously cooked chickensee our whole roasted chicken recipe.
Or if you dont have any on hand, bake a few chicken thighs in the oven. To do it, slide them into a 400-degree oven and roast until they are cooked through. This keeps the chicken flavorful and juicy. You can even use some of the roasting juices in the soup.
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Tips For The Best Creamy Chicken Noodle Soup Recipe
- Allow plenty of time for your milk and cream to come to room temperature before adding it to the pot of soup. Stirring cold dairy into a hot pot could cause the milk or cream to curdle.
- Gradually add the liquid to the pot, whisking constantly. Similar to making a gravy, this gives the flour time to absorb the liquid and helps to prevent lumps in your broth.
- Bring the liquid just to a low boil, and then reduce the heat immediately so that its at a gentle simmer. Do not let the pot vigorously boil, or the dairy could curdle.
- Dont overcook the noodles or they will become mushy in your soup. Add them to the pot just before youre ready to serve.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
How To Make Chicken Noodle Soup From Scratch Step By Step Photos
Begin by dicing one onion and mincing three cloves of garlic. Place them in a large pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and transparent.
While the onion and garlic are cooking, clean and slice 1/2 lb. carrots and 1/2 bunch celery . Add them to the pot. Continue to sauté the onions, carrots, and celery together. Youll only use half of a one-pound bag of carrots and half of a bunch of celery, but the rest doesnt need to go to waste. You can clean and slice the rest and freeze them to make another batch of soup later. I do it every time. It takes just a few more minutes and is super convenient later!
Remove the skin from two split chicken breasts . Split chicken breasts come with bones and rib meat, both of which add a LOT of flavor to the broth. They will also sometimes be labeled bone-in chicken breast with rib meat.
Add the chicken breasts to the pot along with 1 tsp dried basil, 1/2 tsp dried thyme, 1 Tbsp dried or fresh parsley, 1 bay leaf, and some freshly cracked black pepper.
Add eight cups of water, cover, and bring up to a boil over high heat. As soon as it reaches a boil, reduce the heat to low and let simmer for one hour. Make sure that you dont turn the heat down so low that it stops simmering. It needs to simmer the whole time.
After an hour, it will look something like this. Pull the chicken out of the pot
Use two forks to pull the chicken from the bone and shred it into bite-sized pieces.
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What Is In Chicken Noodle Soup
The ingredients in this soup are simple: chicken, carrots, celery, onions, noodles, broth, and herbs.
- CHICKEN: You can use rotisserie chicken, chicken breasts or thighs, or cook a whole chicken. This is a great way to you leftover cooked chicken.
- BROTH: The chicken broth is the base of this soup. I like to use Better than Bouillon Base with cups of water because of its rich flavor. You could make your own homemade chicken stock if you want or use bone broth.
- VEGETABLES: Carrots, celery, and onion are the classic veggies in chicken noodle soup. Feel free to add your own.
- NOODLES: Homemade egg noodles do not take that long and take this soup to the next level! If youre running short on time, store bought wide egg noodles will work. But the type of noodles matter and homemade make this the best chicken noodle soup recipe. Cooking them al dente makes them delicious!
- OPTIONAL You can use fresh herbs like fresh parsley, fresh dill or bay leaves. You could even add a squeeze of fresh lemon juice.
Chicken Soup Or Broth
Once done, you can choose if you would like to serve it directly with all the vegetables and chicken or separate the liquid and have a perfect Chicken Broth ready for whenever needed.
I love to store the clear soup, also called chicken broth, into individual Mason Jars and have them ready in my freezer.
I follow the same steps whenever I make our Bone Broth made in an Instant Pot, so I am always equipped with enough broth to use.
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Chicken Noodle Soup Recipe Ingredients
Using pantry staples, this easy chicken soup is a gift when youre in a pinch for something fast that satisfies. Just because its quick and easy, though, doesnt mean it skimps on flavor. Its the absolute perfect blend of simple ingredients. Heres a brief summary of what you need:
- Chicken seasoned, cooked chicken breast, shredded or chopped. You can bake your own or use rotisserie chicken.
- Vegetables garlic, onion, carrots, and celery.
- Butter to saute the vegetables in and complete the non-negotiable mirepoix. Ha.
- Seasonings salt, pepper, and Italian seasonings.
- Liquid I use store-bought low sodium chicken broth for ease, but if you make it from scratch, awesome use it!
- Egg noodles I always make chicken noodle soup with egg noodles. Grew up eating it that way and Ill die eating it that way.
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What To Serve With Homemade Creamy Chicken Noodle Soup
A warm bowl of this cozy, old-fashioned soup goes well with any of these sides:
The leftover soup will stay fresh in an airtight container in the refrigerator for 3-4 days.
How to Reheat
Place the soup in a saucepan over low heat. Warm just until heated through be careful not to let the soup boil or the cream may curdle.
Can you freeze creamy chicken noodle soup?
I do not recommend freezing this soup. When thawed, the cream in the broth may break, giving the soup an odd texture. Dairy-based soups just arent very freezer friendly!
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How To Reheat Creamy Chicken Noodle Soup
You will want to reheat leftover soup very gently in the microwave on 50% power until its as warm as desired. Or you can do it on the stove over gentle heat.
However, any time you are reheating anything with milk/cream in it, there is the risk of it breaking or separating. This is much less likely with fattier milks such as whole milk and heavy cream. If youre using skim, 1 or 2%, there is a much greater risk it can break which is why I advise using whole milk, and the heavy cream is just extra insurance.
Even with all this fattening dairy, the soup still only has about 470 calories per bowl. I think thats great considering its more comforting than a box of chocolates.