Here’s the recipe for my Homemade Chicken Stock!
This Is My Favorite Easy Chicken Noodle Soup Recipe!
If ever there was a recipe that makes you totally comforted, it’s chicken noodle soup. Nostalgic, delicious, and comforting, while being relatively healthy…what more can you ask for?
This Is My Favorite Easy Chicken Noodle Soup Recipe!Ingredients:How To Make Chicken Noodle SoupDo You Have To Use Homemade Chicken Stock?What Can You Serve With Chicken Noodle Soup?Can You Freeze Chicken Noodle Soup?Before You Go…Get the Recipe
My recipe uses my Homemade Stock, and has the perfect balance of noodles, chicken, stock, and veggies. I like a soup that is heavy of the chicken and noodles, but you can always add a bit more broth if you like so soak it up with a piece of crusty bread. And I highly recommend a sprinkle of Parmesan cheese on top when you’re serving this…it adds a little something special! ORRRR if you want to go the extra mile, and have a Parmesan rind in your fridge, pop that in the stock while it comes to a boil to infuse more flavor into your soup.
Ingredients:
olive oil carrots celery garlic salt and pepper turmeric chicken stock egg noodles cooked chicken, shredded or cubed. fresh parsley Parmesan cheese to sprinkle on top
What Kind Of Chicken Do You Use?
This is completely up to you!! You have so many options, and in my opinion, there is no right or wrong choice.
Boneless Chicken Breasts. Season, bake at 400°F for 25-ish minutes Bone-In Chicken Breasts. Season, bake at 400°F for 35-40 minutes Boneless Chicken Thighs. Season, bake at 400°F for 20-25 minutes Bone-In Chicken Thighs. Season, bake at 400°F for 30-35 minutes Rotisserie Chicken. Just shred the chicken off the bones! Leftover Chicken Whole Roasted Chicken (3 – 4 lbs). Season drizzle with olive oil, bake at 350°F for 60-90 minutes.
*Note – for all of these examples the bake-times are estimated and can vary due to thickness of the chicken, whether it has skin on, etc. Always cook the chicken until it reaches an internal temperature of 165°F.
Do You Have To Use Egg Noodles?
Absolutely not! You can honestly use whatever pasta you have on-hand, or omit it completely and add a little more chicken for a low-carb option! Egg noodles work great, though, because of their lighter texture.
How To Make Chicken Noodle Soup
The process of making Chicken Noodle Soup is so super easy, especially if you have already made your stock and have cooked chicken on-hand (or are using a rotisserie chicken). Here are the simple steps broken down:
Do You Have To Use Homemade Chicken Stock?
Nope! Of course I highly recommend my Homemade Chicken Stock Recipe for this soup because it’s THE BEST, but you can absolutely use store bought chicken broth in its place. I have included in the full recipe below instructions on making this recipe with boxed chicken broth, including a few tricks to amp up the flavor! If you are going to use boxed chicken broth, my HIGHLY recommend Trader Joe’s Organic Free Range Chicken Broth. It’s the one in the red box!
What Can You Serve With Chicken Noodle Soup?
Honestly, really don’t worry about a side dish here. A bowl of chicken noodle soup is a meal in-itself. BUT I am never opposed to a side of garlic bread, a dinner roll, or a crusty baguette to dip in the broth! Here are a few ideas:
Sweet Dinner Rolls Skillet Biscuits Parker House Rolls Popovers Garlic Knots Cheesy Breadsticks Pull Apart Garlic Bread
Can You Freeze Chicken Noodle Soup?
Absolutely! Store it in an airtight container in the freezer for up to 30 days for best freshness. Allow it to thaw in the refrigerator before heating up!
Before You Go…
Make Sure to check out my Chicken and Noodles Recipe too for a creamy, hearty alternative to chicken soup! PIN for later:
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2 tablespoons butter 1/2 cup diced yellow onion 2 teaspoons dried thyme or 2 tablespoons fresh thyme 1 bay leaf
To bake chicken breasts, season with salt, pepper, and garlic powder and bake at 425°F for 25 minutes, or until temperature reaches 165°F. To store: Refrigerate airtight for up to 3 days. If using homemade stock, the soup will become gelled when chilled due to the collagen from the bones. When you reheat the soup it will return to its liquid state.
