Classic Chicken Noodle Soup is the epitome of the “cure all soup”. It is comforting and delicious, it reminds us of childhood, it is what we crave when we’re under the weather and knowing how to make a good pot of soup from scratch is a good skill to have in your arsenal. From easy lentil soup to langostino chowder, you’ll be able to create anything.
Once you master the basics of making a good pot of soup, it opens up infinite possibilities to all of the variations you can make.
Homemade chicken noodle soup isn’t exactly groundbreaking, earth-shattering, cutting-edge haute cuisine, but something everyone should have in their arsenal. When it’s good, it’s really good and it possesses inexplicable magic.
A good bowl of classic chicken noodle soup can make you feel so much better when you’re not feeling your best. It satisfies your soul and can warm you to the core on a bone-chilling day.
Chicken Noodle Soup with Egg Noodles
There are more variations of this soup out there than one could ever imagine.
Certainly there are faster versions than this, and when I don’t have the time to let my stock simmer all day I put everything in the pot and go from there… but, that being said this is how I prefer to do it as it makes the most intensely “chicken-y” flavored broth. I also like my soup with plenty of noodles and veggies.
Classic Chicken Noodle Soup
For me, this is one of those “base” soups that you can play with. Once you nail down the basic procedure you can start swapping out ingredients, changing up seasonings, vegetables, etc.
Add a few stalks of lemongrass to perfume it with a wonderfully fragrant citrus flavor. Then add Asian greens, some shiitakes, swap out egg noodles for small dumplings or udon noodles and you’ve just created a completely different soup.
How to make Chicken Noodle Soup from Scratch
The broth (stock) of your soup is the key. It needs time, so don’t rush it. If you give it time to develop there will be a major payoff when it’s done. Season it properly and let the flavors deepen and that soup will banish the memories of any bland, colorless, sad excuse for chicken soup you’ve ever had.
This is a great task to do ahead of time. Put the stock on the stove in the morning and go about the day. While the stock is simmering, you can get the laundry done, catch up on episodes of your favorite show, etc. As long as you give it a little attention here and there, you really don’t have to babysit the stock pot.
The best part of making your stock ahead of time is this – when you want a pot of good soup, you’re already halfway there. Because you’ve made a good, basic chicken stock, you can make hundreds of different soups with it, like classic chicken noodle soup.
What pasta should I use for Classic Chicken Noodle Soup?
This is entirely personal preference. Some people, like myself, prefer egg noodles, but I’ve had chicken soup with orzo, ditalini, pastini, fideo (spanish-style noodles), vermicelli, etc. Use whatever pasta makes you happy, or whatever you have in the cupboard. There really isn’t a wrong answer here, as long as you like it.
Essentials for this Chicken Noodle Soup Recipe:
- 11 qt. Stock Pot – This is an inexpensive, but good quality pot
- 12 qt. Stock Pot – This is a beautiful pot, a little better quality
- The PERFECT fine mesh strainer
- Skimmer spoon – essential for skimming stock!
- This is the pot in the photo. I’ve had it for almost 20 years and it still looks like new! – Red Dutch Oven
Soup Recipes We Love
- Easy Lentil Soup Recipe
- Instant Pot Split Pea Soup
- Winter Vegetable Soup
- Minestrone Soup
- Slow Cooker Lentil Soup with Ham
- Crockpot Chicken Vegetable Soup
- Autumn Minestrone
- Wedding Soup with Turkey Meatballs
- Vegan Winter Vegetable Soup
- Beef Barley Soup
A few soup cookbooks for soup lovers
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NOTE *For those of you who are thinking "Is this girl nuts?!" Before you come after me like a mob of angry villagers, here's a quickie version: Heat canola oil in stock pot and saute onions until they just begin to turn golden brown. Add chicken pieces and saute until it is nicely browned. Add 8 cups water and bay leaf. Let it simmer for 20 - 30 minutes, skimming the surface as needed. Remove chicken pieces and let them cool until you are able to handle them. Add celery and carrots to broth. While they are simmering, take the meat off the bones and cut into bite sized pieces. Add the chicken meat back into the soup and add noodles. Cook another 6 - 8 minutes until noodles are done.
For the Stock:
For the soup:
Amount Per Serving: Calories: 366Saturated Fat: 4gCholesterol: 80mgSodium: 470mgCarbohydrates: 26gFiber: 2gSugar: 7gProtein: 24g
NOTE *For those of you who are thinking "Is this girl nuts?!" Before you come after me like a mob of angry villagers, here's a quickie version:
Heat canola oil in stock pot and saute onions until they just begin to turn golden brown. Add chicken pieces and saute until it is nicely browned.
Add 8 cups water and bay leaf. Let it simmer for 20 - 30 minutes, skimming the surface as needed. Remove chicken pieces and let them cool until you are able to handle them.
Add celery and carrots to broth. While they are simmering, take the meat off the bones and cut into bite sized pieces. Add the chicken meat back into the soup and add noodles. Cook another 6 - 8 minutes until noodles are done.