Whether it’s a sandwich for lunch on Saturday, a crispy bread for a soup on Sunday night, or a satisfying lunch to reheat at work, chicken noodle soup is absolutely satisfying. We’re going to show you two ways to bring it to the table. If you have a little extra time, the traditional method can be made with slow cooking, homemade soup stock, and fresh meat pulled from the bones. If you’re in a hurry, check out our 35-minute version. Here are the best ways to make chicken noodle soup.
How to Make Old-Fashioned Chicken Noodle Soup
This is probably our best chicken noodle soup recipe ever! While you’ll need about 2 hours to make this soup, the actual hands-on preparation time is only 20 minutes. The rest of the time is hands-free, freeing up time for other things while the soup becomes thicker and fuller, filling your home with an irresistibly comforting aroma.
Step 1: Mix the chicken, water, and seasonings
In a 6- to 8-quart Netherlands griddle, combine 2-1/2 pounds of bone-in chicken nuggets, 8 cups water, 1/2 cup chopped onion (1 medium onion), 2 teaspoons salt, 1/4 teaspoon ground black pepper, and 1 bay leaf.
The deliciousness of the soup depends on the taste of the chicken. Use high-quality cuts of meat with the skin on. Dark meat and bones can add richness to the soup. Stewed chicken tends to have more flavor than chicks. You can start with a whole chicken.
You can also try using flavor enhancers. Add 2 to 4 cloves of minced garlic, or a few sprigs of fresh thyme or 1 to 2 teaspoons of dried herbs (thyme, basil, sage) and the ingredients above. A tablespoon of any of the following will also add complexity to the soup: apple cider vinegar, coconut oil, and/or grated ginger.
Step 2: Cook over low heat until the chicken is tender
Bring the chicken mixture to a boil. Reduce the heat and let the liquid boil. Cover the pan and let the liquid boil for about 1-1/2 hours, or until the chicken is tender when poked with a fork.
Step 3: Cut the chicken
Use tongs or a colander to remove the chicken from the soup and let it sit until it cools enough to pick up. Cut or pull the meat out of the bone. Discard the skin and bones. Cut the meat into small pieces and set aside. Remove the bay leaf from the soup and discard it.
Step 4: Skim off the grease from the surface of the soup
The easiest way to skim fat from the broth is to use a large metal spoon to skim off a layer of fatty liquid floating on top of the broth. Here are other ways to skim fat from broth. Bring the broth to a boil. Add 1 cup chopped carrots (2 medium carrots) and 1 cup chopped celery (2 stalks of celery). Cover and simmer for 5 minutes.
Step 5: Add the noodles
Add 1-1/2 cups of dry egg noodles (undercooked). Re-bring the soup to a boil, cover the pot and simmer for about 5 minutes, or until the noodles are soft but firm. Add the chopped chicken and 2 tablespoons of chopped fresh parsley. Serve in a soup bowl.
Taste the flavor of the soup before serving, and then adjust the seasoning as needed. If the soup isn’t strong, you may need to add a pinch of salt. You can squeeze in about a tablespoon of lemon juice, or add a little paprika to add a little spiciness.
How to Make Chicken Noodle Soup
In this recipe, chicken broth and cooked minced chicken are a quick way to make a classic dish. This recipe takes about 35 minutes from start to finish.
Step 1: Select the soup stock
This simplified soup can use one of several chicken stock options. You’ll need 4-1/2 cups. Choose one of the following options:
- Canned chicken broth. Use directly from the can or carton, except in the case of concentrated soups, which should be diluted according to label instructions. Note that canned chicken broth is typically higher in sodium, so you may want to opt for a low-sodium version. Organic chicken broth is also lower in sodium.
- Chicken base. This paste-like ingredient comes in jars and must be refrigerated after opening. Remix according to package instructions.
- Chicken broth cubes or granules. Reconstitute according to package instructions.
Step 2: Select the chicken
You’ll need 2 cups of chopped cooked chicken. You can use white meat, dark meat, or a mix of both. Good options include chicken taken from a deli roast chicken, leftover cooked chicken, or frozen, fully cooked chicken strips (defrosted). Or cook your own chicken breast. You can also use chopped cooked turkey.
Step 3: Mix the soup stock
In a 3-quart saucepan, combine 4-1/2 cups chicken broth, 1 cup chopped onion (1 large onion), 1 cup sliced carrots (2 medium carrots), 1 cup sliced celery (2 celery stalks), 1 teaspoon dried basil or oregano, 1/4 teaspoon ground black pepper, and 1 bay leaf.
To maximize the flavor of dried vanilla, crush it with your thumb and forefinger before adding it to the soup.
Step 4: Add the noodles
Bring the soup to a boil. Reduce the heat to a slight boil. Cover and simmer for 5 minutes. Pour in 1-1/2 cups dry medium egg noodles (undercooked). Bring to a boil again. Reduce the heat to a slight boil. Cover the pan and simmer for 8 to 10 minutes, or until the noodles are tender but still springy and the vegetables are just tender.
Step 5: Add the chicken
Throw away the bay leaves. Pour in 2 cups of chopped cooked chicken. Continue to cook until heated through. When serving, scoop the soup into a bowl.
How to Refrigerate or Freeze Leftover Chicken Noodle Broth
One of the great things about making a pot of soup is that you will often have leftovers, which you can refrigerate or freeze and save for the next day. Here’s how:
- Cool the soup before freezing or refrigerating. You can place the pot in an ice sink and stir the soup so that the soup cools quickly.
- For short-term storage, divide the cooled soup into a shallow container. Cover and refrigerate for up to 3 days.
- To freeze, divide the cooled soup into shallow, freerozen containers. Leave about 1/2 inch of space between the top of the soup and the edge of the container. This will provide room for the soup to expand while it is frozen. Freeze the soup for up to 3 months.
- For food safety, thaw frozen soup in the refrigerator (1 to 2 days) or microwave (never at room temperature). Reheat until boiling before serving.