Whether you're serving it with a sandwich for Saturday lunch, with crusty rolls for a Sunday night soup supper, or reheating it at work for a satisfying noontime lunch, chicken noodle soup is a surefire satisfier. We'll show you two ways to get it to your table. If you have a little extra time, make it the old-fashioned way with a slow-simmered, made-from scratch stock and meat pulled fresh from the bone. When you're in a hurry, check out our 35-minute version.
This might just be our best chicken noodle soup recipe ever! While you need about 2 hours to make this soup, the actual hands-on prep time is only 20 minutes. The rest of the time is hands-off simmering, freeing you up to do other things while the soup stock gets richer and bolder and fills your home with irresistibly comforting aromas. This recipe makes 8 main-dish servings.
1. Combine the Chicken, Water, and Seasonings
In a 6- to 8-quart Dutch oven combine 2-1/2 pounds bone-in meaty chicken pieces, 8 cups water, 1/2 cup chopped onion (1 medium-size onion), 2 teaspoons salt, 1/4 teaspoon ground black pepper, and 1 bay leaf.
2. Simmer Until Chicken is Tender
Bring the chicken mixture to boiling. Reduce heat so the liquid is just simmering. Cover the pot and let the liquid simmer about 1-1/2 hours or until the chicken is tender when poked with a fork.
3. Cut Up the Chicken
Using tongs or a slotted spoon, remove the chicken from the broth and allow it to stand until cool enough to handle. Cut or pull the meat from the bones. Discard the skin and bones. Cut the meat into bite-size pieces and set aside. Remove the bay leaf from the broth and discard it.
4. Skim Fat from Soup's Surface
The easiest way to skim the fat from the broth is by using a large metal spoon to skim off the layer of fatty liquid that has risen to the top of the broth. Here are other ways to skim fat from broth.
5. Add Vegetables
Bring the broth to boiling. Add 1 cup chopped carrot (2 medium carrots) and 1 cup chopped celery (2 stalks of celery). Simmer, covered for 5 minutes.
6. Add the Noodles
Stir in 1-1/2 cups dried egg noodles (uncooked). Return the broth to boiling and simmer, covered, about 5 minutes or until the noodles are tender but still firm. Stir in the chopped chicken and 2 tablespoons snipped fresh parsley. To serve, ladle into soup bowls.
In this recipe, chicken broth and cooked, chopped chicken are shortcuts to a speedier take on the classic. This recipe takes about 35 minutes start to finish, and makes 4 main-dish servings.
1. Choose Your Broth
This simplified soup can use one of several chicken broth options. You'll need 4-1/2 cups. Choose from one of these:
2. Choose Your Chicken
You'll need 2 cups chopped, cooked chicken. You can use white meat, dark meat, or a combination. Good options include chicken pulled from a deli-roasted chicken, leftover cooked chicken, or frozen, fully cooked chicken strips (thawed). Or poach your own chicken breasts. You can also use chopped, cooked turkey.
3. Combine Soup Ingredients
In a 3-quart saucepan combine the 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 stalks of celery), 1 teaspoon dried basil or oregano, 1/4 teaspoon ground black pepper, and 1 bay leaf.
• Tip: To maximize the flavor of dried herbs, crush them between your thumb and forefinger before you add them to the soup.
4. Quick-Simmer the Soup
Bring the soup to boiling. Reduce the heat to simmering. Cover the pan and simmer for 5 minutes.
5. Add the Noodles
Stir in 1-1/2 cups dried medium egg noodles (uncooked). Return to boiling. Reduce heat to simmering. Cover and simmer for 8 to 10 minutes or until noodles are tender but still firm, and vegetables are just tender.
6. Add the Chicken
Discard bay leaf. Stir in 2 cups chopped cooked chicken. Continue cooking to heat through. To serve, ladle soup into bowls.
One of the best things about making a pot of soup is that you often have leftovers, which you can refrigerate or freeze to bring comfort to another day. Here's how:
If you want to learn how to make chicken noodle soup from scratch, the first step is learning how to make homemade noodles. Making homemade pasta might sound like a daunting task, but it only takes five ingredients and is much simpler than you might expect. You don't even need a pasta machine! Learn how to make noodles from scratch to add to your chicken noodle soup for much richer, tastier flavors.
You can also make chicken noodle soup from scratch by starting with homemade chicken broth instead of store-bought. Making your own broth is the first step to any chicken noodle soup recipe if you're not substituting premade or store-bought broth. Plus, when you make homemade broth, you can add any spices or seasonings you want to make it just the way you like it.