I’ve NEVER had a chicken noodle soup as good as this one. It’s the absolute best ever and easy. You’ll never want to eat the canned chicken noodle soup again.
TIPS:
- Cook and keep your noodles separate from the soup. After draining the noodles, coat them with a little olive oil to keep them from sticking. Add a large spoonful of noodles to your bowl and then fill the bowl with the soup. This will keep your noodles from getting mushy for leftovers.
- To add the most flavor and make this meal even more economical, I recommend cooking a whole chicken, skin & bones and all before shredding and adding the chicken back to the soup. This just gives the soup such a rich depth and flavor. It’s an easy soup to make, the hardest part is cutting the chicken into quarters so I link a video tutorial for you at the bottom of the recipe. However, I get quartering a whole chicken isn’t for everyone. You can use boneless, skinless chicken breast, thighs or a mixture. Thighs definitely give the soup more flavor and richness. You could even just debone and shred a rotisserie chicken and add that and the juice from the container straight to the pot.
- This soup is forgiving. You can use more or less chicken and vegetables. If you like carrots- add more! If you don’t like leftovers, cut the recipe in half!
- The broth freezes wonderfully! When ready to serve, thaw and cook a new batch of noodles to serve with the soup.
- This is also a delicious recipe for leftover Thanksgiving Turkey! You can use the carcass to make your own broth or just use chicken broth. Watch the video below to make it!
It’s so comforting and warming and especially makes you feel better on sick days.
World’s Best Chicken Noodle Soup
Course: SoupsCuisine: AmericanDifficulty: Easy12
servings15
minutes1
hour15
minutesIngredients
1 whole chicken, cut into quarters. Or one rotisserie chicken shredded. Or a mixture of 3 pounds of chicken breast and thighs.
5 large carrots cut into ¼ inch rounds
5 stalks of celery, diced (dice leaves as well)
1 onion, diced
2 teaspoons minced garlic
1 tablespoon of oil or reserved chicken fat
8 cups of chicken broth
1 tablespoon fresh thyme or 1 tsp dried thyme
2 tablespoons dried oregano
2 bay leaves
1-2 tablespoons of salt (to taste)
½ – 1 tablespoon black pepper (to taste)
Water
1 package of egg noodles
Directions
- Cook egg noodles according to package. When they are done cooking, drain and coat with a small amount of olive oil. Set aside.
- If using chicken with the skin on: Place chicken, skin side down, in a large pot over medium low heat. Render the fat by letting it cook about 10 minutes. Remove chicken and set aside. (If you are using boneless, skinless chicken or rotisserie chicken, skip this step.
- In the chicken fat (or 1 tablespoon of oil), cook onion, carrot, & celery over medium heat, about 7 minutes. The onion & celery will be soft. Add garlic & cook, stirring, one minute longer.
- Add broth.
- Add chicken to the pot. (If using shredded rotisserie chicken, don’t add until the final step).
- Add water until chicken is covered ( a few inches from the top of the pot).
- Add herbs, bay leaves & salt & pepper.
- Bring to a boil.
- Reduce heat to medium low, cover & let cook until chicken is cook thoroughly and vegetables are tender (30-45 minutes).
- Remove chicken and set aside to cool.
- Once the chicken is cool enough to handle, shred the chicken, discarding the bones & skin. Stir shredded chicken into the soup and let cook on low 10 minutes or until ready to serve.
- To serve: Add a large spoonful of noodles to your bowl and top with the soup!
