Chicken Noodle Soup
This is by far the best chicken noodle soup recipe. Every time someone tries this chicken soup, they ooh and aah over how delicious it is. I love that it’s so easy to make and it’s just the perfect soup for fall and winter.
If you’ve followed me for a while, then you know by now how much I love soup. It’s about time I shared my famous chicken noodle soup recipe with you.
Chicken noodle soup tastes like the feeling I have when my kids are in bed, the house is peaceful, my favorite movie is on tv and I’m covered up with a fluffy blanket that just came out of the dryer. Yes, it’s that serious. It might just be the epitome of soup. After all, they named a book after it.
Chicken soup is one of those things that’s just so easy to make, yet intimidates a lot of people. It has to be made just right to have the flavor that gives you all those warm and fuzzy feelings.
I promise you, make this once and you’ll want to make it again and again.
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In my early days of living on my own and experimenting with new recipes, I started using chicken breast cooked and chopped for chicken soup. It’s what you find in canned soup and some cheap restaurant versions. It’s not the best.
One day, I had a stroke of genius. Rotisserie Chicken! I knew a whole chicken would be the best for chicken noodle soup, but really, who has time to roast a whole chicken and then tear it apart, only then to start cooking the actual meal? Not me. Not even before I had kids.
The rotisserie chicken is the solution to this! You can find them at almost any grocery store. Walmart has my favorite original flavor and I’ve tried several from stores around here.
Just used to sauté the veggies.
If you have some celery that’s starting to go a bit bendy, then it’s perfect for soup.
You may need more or fewer than the recipe calls for, depending on their size.
Better Than Bouillon Organic Roasted Chicken Base
If you’re dairy free, make sure you get the organic one. The regular one isn’t safe. Costco has the best price on the organic version. If you’re not worried about dairy, then just get the regular one because it’s cheaper and easier to find.
If you don’t want to buy the bouillon paste, then instead of the bouillon and water, use chicken stock.
You can get any size egg noodles. I just happen to like the extra wide.
One of the handy tricks I’ve learned over the years is you don’t actually have to strip all those teeny leaves off of the stem. Just toss the whole thing in the pot and let it boil. The leaves will come right off.
If you’re ready to finish up the soup and serve it up before all the leaves fall off, grab the stem with a pair of tongs and just scrape the rest of the leaves off into the pot with the spoon you’ve been stirring with.
Flat or curled parsley is fine. Just roughly chop it.
How to Make Chicken Noodle Soup
Preheat a dutch oven or soup pot over medium heat with a little olive oil. Add the carrots and celery. Sauté for about 5 minutes, stirring every minute or so.
Add the water, bouillon, chicken and thyme. Stir to dissolve and combine the bouillon paste.
Bring to a low boil and cook for about 20 minutes until veggies are tender.
As stated above, you don’t need to remove the thyme leaves from the stem prior to adding it to the pot. Just toss the whole thing in there and let it boil with the soup. The leaves will come off on their own.
If there’s any leaves remaining, you can grab the stem with a pair of tongs and use your soup spoon to scrape the rest of the leaves off into the pot.
Add the egg noodles, parsley and a dash of pepper. Continue cooking until the noodles are fully cooked and soft.
Salt to taste and add more bouillon if needed. You always want to add salt last. The rotisserie chicken has salt that will flavor the soup a little as it cooks. If you add salt in the beginning, the soup may be too salty by the time it’s finished cooking.
Serve this with some hot bread and butter to really elevate your omgthisisperfect experience. My husband likes to add a little Frank’s hot sauce to his. Enjoy!
Chicken Noodle Soup
- dutch oven or soup pot
- 1 large rotisserie chicken - deboned and roughly separated into bite size pieces
- 1 tbsp olive oil
- 3 stalks celery - chopped - approx. 1 1/2 cups
- 6 carrots - peeled and chopped - approx 1 1/2 to 2 cups
- 3-4 tbsp Better Than Bouillon Organic Roasted Chicken Base
- 8-10 cups water
- 6 ounces extra wide egg noodles - about half a bag
- 1 sprig fresh thyme
- 1 tbsp parsley - finely but roughly chopped
- Add olive oil, chopped carrots and celery to a dutch oven or soup pot and cook over medium-high heat for about 5 minutes.
- Add water, bouillon paste, thyme and chicken. Stir to combine.
- Thyme does not need to be removed from the stem. Once it simmers in the pot long enough, the leaves will fall off and the stem can be removed.
- Bring to a low boil and cook for about 20 minutes.
- Add egg noodles and continue cooking until noodles are tender.
- Remove thyme stem. Scrape off any remaining leaves and add back to pot. Discard stem.
- Add parsley and a pinch of black pepper.
- Salt to taste. Always add salt at the end because rotisserie chicken has salt and the flavors all need to simmer for a while before adding more salt.
- Add more bouillon paste if needed.
- Serve right away or let cool completely and store covered in the refrigerator for up to 5 days.
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