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Chicken Noodle Soup is the best cure for a winter cold or dinner solution to a cold winter’s night!
Why You’ll Love This Recipe!
I don’t know about you but nothing tastes better when I’ve got a bad cold then a bowl of homemade chicken noodle soup. Â It may be an emotional tie from my childhood or because they advertise it as such but it just seems to work!
When I was a child soup always came out of that red and white can but now that I am older and wiser I much prefer a pot of homemade pot of soup. Â To make the soup making process easier, I used some rotisserie chicken. Â You can buy a rotisserie chicken and pull the meat off it or if you want to make it even easier and pick up a package of the chicken meat at Costco that they have already removed from the chicken for you! Â Trader Joe’s also carries a similar product.
Ingredients Needed
- Flour. I use all purpose unbleached flour
- Butter
- Olive oil
- Vegetables. Carrots, Celery and Onion.
- Chicken broth
- Seasoning. Oregano, Thyme, Parsley. I use dried but if using fresh, use twice as much. You could also substitute an Italian seasoning blend.
- Garlic. Fresh minced is best.
- Chicken. I use chicken breasts that are cooked, shredded or cubed. (see below for directions to cook chicken) You can also use chicken thighs.
- Noodles. We like a wide egg noodle but you can use any shape, size noodle or pasta you like.
- Salt and pepper to taste.
What Kind of Chicken to Use
You want to use cooked shredded or cubed chicken. Here are my favorite ways to cook the chicken. I use boneless skinless chicken breasts:
- Instant Pot Whole Chicken
- Chicken Breasts in the Microwave
- Slow Cooker Shredded Chicken
- Instant Pot Shredded Chicken
- Buy a rotisserie chicken at the store!
How to Make Homemade Chicken Noodle Soup
Start with a roux which will thicken the soup and make the broth nice and creamy.
- In a pan, melt butter and add in flour, whisk together. Stir for 2 minutes. Set roux aside
- Saute carrots, celery and onion in olive oil in a dutch oven our large pot until tender.
- Boil noodles in water in another pan. Cook until al dente as they will cook more once added into soup.
- Add in all remaining ingredients except cooked noodles, including flour roux mixture into soup pan. Whisk to combine.
- Bring to a boil and then simmer for 20 minutes or until soup thickens to desired consistency.
- Add in cooked noodles.
Tips from leigh Anne
- If your soup gets too thick for your liking, just add in some more chicken broth to get it the consistency that you want.
- I like to cook my noodles separately, not in the chicken noodle soup so they don’t absorb too much of the yummy broth. I boil them in water and then add them into the soup.
Frequently Asked Questions
If you want to use your Instant Pot use my recipe for Instant Pot Chicken Noodle Soup found here.
For a less creamy chicken noodle soup just leave out the roux.
The soup can be made and refrigerated for 3 to 4 days and frozen for up to 3 months. If you are freezing the soup I recommend freezing it before adding in the noodles. As the soup sits the noodles will absorb more of the liquid. If you do freeze it with the noodles and it seems too thick when you thaw it, just add in some more chicken broth.
But don’t wait until you have a cold to try this soup. Â I heard it’s good for keeping colds away too!
A few of my other favorite soups are:
Be sure and follow me over on You Tube for weekly cooking demos.
Chicken Noodle Soup
Ingredients
- 4 Tbsp flour
- 4 Tbsp butter
- 2 T olive oil
- 4 carrots peeled and diced
- 2 stalks celery diced
- 1 onion diced
- 4 cups chicken broth
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme leaves
- 2 Tbsp fresh parsley chopped
- 1 tsp fresh garlic minced
- 3 cups chicken cooked, shredded or cubed
- 1 1/2 cups noodles
Instructions
- In a pan, melt butter and add in flour, whisk together. Stir for 2 minutes. Set aside
- Saute carrots, celery and onion in olive oil until tender.
- Boil noodles in water until tender.
- Add in all remaining ingredients, including flour mixture except for cooked noodles
- Bring to a boil and then simmer for 20 minutes or until soup thickens to desired consistency.
- Add in cooked noodles.
Tips & Notes:
- If your soup gets too thick for your liking, just add in some more chicken broth to get it the consistency that you want.
- I like to cook my noodles separately, not in the chicken noodle soup so they don’t absorb too much of the yummy broth. Â I boil them in water and then add them into the soup.
Nutrition Facts:
Tracy says
I loved this recipe! I used a tsp of salt and roughly a 1/4 tsp pepper, and better than bouillon chicken for the stock. I also made homemade egg noodles that are thicker than store bought, so it gave it more of a chicken and dumplins texture with it’s thicker broth. Will definitely make again!