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Chicken Noodle Soup is the best cure for a winter cold or dinner solution to a cold winter’s night!
I also love to use my Instant Pot to make Instant Pot Chicken Noodle Soup. This Thai Chicken Coconut Soup has amazing flavor and is a nice change of pace. I also love a bowl of Chicken and Wild Rice Soup when the weather is cold!
Comfort Food
Has the winter cold and flu season hit your house yet? We’ve already had our turn and hopefully it is our last turn! I don’t know about you but nothing tastes better when I’ve got a bad cold than a bowl of chicken noodle soup. 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 that chicken noodle 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 chicken noodle soup. Â To make the 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.
What Kind of Chicken to Use in Chicken Noodle Soup
You want to use cooked shredded or cubed chicken. You can do that several different ways:
- Store bought Rotisserie Chicken
- Instant Pot Whole Chicken
- Chicken Breasts in the Microwave
- Slow Cooker Shredded Chicken
- Instant Pot Shredded Chicken
How to Make Chicken Noodle Soup
I like my chicken broth a little thicker so I use a roux. A roux is a mixture of butter and flour. It helps make the broth nice and creamy without having to add milk.
Add in your remaining ingredients and as the soup simmers it will thicken up thanks to the roux. If it gets too thick for your liking, just add in some more chicken broth to get it the consistency that you want.
I also 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.
The addition of fresh garlic, oregano, thyme and fresh parsley give the soup lots of flavor.
But don’t wait until you have a cold to try this chicken noodle soup. I heard it’s good for keeping colds away too!
A few of my other favorite soups are:
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Chicken Noodle Soup Recipe
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.
Nutrition Facts:
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HyShan says
My first time making Chicken Noodle soup and was intimidated by it. But I found your recipe and it was easy to follow and it turned out great. I loved using the roux for the desired thickness. Perfect meal on a cold evening. Thanks
Leigh Anne Wilkes says
Nothing beats a warm bowl of chicken noodle soup! So glad you enjoyed it!!
Lorrie says
It turned out great. I doubled the recipe but only had 4 cups of chicken broth and didn’t have any celery. So I added 1 can of cream of celery soup and 2 cans of water. I cut up boneless chicken breasts and cooked them in a little olive oil. I’m saving this recipe.
Carolyn Rawlings says
Excellent