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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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Amy says
This recipe is easy to follow and precise. The flavors are very good and the smell permeates the house. Thank you for this recipe. I will be passing this one down to my 3 daughters.
Kate says
Simple and delicious!
Magda says
Great receipts
Gina says
I made this soup last night, it was delicious! I worked off of the printed instructions, so when I went to cook it, I noticed there wasn’t a mention of how to cook the chicken or to even cook the chicken before adding it into the soup. I had already opened the pkg. of chicken already so I ended up using about 2.5 lbs of boneless skinless chicken thighs and sprinkling salt and pepper on them and baking them in the oven at 375 for about 30 minutes.
It baked well, and then I cubed and added the cubes into the soup when you say to add all the other ingredients except the pasta. I wasn’t sure what to do, I hope that’s what was meant to happen. Other suggestions for cooking the chicken are definitely welcome.
I wasn’t sure what to do with the garlic, the ingredient list mentions the garlic, but doesn’t say where to add it. So I missed adding it, but added garlic salt at the end with the oregano and thyme. The garlic salt gave it a nice light flavor and it was good.
I made too much roux because I calculated for 9 servings, but got worried it wouldn’t be enough, so I added more chicken stock and made too much roux and it got too thick. However, it made plenty of soup!
I’ve got leftovers now and I think I can just add additional water or chicken stock and thin it out. I’m really excited to reheat it on Wednesday, it’s supposed to freeze this week. Not looking forward, but we will have some wonderful soup to keep us warm! Thank you for the delicious recipe, my family loved it!
Leigh Anne Wilkes says
Sorry about the confusion. I updated the recipe to state that it needs cooked chicken. Glad you enjoyed your soup
Edna says
First time I ever made homemade soup. Was so good!