Best Best Chicken Noodle Soup Recipes

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THE BEST CHICKEN NOODLE SOUP



The Best Chicken Noodle Soup image

We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

5 medium carrots, peeled
5 large stalks celery, trimmed
1 large yellow onion, peeled and halved
3 pounds chicken leg quarters (about 4 legs)
10 whole black peppercorns
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
4 sprigs flat-leaf parsley
Kosher salt and freshly ground black pepper
4 ounces wide egg noodles (about 4 cups)

Steps:

  • Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
  • Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
  • Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
  • While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
  • When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

WORLD'S BEST EASY CREAMY CHICKEN NOODLE SOUP



World's Best Easy Creamy Chicken Noodle Soup image

My neighbor brought this soup over to us when some of the family was sick with a cold. After tasting it, I immediately called to thank her again for bringing us something so delicious and asked for the recipe. Everyone in the family loves it! I have passed it on to several others who also got rave reviews from their families. It is easy to make and so worth any effort you do put into making it! I hope you enjoy it as much as we do!

Provided by Kat The Cookie Baker

Categories     One Dish Meal

Time 50m

Yield 12 oz, 8 serving(s)

Number Of Ingredients 8

1 rotisserie-cooked chicken
12 ounces egg noodles
4 (14 ounce) cans chicken broth
12 ounces evaporated milk
8 tablespoons butter
10 1/2 ounces cream of celery soup
14 1/2 ounces canned carrots (drained)
1 tablespoon Nature's Seasons

Steps:

  • Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.

BEST EVER CHICKEN NOODLE SOUP



Best Ever Chicken Noodle Soup image

I've played with chicken soup recipes for years, and when I made it last week I paid particular attention to measurements so I could share this here. Keep in mind that seasonings, meat and noodle content are all adjustable according to personal taste.

Provided by Leta8076

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 chicken, cut into parts
1 medium carrot, coarsely grated
1 teaspoon dried celery flakes
1/2 teaspoon cavender greek seasoning (or to taste)
3 chicken bouillon cubes
1 lb wide egg noodles
4 cups water (or more)

Steps:

  • Place the chicken in a large stock pot, cover with water and bring to a boil.
  • Reduce heat and simmer about 30 to 45 minutes, or until chicken is cooked through.
  • Skim impurities from the broth as needed.
  • Remove chicken parts from liquid and set aside to cool.
  • When cool enough to handle, remove the skin and bones.
  • Pull meat apart.
  • (At this point you can use whatever meat you like. I use the legs, thighs and wings in the soup and save the breast meat for other uses; but you need to simmer the whole chicken to get enough flavor in the broth).
  • Add the carrot, celery flakes, greek seasonings, chicken bouillon and 4 cups water to the broth.
  • Simmer for about 10 minutes.
  • Adjust seasonings to taste, add more water if you think you need it to cook the noodles.
  • Add the chicken.
  • Bring the broth to a boil and add the noodles (more or less depending on taste).
  • Simmer rapidly until noodles are cooked through, about 7- 10 minutes.
  • Serve hot.
  • (Note: Leftovers are good, but the noodles absorb the liquid so you may have to add more broth).

FLUFFSTER'S ABSOLUTE BEST CHICKEN NOODLE SOUP



Fluffster's Absolute Best Chicken Noodle Soup image

There's just something about homemade chicken noodle soup! It's comforting, warming, and if you have the sniffles,the aromatics in it may even just help you breathe better. I love this soup and I love making it. I make mine with the ingredients my family likes, so feel free to leave some of the ingredients out, or add some of your own personal ingredients. I love tarragon, and love it in my chicken noodle soup, but if you don't like it, by all means leave it out. *Adding the uncooked noodles to the soup will give the broth a little body. If you want your soup to be more on the brothy side, cook the noodles per instructions, then add them to the soup. **When making soups that contain any type of pasta, the pasta will absorb a lot of the broth, so as in this recipe, you may or may not need extra broth. All of the seasonings here can and should be, to taste, so taste your soup throught the cooking process. You may use leftover turkey if you have it. I have left out salt in the ingredient list. Bouillon is very salty, so make sure you taste before adding any salt. Please use white pepper if possible, it really makes a difference! recipe, I like to juilenne my veggies, or cut them on the bias, (diagonal). You may choose to simply chop them, which is just fine.

Provided by FLUFFSTER

Categories     Clear Soup

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups cooked chicken, diced
1 -2 tablespoon butter, unsalted
1 -2 tablespoon olive oil or 1 -2 tablespoon canola oil
1 onion, sliced thin (or chopped)
3 carrots, julienned
2 stalks celery, peeled and sliced thinly (tops included if you have any)
3 (14 ounce) cans chicken, broth**
1 -1 1/2 teaspoon chicken base (can use 1 teaspoon chicken bouillon)
1 teaspoon poultry seasoning
white pepper, to taste
1/4 teaspoon dried tarragon (optional)
1/4 teaspoon ground coriander
6 -8 ounces eggs, noodles***
1 sprig Italian parsley, chopped (optional)

Steps:

  • Melt the butter and oil in a large pot or Dutch oven over med. heat. Add the onion, carrots, and celery, and sweat(cook) the veggies until they're limp, about 5 minutes. Add in the poultry seasoning,white pepper, tarragon, if using, and coriander.
  • Add the broth or stock and chicken bouillon. Simmer over low to medium heat for about 20 minutes, stirring occasionally. ***Add in the noodles, either cooked or uncooked. If adding in uncooked, cook for 7-8 minutes, or per package instructions.
  • Add in the chicken, stir, and check your seasonings.
  • Ladle into bowls and top with parsley.
  • Serve with crunchy french bread.

BEST CHICKEN NOODLE SOUP



Best Chicken Noodle Soup image

Meet the Cook: For years, I worked at making a chicken soup that tasted just like my mother's. When I realized I couldn't, I decided to come up with my own recipe. It was an immediate hit! People enjoy the vegetables, noodles and rosemary. -Cheryl Rogers, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 17

1 tablespoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
2 teaspoons seasoned salt
2 broiler/fryer chickens (3 to 3-1/2 pounds each)
5 cups chicken broth
2-1/4 cups sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1/4 teaspoon pepper
NOODLES:
2-1/4 cups all-purpose flour
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil

Steps:

  • Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Drain and reserve drippings. Skim fat. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Cover and refrigerate chicken., In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add the mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes or until vegetables are tender. , In a large bowl, combine flour and salt. Make a well in the center. Beat egg, milk and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width. , Freeze two portions to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until noodles are almost tender. Add chicken; heat through.

Nutrition Facts :

THE BEST HOMEMADE CHICKEN NOODLE SOUP



The Best Homemade Chicken Noodle Soup image

This is real easy with homemade noodles you don't have to dry! And great with cornbread! I used to make this with my grandma and mom. I have altered it a little from their recipe by using soup base instead of bouillon cubes.

Provided by Funandsweet623

Categories     Clear Soup

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 cups water
2 tablespoons chicken soup base (just and estimate I make to taste you may want to follow the directions on the package)
1 medium onion
2 carrots, chopped
1 stalk celery
1 lb chicken (cut into desired size pieces)
1 cup flour
2 large eggs
extra flour, to roll out noodles

Steps:

  • Put water, soup base, onion, carrots, celery, and chicken in pot.
  • Bring to boil until chicken is cooked. Turn down heat but keep water boiling.
  • While chicken is cooking combine eggs and flour and mix well. Should be the consistency of biscuit dough.
  • Roll dough out to about 1/4-inch thick.
  • Using a pizza cutter (easier than a knife) cut them into about 1/2 in squares (they will triple in size when you cook them).
  • Now drop the noodle pieces in the boiling broth and cook for about 5 minutes.
  • To thicken broth sprinkle the left over flour from rolling out dough into the broth.
  • Serve into bowls and let cool for at least 5 minutes, it will be very hot!

Nutrition Facts : Calories 325.5, Fat 13.3, SaturatedFat 3.8, Cholesterol 157.5, Sodium 146.2, Carbohydrate 30.1, Fiber 2.2, Sugar 3, Protein 20

WORLD'S BEST CHICKEN NOODLE SOUP



World's Best Chicken Noodle Soup image

My mom started making this soup after finding it in a magazine (?), but I made a few adaptions and here it is!

Provided by Dreamgoddess

Categories     One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups chicken, cooked and cubed
2 quarts water
4 chicken bouillon cubes
1 (12 ounce) bag egg noodles
2 (10 1/2 ounce) cans cream of chicken soup
8 ounces sour cream
salt and pepper, to taste

Steps:

  • Bring water and bouillon cubes to boil in 5 quart pan.
  • Add noodles.
  • When noodles are cooked, add chicken and soup, stir until combined throughly.
  • Remove from heat and add sour cream.
  • Salt and pepper to taste.
  • Enjoy!

Nutrition Facts : Calories 392.2, Fat 16.5, SaturatedFat 7, Cholesterol 76.9, Sodium 1386.6, Carbohydrate 49.4, Fiber 1.9, Sugar 3.5, Protein 11.7

THE BEST CROCKPOT CHICKEN NOODLE SOUP



THE BEST CROCKPOT CHICKEN NOODLE SOUP image

Categories     Soup/Stew     Chicken     Pasta     Vegetable     Kid-Friendly     Dinner     Winter     Healthy

Yield 8 bowls

Number Of Ingredients 13

1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth (use my EASY homemade broth or low-sodium)
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles
3 Tablespoons chopped fresh parsley

Steps:

  • 1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf. 2. Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper. Cover and cook on low heat 6 - 7 hours. 3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley. Increase temperature to high, cover and cook 10-15 minutes longer, until noodles are tender.

BEST CHICKEN NOODLE SOUP!



BEST Chicken Noodle Soup! image

I have two major food goals in life: 1. Make the perfect chicken soup. 2. Make perfect spaghetti and meatballs. Still working on number 2, but this recipe for chicken soup is amazing!! It's so easy, too! It came from Country Living and even with my limited culinary skills, I nail it every time :-)

Provided by Liz Beginner Cook

Categories     Clear Soup

Time 2h40m

Yield 1 Cup, 16 serving(s)

Number Of Ingredients 15

4 lbs chicken
3 quarts chicken broth
6 peeled carrots
4 stalks celery
3 medium onions
5 black peppercorns
1 garlic clove, crushed
2 sprigs parsley
2 sprigs thyme
1 bay leaf
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne
3 cups egg noodles

Steps:

  • Put whole chicken and broth in large pot over medium heat (be sure that the broth covers the chicken).
  • Roughly chop and add 2 carrots, 2 celery stalks and 1 onion.
  • Add peppercorns, garlic, 2 sprigs parsley, thyme, bay leaf.
  • Bring to a boil, reduce to simmer and cook, covered, 1 1/4 hours until chicken is tender.
  • Remove the chicken, strain the broth and discard the vegetables used to make the broth.
  • The meat should be falling off the bone from the chicken, chop the meat that you want in the soup and discard the rest.
  • Let broth rest a bit and skim fat from top (to be honest, I'm very lazy on this step and it never seems too fatty to me!).
  • Chop the remaining 2 onions, 4 carrots, 2 stalks celery.
  • Heat butter over medium heat, add the chopped vegetables and cook about 7 minutes, until onions are translucent.
  • Add the chicken meat, the broth, salt and pepper and the cayenne. I said 1/2 tsp of cayenne, but I probably use more (I like it to have a little heat!).
  • Simmer soup for 1 hour, covered.
  • Stir in noodles and cook about ten minutes (I also really like orzo for this soup, just be careful not to use too much or it will be more of a porridge!).

Nutrition Facts : Calories 333.4, Fat 20, SaturatedFat 6.2, Cholesterol 94.8, Sodium 823.6, Carbohydrate 10.4, Fiber 1.4, Sugar 2.8, Protein 26.4

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