Best-ever chicken and noodle soup recipe
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- Meat and poultry
- Chicken soup
- Chicken noodle soup
A delicious soup with homemade noodles. A whole chicken is cooked with carrots, onions and celery in a slow cooker, then simmered with homemade noodles.
100 people made this
- 2 carrots, sliced
- 2 onions, sliced
- 2 sticks celery, cut into 2.5cm pieces
- 1 (1.8kg) whole chicken
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 125ml white wine
- 1/4 teaspoon dried basil
- 2 eggs, beaten
- 4 tablespoons water
- 1 pinch salt
- 30g butter
- 125g plain flour or as needed
- 2 litres low salt chicken stock
MethodPrep:30min ›Cook:8hr ›Extra time:8hr30min › Ready in:17hr
- Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
- In a medium bowl, stir together the eggs, water, salt, butter and flour to form a stiff dough. Let the dough rest for a few minutes.
- Roll the dough out on a well-greased board to 3mm thickness. Use a pizza cutter to cut into strips about 1.25cm wide and 7.5cm long. Dust lightly with flour and leave to dry for a few hours while the chicken cooks.
- When the chicken is done, remove the meat and vegetables to a plate. Transfer the juices to a large pot and stir in 2 litres of chicken stock. Bring to the boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.
Reviews & ratingsAverage global rating:(110)
Reviews in English (88)
Was really delicious but needed more flour than the recipe said. Next time I'd add mushrooms and sweetcorn for more flavour.-16 Feb 2016
I made it as soup and it's absolutely delicious! My kids loved it! I didn't use the slow cooker so we could eat sooner. The noodles were so easy, the batter was a bit sticky but I kept adding flour until it was just right. And they cooked up beautifully, didn't fall apart even on leftovers. I used chicken breasts instead of a whole chicken. Another option is to buy a rotisserie chicken, so it's already cooked, then pull the meat off and add it in the last step when putting everything together. I recommend this soup - absolutely delicious. Yum!-03 Nov 2006
This is the closest recipe I've seen to my mother's standard chicken and noodles ever. The only difference when I prepare it myself is to add a little more basil, some thyme and a bay leaf to the slow cooking chicken. This is the ultimate comfort food, and much heartier than your plain ol' chicken noodle soup. In my family, we serve it up nice and thick, over buttery mashed potatoes. Mmmm...I'm hungry for it just thinking about it.-01 Nov 2006
Best Creamy Chicken Noodle Soup Recipe
There is nothing quite like Mom&rsquos homemade cooking. Right? Moms always know how to make a meal taste amazing. My mom was one of the very best at making homemade meals that felt like we were wrapped in a blanket of her love.
It&rsquos no surprise to any of our regular readers that we love to use chicken in our meals. One of the favorites is our insanely popular Sensational Chicken Carbonara Recipe. But a close second is the best creamy chicken noodle soup we&rsquove ever tasted. And it&rsquos all thanks to my Mom!
My mom made the best chicken noodle soup. She always made a hearty chicken noodle soup from scratch whenever anyone got sick. And it was Oh! So good! Just one taste of it made you feel better.
I&rsquove tried several homemade chicken noodle soups over the years, but nothing quite compares to my mom&rsquos homemade chicken noodle soup.
The last time I went home to visit, I raided my mom&rsquos recipe cabinet and found her hearty homemade chicken noodle soup recipe. I couldn&rsquot wait to make it!
It really surprised me just how simple her chicken noodle soup is to make! But like every recipe, I love to take a classic recipe and make it even better. So I used my mom&rsquos original chicken noodle soup and turned it into the best creamy chicken noodle soup I&rsquove ever tasted!
I&rsquove since made it a few more times and it has been met with praise from everyone in the family, and several neighbors as well.
Just a couple weeks ago, the husband was feeling under the weather so I quickly threw together the best creamy chicken noodle soup to be waiting for him when he arrived home from work.
And let me tell you, he really appreciated me going to the effort of making him a hearty creamy chicken noodle soup from scratch just to make him feel better.
It&rsquos even better when you use farm fresh chicken! I buy my meat in bulk through a community Co-op called The Savory Butcher. I&rsquom able to get superior quality products at a better price than our local grocery stores can offer.
The meat arrives FRESH from the Farm, never frozen and the chicken is already hand trimmed! So it&rsquos immediately ready to be used, canned or frozen!
If you want High Quality Chicken, Ground Hamburger and Bacon &ndash for less than you pay at the store, you need Savory Butcher!
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How to Make Our Best-Ever Chicken Noodle Soup
Nothing channels "warm and cozy" like a bowl of chicken noodle soup. And although we're not going to allege that our version is better than your grandma's, digital food editor Dawn Perry has some tips and tricks for a deeply-flavored soup that we think even she would approve of.
We use chicken wings to make this deeply flavored stock, as they have a high skin-to-meat ratio, which means lots of flavorful fat. We brown the wings in a heavy pot before adding them to the stock liquid, which creates lots of caramelized nooks and crannies in the fatty folds of skin that give the finished stock a deep, savory flavor—not to mention that appealingly dark golden brown color. Our stock gets even more color from onion skins, plus an added boost of umami from a dollop of tomato paste. What's left is a rich, delicious stock that will form the base of your finished soup.
Some chicken stocks can take on an unattractively cloudy appearance as a result of a too-strong flame. Make clear stock by bringing it just to a boil at first, then maintain at a simmer until it's deep amber in color. Use a big spoon to occasionally skim off the foam that rises to the top of the pot.
Don't ruin a bowl of chicken soup by adding mushy, overcooked noodles that will disintegrate as they sit. Cook your noodles separately until just al dente, then give them a rinse in cold water so they'll stop cooking. If you want to freeze extra soup (without noodles) for later, all you have to do when you're ready to eat is reheat the soup and boil a small pot of noodles.
For maximum flavor, make sure to season each component of the soup as you assemble it. You'll be simmering your soup goods—chicken thighs, carrots, and pearl onions—directly in your pot of stock, so you want to make sure you season the stock with salt and pepper before you cook those ingredients. And we don't need to tell you to salt your pasta water, right?
How to Make Homemade Chicken Noodle Soup
Start by sauteing 1 large sliced carrot, 1 rib sliced celery, and 1 chopped shallot or 1/2 small onion in 1 Tablespoon each butter and olive oil, seasoning with salt and pepper, until the vegetables are tender, about 10 minutes. Add 2 cloves minced garlic then saute for 1 more minute. If I’m making this soup for someone who’s under the weather I’ll usually double up on the fat to make it extra decadent and comforting. It’s the right thing to do.
Next add 64oz chicken broth (8 cups,) then turn the heat up and bring to a boil.
Meanwhile, chop 1 large chicken breast into bite-sized pieces, season with salt and pepper, then add to the boiling chicken broth along with 8oz gluten-free or regular pasta. I’ve used pretty much every pasta under the sun in this soup over the years, but for this batch I broke gluten-free spaghetti into small pieces.
Turn the heat down to medium then simmer until the pasta is cooked through. The chicken should be perfectly cooked by that point too. Ladle the steamy soup into bowls then devour. Like I said, simple and soul-satisfying!
Best noodle soup recipes
We have put together our favourite healthy noodle soup recipes for you to try, from Vietnamese pho to Malaysian laksa, Thai red curry noodle soup and spicy ramen ( here are our instant ramen noodles recipes to try ). We even have Bone Daddies’ legendary spicy miso ramen recipe for you to make at home.
Check out our ideas for noodle soup recipes here…
- Our noodle soup recipes use ingredients such as miso, chilli and coconut milk to create fragrant broths
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Red Thai curry noodle soup
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Japanese curry noodles
Try this flavoursome recipe when you're short of time but still looking for a seriously delicious dinner. You can buy blocks of Japanese curry roux (used as a soup base) in Asian supermarkets, but it’s just as easy to make your own.
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Easy Chicken Noodle Soup from a Leftover Roasted Chicken
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Homemade chicken noodle soup is a comforting dish on a cold day or when you’re feeling under the weather, and an easy way to use up leftover roasted chicken. Don’t be afraid of making the stock from scratch—it’s actually easy and makes all the difference in your finished soup. Simply brown the bones from the leftover roasted chicken carcass to give the stock a complex flavor, add some vegetables and water, simmer, then strain the stock. Finally, just bring it back up to a simmer, add raw vegetables, and finish the soup with any leftover chicken meat and cooked egg noodles. (Don’t try to add the dried noodles to your soup—they’ll suck up the stock and thicken the soup to a pasty mess.)
What to buy: We strongly recommend making the stock yourself, but you can also substitute 6 cups of high-quality, low-sodium store-bought chicken broth. And while making roasted chicken is easy, you can also use a leftover rotisserie chicken for this soup.
Game plan: The stock can be made in advance and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.
You’ll need to make a roasted chicken before you begin.
What to buy
Le Creuset 5.5-Quart Signature Round Dutch Oven
Durable, easy to clean, and heirloom-quality, this Dutch oven is perfect for soups, stews, seafood, and so much more—and it comes in a range of gorgeous colors to suit every kitchen.
Cold Fighting Chicken Noodle Soup
Yield: 4-6 servings
prep time: 20 minutes
cook time: 30 minutes
total time: 50 minutes
The most soothing, comforting, cozy soup for the flu season! Quick/easy to make, you’ll be feeling better in no time!
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced lemongrass
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 5 cups chicken stock
- 2 bay leaves
- 1 pound boneless, skinless chicken thighs
- 3/4 cup uncooked ditalini pasta
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
- Whisk in chicken stock, bay leaves and 1 cup water bring to a boil. Add chicken reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks set aside.
- Stir in pasta and cook until tender, about 8-10 minutes.
- Stir in chicken and lemon juice season with salt and pepper, to taste.
- Serve immediately, garnished with chives, if desired.
Did you Make This Recipe?
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This soup is often served in late March for Norooz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is hearty, filling, and delicious.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
What Sides Go With Chicken Noodle Soup?
This soup is so good and filling, you can totally eat it all by itself. But, around my house we’re kind of like a Panera you-pick-two as we like to have a little something on the side with the soup. Here are some of our favorite sides to enjoy with this easy chicken noodle soup:
- Salad. If you’re looking for something on the lighter side, then I recommend a bowl of salad with this soup. Some of our favorites include Broccoli Salad , Grilled Corn , and this Greek Salad .
- Sandwich. I like to eat this soup with a half a club sandwich or a veggie wrap. Tuna and chicken salad go great with this soup too, so long as you don’t mind doubling up on your proteins.
- Rolls. Even if I eat soup alone, it’s never really alone, as I always need a roll , biscuit , or some other carb to help me mop up all that yummy broth.
- or sweet potatoes are also a great way to round out this easy homemade chicken noodle soup recipe as well!
I thought this recipe was rather bland & def needed some additional seasoning. Wish I had read the reviews before I made it, but I'm back reading them now as I have 2/3 of the soup left & want to resuscitate it for company. Thanks to all the suggestions: garlic, Five Chinese Spice & bay leaf! If that doesn't do it, nothing will:)
This is the best chicken noodle soup. I use all white meat in the recipe. Everyone loves it!
This is a great, easy recipe for chicken noodle soup. I followed the recipe, except that I used canned mushrooms rather than fresh, and sautéd them with a clove of garlic chopped. Also added a bit of frozen corn with the noodles, parsley, and cooked chicken for a touch of sweetness.
This is my go-to soup. The basics are here and it is very easy and delicious to do. I follow the recipe as the base and sometimes leave out the mushrooms just for time constraints. This is an easy recipe for those of us that aren't very capable!
With Thanksgiving leftovers, we simmered the green tops from carrots and celery, turkey bones and thyme in the broth for an hour before removing them, then added the vegetables and followed the recipe as above, substituting the turkey meat for the chicken. Excellent use of leftovers.
A-MA-ZING! This is my first time making homemade chicken noodle soup and it's one of the best things I've ever made. My fiancee is not a soup person and he LOVED it. I added the extra wide noodles, and because I'm weird, I like that they soak up a lot of the broth the next day. The next day there's more chicken and noodles than broth but its so good! I followed directions and ingredients, added bay leaf whole the chicken was cooking and seasoned with salt and pepper while everything was in the pot. I will make this for years to come.
This is a good base for a chicken soup, but it needed salt or more spices.
It's a good enough soup, but the minute you spoon off the fat, you're not only losing flavor, you're taking away the part that makes the soup so good for you if you have a head cold.
This has got to be the best chicken noodle I've ever had. I added three cloves of chopped garlic and a little less than a tablespoon of red pepper flakes to the butter before adding the mushrooms. I also squeezed a little more lemon into the broth itself when all was said and done. I kept the noodles out so I could just cook them per serving, and I added spinach in my bowl when I served myself! Bringing it to my shared ski house this weekend! (If I don't eat it all myself first, that is. )
I make this every week! I make a 1/4 of it and it lasts me two days. I add peppercorns, carrot, onion and celery to the initial broth when cooking the chicken and then just strain to get a tastier broth but continue on with the rest of the recipe.
I made this on a cold rainy fall day and it was perfect! So simple and so delicious!!
Excellent, simple recipe. It was originally made as a winter comfort food but here it is July in Texas and my 8 year old daughter keeps begging me to make it. Like other reviewers, I added some garlic(but, I add garlic to virtually every recipe).
I eat this soup ALL the time. It's gotta be the one recipe that I use the most. over and over and over. I think it's just my favorite weeknight meal.
I came across this tonight b/c I'm getting sick and wanted comfort cure-all food. I used homemade turkey stock from Thanksgiving, and added about 1/2 tsp of Chinese 5 spice powder & green cardamoms to the to broth, while simmering the chicken thighs. I added a small clove of minced garlic to the mushrooms as another reviewer suggested, used frozen noodles, and added a little flour to thicken at the end. Served w/ fresh biscuits. This is the absolutely the best chicken noodle soup I've ever had.
Easy and delicious. Have tried many other chicken noodle recipes but none even stacked up to the way I thought they should have. Received the ultimate compliment from my daughter, "tastes better than the can." Amazing! :)
This is THE BEST chicken noodle soup recipe. And it's pretty easy. It takes a little while but much of that time it's simmering. So not much work for you. The lemon is the key here. I usually add a bit more. And lots of pepper! Don't use dried parsley it's just not the same. Every time I've made this the response is the same from everyone who eats it: this is the best chicken noodle soup ever. It's not often you see a 4/4 overall rating on Epi - this simple soup is deserving. And I love that the recipe makes a ton. One quick tip: you can boil a whole chicken - no need to cut it into pieces. And it doesn't even need to be thawed! Just double the simmering time. After about 20 minutes of simmering, you'll be able to get the gizzards and stuff out with tongs (usually they are wrapped in paper and you don't want that to cook too long!).
Great recipe as amended. If you are freezing the soup: Make enough noodles for today's serving and freeze the broth & chicken. Then when you defrost a portion of the soup, take some of the broth and heat up another portion of noodles in it. That way noodles don't get mushy.
Excellent basic chicken noodle soup, and I mean that in a good way. You can dress this up or down, but on its own it's a comforting go-to. The thyme and oregano are important otherwise it could be just a tad bland. Quite quick to make if you use a rotisserie chicken - the egg noodles cook amazingly fast.
Way too many noodles for my taste. I added them at the end so that they would not absorb too much of the liquid and ended up scooping out half of them. I added fresh thyme, a clove of garlic, oregano and I enjoyed the added flavor.
Great soup, have made multiple times, always well liked. I add fresh Thyme, a clove of fresh garlic and bake chicken rather than cook on stove top and add the juice and scrapings from the baking pan. Enjoy the flavor the lemon gives with the added mushrooms. Yummy soup!
Ooops- forgot to give the four forks. :)
This is an excellent and easy recipe! I was feeling a bit under the weather, so decided to take a shortcut and used an organic rotisserie chicken and store-bought organic chicken stock. I followed all other directions to a T. The soup came out wonderful and everyone who tried it agreed! You would have never known that I whipped it up with little effort.
Husband had requested an "old fashioned" chicken noodle soup during this cold spell. this certainly fit the bill! Thanks to all other reviewers for tips etc. I used 1 qt of Costco chicken stock and about 2/3 of a qt of my home made stock added bouquet garni of thyme, rosemary,lemon balm and oregano from the last of my herb garden, 2 stalks of celery rough chopped and several small carrots needing to be used, and one rough chopped onion, plus dried sage to the stock. When I pulled out the chicken to cool, I left the aromatics in the stock a little longer, then pulled those out when it was time to cook the noodles. Then I added fresh cut carrots and celery about 5 min before noodles were done, so they still had some crunch. We love mushrooms (which I sauteed with garlic) and they were a nice touch to the soup. Forgot the lemon juice but since there was so much leftover soup, I'll be sure to add it (and all fresh veggies) for the next time around. Had some leftover corn muffins that I served with the soup. Very enjoyable dinner!
Good basic soup. I prefer a more deeply-flavored broth. Add bony chicken pieces and/or giblets to broth for about an hour, discard, then continue with recipe. Also, par-cook noodles in well-salted boiling water before adding to soup. This helps salt the noodles which otherwise are quite bland.
This recipe brings back memories of my grandmother's hearty "life saving soup" If you were lucky, when she got wind you were under the weather! She was a great southern cook and I feel each time I find a recipe that calls up those memories, redeemed as I was too young to understand how important they were and missed getting them as handed down treasures. I did it just as described. I used organic shiitake w a top shelf butter and the garlic another reviewer suggested. YUM!