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Kat's chicken and noodle soup recipe

Kat's chicken and noodle soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken noodle soup

They say chicken soup has acquired the reputation of a folk remedy for colds and flu. Feel free to tweak this recipe; adding barley or dumplings will make it ever so moreish too.

3 people made this

IngredientsServes: 6

  • 6 sticks celery
  • 6 carrots
  • 3 medium onions
  • 1 medium whole chicken
  • 1 small bunch flat leaf parsley
  • 1 teaspoon chopped fresh thyme (optional)
  • salt and white pepper, to taste
  • 2 Knorr® chicken stock cubes
  • 300g rice noodles (ready to eat)
  • 1 to 2 tablespoons cornflour (optional)

MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min

  1. Half fill a large saucepan (large enough to hold the whole chicken) with water and warm over a medium heat. Chop two of the celery sticks and carrots and add to the pan along with 1 of the onions, cut in half.
  2. Add the whole chicken to the saucepan and top up with water if needed so the entire chicken is covered; bring to the boil over a high heat. Once boiling reduce to a simmer and add half of the parsley, the thyme, salt and pepper and cover. Cook over a low heat for 2 hours until the chicken is no longer pink in the centre.
  3. Strain the chicken and water, retaining all the liquid for the soup. Set the chicken aside to cool a little. Pour the liquid into a clean saucepan, add the chicken stock cubes and bring to the boil.
  4. Chop the remaining vegetables and add to the broth. Season well to taste. Once your chicken is cool enough to handle, using your fingers to pull the meat off the bone and tear into chunky strips, discard the bones.
  5. Add all chicken meat to the broth to simmer. Simmer gently until the vegetables are cooked about 15 minutes. At this point if you want a thicker broth add a tablespoon or two of cornflour dissolved in some water to achieve your preferred consistency before the next step.
  6. Add the noodles and cook until warmed through or tender. Just prior to serving, add the remaining parsley, pour into warmed bowls and serve.

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Sweet Tomatoes Chicken Noodle Soup Recipes

Maintaining a balanced diet is very tough when you have too many tasty tangy foods around. I know the feeling as I feel it too. Dieting doesn’t mean you have to eat tasteless items every time. So, here today I am here to help you with the famous sweet tomatoes chicken noodle soup recipes.

I went to the Souplantation and sweet tomatoes twice. I have tried their soups and with low calories, they taste amazing. Then at my academy, I asked for the recipe to my chef whether there is any copycat recipe for that.

Surprisingly, it turns out so easy and no complications of preparing. The ingredients are all available, so you can prepare them without any hassle. Let’s learn the recipes.


Let’s make Copycat Panera Bread Chicken Noodle Soup!


Steps to Make It

Heat the oil in a stockpot over medium heat. Add the onions, carrots, and celery, and cook, stirring often, until softened, about 10 minutes.

Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches.

Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set it aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the pot, reserving the fat if you are making schmaltz.

Discard the chicken skin and bones and cut the meat into bite-size pieces and reserve. If using uncooked noodles, now is the time to add them, boiling about 10 minutes or until done. Otherwise, add cooked noodles when you return the chicken pieces to the pot to warm them through.

Stir the meat back into the pot and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.)

Source: Art Smith From "Back to the Table: The Reunion of Food and Family" (Hyperion), used with permission.


Every time I start to think about this soup, I want to make it. Classic chicken noodle soup is pure comfort food. Thankfully, our recipe is so easy, you can even make it tonight!

Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. You are looking at about 40 minutes from start to finish for this soup. Not too bad, especially when 20 minutes of that time is hands-off!

We’ve made chicken soup for years and have tried it various ways. We’ve even started from a whole chicken before. I’ll take a bowl of satisfying chicken soup any day, but this version is the one we circle back to. It’s straight-forward and quick to make.

How to Make the Best Chicken Noodle Soup

It’s important to use good-quality chicken broth. While I wish we had homemade chicken broth in our freezer all the time, we don’t. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since I know it usually has more of a backbone, I like to buy boxed bone broth (we use homemade bone broth sometimes, too).

In case you are wondering, we use Pacific Foods Bone Broth and also like the stock sold at Trader Joe’s.

Don’t be afraid to season your soup. When it comes to soups, season early and check the seasoning often. Before we add the chicken thighs to the soup, we always check the seasoning level of the broth. If the flavor doesn’t pop, add a bit more salt.

Another option is to use fish sauce. It may seem odd, but whenever we’re tasting something and it’s just missing that something something, a small dash of fish sauce fixes it. Fish sauce is a major ingredient in our Pho soup recipe.

For the best chicken soup, I use chicken thighs. Chicken soup is better when made with darker meat. Chicken thighs become tender and soft in the soup — similar to how the chicken turns out in our recipe for shredded chicken. Chicken breast doesn’t tenderize and stays firm in the soup. You can use both cuts of chicken, but thighs will produce better soup.

Herbs are a must in this soup — we add thyme and bay leaves at the beginning, which help to add a herby backbone to the broth. For a pop freshness, stir in a handful of chopped fresh parsley at the end. Other herbs will work, too. Instead of (or in addition to) the thyme and bay leaves, try rosemary. For the herbs at the end, try fresh chives for a mild onion flavor.

As for the noodles, you can use whatever you love. We love the lightness of egg noodles, but you can throw just about any pasta into the pot. For another recipe that uses egg noodles, see our easy parmesan buttered noodles.

Make Ahead and Storing Tips

The soup can be made and refrigerated for 3 to 4 days and frozen up to 3 months.

If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:

  • When reheating the soup, add a bit more broth/stock to the pot. I’ve even been known to add a splash of plain water to the soup when reheating. As long as you don’t need to add a lot, it won’t thin the flavor of the soup too much.
  • When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.

Quick Recap

Let’s recap, for the best chicken noodle soup from scratch, keep the following in mind:

  • Use high-quality stock/broth
  • Season the soup early and check it often
  • Chicken thighs make a better soup and are far more tender than chicken breast
  • Add extra flavor with herbs, both at the beginning and at the end

What Can I Add to Soup for More Flavor

Our recipe sticks to classic ingredients and flavors, but that doesn’t mean there aren’t things you can add to make it your own:

  • For a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream, half-and-half or whole milk.
  • Add three to four lemon slices for a lemon chicken soup — similar to this Lemony Chicken and Vegetable Soup.
  • Add three or four slices of lime, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado for Mexican-style chicken soup. You can even add diced corn tortillas as we do for this tortillachickensoup.
  • Add a teaspoon of toasted sesame oil and a few dashes of fish sauce for an ultra-satisfying, umami-packed soup.
  • Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
  • Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked. (Take a look at our sausage and potato soup or our homemade creamy potato soup for some inspiration)

Save Time And Use Rotisserie Chicken or Leftover Chicken

For the easiest chicken noodle soup, if you have a rotisserie or leftover chicken, instead of adding chicken thighs to the pot, add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles.

Since there is no need to cook the chicken thighs anymore, reduce the simmer time by 10 minutes. We use this method whenever we’ve roasted a whole chicken the night before.

For even more tips, you can also take a read through our article for How to Make the Best Leftover Chicken Soup.

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve amazing chicken noodle soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“My first time ever making chicken noodle soup and it came out amazing!!” – Sharon

“My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. Six adults and four kids, everyone LOVED it…. twenty thumbs up!” – Haley

“This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. This combination of herbs is what I have been missing in my recipes.” – Amanda

Recipe updated, originally posted in 2018. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


Jamie Oliver is all about elevating this classic winter dish to an even tastier level.

"As long as you've got a decent chicken, you can't really go wrong," Oliver writes in his recipe. "Try adding seasonal veg and enhancing the stock with slightly more luxurious ingredients, such as saffron or sweet ginger vinegar. "

Oliver also opts for a bit of dry sherry and vinegar to give his chicken noodle soup its robust flavor and aroma. Follow Oliver's seven step recipe and you'll be dining like the celebrity chef in no time.


Chicken noodle soup recipe

A truly comforting dish of poached chicken and broken spaghetti in broth.

Note the cooking time does not include poaching the chicken &ndash see here for our best poached chicken recipe.

Ingredients

  • 1 whole poached chicken (see intro)
  • 30 g butter
  • 1 leek, finely sliced
  • 2 stalks of celery, coarsely chopped
  • 2 carrots, finely chopped
  • 1 l chicken stock
  • 20 g finely chopped flat-leaf parsley
  • 200 g thin spaghetti, broken into 2𔃁-cm (1inch) pieces
  • 6 slices white or brown bread, to serve
  • 1 whole poached chicken (see intro)
  • 1.1 oz butter
  • 1 leek, finely sliced
  • 2 stalks of celery, coarsely chopped
  • 2 carrots, finely chopped
  • 1.8 pints chicken stock
  • 0.7 oz finely chopped flat-leaf parsley
  • 7.1 oz thin spaghetti, broken into 2𔃁-cm (1inch) pieces
  • 6 slices white or brown bread, to serve
  • 1 whole poached chicken (see intro)
  • 1.1 oz butter
  • 1 leek, finely sliced
  • 2 stalks of celery, coarsely chopped
  • 2 carrots, finely chopped
  • 4.2 cups chicken stock
  • 0.7 oz finely chopped flat-leaf parsley
  • 7.1 oz thin spaghetti, broken into 2𔃁-cm (1inch) pieces
  • 6 slices white or brown bread, to serve

Details

  • Cuisine: Australian
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 45 mins
  • Serves: 6

Step-by-step

  1. Remove the skin from the poached chicken and discard, then remove the meat and cut into small pieces. Set aside.
  2. Heat the butter in a saucepan over a high heat, add the leek, celery and carrots and stir-fry for 5 minutes, or until the vegetables are glossy and the leek is soft.
  3. Pour in the stock and 1 litre/34fl oz water. Add half the parsley and the chicken and bring to the boil.
  4. Reduce the heat to medium and simmer for 10&ndash15 minutes, for the flavours to develop.
  5. Add the spaghetti and cook for another 12&ndash15 minutes until tender.
  6. Serve hot with the remaining parsley sprinkled over the top and the bread on the side.

This recipe is from Australia: The Cookbook by Ross Dobson, published by Phaidon, £35. Photography by Alan Benson.

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  • 3 pounds chicken pieces (skin removed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 onion (chopped)
  • 1 cup celery (washed and chopped)
  • 3 carrot (large, scrubbed, thinly sliced)
  • 4 cups noodles, dry
  • thyme or sage (optional)

1. Thaw frozen chicken in refrigerator (about 24 hours), or thaw in microwave just before cooking soup.
2. Place chicken pieces in large kettle. Cover completely with water. Cover, bring to boil, reduce heat, and simmer 2-3 hours.
3. With soap and water, carefully wash your hands and any counter surfaces and equipment that came in contact with raw chicken.
4. Remove cooked chicken pieces from broth with tongs or slotted spoon. Cool 10-15 minutes before separating bones from meat. Break meat into bite-size pieces. Remove any bones from broth.
5. Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.
6. Put chicken meat, seasonings and vegetables into stock.
7. Bring broth to a boil, cover, reduce heat and cook about 15-20 minutes on medium heat until sliced carrots are crispy-tender.
8. Add noodles and boil uncovered for about 6-7 minutes, stirring occasionally to break up any noodles that might stick together. (One cup of dry noodles (1.5 ounce) makes one cup of cooked noodles).
9. Ladle into soup bowls.
10. Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within 2 days. When reheating, bring to a boil.


What to serve this with

Using other types of chicken

Bone-in chicken thighs are a subtable substitute but trim the excess fat as it can make the soup too greasy. Boneless works too and cooks quicker, but will be less flavorful. Make sure to check for doneness sooner. Alternatively, for a super convenient option, use leftover rotisserie chicken and add it in right before serving.

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Kat's chicken and noodle soup recipe - Recipes

Growing up, nothing was more comforting than a bowl of chicken noodle soup. It's a recipe that comes with a wave of nostalgia that can cure any bad day or cold. Sure, you can buy the dish canned from any grocery store, but if you have the time nothing compares to making it from scratch.

The combination of delicately sliced carrots, minced garlic and diced onion gives the chicken broth an added flavor boost. And the entire dish is pulled together with the tender chicken pieces, spaghetti and a touch of thyme. If you're a fan of meal prepping, this chicken noodle soup can easily be stored in the freezer and thawed for a weeknight.

To do so, just add the pasta to the soup's broth and cook it for about four minutes. The spaghetti should be slightly soft but not fully cooked. Once the pasta is done, allow the soup to cool completely, seasoning it with salt and pepper. Then transfer the soup to freezer safe containers or container bags. Be sure to seal the container bags in a way that removes as much air as possible. If you store the soup in a container, leave about one inch of space at the top and seal with a lid.

Give the soup at least 12 hours to thaw. Then pour it into a stockpot over medium heat, stirring until it's heated through. As the cold weather rolls in, be sure to stock up on plenty of comforting recipes. These slow cooker soups and stews will keep you full and warm all winter long.

Ingredients

2 tablespoons olive oil
2 medium carrots, peeled and sliced
1/2 onion, pureed or diced small
2 teaspoons garlic, minced
10 cups chicken broth or homemade chicken stock
1 pound cooked boneless and skinless chicken breasts, cut into bit-sized pieces
1 teaspoon parsley
1/4 teaspoon thyme
8 ounces spaghetti, broken into pieces

In a large stockpot, melt olive oil over medium-high heat.

Add carrots, celery and onion cook, stirring, until carrots and celery are tender, about 4 minutes.

Add garlic and cook, stirring, for about 1 minute, until fragrant.

Add chicken broth, chicken breast pieces, parsley and thyme.

Continue to cook, stirring often, until it comes to a boil, then reduce heat and simmer 5 minutes.


Watch the video: 10 min. Cat Noodle - Cute and Funny Animation from TikTok @noodleandbun (October 2021).