Classic Chicken Noodle Soup Recipe
Once the cold weather hits, there are a few things on people's mind and one of them is undoubtedly soup. What better way to warm up than sitting by a cozy fire with a cup of chicken noodle soup in hand? Chicken noodle is one of the all-time favorite soup recipes out there and while it's basic, it's so incredibly tasty and comforting. This recipe includes hearty egg noodles, a flavorful broth with a melody of spices, and of course the standard veggies like carrots, onion, and celery. To make you life easier, this soup calls for rotisserie chicken so you don't need to make it on your own.
Recipe developer Stephanie Rapone came up with her own verison of the classic chicken noodles soup and it screams comfort. "This chicken noodle soup comes together quickly, but tastes like it simmered on the stove all day, Rapone raves. She also explains why she likes the homemade version better than the store-bought. "Making the soup homemade means you can control what's in it, meaning you can add or take out veggies, or even substitute gluten-free noodles. It's healthier overall and I think it's more tasty, too."
Gather the ingredients for this classic chicken noodle soup
For this comforting recipe, you will need a handful of ingredients from the store. Pick up butter, onion, celery stalks, carrots, kosher salt, garlic, low-sodium chicken broth, chicken bouillon, thyme, bay leaves, rotisserie chicken, fresh ground black pepper, cinnamon, and egg noodles. If you want, you can also sub for your favorite type of noodle. "You can certainly use other noodles, just boil them to the package directions," Rapone shares.
Once you have those things, it's time to make the soup!
Chop the veggies
Take out a cutting board and a sharp knife. As with most soup recipes, you must chop the onion, celery, and carrots into smaller pieces. Rapone notes that the veggies should be about ½-inch in size. Before you clean the cutting board, add the garlic and mince finely.
Prep the chicken
This recipe involves the shortcut version that uses rotisserie chicken rather than cooking your own, which saves a lot of time. Grab the chicken and remove all the meat you can, leaving only the skin and bones. Then, chop the chicken into bite-sized pieces. Since you won't need the skin and bones, so go ahead and discard them.
Begin adding ingredients to a pot
Take out a large pot and place it on your stove. Turn the heat to medium and begin adding in your ingredients. Start with butter and the chopped onion, celery, and carrots. Next, add a teaspoon of salt and stir to mix with the other ingredients.
Cook the veggies with the butter for 5-7 minutes, making sure to stir occasionally so nothing sticks to the bottom of the pot. Then, add the minced garlic (because what recipe is complete without garlic?) and cook for another minute.
Mix in the broth and spices
It's not soup without broth, so go ahead and add the chicken broth, followed by the bouillon, thyme, and bay leaves — all of which give the chicken noodle soup that comforting flavor we all know and love.
Stir the contents of the pot and bring the mixture to a boil. Continue cooking for 30 minutes, and at that point, remove the thyme and bay leaves. You can discard since you don't need them.
Toss in the remaining ingredients
Now that you have a good base, it's time to add the rest of the ingredients. This includes salt, pepper, cinnamon, and egg noodles. "The cinnamon is the secret ingredient here. You would never taste it and think 'Oh, there's cinnamon in this,' but it provides a really amazing warm undertone to the soup," Rapone notes.
Stir and bring the mixture to a boil again. Then, cook for another 5-7 minutes until the egg noodles are fully cooked, and the chicken is heated through.
Serve and enjoy
As with any recipe, the last step is the best step. All you need to do is ladle the soup into a bowl or cup and enjoy it by the spoonful. This classic chicken noodle soup is the ultimate comfort dish on its own, but Rapone also provides a few of her favorite serving suggestions. "I love this soup with a simple grilled cheese sandwich," she shares.
Anything left? "Leftovers are good for up to 5 days. But, if you plan to make ahead, I suggest boiling and storing the noodles separately and then reheating everything together," Rapone notes. "Otherwise, as they sit in the liquid they just keep absorbing it and the texture gets really mushy."
We hope this satisfies your chicken noodle craving.
- 1 onion
- 3 stalks celery
- 3 carrots
- 3 cloves garlic
- 1 rotisserie chicken
- 1 tablespoon butter
- 1 teaspoon kosher salt
- 8 cups low-sodium chicken broth
- 1 cube or teaspoon chicken bouillon
- 1 bunch thyme, tied with kitchen twine
- 2 bay leaves
- ½ teaspoon fresh ground black pepper
- ½ teaspoon cinnamon
- 6 ounces egg noodles
- Chop the onion, celery, and carrots. Mince the garlic.
- Remove the meat from the rotisserie chicken, chopping into bite-sized pieces, and set aside. Discard the skin and bones.
- Place a large pot over medium heat. Add the butter, onion, celery, and carrots. Add 1 teaspoon of salt and stir. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and stir, cooking for 1 minute.
- Add the chicken broth, bouillon, thyme, and bay leaves. Stir and bring to a boil.
- After 30 minutes, remove the thyme and bay leaves.
- Add the shredded chicken, remaining 1 teaspoon of salt, pepper, cinnamon, and egg noodles. Stir and bring to a boil. Cook for 5-7 minutes, until the egg noodles are cooked and the chicken is heated through.
- Serve the soup warm and keep leftovers for up to 5 days.
| Calories per Serving | 638 |
| Total Fat | 35.4 g |
| Saturated Fat | 10.8 g |
| Trans Fat | 0.3 g |
| Cholesterol | 178.9 mg |
| Total Carbohydrates | 31.2 g |
| Dietary Fiber | 3.1 g |
| Total Sugars | 3.6 g |
| Sodium | 674.3 mg |
| Protein | 48.6 g |
