Chicken Noodle Soup
This cozy bowl of comfort features moist chicken, aromatic vegetables, thick, tender noodles, and an herby, richly perfumed broth. From this day forward, this is the only chicken soup recipe you will ever make.
This recipe was written for the Arizona Republic.
Why am I so confident this is the definitive recipe for chicken soup? Because this delectable soup wholeheartedly delivers all the elements of the classic dish, but each component is elevated. The vegetables are sweet and vibrant, the chicken is juicy and flavorful, and since the noodles are cooked in the pot with everything else, they absorb all the richness from the very beginning.
There are two essential ingredients that set this chicken soup apart from everyone else’s (and that includes your grandma’s). Read on to uncover what those are (the first two on the list), as well as additional ingredient tips to ensure you experience chicken soup nirvana.
- Rotisserie chicken. Using a rotisserie chicken wholly elevates the flavor and depth of your chicken soup. You can purchase a store-bought rotisserie chicken (my suggestion) or you can roast one yourself. Rotisserie chickens are seasoned, brined, and roasted, a process that produces rich, savory, juicy meat. You simply can’t reproduce that flavor when using raw chicken. And don’t toss the bones! You can use the bones to make homemade chicken stock for the next time you make this soup. Sure, you can start with raw chicken, but don’t come after me if your soup is bland. When starting with raw chicken, add about 3/4 pound of cut-up, skinless, boneless meat (breasts, thighs, tenders) to the pot when the liquid comes to a boil. Cook for at least 5 minutes before adding the noodles.
- Chicken bouillon. Namely Better than Bouillon, which is a thick paste made from meat, vegetables, and spices (not predominantly salt like many bouillon products). Bouillon gives the chicken broth a major boost, which strengthens its flavor and enriches the soup.
- Vegetables. The base of this soup starts by softening carrots, celery, and onion in a little butter and olive oil. Known as mirepoix, these aromatic vegetables provide the building blocks of flavor, adding deep, savory notes right at the start.
- Herbs. In this soup, I prefer basil, thyme, and bay leaves for their unique, floral quality. You can certainly add/substitute your favorite dried herbs. Great choices include rosemary, sage, marjoram, and oregano. Fresh parsley is added at the end and, while it’s optional, it adds unrivaled freshness and lifts the flavor of every ingredient.
- Egg noodles. I suggest traditional wide egg noodles, meaty, thick-cut pasta that adds heft to the dish. That said, choose your favorite egg noodle variety, including gluten-free and those made without egg yolks.
Can you make this soup in advance? Since noodles tend to absorb liquid over time, your soup may thicken significantly while it sits. If you want to make this soup in advance, I suggest following the directions up until you add the noodles. Cool the soup and refrigerate until ready to finish (up to 2 days). When you’re ready to serve, bring the broth back to a boil, add the noodles and follow the recipe directions from there.
How to store leftovers. Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a saucepan. If necessary, add more broth while reheating.
Chicken Noodle Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3-4 carrots peeled and diced, about 1 cup
- 2 stalks celery, diced, about 1 cup
- 1 small yellow onion, diced, about 1 cup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper
- 10 cups chicken broth
- 2 bay leaves
- 1 teaspoon better than bouillon chicken flavor, or 1 chicken bouillon cube, or 1 teaspoon chicken bouillon granules
- 8 ounces dry egg noodles, regular, gluten-free, or yolk-free
- 3 cups shredded cooked chicken, preferably from a rotisserie chicken
- Chopped fresh parsley for serving, optional
Instructions
- Heat the butter and oil together in a large saucepan, stock pot, or Dutch oven over medium-high heat. When the butter has melted, add the carrots, celery, and onion and cook for 5 to 7 minutes, until soft. Add the garlic, basil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the broth, bay leaves, and bouillon and bring to a boil. Add the egg noodles and return to a boil.
- Reduce the heat to medium and gently boil for 5 minutes. Add the chicken and gently boil for 5 to 7 more minutes (or as long as instructed on the package of egg noodles), until the noodles are tender.
- Remove the bay leaves and season to taste with salt and black pepper. Ladle the soup into bowls and top with parsley, if using.