#CHICKEN SOUP HOW TO#

Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used. If, during this time, the broth seems low, add a splash more stock or a bit of water. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through about 20 minutes. Submerge the chicken thighs into the soup so that the broth covers them. Depending on the stock used, you might need to add 1 or more teaspoons of salt. Taste the soup then adjust the seasoning with salt and pepper. Pour in the chicken stock and bring to a low simmer. Cook, while stirring the garlic around the pan, for about 1 minute. Stir in the garlic, bay leaves, and thyme. Cook, stirring every few minutes until the vegetables begin to soften 5 to 6 minutes. Melt butter in a large pot or Dutch oven over medium heat. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. Recipe updated, originally posted in 2018. This combination of herbs is what I have been missing in my recipes.” – Amanda “This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. Six adults and four kids, everyone LOVED it…. “My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. “My first time ever making chicken noodle soup and it came out amazing!!” – Sharon 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.

#CHICKEN SOUP HOW TO#

We use this method whenever we’ve roasted a whole chicken the night before.įor even more tips, you can also take a read through our article for How to Make the Best Leftover Chicken Soup. Since there is no need to cook the chicken thighs anymore, reduce the simmer time by 10 minutes. Save Time and Use Rotisserie Chicken or Leftover Chickenįor 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. Swap the noodles for tortellini - I love using cheese-filled pasta when making this veggie tortellini soup. (Take a look at our sausage and potato soup or our homemade creamy potato soup for some inspiration) When it comes to rice and grains, add them already cooked. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup. You can even add diced corn tortillas as we do for this tortilla chicken soup.Īdd a teaspoon of toasted sesame oil and a few dashes of fish sauce for an ultra-satisfying, umami-packed soup. We do this when making our creamy chicken soup.Īdd three to four lemon slices for a lemon chicken soup - similar to this Lemony Chicken and Vegetable Soup.Īdd 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. 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:įor a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream or half-and-half. Add extra flavor with herbs, both at the beginning and at the endĬhicken thighs make a better chicken noodle soup and are far more tender than chicken breast.Chicken thighs make a better soup and are far more tender than chicken breast.Season the soup early and check it often.The soup can be made and refrigerated for 3 to 4 days and frozen for up to 3 months. For another recipe that uses egg noodles, see our easy parmesan buttered noodles. We love the lightness of egg noodles, but you can throw just about any pasta into the pot.

For the herbs at the end, try fresh chives for a mild onion flavor.Īs for the noodles, you can use whatever you love. Instead of (or in addition to) the thyme and bay leaves, try rosemary. For a pop freshness, stir in a handful of chopped fresh parsley at the end. 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. You can use both cuts of chicken, but thighs will produce better soup. Chicken breast doesn’t tenderize and stays firm in the soup. Chicken thighs become tender and soft in the soup - similar to how the chicken turns out in our recipe for shredded chicken. Chicken soup is better when made with darker meat. For the best chicken soup, I use chicken thighs.