The Ultimate Chicken Noodle Soup
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this one is my favorite, and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Ingredients
- 2-1/2 pounds bone-in chicken thighs
- 1-1/4 teaspoons pepper, divided
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 10 cups chicken broth
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 3 cups uncooked kluski or other egg noodles (about 8 ounces)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
Reviews
This was DELICIOUS. I salted the chicken thighs while I prepped the veg, which definitely paid off in extra delicate meat. I combined homemade stock with store-bought and was really happy with the result. It was still great without having had parsley or bay leaves to hand. Putting the noodles in after removing from heat cooked them to perfect consistency. The soup was tasty leftover but the noodles do get a bit mushy. Also doubled the garlic cloves!
This recipe sounds very good and I am looking forward to making it just as it is. Reading some of the other reviews can often be very telling about whether the reviewer works a full-time job or not by how labor intensive the recommended methods of creating the reviewer's opinion of "real or the best" chicken noodle soup. I'm with Joey, if you want REAL chicken noodle soup you should grow your own chicken and your own herbs and spices and start planning days ahead as some of the other food critics have suggested. Unfortunately, I work 10 hour days so I will be making it according to the recipe.
"Ultimate soup" must begin with a great homemade broth.
Can it use slow cooker for this soup ?
let stand, covered, until noodles are tender, 20-22 minutes? you mean don't keep on burner?
This is my second review, we have been making this soup since the recipe was published in Taste of Home in 2016; we happen to believe it is the best chicken noodle soup, and certainly don't agree that it is "tasteless", far from that! I do realize that we all have different "taste" when it comes to food, so may add more or less to our individual taste, we happen to like it as is although I do not like too much salt so I do not add salt and use low sodium products whenever I can. In short, don't hesitate to try this based on the few negative reviews!
Delicious. I am cooking this soup every two weeks. I love the video, makes it easy to follow the preparation process.
Ah, Lynette, that’s how my grandmother taught me how to make chicken soup! You make your own stock, put it in the fridge, the next day skim off all the fat, debone the chicken, and proceed from there. You really can taste the difference between homemade stock and what you buy at the store. It’s not hard. And Joey - are you freakin serious?
I just made this recipe exactly as printed, and it was decent. But it was not the best chicken noodle soup I ever had. Not sure what chicken noodle soup all these rave-reviewers have been eating, but they need to get out more if this is the best!
This is a lot like my recipe I have used for years. I use olive oil because it is what I have on hand. And I use both white and dark meat. And also use basil instead if parsley. I sometimes add a few left over peas from dinner the night before. And a small amount (to taste) of Cayenne pepper for those with a cold. And a few sautéed mushrooms. BUT I tried this recipe to the "T"!! And I must say it is a very yummy soup. It is a keeper in my recipe box. Thank you so much for sharing with us. You have a winner here in my heart!! THANK YOU!! ??