The Ultimate Chicken Noodle Soup
Total TimePrep: 15 min., Cook: 45 min. + standing
Makes10 servings (about 3-1/2 quarts)
Hands down the most amazing chicken noodle soup I have ever tasted much less made. My boyfriend could not get enough. Don’t deviate from the recipe. The browning of the chicken and what is left behind makes it.
don't recommend canola oil to anyone. This pesticide oil is not good for anyone.
I add a bit of curry powder for a bit more taste and flavour
What ever happened to homemade noodles???
Yummy! This soup is really good but I did make some changes. I used low sodium broth, 2 C. frozen peas and carrots, 1 tsp. each salt and pepper, 1/2 tsp. thyme, 2 Tbsp. lemon juice. I think this will be my go to for Chicken noodle soup now,
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Very fast and easy. If you're in a hurry you can use a rotisserie chicken, which is almost as good. It's never been easier to make homemade broth if you have an Instant Pot. Much better than the boxed stuff.
This is a great recipe . After Thanksgiving , you can use the dark meat and the broth from the turkey . Really good .
Love this recipe, have been making it since it was first published. Wanted to add that we do add more broth for personal preference, and that prior to adding the noodles I divide the chicken, broth and vegetables in to 2 freezer containers and freeze (or eat half, and freeze one). Freezes well. We just add the noodles when it is reheated and cook until noodles are done!
Yummy! I used boneless chicken thighs because that’s what I had in. I found that I needed to cook the soup a little bit longer as the carrots were not tender. Also omitted the lemon juice as I didn’t have any fresh lemons in. Other than that everything was perfect. My husband loved it!