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
Use this as a guide. I slice up half a lemon and throw that into the soup to simmer (remove at end) and squeeze the other half of lemon into the soup ... always delicious ! Also, the addition of fresh cilantro, YUM!
I live in Polaris Montana and the whole house has a cold so I’m trying it out . From the smell of it I know it’s going to taste amazing . I tell my husband I can taste with my nose .
This was a great receipe for my first try at chicken noodle soup. I didnt follow the recipe exactly, but used it as a guide. I used chicken breast and dried spices instead of fresh. My family did not think it would taste good, but I showed them. The only complaint was that it wasn't spicy enough which I didn't mind because I don't have to have spicy food. I gave them the cyanne pepper and creole seasoning to add and they were satisfied. My husband even had a second bowl. The only thing I didn't have on hand was the Lemon juice, but it was good without it. Will definitely try again.
I made this just as written and it was really good. I'll definitely make it again.
Tried this recipe last night, my granddaughter loved it, so did I ! With this weather getting colder I'll certainly be making it a few times.
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?