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    Chicken Noodle Soup

    clock-icon105 minutes
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    Pixicook editorial team

    A hearty and comforting chicken noodle soup made with tender chicken, egg noodles, and fresh vegetables.

    Ingredients for Chicken Noodle Soup

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Whole Chicken, cut into pieces

    0 lb

    Substitute chevron-down

    Onions, cut into medium dice

    each

    Substitute chevron-down

    Boiling Water

    quarts

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Carrot, peeled and sliced 1/4-inch thick

    each

    Substitute chevron-down

    Celery, sliced 1/4-inch thick

    each

    Substitute chevron-down

    Dried Thyme

    teaspoons

    Substitute chevron-down

    Egg Noodles, preferably wide

    0 oz

    Substitute chevron-down

    Flat Leaf Parsley, minced

    cups

    Substitute chevron-down

    How to Make Chicken Noodle Soup

    1. Brown Chicken Breasts

    Begin by heating a tablespoon of vegetable oil in a large soup kettle over medium-high heat. When the oil shimmers and just begins to smoke, add the chicken breast halves. Sauté them for about 5 minutes until they are browned on both sides. Once browned, remove the chicken breast halves and set them aside.

    2. Sauté Onions and Chicken Pieces

    Next, add half of the chopped onions to the kettle and sauté for about 2 to 3 minutes until they are softened. Transfer these onions to a medium bowl. Proceed by sautéing half of the remaining chicken pieces for about 4 to 5 minutes, then transfer them to the bowl with the onions. Repeat this process with the remaining chicken pieces.

    3. Simmer Chicken and Onions

    Return all the sautéed onions and chicken pieces (excluding the breasts) back to the kettle. Reduce the heat to low, cover the kettle, and let it simmer gently for about 20 minutes.

    4. Add Boiling Water and Simmer

    Increase the heat to high, then add the boiling water, chicken breasts, salt, and bay leaves to the kettle. Once it returns to a simmer, cover the kettle again and let it barely simmer for another 20 minutes.

    5. Shred Chicken and Strain Broth

    Remove the chicken breasts and let them cool enough to handle. Shred the chicken breasts into bite-size pieces. Strain the broth to remove the bones, and skim any fat from the surface, reserving 2 tablespoons of the fat for later use.

    6. Sauté Vegetables

    Return the soup kettle to medium-high heat and add the reserved chicken fat along with the remaining onions, carrot, and celery. Sauté these vegetables for about 5 minutes until they begin to soften.

    7. Simmer Soup

    Add the dried thyme, the strained broth, and the shredded chicken back to the kettle. Allow the soup to simmer for about 10 to 15 minutes.

    8. Cook Noodles and Serve

    Finally, add the egg noodles and cook them for about 5 minutes until they are tender. Adjust the seasonings to taste, stir in the minced fresh parsley leaves, and serve the soup hot.

    Variations

    3. Asian-Style Chicken Soup

    Use a broth infused with ginger and garlic, add bok choy and shiitake mushrooms, and swap noodles for rice or ramen. Season with soy sauce and a touch of sesame oil.

    1. Italian Minestrone

    Use a tomato-based broth, swap chicken for cannellini beans, add diced tomatoes, green beans, and zucchini, and use small pasta like ditalini. Season with basil and oregano.

    4. Mexican Chicken Tortilla Soup

    Enhance chicken stock with cumin, coriander, and chili powder, add black beans and corn, and finish with tortilla strips, avocado, and lime.

    2. Beef and Barley Soup

    Replace chicken with beef chunks, use beef broth, add barley as the starch, and include root vegetables like parsnips and turnips. Season with thyme and Worcestershire sauce.

    5. Lemon Chicken Orzo Soup

    Incorporate orzo as your starch, add lemon juice for flavor, and finish with chopped dill.


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