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Raise your hands if you love a good chicken noodle soup!!!
World’s most comforting, healthy little bowl of soup, right?! The one we turn to when we are sick.
Can I tell you a secret?
I am not a huge fan of chicken noodle soup. And, you’re immediately thinking, “Emily, why are you sharing a chicken noodle soup recipe then?”. The answer: I knew I could take chicken noodle soup from the basic, boring soup you only eat when your sick, to a soup that’s packed with flavor, one that you want to eat all of the time!
That’s exactly what I did, my friends. I made, the best chicken noodle soup….at least, that I have had. I don’t use the phrase “the best” in the title of my post, without truly meaning it. So, you know this has to be a good one.
Here’s why I don’t really love chicken noodle soup: it’s basic. Don’t get me wrong, in a lot of cases the simplest recipes are the best kind, chocolate chip cookies for example. However, if I am being honest Chicken noodle ranks really low on my favorite lists of soups.
It’s basically just chicken, carrots, noodles, and celery, floating around in a bland chicken broth. The chicken is usually dried out – how that happens in a soup so often, I’m not sure – and the carrots are mushy, the celery is also mushy, there is just nothing exciting there. And it doesn’t matter where it comes from, canned, or from a restaurant chicken noodle soup has always been lacking for me.
Unless of course, I am sick – especially with a stomach bug – then chicken noodle soup is the best food in the world. Actually, sometimes it’s the only food I can eat haha. Still, my point is, that I have never thought of chicken noodle soup as a meal that I crave on just any old winter day. It’s always been the food I only eat when I’m sick. Period. End of story.
I wanted to change that story.
I knew chicken noodle soup could be so much more than just a food to eat when I’m sick. I knew it could be the food I love when I’m healthy.
In order to make what to me, is normally a very boring soup, way more flavorful I did a several things. And no, I didn’t even make my own chicken stock, I used store bought chicken stock in a box for this chicken noodle soup. However, if you did want to make your own chicken stock then that would be another way to amp up the flavor. I think the best way to do this is to make chicken stock in advance, then freeze it so it’s ready to use when you want to make the soup. Making chicken stock the same day you make soup would be a lot of cooking.
P.S. I do have a recipe for instant pot chicken broth, if you want to go that route.
How I added more flavor to chicken noodle soup:
- use chicken thighs – the higher fat content in chicken thighs provides a more tender meat that won’t dry out on you. Yes, even chicken breast that’s cooked in broth can get dried out if it’s over-cooked.
- sear the chicken – sear the chicken in the pan to form a nice crust on the chicken. This adds flavor 2 ways. 1) it adds an extra layer of flavor to the chicken itself. 2) It leaves behind little charred bits on the pan that we scrape up to help flavor the soup.
- white wine – deglaze those charred bits with a dry white wine. Don’t worry all the alcohol content cooks off, and what you’re left with is another layer of flavor in your soup, that I think, really makes all the difference.
- cut the carrots and celery 2 different ways – 1) chopped – these are for sauteing, which melts right into the broth and gives it great flavor. 2) slice the carrots and celery. These are the carrots and celery that you see in the soup, and the ones that give the soup texture and feel as you’re eating it.
- Herb bundle – infuse the broth with tons of flavor by tying up fresh herbs such as, parsley, thyme, and rosemary.
- Simmer the chicken – cook the chicken in the broth as the soup simmers so that the chicken flavors the broth, and the broth flavors the chicken.
Those are my simple, but super impactful ways to turn a basic soup into a soup you crave to eat for dinner, and not just when you’re sick!
Can you believe that I only allowed the soup to simmer for 15 minutes? Yet, I promise that it will taste like it’s been simmering all day long. WINNING!
45 minutes and you’ve got one tasty meal that can either be served for a warming, comforting, healthy dinner all winter long, or for when you’re feeling under the weather. Either way, I promise you will love it!
If you are wanting to make this chicken noodle soup when you’re sick then you can skip those steps that add the flavor to make this recipe even easier. Yes, you will loose out of flavor a little, but do we really even care about flavor when we’re sick? It’s a miracle that you’re even cooking in the first place, right? So, I give you full permission to make it just a little bit easier on yourself by taking some short cuts (they are stated in the notes of the recipe card below).
Besides, if you’re cooking while you’re sick then you deserve an award. At least that’s how I feel whenever I cook when I am sick ha! Usually our chicken noodle soup comes from Panera or a can when I’m sick.
Ideal situation would be to make a batch of this chicken noodle soup, with all the flavorful steps, while you’re healthy and freeze it so it’s ready to go when that sickness strikes. All you would need to do when you get sick is to let it defrost, heat it in the microwave, and boil some noodles. Because noodles won’t freeze so well. If I can handle making a pot of noodles while I’m sick you probably can too.
Also, about the noodles. You can use any kind of noodles you like, but I used Banza pasta, which are gluten free noodles made from chickpeas (I love them for their higher protein and lower carb content). They do tend to fall apart as they sit in the soup so I recommended cooking your noodles in a separate pot from the soup. Then adding the noodles into the bowl before you add the soup, no soggy noodles! But if you’re using regular wheat noodles, this may not be an issue.
No matter what kind of pasta you use this chicken noodle soup will make you feel all cozy and warm and healthy and comforted. It’s packed with tender, juicy chicken, crunchy celery, sweet carrots, tender noodles, all in a flavorful, hearty tasting, chicken broth.
Goodbye bland chicken noodle soup.
Hello flavor town.
More soup recipes for you to make all winter long:
- dairy free zuppa toscana soup
- nourishing miso soup with mushrooms
- slow cooker chicken and wild rice soup
- Thai carrot noodle soup with chicken
- wild rice sweet potato soup
- Instant pot white chicken chili
- the best beef chili
Did you make this recipe? The best way to say “thank you” is by leaving a comment below along with a star rating. This helps my recipes to be found easier by others – and it makes my day to hear from you. Thanks friends!
The Best Chicken Noodle Soup
- Prep Time: 15 mins
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 5 to 6 1x
- Category: soup, chicken, entree, easy, healthy
- Method: saute, simmer
- Cuisine: gluten free, dairy free
Description
This chicken noodle soup is packed with flavor so that you will want to enjoy it for any meal, not just when you’re sick. Healing and warming, perfect anytime you need a comforting meal.
Ingredients
- 1 to 1.5 pound boneless, skinless chicken thighs, trim off as much excess fat as possible (see notes)
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil or avocado oil
- 1 onion, chopped
- 4 celery stalks, half chopped, half sliced
- 4 peeled carrots, half chopped, half sliced
- 4 cloves garlic, minced
- 1/3 cup dry white wine (such as chardonnay)
- 7 cups low sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh herb bundle: 2 sprigs rosemary, 4 sprigs thyme, 5 stalks parsley
- 8 to 10 ounces pasta (see notes)
For garnish
- fresh parsley leaves, chopped
Instructions
- Prepare: Prepare the ingredients as instructed above. Trim as much excess fat of the chicken as possible. Chop the veggies as instructed, making sure to separate the chopped carrots and celery from the sliced carrots and celery, set everything aside. Also make your herb bundle by tying up all the fresh herbs with kitchen twine.
- Sear the chicken: Heat a large dutch oven or soup pot over medium high heat. Once heated add the butter and oil, once the butter is melted add the seasoned chicken. Cook 3 minutes, or until the chicken easily releases from the pan. Flip the chicken and cook for another 2 to 3 minutes. Remove the chicken to plate and set aside (it’s okay if the chicken isn’t fully cooked it will simmer in the soup.
- Saute the veggies: Turn the heat down to low and add the onion, chopped celery and carrots (reserving the sliced veggies for later). Saute stirring occasionally, about 5 minute, or until the veggies are soft. Add the garlic and saute another minute.
- Deglaze: Add the white wine to the the pot, using your wooden spoon to scrape up any stuck on bits. Simmer for 2 minutes.
- Simmer: Add the chicken stock the 1/2 teaspoon salt and 1/2 teaspoon black pepper, stir to combine. Add the chicken along with any juices back into the pot. Add the herb bundle, making sure it’s submerged. And add the sliced carrots and celery. Cover and bring to a boil, reduce to a simmer. Simmer covered for 10 to 15 minutes.
- Cook the pasta: While the soup is simmering make the pasta. In a separate pot follow the cooking directions for your pasta – make sure to cook pasta 1 to 2 minutes under the suggested cooking time, as it will continue to cook in the soup. Drain and add back to the empty pasta pot once done. (see notes if using wheat pasta).
- Chop the chicken: Once the soup is done simmering remove the chicken and allow it to rest for 5 minutes. Also remove the herb bundle at this time. Once it has rested use a knife to cube the chicken, or two forks to shred it. Stir the chicken back into the soup. Taste and adjust seasonings as needed.
- To serve: Add desired amount of noodles to each serving bowl. Ladle the soup over top of the noodles, give the soup a little stir. Garnish with fresh chopped parsley, if desired.
- Store leftovers: Store the leftover soup in a separate container from the cooked pasta. When you want to reheat it reheat the noodles with the soup. If you want to freeze the soup then freeze the soup without the noodles. Cook up some noodles when you are ready to serve.
Notes
Chicken broth: For convenience I use a high quality store bought chicken broth. However, if you happen to have any homemade chicken broth, or bone broth in the freezer that would be great. I have a recipe for Instant pot chicken broth if you want to make it in advance from the soup.
Chicken: You can also use chicken breast if you prefer, but the dark chicken adds so much more flavor and the chicken thighs stay nice and tender. Use kitchen sheers to easily trim off any excess fat.
Pasta: You can use any kind of pasta or cut of pasta you like. Wide egg noodles or the fusili are common.
Gluten Free: To keep this chicken noodle soup gluten free, make sure to use gluten free pasta. If using gluten free pasta I highly recommend cooking the pasta in a separate pot, and adding the pasta to the soup just before serving – this helps the pasta from falling apart when stored in the soup. I really love using Banza pasta. If you are using a regular wheat pasta they may hold together better, therefore you could cook your pasta directly in the soup during the last few minutes of simmering time.
Shortcuts for when you’re sick: If you are making this soup when you’re sick, you can skip a few steps to make this soup even easier: 1) skip searing the chicken, just add it to the pot of soup once all the ingredients are added and allow it to cook while the soup simmers. 2) omit the white wine 3) omit the herb bundle (maybe add a little dried herbs to the veggies while they cook instead). 4) omit the sliced carrots and celery and just used the chopped veggies. All of these steps add a lot of flavor, but if you just want something a little easier then skipping a few steps will make cooking while you’re sick do-able. Also, you could easily used some store bought rotisserie chicken, or leftover instant pot whole chicken, chop it up and add it in the end just to heat the chicken through….that would make for an extra easy soup.
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