Comfort food central! With my little tricks for extra flavour in the soup, you can make an easy Chicken Noodle Soup midweek that tastes like you made it with a full blown homemade chicken broth / stock from scratch using a whole chicken. Filling, nourishing and can’t-stop-eating it delicious!
I received an email from a reader asking me to share my chicken noodle soup. It might be in the middle of summer here in Sydney but the weather is swinging from heat waves to winter-like from day to day, so it was certainly no hardship to move from the barbecued Miso Marinated Side of Salmon I shared last Friday to this soup!
OK, maybe “winter-like” is a slight exaggeration. But when it’s 40C/104F one day then 24C/75F the next, it sure feels like it! 😉
I actually have 3 chicken vegetable noodle soups in my repertoire. My “ultimate” version is made using a whole chicken to make a full blown homemade chicken stock base for the soup. SO good. Takes 2 hours. 🙂 (Update: here it is, including a recipe video!)
My quickie version is the one I make the least which is made using pre-cooked shredded chicken and big flavour boosts for the soup broth.
Then there’s this one which I make using bone in chicken pieces, simmered until the meat is tender enough to shred to make a killer broth. Flavour wise, it is a small compromise from my “ultimate” version given it takes less than half the time. I have a few secret tips up my sleeve for this!
So here are the things I do that I think makes this easy Chicken Noodle Soup extra tasty even though it’s a relatively speedy midweek version:
1. Brown bone in-skin on chicken thigh fillets to create extra flavour base for the soup stock. You will be amazed what a difference this makes compared to just plonking pre-cooked chicken into chicken broth/stock. I discard the skin and excess fat BUT the most important thing is the extra flavour this adds when you mix the golden brown bits stuck to the bottom of the pot into the soup. Also, cooking the chicken in the broth adds loads of extra flavour too!
2. Sauté dried herbs with the onion. This is an awesome tip for extra flavour! While it sautés, you can smell the fragrance that it releases that is so much better than throwing in herbs into the broth!
Feel free to load it up with more veggies if you want! I’ve kept it quite traditional with celery and carrots, but sometimes I throw in other diced veggies too! – Nagi x
PS For disclosure purposes, I made 1 1/2 quantities of the recipe below to adequately fill the beautiful white Chasseur dutch oven you see above. 🙂 #ILoveChasseur because it’s 30% cheaper than Le Creuset even though it’s made in the same TOWN!
This is how I make chicken noodle soup when I don't have the time to make a complete homemade stock from scratch. It's in between a super quickie version made using pre-cooked shredded chicken with chicken broth/stock, and the ultimate homemade version by poaching a whole chicken.
It's remarkable what a difference browning the chicken and cooking it in broth + water makes to the flavour base. Plus my tip for extra flavour is sautéing dried herbs with the onion!
- 1.4 lb / 700g bone in , skin on chicken thigh fillets (Note 1)
- Salt and pepper
- 1 - 2 tbsp olive oil , separated
- 2 tsp dried thyme
- 2 tsp oregano
- 1 small onion , diced (brown, white or yellow)
- 2 garlic cloves , crushed
- 2 cups celery , chopped (Note 2)
- 2 cups carrots , chopped (Note 2)
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice) (Note 3)
- Finely chopped parsley for garnish (optional)
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Season chicken generously with salt and pepper.
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Heat 1 tbsp oil in a dutch oven or large pot over medium high heat.
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Add chicken, skin side down, and cook until brown - 1 1/2 to 2 minutes. Turn and cook the other side for 2 minutes. Transfer to a plate.
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Turn the heat down to medium low. Discard all but about 1 tbsp fat from the pot. If you don't have any fat, add 1 tbsp olive oil (or 2 tbsp if there is not much chicken fat), then add the onion, garlic, thyme and oregano.
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Cook for 2 minutes, then add the celery and carrots. Cook for 3 minutes.
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Add a splash of the chicken broth and mix in, scraping the bottom of the pot.
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Return the chicken and juices into the pot, add the chicken broth and water.
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Turn the heat up to medium to bring to a simmer. Place the lid on and cook for 30 minutes, or until the chicken is cooked enough to shred.
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Remove the chicken into a large bowl or plate.
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Add the pasta into the pot. (Note 3)
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While the pasta is cooking, remove the skin from the chicken and scared it. Then shred the flesh into chunks using 2 forks.
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Return the chicken to the pot. Season to taste with salt and pepper.
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Serve, garnished with parsley if desired.
1. I use bone in, skin on thigh fillets for maximum flavour infusion into the broth. However, you can make this with 1lb/500g skinless thigh fillets (or breast fillets, but that's my 3 choice).
2. I roughly chop the celery and carrots. You can cut them to the size you wish, but do not finely dice them (i.e. mince them) otherwise they will overcook.
3. Egg pasta in Australia is found in the dried pasta aisle and it is about the thickness of fettuccine. You can use any pasta you want, but you will need to adjust the cook time so they don't overcook and become too bloated.
4. Feel free to add other vegetables!
5. If you have leftovers, separate the noodles from the soup otherwise they will become really bloated and mushy overnight.
6. Nutrition per serving, assuming 5 servings. This takes into account the chicken fat that is drained and also the skin that is discarded.
hi nagi, brilliant website I am obessed with your amazing recipies, would you care please to share your chicken soup using a whole chicken, my partner is so desperate to try it because he LOVS ALL OF YOUR RECIPES. thank you Lilly
Awww thank you Lily! OK, I will share it soon!!! I actually feel like chicken noodle soup right now…hmmm, maybe I will make it today! N x
hi, i have everything at home for this delicious looking chicken noodle soup, can i cook this in my slow cooker overnight do you think? If so, how long should I cook it for, my slow cooker is 5 litires breville slow cooker. thank you so much
Hi Lily! 6 hours in the slow cooker, but I still would not add the noodles until just before serving otherwise they will get too mushy! N x
Tried it for lunch – it was great, another 5 star.
Andy, I’m starting to think you cook more than ME!!! 🙂 Glad you enjoyed this! N x
thank you for your amazing recipes, they are just so tasty, I just wanted to tell you about an observation of for all chicken soup recipes from any source, it seems nobody puts dill in their soups anymore, my ancestry is European and dill was always used in so many recipes, whenever I make a chicken soup I finely chop about a handfull of fresh dill including some of the stem and add it to the pot, it just adds so much taste to it that if I run out of it my kids notice immediately and bring it to my attention that I forgot the dill. Do you know why it is omitted in so many of todays soups and stews, because it just really brings out the flavors so much more, I even put a few sprigs of it into Sub and Banh Mi sandwiches.
Thank you again for your great recipes.
Best regards Jim
Hi Jim! Dill would be a lovely addition to this. I agree, it’s probably one of the most underused herbs! I love it!
This looks delicious and perfect for the cooler weather.
We’ve had the swinging weather here in Adelaide too. It was 43C yesterday and is cool and raining today – but I’m not ready to get into soup mode yet.
And now it’s pouring with rain here in Sydney after a stinking hot weekend! The weather is just crazy!
Hi Nagi! Hope you can find Amish noodles, they are my favorite for soups and stroganoff! Did you get my message that I didn’t get your message on Kevin’s blog?
Hi Dorothy! I’m going to keep an eye out for them 🙂 I bet I can find them in delis! I did get your message!! I responded to YOUR message on Kevin’s blog here! -> http://www.keviniscooking.com/chocolate-peppermint-stuffed-sandwich-cookies/
So what is that wildly swinging temperatures thing about over there, anyway? I couldn’t help but notice that when we were in Perth! Although I must agree that 24 degrees is hardly what you could call winter! 😉
Still, any excuse to make a nice comforting chicken noodle soup, hey? Love your browning on the bone tip!
It’s INSANE Helen. Today we have storms again!!
That’s dinner sorted tonight then! I was going yo make soup as it’s 3c here but I’m not complaining at least the Great Flood has relented. Rain rain rain, no floods NW England we are too high up.
Anyway, I haven’t tried any of your latest meals but have been using others which are now hubby favourites
And the good news is, your mail arrives another 1.5hours before he’s leaving work during non daylight saving hours lol
That gives me longer to cook!
Cheers Nagi
Happy Christmas x
Happy Christmas to you too Heather!!! 3C?? Brrr!!!!
There is nothing like chicken noodle soup to set things right. Warm or cold-it is never wrong!
I know, right? 🙂 I can have chicken noodle soup even in the middle of SUMMER! 🙂
This soup is very similar to my quick chicken soup. I add diced butternut squash and 1/2 teaspoon of ‘Grace’ jerk seasoning. The squash sweetens the broth and gives it a little more body and the jerk seasoning gives it a wee bit of a kick. Southern Ontario (Canada) gets mighty cold in the winter and this warms you up from the inside out!
A little added note: so far I’ve loved all your recipes. They’re great as is and always have room for personalization.
Oooh, bring on the squash! Definitely adds more body to any soup 🙂 And thank you so much for your lovely words about my recipes! I’m so glad you enjoy them. N x
This sounds perfect! We are in the middle of a winter storm here and the idea of more veggies sounds so delicious and nutritious!!! 🙂
Gosh, well then, I made this just for YOU!!! 😉
It was cool enough up here over the weekend that this soup would have been a real treat. It’s so full of delightful good things. I’ve never been a broth-type soup lover lover. You could eat your soup with a fork – my kind of soup.
Isn’t the weather WEIRD at the moment??? Soup one day, salad the next!!
Hi Nagi again another hello from Northern Ontario where chicken soup is a main stable in many homes. Many years ago my French Canadian mother-in- law gave me her mother’s recipe for chicken stock. One of the main spices in it was celery seed. Believe me on a cold winter day it this soup was well appreciated and enjoyed by my husband and our children. I still make a large amount of the stock today and keep it frozen in smaller containers to take out when needed. Enjoying your Receipts.
I bet you make a MEAN chicken soup!!! 🙂 I am looking forward to sharing my full blown homemade version using a whole chicken!!! I wonder how long I should wait before sharing that? Celery seed is a fabulous secret ingredient. I must try it the next time!
This sounds delish! Do you have any tips for separating the noodles from soup in case of leftovers? I would think this would be rather difficult.
Hi Lisa! Actually, it isn’t that hard just taking it out with tongs! Because they are thick 🙂 I had leftovers from when I made it for this post!
Hi Nagi! This is truly a bowl of comfort for me! It is my go to when I’m feeling under the weather. I like to use Amish noodles as they are thicker and more like homemade. 🙂
Amish noodles? Looking it up right now!
There is no substitute for making your own stock. It is worth all the effort as your soup clearly demonstrates.
Well – HALF homemade!! But it’s really amazing what cooking the chicken does to add flavour into the soup stock!!