For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics with great, family-friendly recipes worth making over and over again.
Robin Miller| Special for The Republic
A cozy bowl of comfort, chicken noodle soup features moist chicken, aromatic vegetables, thick noodles and an herby, richly perfumed broth. But before you reach for a can, try this recipe. It delivers all the elements of the classic dish, with each component elevated thanks to being made fresh. The vegetables are sweet and vibrant, the chicken tender and flavorful, and since the noodles are cooked in the pot with everything else, they absorb all the richness from the very beginning. And it takes less than a half hour to make, thanks to a few shortcuts.
Trust me, this is the only chicken soup recipe you will ever make again.
Secret ingredients for the best homemade chicken noodle soup
There are two essential ingredients that set this chicken soup apart from everyone else’s (and that includes your grandma’s) — rotisserie chicken and Better Than Bouillon.
Using a rotisserie chicken wholly elevates the flavor and depth of your soup. You can purchase a store-bought rotisserie chicken (my suggestion) or you can roast one yourself. Rotisserie chickens are seasoned, brined and roasted in a process that ensures rich, savory, juicy meat. You simply can’t reproduce that flavor when using raw chicken.
And don’t toss the bones! You can use the bones to make homemade chicken stock for the next time you make this soup.
And, okay, sure, you can start with raw chicken, but you are in danger of producing a bland soup. If you must, when starting with raw chicken, add about ¾ pound of cut-up, skinless, boneless meat (breasts, thighs, tenders) to the pot when the liquid comes to a boil. Cook for at least 5 minutes before adding the noodles.
The second secret ingredient is chicken bouillon. Namely Better Than Bouillon, which is a thick paste made from meat, vegetables and spices, not predominantly salt like many bouillon products. Better Than Bouillon gives the chicken broth a major flavor boost.
What else goes into chicken noodle soup?
Vegetables. The base of this soup starts by softening carrots, celery and onion in a little butter and olive oil. Known as mirepoix, these aromatic vegetables provide the building blocks of flavor, adding deep, savory notes right at the start.
Herbs. In this soup, I prefer basil, thyme and bay leaves for their unique, floral quality. You can certainly add or substitute your favorite dried herbs. Great choices include rosemary, sage, marjoram and oregano. Fresh parsley is added at the end and while it’s optional, it adds unrivaled freshness and lifts the flavor of every ingredient.
Egg noodles. I suggest traditional wide egg noodles as the thick-cut pasta adds heft to the dish. That said, choose your favorite egg noodle variety, including gluten-free and those made without egg yolks.
Chicken noodle soup recipe
Since noodles tend to absorb liquid over time, your soup may thicken significantly while it sits. If you want to make this soup in advance, I suggest following the directions up until you add the noodles. Cool the soup and refrigerate until ready to finish (up to 2 days). When you’re ready to serve, bring the broth back to a boil, add the noodles and follow the recipe directions from there.
Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a saucepan. If necessary, add more broth while reheating.
Makes: 4-6 servings
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3-4 carrots peeled and diced, about 1 cup
- 2 stalks celery, diced, about 1 cup
- 1 small yellow onion, diced, about 1 cup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper
- 10 cups chicken broth
- 2 bay leaves
- 1 teaspoon Better Than Bouillon chicken flavor, or 1 chicken bouillon cube, or 1 teaspoon chicken bouillon granules
- 8 ounces dry egg noodles, regular, gluten-free or yolk-free
- 3 cups shredded, cooked chicken, preferably from a rotisserie chicken
- Chopped fresh parsley for serving, optional
Instructions:
- Heat the butter and oil in a large saucepan, stock pot or Dutch oven over medium-high heat. When the butter has melted, add the carrots, celery and onion and cook for 5 to 7 minutes, or until soft. Add the garlic, basil, thyme, ½ teaspoon salt and ¼ teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the broth, bay leaves, and bouillon and bring to a boil.
- Add the egg noodles and return to a boil.
- Reduce the heat to medium and gently boil for 5 minutes. Add the chicken and gently and continue to boil for 5 to 7 more minutes (or as long as needed to meet the instructed time on the package of egg noodles), or until the noodles are tender.
- Remove the bay leaves and adjust seasoning to taste with salt and black pepper.
- Ladle the soup into bowls and top with parsley, if using. Serve at once.
More comfort food: The only meat sauce recipe you'll ever need is this 8-ingredient pasta Bolognese
Questions or comments? Email the culinary team atcooking@azcentral.com.
