Q1: What is the absolute secret to a really flavorful chicken soup broth?

The number one secret is to use a broth made from roasted chicken bones, not raw ones. Roasting the chicken carcass and bones before simmering them creates a deep, complex, and caramelized flavor (thanks to the Maillard reaction) that is much richer than a simple boiled broth. The second secret is to use a little bit of rendered chicken fat (schmaltz) to sauté your vegetables, which adds an extra layer of authentic chicken flavor.

Q2: Should I cook the noodles directly in the soup or should I cook them separately?

It depends on when you plan to eat the soup! If you are planning to eat the entire batch of soup right away, cooking the noodles directly in the soup is a fantastic method because they absorb the flavorful broth. However, if you know you will have leftovers, it is best to cook the noodles separately and add them to each individual bowl as you serve it. This will prevent the leftover noodles from becoming soft and mushy in the stored soup.

Q3: Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. You should still follow the first step of sautéing the vegetables in the butter and chicken fat on the stovetop first, as this builds a crucial layer of flavor. Then, you can transfer the sautéed vegetables to the slow cooker and add the broth and cooked chicken. Cook on Low for 4-6 hours. You will still want to cook the noodles separately on the stovetop and add them to the soup just before serving.

Q4: How can I get a nice, clear broth?

If you are making your own broth from scratch, the key to a clear broth is to never let it come to a rapid, rolling boil. You want to keep it at a very gentle, bare simmer. As it simmers, you can also use a spoon to skim off any foam or impurities that rise to the surface.

Q5: Can I use chicken breasts or thighs for this recipe?

Yes. The recipe calls for already-cooked chicken. Using the meat from a store-bought rotisserie chicken is the easiest and most flavorful option, and you can use a mix of the breast and thigh meat. If you want to cook your own chicken for the soup, poaching a couple of chicken breasts or thighs in water or broth is a great option.

The Best Classic & Comforting Homemade Chicken Noodle Soup

A classic recipe for a rich, homemade chicken noodle soup. The flavor base is built by sautéing a mirepoix of diced carrot, onion, and celery in butter and rendered chicken fat. A high-quality roasted chicken broth is used, and the soup is filled with wide egg noodles and cubes of pre-cooked chicken breast. The soup is simply seasoned with fresh thyme for a comforting and traditional meal.

Author: Grace
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Soup
Method: Sautéing, Simmering
Cuisine: American

Ingredients

Scale

1 tablespoon butter
½ cup diced carrot
½ cup diced onion
½ cup diced celery
¼ teaspoon fresh thyme leaves
1 pinch salt
2 tablespoons melted chicken fat
2 quarts roasted chicken broth
4 ounces uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper (Optional)
Salt and ground black pepper to taste

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Instructions

Melt the butter in a large soup pot over medium heat. Stir in the carrot, onion, celery, thyme, and a pinch of salt.
Add the melted chicken fat. Cook and stir for 5 to 6 minutes, until the onions are soft and translucent.
Stir in the roasted chicken broth and bring the soup to a boil. Season with additional salt if necessary.
Add the egg noodles to the boiling broth and cook for about 5 minutes, or until tender.
Stir in the cooked, cubed chicken breast meat. Reduce the heat and let the soup simmer for about 5 more minutes to heat the chicken through.
Season to taste with cayenne pepper (if using), salt, and black pepper.
Serve hot.

Notes

This recipe gets extra depth of flavor from using rendered chicken fat to sauté the vegetables and a high-quality roasted chicken broth.
The recipe uses pre-cooked chicken, which is a great way to use up leftovers or a rotisserie chicken.
The egg noodles are cooked directly in the broth, which helps to thicken the soup slightly.

Nutrition

Serving Size: 1/8 of recipe (approx. 1.5 cups)
Calories: 250-320
Sugar: 4-6 g
Sodium: 800-1100 mg
Fat: 10-15 g
Saturated Fat: 4-6 g
Trans Fat: 0 g
Carbohydrates: 15-20 g
Fiber: 2-3 g
Protein: 18-25 g
Cholesterol: 70-90 mg

Find it online: https://www.eatswithsoul.com/chicken-noodle-soup/