We are all familiar with the unlimited benefits of soup. Throughout the seasons, soups are the hydrating part of every meal. Moreover, it would be best if you had soups during Ramadan because they are mostly liquid and will keep you full and hydrated. That’s why I brought you this easy Chicken Noodle Soup Recipe that will remind you of your favorite grandma’s soup.
A mom’s first remedy for flu or cold is soup, and it is the first thing she thinks of when sick. Have you been there too? Well, I think we all share the same antidote!
This chicken noodle soup is not only a delicious plate that is loved by the whole family but it is also loaded with disease-fighting nutrients as well.
A Lovely Buttery Dish
Egg Noodles Everywhere!
Egg noodles can be made at home with two simple ingredients: eggs and wheat flour. They are called noodles because they come in a noodle shape and are usually thin and long.
Egg noodles are leading in Asian, Turkish, and German cuisines. Each culture is known for its own egg noodle recipe. However, you can find some egg noodles at the grocery that are wide, flat yellow, and dried.
If you ever wondered about the difference between pasta and egg noodles, it’s that the latter must include eggs, while most pasta, especially those at the markets don’t. Egg noodles are all the same, they are ribbon-shaped, while the pasta has different shapes.
Serving Suggestions
Even if this Chicken Noodle Recipe is a meal on its own, you can serve it with salty crackers, grilled vegetable panini, grilled cheese sandwich, mashed potato puffs, baked zucchini, or grilled vegetable skewers.
Add some extra lemon juice for a better flavor.
Your Favorite Match Soup
Storage
The Chicken Noodle Soup may be prepared, stored in the refrigerator for 3-4 days, and frozen for a total of three months.
Don’t add the noodles to the chicken broth if you’re willing to freeze them because the noodles will soak up the broth and you’ll end up with soggy noodles.
To reheat, put your chicken noodle soup leftovers in a pot on the stove. Over medium heat, warm it slowly while stirring often. If your soup has thickened, thin it down by adding more stock or water. A minute before serving, add any noodles to the broth (less if they are just finished cooking and hot).
Tips and Tricks
Homemade chicken broth is the best option for this chicken noodle soup recipe.
You can substitute homemade chicken broth with store-bought when you’re in a rush.
Look for chicken broth with low sodium in stores.
Early seasoning and frequent checking of the soup are essential.
Get the chicken broth that has a darker color (i.e. it has more seasonings) from the grocery store.
You can use any pasta for this chicken noodle recipe as an alternative to egg noodles.
If you don’t have enough broth, add some water and seasonings to the chicken, or go for the store-bought broth.
If you don’t want to boil chicken, just shred a rotisserie chicken for a quicker dinner or lunch.
I used a mix of my own chicken broth plus store-bought to get 10 cups.
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Frequently Asked Questions (FAQs)
Paprika, onion powder, and garlic powder are the greatest seasonings for chicken soup. Herbs like coriander, parsley, thyme, and bay leaf complement the salty flavor of the chicken. Rosemary, oregano, and marjoram are further options.
Try adding toasted onion, tomato sauce, mushrooms, seaweed, soy sauce, or miso if your broth lacks flavorful richness. These components give the broth a rich, earthy taste.
Yes, any type of pasta you have at home is applicable to this recipe.
Egg Noodles. These noodles are comparable to ordinary pasta but have a greater egg-to-wheat ratio. The egg noodle comes in two different flavors. For chicken noodle soup, use the dried German style of short, corkscrew-shaped noodles.
Aren’t You a Soup Lover?
You Will Need
Egg Noodles
Unsalted butter
Olive oil
Yellow onion
Celery
Carrots
Chicken broth
Dried basil
Dried Oregano
Garlic Powder
Dried thyme
Onion Powder
Chicken Bullion Powder
Black Pepper
Salt
For the Chicken Broth
Chicken breast
Garlic powder
Onion powder
Black pepper
Turmeric
Bay leaf
Oregano
Easy Peasy Lemon Squeezy
How to Prepare the Chicken Noodle Soup
First, add the chicken to a pot along with garlic powder, onion powder, black pepper, turmeric, oregano, and bay leaf.
Then, completely cover it with water, making sure the water covers the chicken by 2 inches.
After that, skim off the foam after boiling, then reduce the heat to medium and cover for 30-45, minutes or until the chicken is cooked.
Next, remove the chicken, shred it, and strain the broth so it’s clear.
To another pot, add the butter and oil. Sauté for 5-6 minutes or until soft and fragrant, the finely chopped onion and celery.
Now, add the carrots, shredded chicken, egg noodles, and seasonings and mix them well.
Finally, pour the broth over the mixture, cover, and let it cook on medium heat for another 10-15 minutes, or until the carrots are softened and the egg noodles are cooked through.
Take a Closer Look at this Chunky Bowl
Must-Try Recipes:
Palestinian Purslane Stew Recipe
Dawood Basha (Kufta and Potato Stew)
Middle Eastern Kidney Bean Beef Stew
Mulukhiyah Stew (Jute Mallow Stew)
(If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Chicken Noodle Soup
Ingredients
- 2 cups egg noodles
- 1½ tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion
- 1 cup celery (or two stalks)
- 1½ cups carrots
- 10 cups chicken broth
- 1½ teaspoons dried basil
- ¼ teaspoon dried thyme
- 1½ teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons chicken bullion powder
- ½ teaspoon black pepper
- ½ teaspoon salt (or more to taste)
Chicken Broth
- 1 pound chicken breast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon turmeric
- 1 bay leaf
- ¼ teaspoon oregano
Instructions
- Add the chicken to a pot with garlic powder, onion powder, black pepper, turmeric, oregano, and bay leaf.
- Submerge with water so the water covers the chicken by 2 inches.
- Skim off the foam after boiling, then reduce the heat to medium and cover for 30-45 minutes or until the chicken is cooked.
- Remove the chicken and shred.
- Strain the broth so it's clear.
- Add butter and oil to another pot.
- Add the finely chopped onion and celery and sauté for 5-6 minutes, until soft and fragrant.
- Add the carrots, shredded chicken, egg noodles, and the seasonings.
- Mix well and add the broth.
- Cover and let it cook on medium heat for another 10-15 minutes, or until the carrots and egg noodles are well cooked.
- Serve with some extra lemon juice.
Notes
- If you don’t have enough broth, add some water and seasonings to the chicken, or go for the store-bought broth.
- If you don’t want to boil chicken, just shred a rotisserie chicken for a quicker dinner or lunch.
- Serve with extra lemon juice.
- I used a mix of my own chicken broth + store-bought to get 10 cups.
4 Responses
Loved this soup…this was great to make at our table tonight for ramadan
such a lovely combo of textures and flavours
New fave soup
Kid friendly too
Sooooo delicious and kid approved as well !!! Nothing better than delcious chicken noodle soup and this recipe is itttt 😋
Made this last week. Always follow your recipe for this soup. My husband loves chicken corn soup and I was tired of making the same recipe over and over. We found our new favorite now. JazakAllah Khair:)