This Homemade Chicken Noodle Soup recipe is wonderfully quick and easy, made from scratch with pantry staples. It’s classic comfort food in a bowl and like a warm hug from your grandma. Perfect on a chilly night, when you don’t feel good, or just want something delicious!.
Is there anything that defines comfort food more than chicken noodle soup? Other than chocolate chip cookies and pot roast, I say not really. This homemade chicken noodle soup recipe is my go-to when a family member is sick, I need something quick and easy for dinner, or I just want to curl up with a warm bowl of love.
Using pantry staples, this easy chicken soup is a gift when you’re in a pinch for something fast that satisfies. Just because it’s quick and easy, though, doesn’t mean it skimps on flavor. It’s the absolute perfect blend of simple ingredients, delivering on both taste and texture. It’s got the perfect ratio of chicken to noodles to broth. It’s so good!!.
People all over the world love chicken noodle soup, which is a classic comfort food. A big part of what makes this beloved soup good or bad is the noodles. It can be hard to pick the right noodles for your chicken noodle soup because there are so many kinds. This article will talk about the most common kinds of noodles used in chicken noodle soup and give you tips on how to choose the best one for your bowl.
The Traditional Choice: Egg Noodles
Egg noodles have long been the traditional noodle used in chicken noodle soup. Ribbon-cut egg noodles are the classic choice, but small squares or mini star shapes also work well Egg noodles have a rich, eggy flavor that pairs perfectly with the savory chicken broth They hold their shape and texture beautifully when boiled.
Homemade egg noodles are ideal if you have the time. They only require a few simple ingredients – flour, eggs, salt, and water. Kneading the dough takes a bit of elbow grease, but the flavor and texture of fresh egg noodles is unbeatable. Store-bought egg noodles are the next best option. Opt for a good quality brand made with just eggs and flour.
On average, egg noodles were referenced 6 times in the provided sources. With their timeless flavor and texture, egg noodles remain the gold standard noodle for chicken noodle soup.
Alternative Noodle Options
While egg noodles may be the classic choice, they’re not the only noodle that works well in chicken noodle soup. Here are some other great options:
Pasta
Small pasta shapes like orzo, mini farfalle, ditalini, tubetti, and mini elbow macaroni are all good substitutes. The small size allows them to fit nicely on a soup spoon. Pasta noodles hold their shape well when boiled and have a pleasant texture. Their flavor is relatively neutral which allows the chicken broth to shine.
Two times in the sources given, pasta was mentioned as an alternative to egg noodles. You can use pasta instead of egg noodles as long as the serving sizes stay the same.
Rice Noodles
Both broad and thin rice noodles work beautifully in chicken noodle soup. Their mild flavor absorbs the flavorful broth. Rice noodles cook very quickly, so be careful not to overcook them or they will turn mushy. Rinse them in cold water after cooking to stop the cooking process. Thin rice noodles give a vermicelli-like appearance while broad rice noodles provide more substance.
Rice noodles were not directly referenced in the provided sources. While they are gluten-free and low in carbs, they make a great replacement for regular noodles.
Zoodles
For a lighter, lower-carb option, use spiralized zucchini noodles or “zoodles” in your chicken noodle soup. They add nutrients and have a pleasant crunch. Zoodles don’t hold up quite as well as traditional noodles, so add them at the very end to avoid overcooking.
Zoodles were not referenced in the provided sources, but provide a creative way to lighten up this soup.
Tips for Cooking Noodles
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For al dente texture, boil noodles 1 minute less than the package directs since they will continue to cook in the hot soup.
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Undercook noodles slightly if you will be reheating leftovers to prevent overcooking.
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If using egg or wheat noodles, salt the boiling water generously before adding noodles. This seasons them throughout.
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If you can’t have gluten, rice noodles, pasta, or zoodles are your best bets. Always check labels to be sure.
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Start with about 1/2 cup uncooked noodles per bowl of soup. Adjust to your preferred noodle-to-broth ratio.
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If using pasta or Asian noodles, rinse with cold water after cooking to remove excess starch and stop the cooking process.
The Best Noodles for Your Soup
While egg noodles are the tried and true choice, don’t be afraid to experiment with other noodle varieties in your chicken noodle soup. Each offers its own unique texture and flavor. Consider making a big batch of chicken broth and cooking several types of noodles to test out. Then enjoy a different noodle in your bowl of soup each day of the week! With so many excellent options to choose from, you really can’t go wrong.
Homemade Chicken Noodle Soup
- ▢ 2 tablespoons butter
- ▢ 1 medium sweet onion, , diced small
- ▢ 2 stalks celery, , diced small
- ▢ 2 medium carrots, , peeled and sliced
- ▢ 2 cloves garlic, , minced
- ▢ 1 & 1/2 teaspoons kosher salt, , divided
- ▢ 48 ounces low-sodium chicken broth
- ▢ 2 teaspoons dried Italian seasoning
- ▢ 1/4 teaspoon black pepper
- ▢ 2 & 1/4 cups dried egg noodles
- ▢ 1/2 pound (about 1 cup) cooked, seasoned chicken breast shred or chopped
- In a large pot over medium heat, melt the butter. Add the onion, celery, carrots, and 1/4 teaspoon of the salt. Sauté for about 5 minutes, stirring every now and then, until the vegetables are soft. Add in the garlic and cook until fragrant, 30-60 seconds.
- Add the broth, pepper, Italian seasoning, and the last 1 Bring to a boil, then lower the heat and let it cook slowly for 10 minutes.
- Add the noodles and cook, stirring every now and then, for about 8 to 10 minutes, until they are soft.
- Stir in the chicken and heat through.
- Ladle into bowls and enjoy!
It is possible for the nutritional information to be wrong depending on the ingredients you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
What Goes with Chicken Noodle Soup?
This soup tastes good to me on its own, but I sometimes serve it with focaccia or popovers. You can also top it with a few oyster crackers.
How To Make Easy Chicken Noodle Soup Recipe – Natasha’s Kitchen
FAQ
What kind of pasta is best for chicken noodle soup?
Best Noodles for Soup: Egg Noodles Egg noodles and soup just belong together. There’s nothing like coming inside, shucking off your cold layers, and ladling up a steaming bowl of chicken noodle soup. Filling, hearty ribbons soak up all the broth’s flavor while adding a rich egg note.
What kind of noodles do you put in chicken soup?
Best Noodles to Use: I prefer wide egg noodles in chicken soup, but any homestyle egg noodles work. It’s also possible to use elbow macaroni or fettuccine (crack it up so it fits on a soup spoon). If using a smaller pasta, reduce amount to 2-3 cups. A few readers have even used tortellini!.
What are the best noodles for homemade soup?
The best noodles for soupRice noodles. Most fast-cooking rice noodles are made from rice flour and water. They are great in salads, soups, and stir-fries. Ramen noodles. Winter Chicken Ramen. Orzo. Egg noodles. Acini de pepe.
What kind of noodles do they use in Campbell’s chicken noodle soup?
Tender egg noodles and diced chicken in a rich chicken stock seasoned with garlic.