Chicken Noodle Soup

It doesn’t even have to be a cold day to enjoy a big ole bowl of this delicious, warming chicken noodle soup. It does help, though. This soup hit the spot, starting with an absolutely divine-tasting broth. Tender, flavorful chicken and a surprise… chickpeas… round out a big bowl of happiness.
Chicken Noodle Soup

I’m a big fan of this chicken noodle soup. It was easy to make, but best of all, it was great. I’m a big fan of chicken thighs, preferring them over white meat. The thighs make for the perfectly tasty broth. You wouldn’t get that with breast meat, that’s for sure.

Also try my southwestern turkey soup.

Chicken Noodle Soup

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion 1/2" slices
  • 4 ribs celery 1/2" dice
  • 3 carrots 1/2" dice
  • Kosher salt
  • 2 cloves garlic minced
  • 2 teaspoons dried red pepper flakes
  • 1 teaspoon dried thyme
  • 3 pounds bone-in chicken thighs remove skin and excess fat
  • water as needed
  • 2 bay leaves
  • 1 lemon halved
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmet
  • Freshly ground black pepper
  • 2 cups orecchiette pasta
  • 1 15-ounce can chick peas
  • 2 tablespoons fresh cilantro chopped

Instructions

  • Heat oil in a large Dutch oven or pot over medium-high heat.
  • Add the onions, celery, and carrots. Add salt to taste and cook until the vegetables start to soften, 8-10 minutes.
  • Add the garlic, red pepper, and thyme and cook for 2 more minutes.
  • Add the chicken and enough water to just cover the chicken.
  • Add the bay leaf. Bring the mix to a boil then reduce to simmer. Continue simmering for 30 minutes.
  • Scrape off any accumulated foam. Add the juice of the lemon plus the lemon halves, along with the cinnamon and nutmeg. Stir and add salt and pepper to taste. Simmer for another hour.
  • Cook the pasta per package instructions.
  • Remove the chicken from the pot and let cool slightly before pulling the meat from the bones. Chop or shred as desired and return the meat to the pot.
  • Remove the bay leaves and the lemon halves and add the chick peas. Warm through.
  • To serve, divide pasta between four bowls and top with the soup. Garnish with cilantro and serve.

Roasted Chicken Noodle Soup

One of the main reasons I roasted a chicken on my Big Easy the other day was to make this roasted chicken noodle soup. It sounded fantastic, and it came out fantastic. You could also make this with leftover turkey from Thanksgiving!Roasted Chicken Noodle Soup

You can substitute a rotisserie chicken from the store if you like, but roasting one yourself, either on the grill or in the oven, produces even tastier results. Because of the noodles, this soup tends to thicken up overnight. You’ll need to add a bit of water (or chicken broth) when reheating it. Anita likes hers very thick, almost like a stew.

Also try my roasted tomato soup.

Roasted Chicken Noodle Soup

Wonderfully tasty thick, hearty soup.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 2 teaspoons olive oil
  • 1 cup white onion chopped
  • 1 cup carrots diced
  • 1 cup celery sliced
  • 1 garlic clove minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 1 teaspoon or more Creole seasoning
  • 6 cups chicken broth
  • 4 cups russet potatoes washed, peeled and diced
  • 1 teaspoon salt to taste
  • 2 cups roasted chicken diced
  • 1 cup evaporated milk
  • 4 ounces egg noodles

Instructions

  • Heat the oil in a large pot over medium-high heat.
  • Add the onion, carrots, celery and garlic and saute for 5 minutes.
  • Sprinkle in the flour and stir.
  • Add the oregano, thyme, poultry seasoning and Creole seasoning and cook for 1 minutes.
  • Add the chicken broth and potato and salt to taste. Bring to a boil then reduce to a simmer and continue simmering for 15-25 minutes or until the potato starts to get tender (depending on how you want it, you might want to keep a little 'bite' to your potatoes).
  • Stir in the remaining ingredients and cook until the noodles are tender, about 10 minutes.