How to Make the Best Chicken Noodle Soup
This soup is made exactly the way my grandmother did on the stovetop, and it’s much simpler than you might think. As the chicken and fresh vegetables simmer on the stove, the kitchen fills with an incredible aroma.
- Saute the vegetables. Sauté the veggies for approximately three minutes in butter and olive oil.
- Add chicken stock and chicken. Add the chicken stock, water, and chicken to the vegetables. Cook the chicken. Remove, shred, and return it to the soup.
- Add noodles and seasoning. Add the noodles and seasonings. Cook until the noodles are done and serve.
What Chicken to Use for Soup
Perhaps you’re wondering what kind of chicken works best for chicken noodle soup. Using whole organic chicken is my favorite method because it yields an incredible thick, rich, and flavorful broth for this soup. For a quick and simple alternative, you can also use a whole chicken that has already been cut into pieces, a combination of chicken legs and thighs, or even leftover chicken or rotisserie chicken from the store. If soup is what you’re looking for, use chicken breasts and broth.
The real secret ingredient in this is the chicken
I use is boneless skinless chicken thighs. I didn’t want chicken on the bone because it would take too long for them to cook, and deboning it would require too much patience—oh, don’t even get me started on how little patience I usually have—and then there would be an additional task added to my already overwhelming to-do list.
Skinless, boneless chicken breasts don’t have the same flavor and are drier. However, if you’re that sick and need to recover quickly, by all means use what you have; if necessary, use precooked chicken. But I promise you will love the soup much more if you use my two essential ingredients.
