Tips for Making Chicken Noodle Soup More Flavorful
Use these simple suggestions to ensure that your homemade chicken noodle soup has the greatest flavor possible:
- Use bone-in chicken, not boneless. The bones give the broth a TON of flavor.
- Make sure your dried herbs are fresh. Keep an eye on those expiration dates because dried herbs lose flavor over time!
- Don’t rush it. For the chicken, veggies, and herbs to give this soup their full flavor, it must simmer for a considerable amount of time. But don’t worry, as it simmers away, it doesn’t need much attention.
- Don’t forget the salt. Not only does salt give food a “salty” taste, but it also aids in the tongue’s ability to detect various flavors. To fully experience all of those delectable flavors, make sure to season the soup to taste at the very end.
Can I Use Rotisserie Chicken?
You can use shredded rotisserie chicken instead of raw chicken in this homemade chicken noodle soup recipe if you want to cut corners. Before starting to make the soup, remove the chicken meat from the bones. Then, add the leftover carcass to the soup pot and simmer it with the vegetables rather than the entire chicken breast. Before reserving the shredded chicken at the end, remove the bones.
Alternatively, you can use a pre-made chicken broth in place of simmering the bones and then just add the shredded rotisserie chicken at the end. While this is a very quick way to make chicken soup, creating your own broth will yield a much better flavor!
Slow Cooker Chicken Noodle Soup
This recipe adapts very easily to the slow cooker. To view the step-by-step photos and instructions for my Slow Cooker Chicken Noodle Soup recipe, click this link.
Since this recipe yields a large amount, I usually freeze half of it for days when I’m feeling particularly sick. With just a quick reheat in the pot or microwave, this soup instantly improves my mood. To freeze this soup, split it into individual servings, chill it thoroughly in the fridge, and then store it in the freezer for up to three months.
Pairs perfectly with homemade No-Knead Focaccia Rolls!
- 2 Tbsp olive oil ($0.32)
- 1 medium yellow onion ($0.37)
- 3 cloves garlic ($0.24)
- 1/2 lb. carrots ($0.49)
- 1/2 bunch celery ($0.83)
- 2 split chicken breasts, bone-in ($6.64)
- 1 tsp dried basil ($0.10)
- 1 Tbsp dried parsley ($0.15)
- 1/2 tsp dried thyme ($0.05)
- 1 bay leaf ($0.15)
- 1/4 tsp Freshly cracked pepper ($0.05)
- 2-3 tsp salt ($0.05)
- 6 oz. egg noodles ($1.00)
- Dice the onion and mince the garlic. In a big pot, combine the onion, garlic, and olive oil. Sauté over medium heat for about five minutes, or until the onions are transparent and soft.
- While the garlic and onion are sautéing, wash and chop the celery and carrots. After adding them to the pot, sauté them for an additional few minutes.
- Remove any extra fat and skin from the chicken breasts. Add 8 cups of water, the bay leaf, basil, parsley, thyme, and some freshly cracked pepper to the pot with the breasts. After covering the pot and increasing the heat to a boil on high, simmer it for an hour on low. Ensure that the pot simmers for the full hour. The chicken will not shred easily if the heat is turned down too low and it is not bubbling away.
- Once the chicken has simmered for an hour, take it out of the pot. Pull the meat from the bone with two forks and shred it just a little. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used 2-3 teaspoons. Once the salt is added, the flavor of the broth will really come through.
- After adding the noodles to the pot, increase the heat to high and boil the noodles for about 7 minutes, or until they are tender. Return the shredded chicken to the pot. If necessary, taste and add more salt (I didn’t need to). Serve hot!.
Love chicken soup? Then you’ll LOVE my Chicken Stew. It’s like chicken noodle soup’s heartier, more rustic cousin!.
