What is the Best Cut of Chicken for Homemade Chicken Noodle Soup?
It’s difficult to respond to this question because it’s one of those matters of personal preference. However, you must use bone-in, skin-on chicken if you want an exceptionally flavorful broth.
My first choice for the cut of chicken to use in this recipe is bone-in, skin-on chicken thighs because of the incredible flavor in the broth, but if you prefer white meat only, bone-in, skin-on chicken breasts will also work.
You could even use a whole chicken; it would function perfectly. If you are using a whole chicken, reduce the chicken stock to 4 cups as you will have extra broth. After the noodles are cooked, you may find that you need to add a little bit more, but this will vary depending on the size and quantity of juices your entire chicken produces.
You won’t get the depth of flavor in the broth, which is what separates a “just okay” homemade chicken noodle soup from a “fabulous” homemade chicken noodle soup, so I don’t recommend using skinless, boneless chicken breasts or even thighs!
What are the Best Type of Noodles to use for Homemade Chicken Noodle Soup?
Egg noodles are used to make chicken noodle soup traditionally, and they are available in different sizes. Even thin, fine egg noodles, similar to angel hair pasta, are available.
Egg noodles are typically available in extra wide, wide, and medium sizes. This recipe calls for egg noodles of any size, but I might reduce the amount to 2 cups extra wide and 2½ cups wide.
For this recipe, I found that a medium-sized egg noodle was the ideal size. If you’d rather have a thicker noodle, you could also use wide or extra wide egg noodles.
Additionally, you can use any kind of pasta you like, just be aware that cooking times will vary.
I would limit the PC time to one minute if you wanted to use spaghetti noodles. Since angel hair pasta cooks quickly, I would probably PC the veggies for zero minutes before adding it and using the sear/sauté method to cook the pasta.
To prevent overcooking, I would cut the vegetables larger and increase the PC time to two to three minutes for thicker pastas like penne or rotini.
Can I make this Homemade Chicken Noodle Soup on the Stove or in the Slow Cooker?
Yep! It will just take longer.
For stovetop cooking, the instructions are essentially the same; however, you should simmer the chicken and vegetables for 60 to 90 minutes. Since evaporation is inevitable, I would start with eight cups of liquid.
After the broth is prepared, strain it and return the transparent broth to the pot. When the pasta and veggies are cooked to your satisfaction, add the vegetables, pasta, and additional seasonings if necessary. Bring the mixture to a boil and cook for 7 to 10 minutes. Stir in the chicken and serve.
I would cook the raw chicken and veggies in a slow cooker for roughly six hours on high. Though not as much as when cooking on the stove, there will be some evaporation as well, so I would start with 6 cups of liquid and add more if necessary.
After the chicken is cooked through, take it out and strain the broth. Return it to the slower cooker along with the chopped vegetables, and cook on low for one to two hours, or until the carrots are cooked through, about ¾ of the way through. Slow cook on high for an additional 30 to 60 minutes, or until the pasta is cooked to your preference, after adding the chicken and pasta.
This is an amazing slow cooker chicken stew to try if you’re looking for something heartier!
