How to “Homestyle” Chicken Noodle Soup
The term “homestyle” simply refers to the fact that this chicken noodle soup is somewhat more substantial and heartier than other brothy renditions of the traditional soup.
We achieve this homestyle effect in three ways:
- adding milk (a non-dairy milk should do the trick) to the soup
- thickening the soup with a simple roux
- substituting homemade egg noodles for store-purchased dried egg noodles
Speaking of the roux, I used the same thickening method I learned from this wildly successful creamy chicken soup.
The outcome is a flawless chicken noodle soup that is silky smooth and thick without being overly thick.
About the Chicken Stock:
For this recipe, homemade chicken stock is the best option if you’re wondering whether to use store-bought or homemade. The key is to use a rotisserie chicken so that you can use the meat from the bird and use the leftover carcass and bones to make chicken broth. You won’t believe how simple it is, and the depth of flavor it adds really elevates the soup to a whole new level.
The Best Noodles for Chicken Noodle Soup
The noodles are important here. (Let’s be honest, noodles are always important!).
The best kind of noodles to use for this soup are frozen egg noodles, which will help to enhance the homestyle taste and consistency. Two popular brands are Grandma’s and Reames. They are conveniently located next to bread dough or rolls in the freezer section of my neighborhood grocery store (I’ve also seen them at Albertsons, Walmart, and many other stores)
Use dried “country” or “old-fashioned” style egg noodles instead of frozen ones if you can’t find any; they’re heartier and thicker than regular dried egg noodles. }.
I don’t thaw the frozen noodles before using. They come clumped together in the package, but they separate nicely after cooking in the hot broth for a few minutes.
Bonus Tip: If you’d like to make your own noodles for this soup, check out this recipe for homemade egg noodles!
One of our all-time favorite soups is this homemade chicken noodle soup, which is delicious and cozy.
Strange as it may sound, but we typically pair this soup—well, all chicken noodle soups—with sharp cheddar cheese slices and saltine crackers. It’s become a solid chicken noodle soup tradition, and I don’t see us breaking it any time soon. Does anyone else do this? Are we total weirdos? Even if we are,
This is a recipe I hope you enjoy! It’s great for a quick weeknight supper, but it’s also good enough to bring to a potluck, serve to guests, or bring in when someone needs a meal. .
P. S. Fans of this recipe for chicken noodle stew will undoubtedly see some similarities between it and this homemade chicken noodle soup. What’s different: this soup is thicker and creamier than a stew because it uses more broth, a different thickening technique, and fewer add-ins. As the name suggests, it feels more like a soup than a stew.
