Soup - Seasonings for chicken noodle soup recipes

Author: Roberto Padgett  

Rich chicken broth is combined with carrots, celery, onion, fresh herbs - and of course chicken and noodles. And chicken noodle soup done right.

Farmhouse Hearty Chicken Noodle Soup

Farmhouse Hearty Chicken Noodle Soup
Comfort food at it's best. There's nothing like a big bowl of Chicken Noodle Soup. And chicken noodle soup done right. Learn which noodles to use, and how to give it the best chicken flavor.
Provided by: Lea Ann Brown
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: America
Number of ingredients: 17
  • 4 chicken thighs (skin on, bone in)
  • 1 pound split chicken breast (boneless, skinless or skin on, bone in, or 2 - 2 1/2 pounds of chicken pieces of your choice.)
  • 1/4 cup Canola oil
  • 3 stalks celery (sliced, about two cups)
  • 3 carrots (peeled and sliced, about 2 cups)
  • 1 medium onion (medium dice, about 1 cup)
  • 2 quarts chicken broth (or water)
  • 1 heaping tablespoon Soup Seasoning (or use following 4 spices. Pick recipe back up at parsley.)
  • 1 teaspoon dried sage leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon garlic powder
  • 3 tablespoons minced flat-leaf parsley
  • 1 bay leaf
  • 1/2 pound Frozen homestyle Egg Noodles (Thick noodles)
  • Freshly ground black pepper (to taste)
  • 1/2 lemon (juiced)
  • Carbohydrate: 36 g
  • Protein: 33 g
  • Fat: 23 g
  • Saturated Fat: 5 g
  • Cholesterol: 124 mg
  • Sodium: 568 mg
  • Fiber: 2 g
  • Sugar: 7 g
  • Calories: 484 kcal
  • Serving Size: 1 serving
How to cook:
  1. Heat a Dutch Oven over medium high heat. Once hot, add oil. When oil is hot and shimmering add chicken pieces skin side down. Cook until nicely browned, about 5 minutes per side. When they easily release from bottom of pan using tongs, remove chicken to a plate.
  2. Using the same hot pan, add carrots, celery and onions. Cook until just starting to become tender and starting to brown around the edges. Use a wooden spoon to scrape up all of the bits left from the chicken. That means flavor.
  3. Once the vegetables are browned, add the seared chicken pieces on top. At this point you can make the decision to remove or not remove the skin. The skin will add fat to the soup, which mean adding flavor. But you'll have to skim the fat once the soup is cooked to avoid it becoming too greasy.
  4. Add enough chicken broth or water to cover the chicken. Add the seasonings. Simmer about 30-45 minutes. Remove the chicken from the soup and once cool enough to handle, discard the skin and bones and shred the chicken with forks. Return the shredded chicken meat to the chicken noodle soup.
  5. Once the chicken has been returned to the pot, add the noodles. Following package direction simmer until noodles are tender. Don't cook them to death! Please. Remember, egg noodles from the freezer section are already cooked. They just need to heat through. Cover and let them simmer until nice and hot.
  6. Remove bay leaf, add a squeeze of lemon juice and serve in wide rimmed white bowls. Or your favorite comfort food soup bowls. Garnish with parsley leaves.
Notes: Chicken Noodle Soup Recipe, Chicken noodle soup pretty much from scratch. The butter,veggies,seasonings,chicken and bouillon cubes all meld into a mild and wonderful broth.

Homestyle Chicken Noodle Soup

Homestyle Chicken Noodle Soup
Who doesn’t like Chicken Noodle Soup? I know it always makes me feel better, any time of year. Rich chicken broth is combined with carrots, celery, onion, fresh herbs - and of course chicken and noodles. (Tips for making perfect Chicken Noodle Soup are included above the recipe.)
Provided by: Lee Clayton Roper
Total time: 60 minutes
Cook time: 53 minutes
Prep time: 7 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
  • 2 tablespoons butter
  • 2 large stalks celery, chopped
  • 2 large carrots, chopped
  • 1 large yellow onion, chopped
  • 3 tablespoons chicken base (I like organic “Better than Bouillon” brand)
  • 8 cups water
  • 1 heaping tablespoon chopped fresh Italian (flat leaf) parsley
  • 2 teaspoons fresh thyme leaves
  • 2 cups chopped cooked chicken
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 10 ounces egg noodles
  • Serving Size: 1 bowlful
  • Calories: 174 calories
  • Sugar: 2.7 g
  • Sodium: 496.2 mg
  • Fat: 6.1 g
  • Saturated Fat: 2.9 g
  • Trans Fat: 0.2 g
  • Carbohydrate: 17.5 g
  • Fiber: 2.2 g
  • Protein: 12.3 g
  • Cholesterol: 54.2 mg
How to cook:
  1. In a large stockpot, melt butter over medium heat. Add chopped celery, carrots and onion and cook, stirring occasionally, until vegetables are soft.
  2. Stir in chicken base and water; bring to a boil, reduce to a simmer and cook for 45 minutes.
  3. While the broth is simmering, cook the egg noodles according to package directions. Drain, reserving a bit of pasta water. Place noodles in a medium bowl and toss with a small amount of reserved water – enough to coat the noodles (this will keep noodles from sticking together). Set aside.
  4. Stir parsley, thyme and cooked chicken into broth and simmer just until chicken is heated through. Season to taste with salt and pepper (may not need much salt).
  5. Divide cooked noodles between 8 individual soup bowls. Ladle hot soup over the top. Serve immediately.
Notes: Ultra-Satisfying Chicken Noodle Soup, Herbs are a must in this soup — we add thyme and bay leaves at the beginning, which help to add a herby backbone to the broth. For a pop freshness, stir in a

Chicken Noodle Soup

Chicken Noodle Soup
Make and share this Chicken Noodle Soup recipe from
Provided by: MizzNezz
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 11
  • 2 teaspoons butter
  • 1 cup sliced celery
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 1/2 teaspoon thyme
  • 1 teaspoon poultry seasoning
  • 2 (32 ounce) containers and 1 can chicken broth (14 ounce)
  • 2 teaspoons chicken bouillon
  • 8 ounces egg noodles
  • 2 cups cooked chicken (3 frozen breasts)
  • parsley
  • Calories: 304.8 calories
  • Fat: 8 grams
  • Saturated Fat: 2.6 grams
  • Cholesterol: 70.3 milligrams
  • Sodium: 1085.2 milligrams
  • Carbohydrate: 32.3 grams
  • Fiber: 2.4 grams
  • Sugar: 3.6 grams
  • Protein: 24.1 grams
How to cook:
  1. Melt butter in large pot.
  2. Sauté the celery, carrot and onion for 5 to 10 minutes.
  3. Add thyme, poultry seasoning, chicken broth and bouilion.
  4. Bring to a boil.
  5. Add noodles and chicken and cook on low for 20 minutes.
  6. Sprinkle with parsley.
Notes: Add Flavor to Your Chicken Soup With These Spices, Herbs and, Best Herbs and Spices For Chicken Noodle Soup. Salt; Pepper; Onion powder; Garlic powder; Turmeric; Parsley; Thyme; Rosemary; Chives; Oregano; Bay leaves

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup
Heartwarming and hearty chicken noodle soup is perfect for chilly days!
Provided by: Holly Nilsson
Total time: 125 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 16
  • 8 cups chicken broth (or chicken stock (*see note) )
  • 1 ½ cups carrots (sliced)
  • 1 cup celery (sliced)
  • 3-4 cups cooked chicken (or chicken below)
  • 2 cups egg noodles (measured dry)
  • salt & freshly ground black pepper (to taste)
  • 1 whole chicken (3-4 lbs)
  • 1 ½ onions (divided)
  • 3 carrots (include tops if you have them)
  • 2 stalks celery
  • 4 sprigs fresh herbs (rosemary, parsley, sage (or any combination))
  • 2 bay leaves
  • 1 tablespoon peppercorns
  • 2 teaspoons salt
  • 1 teaspoon poultry seasoning
  • 10 cups water
  • Calories: 138 kcal
  • Carbohydrate: 14 g
  • Protein: 9 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Cholesterol: 31 mg
  • Sodium: 1204 mg
  • Fiber: 2 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Homemade Chicken Broth
  2. Cut 1 onion, carrots, and celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining ½ onion into the cavity of the chicken.
  3. Place chicken in a large pot and add vegetables from step 1, fresh herbs, bay leaves, peppercorns, salt, and poultry seasoning. Cover with water.
  4. Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 ½ – 2 hours.
  5. Remove chicken, shred meat and discard bones. Strain broth through cheesecloth. Discard the vegetables in the strainer (*see note 1).
  6. Soup
  7. Bring 8 cups of the strained broth to a boil and add carrots and celery. Cook 5 minutes.
  8. While carrots are cooking, bring a pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside. *see note 2
  9. Stir in chicken and simmer until heated through, about 2 minutes. Season with salt and pepper to taste.
  10. Place noodles in the bottom of each bowl. Ladle soup over top and serve.
Notes: Homemade Chicken Noodle Soup Recipe, Most chicken noodle soup recipes call for onions, carrots and celery to season the broth. I also like to add fresh parsley and thyme, to not only add even more
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