Classic Chicken Noodle Soup

Chicken Noodle Soup is one of those things that everyone needs to know how to make, it is a basic that will always be delicious and comforting. I have been making this particular soup for about a decade and I thought it was time to put it on the blog. I have made it so many times that I don’t measure anything and just go into auto-pilot when I make it so I actually had to pay attention while making it this time. I use the vegetables that are looking a little sad in the fridge so it changes sometimes, maybe bell peppers make it in, some corn, turkey instead of chicken, you get the point. The starting point for this recipe was Pioneer Woman and then I have made so many changes over the years, it is a different soup, the Campbell Chicken Noodle Soup. This also freezes great! You might just need to add some more broth or water to loosen the soup up a little.

Chicken Noodle Soup has been scientifically documented as being a medicine for those under the weather. With all the time at home, you are hopefully not physically sick but your soup could totally use some chicken noodles. Do you remember those books? I also want to give options for all the dietary needs people might have so below the recipe, you will find the changes and substitutions. If there is something that doesn’t make sense or you can’t find a specific ingredient, just message me and I am happy to help! So get your soup bowls ready for some goodness.

Classic Chicken Noodle Soup

• 1 medium onion, diced

• 6-8 celery stalks, sliced

• 5-6 carrots, sliced

• 2 Tablespoons oil

• 1 1/2 pounds chicken breast, cut into 1” cubes

• 2 teaspoons chicken seasoning

• 3 teaspoons salt, divided

• 3 teaspoons pepper, divided

• 3 Tablespoons flour

• 2 teaspoons Italian herbs

• 1 teaspoon turmeric

• 4 cups broth

• 3 cups water

• 2 cups corn

• 1 bag frozen egg noodles (24 oz)

- In a large pot, add the onions, celery, carrots, oil, and 1 teaspoon each of salt and pepper. Cook on medium-high heat, stirring occasionally until the onions are translucent.

- Add the chicken and stir, seasoning again with 1 teaspoon each of salt and pepper. Sprinkle in the chicken seasoning and cook the chicken until it is slightly browned.

- Scatter the flour and combine with the chicken and vegetables until no more raw flour is able to be seen. Drop in the turmeric and Italian herbs and stir. Gently pour in the broth and water while stirring, breaking up any clumps with the spoon. Bring to a boil and lower the heat, letting it simmer for at least 10 minutes.

- 10 minutes until serving, bring the soup back up to a boil and add in the frozen noodles and corn. Stir and cook until the noodles are tender. Season with salt and pepper to taste.

DIETARY CHANGES and SUBSTITUTIONS:

Low Carb / Keto - swap the noodles for zucchini noodles or cauliflower rice. The flour can be substituted with arrowroot or omitted.

Whole30 / Paleo - swap the noodles for sweet potato or zucchini noodles or cauliflower rice. The flour can be substituted with arrowroot or omitted.

Vegan - use regular pasta, just do not cook in the soup, cook separately to avoid soggy noodles. Omit the chicken or swap for tofu

Gluten Free - Use GF flour and noodles

Here is the basic lineup - I LOVE these frozen egg noodles, they are a game changer to chicken noodle soups.

The classics to every chicken noodle soup. Make sure to season with salt and pepper at every stage to create a well seasoned soup.

See how those onions are translucent? Time to add the chicken along with the chicken seasoning, I got mine at Trader Joe’s, its super good, like a better bouillon. Again, season with salt and pepper.

Adding flour to the chicken and vegetables creates a paste over them that will turn into a creamy-like consistency with the broth and water. This adds great flavor and mouth feel. Make sure to cook it all off because raw flour is not tasty.

Turmeric give this soup incredible color and a something you like but cant quite put your finger on flavor. Once you add this and the Italian herbs, you are ready for the broth and water.

Just look at that color! Let it simmer and the flour will do it’s magic. Simmer it until you are ready for the noodles and corn. Then crank up the heat to a boil again.

I like to add the corn at the end so the whole soup doesn’t taste all like corn. I used frozen because that is what I had.

Drop in those noods - they are much thicker than normal pasta and become pillowy, almost dumpling-like, They only take a few minutes. If you are using a vegetable noodle, they only need a couple of minutes to be tender so it is pretty much ready to serve. If you are using regular pasta, cook separately and ladle the soup over the pasta.