Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Elise, I have some chicken stock that I froze last spring. How much do I need for the soup?
HI Sarah, about 2 quarts.
I love them! So delicious. Thanks, SimplyRecipies! Much love!
This recipe was a disappointment. It lacked flavor, the chicken was dry, and I had to add extra water once the noodles went in. I’ve had good outcomes with other recipes from this website; however, this chicken noodle soup recipe is lackluster.
Hi Kristen, if the soup lacked flavor, it needed more salt. It’s surprising how much salt one needs to add to soups that are based on homemade stock. If the chicken was dry, it cooked too long or the simmer wasn’t low enough. The noodles are truly to your taste. Some people want a really noodle-y soup, some just want a few noodles. I would just use less next time.
The broth will be bland as expected, it definitely needs salt added to taste. That’s probably what you missed adding. I have made this soup many times, and it’s the best chicken noodle recipe out there !!
Made this this afternoon… it turned out well. Might tweak some aspect the next time around.Having said that – 15 minutes prep time? Seriously? I realize I’m no pro, but I’m pretty sure I was fully engrossed in this one way or another for the best part of an hour… before that 1-1/2 hour of simmering.
Hi eMcee, I guess that sort of depends on how you define prep time. For me it means separating out the breast and thigh meat from the chicken parts, and roughly chopping or quartering in the case of onions, some veggies for the stock. It shouldn’t take that long. All you have to do is rinse the veggies to make sure there’s no dirt in them and roughly chop them into large chunks. As for the finer prepping of the vegetables for the soup, you can do that while the soup is cooking, which doesn’t add to the overall time of making the soup.
I really love this chicken noodle soup! Two of our kids are allergic to chicken eggs, so we use a GF fettuccini.
Owwweee weeeeee this soup is good. I am so proud of myself Thanks!!!
Hi Elise I’m not sure if 5 minutes will be enough time to throughly cook the chicken in the final step am I reading something wrong?
Hi Nalo, when you add the chicken to the soup, it is cut into bite sized pieces and I assume it is cold because you’ve stored it in the fridge in step 1. When you add the chicken to the soup, it will take a little time for the soup to come to a simmer again, the whole time this is heating up the chicken. Once the soup is simmering, it should only take 5 minutes of simmering liquid to sufficiently cook bite-sized pieces of chicken.
So, so good! Thank you! I added grated Parmesan before serving. Wonderful!
Thanks for this… it helped me when I wasn’t feeling well!
Maybe I missed it, but if you want to parboil the bones AND roast them, which would you do first? Also, how long would I roast the bones? Thanks, Elise…I’ve never made stock from raw bones before. LOL
Hi Judy, you either parboil the bones OR you can roast them, not both, there’s no need. But, if you were for some reason to attempt both, I would roast first, then parboil.
I have a question…is there a taste difference if I use a roasted chicken vs a fresh chicken? Does the method of cooking change with a roasted chicken?
Hi Bonnie, this particular soup recipe uses a raw chicken. If you wanted to make this soup using an already roasted chicken, the process would be completely different. You could still do it though. You would make chicken stock from the chicken carcass (follow this recipe on how to make chicken stock). Then proceed to step 4 of this recipe.
The very best chicken soup I have ever made!! Did exactly what the recipe said and it was perfect!!!
Made this tonight, it came out great! I did have to skim off scum a second time after I added the breast and thigh meat in to cook, does that happen to you as well? If I had dried the meat before adding it would that have helped? The only addition/change I made was to add some dried dill and turmeric. So good!
The procedure was a bit confusing. Step 1 says to drain off water. Isn’t that the stock? It says to rinse the bones and the pot. What is the point of scimming off the scum and then dumping the water? In step 2 you say to add an inch or two of water. Is that the water from the first boiling, or fresh water? I assume it is fresh water. Seems strange to throw away the water from the first boiling. In the end, It was so bland that I added chicken bullion.
Hi Greg, this is one of the various classic ways to make chicken stock. Yes, you bring everything to a boil for a few minutes, and then drain and rinse. You scim the scum just to make it easier to rinse, you don’t have to if you don’t want to. But you do need to rinse. Then you add in fresh water. The first boil is just release the scum. You will be cooking that chicken for such a long time there will be plenty of goodness in the stock. If the stock is bland, it’s because it needs more salt, which is what you are getting when you add chicken bullion.
I wanted to thank you for this beautiful recipe! I made it last night for my sick-with-a-cold husband, and he LOVED it (I loved it too!!). He commented on how clean and fresh it tasted, and how AMAZING and juicy the chicken was! Thanks!!!
Made this Sunday and it is delish! Substituted the noodles with rice (white Carolina) that was first browned in a combo extra virgin olive oil and butter. Added in some bok choi and used a large onion. So very good!
Just want to tell you about one ingredient that I learned from my grandmother. It adds a taste that absolutely tops off the resulting soup. Following your directions for preparing veggies in two different way–one for the hard boil and the other for the soup–add some parsnip prepared like the carrots, that is, some chunks for the first step (I use bigger ones for this step) and then sliced rings for the soup. It adds a magical dimension to the taste of the soup.
I love parsnips! They would make a wonderful addition to this soup. Thank you for the suggestion Darlene!
The biggest secret to great chicken soup is the chicken – fryers just don’t do it. I prefer a capon but will use a roaster when necessary – and no, they are not the same as newbie clerks at the poultry store where I purchase all my poultry have tried to tell me. My Russian grandmother made the very best soup, IMO – she added dill.
Not a big fan of the sweetness of so many carrots and the thyme. I go heavier on the onion and celery and toss in a handful of parsley. Two carrots is plenty for me. If wanting more carrot for looks in the finished product, I will cook separately and add. And a big squeeze of lemon really finishes the taste.
Throw away the skin? No thanks. Skin and bones go in mine! Plus, I simmer the stock for at least 4 hours to get the gelatin going. So silky. If it solidifies in the fridge, I’m happy. A sprig of rosemary in with the thyme, splash of soy sauce for umami, and the juice of one lemon brightens it beautifully. I’m a soup whisperer…