This is a hearty chicken and noodle soup recipe that is easy to make and really fills you up. At the start of the recipe you add quite a bit of water and chicken broth. However, once cooked, it’s almost all chicken, noodles, and vegetables. Because of the little amount of broth that remains, it’s not like a traditional chicken and noodle soup.
You might be wondering why you would even bother making this when you can just pick up a can at your local grocery store. Well, once you make homemade chicken and noodle soup you will never again go back to eating the canned stuff ever again. It just doesn’t compare. You have to try it.
In the picture showing the ingredients you will notice that I used chicken breasts. I had a lot of chicken breasts that I needed to use up. When making this recipe I would strongly advise you to use chicken legs and thighs as the dark meat has a much better flavor than chicken breasts.
- 2 lbs chicken legs with thighs - skinless
- 2 1/4 cups water
- 1 large bay leaf - or 2 small leaves
- 1 tablespoon fresh thyme - or 1 teaspoon if using dried thyme
- 14 ounces chicken broth - reduced sodium
- 3/4 teaspoon salt - or to taste
- 1/2 teaspoon black pepper - or to taste
- 2 cups milk
- 2 cups medium-sized carrots - sliced
- 1 1/2 cups (about 2 large-sized) onions - chopped
- 1 1/2 cups celery - chopped
- 1 cup peas - fresh or frozen. Thaw if frozen.
- 3 cups noodles - wide sized. I used dumpling egg noodles
- 2 tablespoons all-purpose flour
In a large 4-5 quart pot add the water, broth, bay leaf, salt and pepper. If you are using dried thyme instead of fresh, rub the dried thyme between your fingers and add it to the pot. For those using fresh thyme, we will be adding it to the chicken and noodle soup later.
Add the chicken to the pot.
Add the carrots, celery and onions to the pot as well. This combination of vegetables is called a mirepoix in French.
Bring the pot up to a boil and then reduce the heat to a simmer. Cover the pot and simmer for 30 minutes or until the chicken is no longer pink and all the pieces read an internal temperature of 180º Fahrenheit or above with an instant-read thermometer.
Once you verify the chicken is cooked, place the chicken in a large bowl to cool enough to handle. Remove and discard the bay leaf from the pot. Remove and discard any chicken scum or foam on the top of the soup using a large spoon.
Bring the vegetables back up to a boil and add the noodles. Boil the noodles for 5 minutes.
While the noodles are boiling, use your hands to shred up the chicken in your bowl. Discard the chicken bones.
Once the noodles have boiled for 5 minutes, stir in 1 1/2 cups of milk.
Add the all-purpose flour to an empty, medium-sized bowl.
Whisk together the remaining half a cup of milk with the flour until no clumps remain. This mixture will help the soup thicken up.
Stir the flour mixture into the soup over medium heat until the soup thickens.
Once the soup is thick and bubbly, add the chicken, peas and thyme. Cook the chicken noodle soup for another minute or two, just enough so everything cooks through. Taste the chicken and noodle soup and add additional salt or pepper if needed. Serve.
Now that you have learned how to make hearty chicken noodle soup, please be sure to view these other soup recipes and these chicken recipes.
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