Best Chicken Noodle Recipe (VIDEO) - Spicy Perspective

Best chicken noodle recipe (homemade) – Our Homemade Chicken Noodle Soup is so delicious! In addition, you can do it with the oven, in the slow cooker, or in the Immediate Pot.

Our Favorite Homemade Chicken Noodle Soup

Honestly, it’s a bit embarrassing that I’m just now sharing with you my classic homemade chicken noodle recipe.

I mean, we’re only afraid of ten years of recipes here on Spicy Perspective, and I have almost every other variety of chicken soup posted. However, while I was browsing our recipe catalog a few months ago, looking for just a simple chicken soup … I found the gaping hole.

Sorry guys!

Best Homemade Soup

This discovery led to a revolt of classic recipes this fall. I decided to go back to the basics and make sure we posted all of your traditional favorite recipes.

We still add our own brand of picking to each recipe. They certainly don’t bother!

However, I wanted to make sure we have all the classic comfort foods you want, as well as simple “springboard” recipes that are easy to treat for you and create your own.

Our simple, yet dazzling, Best Chicken Soup Recipe, has begun this journey … I think you’ll find it worth the wait!

Easy Chicken Nudela Soup Recipe

Perfect Chicken Nudela Soup raises the bar high.

• It looks and smells comforting.
• It should be full of flavor, yet gentle on the belly.
• It should have a good balance of noodles, vegetables and chicken floating in a slightly chic broth.
• But above all, chicken noodle soup should be easy to make.

That’s because, so often when we make it, we cook our best recipe for chicken noodle soup for someone loved who is sick in bed. Or maybe we are sick and need to be in bed.

Either way, we want the soup to be much more than the one you pour out of a can (or cardboard box.) However, we don’t want anyone to bother with the recipe.

We hope for an easy chicken soup with mysterious healing properties, just as much as Grandma did.

High order? I covered you. * eyelids *

Best Chicken Noodle Recipe

That’s why we think this version is the best homemade soup from scratch …

• It is thick and well balanced, with plenty of protein, and vegetables tucked between the noodles.
• We used to ostrich chicken with skins and chicken broth, to intensify the chicken flavor. (Some recipes require a bone in chicken and water, or chicken breasts and broth.) Using both is important.
• We also improved the broth by adding a little more turmeric for color, and cornmeal at the end to thicken the broth just slightly. It’s not thick, mind you, and it’s not watery. That’s right! (PS, the turmeric also offers additional healing properties.)
• Ni focused on freshness with vegetables, herbal essence and some lemon juice to brighten things up.
• We used dried noodles that feel homemade after they are cooked.
• And best of all, we did all this, taking unnecessary steps, so the recipe isn’t scary.

We think it’s pretty awesome.

Ingredients of Chicken Noodle

• Oil or Butter – To brown the chicken.
• Bone-Inner Chicken Thighs – Thighs offer the best taste, but you can also use a mixture of bony thighs and breasts.
• Onion and Garlic – For chic undertones.
• Celery – Cut thin.
• Carrots – Cut into circles.
• Chicken Broth – The base of the soup.
• Fresh Thyme Leaves – You could also use dried thyme if you can’t find it fresh.
• Bays – For deep herbal notes.
• Turmeric – For color.
• Kluski Noodles – Because they taste and feel homemade.
• Chopped Parsley – To add freshness at the end.
• Fresh Lemon Juice – Also for freshness.
• Corn flour – Just a little, to thicken.
• Salt and pepper – Always.

How To Make The Best Chicken Noodle Soup

1. Brown the Chicken. Put a large 6-8-quart soup pot on medium heat. Add the oil. Put the chicken skin sideways in the pot. Brown the chicken skin.
2. Skip the Vegetables. Put the onions and garlic in the chicken fat. Stir and sauté for a few minutes. Then add the celery, carrots and thyme and sauté for another minute or two.
3. Boil the Soup. Add the chicken pieces, chicken broth, bay leaves and turmeric to the pot. Cover and cook.
4. Now the Noodles. Put the egg noodles in the soup and cook for another minute, until the dough is cooked through.
5. Break the Chicken. Take out the chicken and place it on a cutting board. Break the chicken with a fork, and put the chicken back in the soup.
6. Freshen Up. Add the lemon juice and parsley!

Get the Full (Printable) Homemade Chicken Noodle Soup Recipe Below

Chicken Noodle Soup

With this recipe, you can also make slow cooking soup with chicken.

Simply sauté the chicken and vegetables, then transport the recipe ingredients to a pot.

Cover and cook for 6-8 hours on low, or 3-4 hours on low heat.

Chicken Noodle Instant Pot Soup

Yes! You can also make this easy recipe of chicken soup in your Instant Pot! See the recipe below for details.

Frequently Asked Questions

Can I use boneless chicken thighs?

Yes, but unlike the bone chicken, you don’t have to brown them. Instead, simply cook them for 15 to 20 minutes in the broth and then chop the chicken.

Can I use bone broth in this recipe?

Absolutely! Use it in the same proportion as with chicken broth or chicken.

How long does this recipe last?

If properly stored in an airtight container, this recipe can last in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.

More Chicken Soup Recipes You Will Love!

Favorite Classic Recipes …

Best Chicken Noodle Recipe

Homemade Chicken Noodle Soup Recipe: Our Best Chicken Noodle Soup is so delicious! Do it on the stove, in the slow cooker or in the Instant Pot.

Portions: 10

• 1 teaspoon oil or butter
• 2 1/2 pounds bone-in chicken thighs (or a mixture of thighs and breasts)
• 1 great sweet onion peeled and chopped
• 2-4 bundles garlic, pikita
• 1 1/2 cups sliced ​​celery
• 1 1/2 cups sliced ​​carrots
• 1 spoon fresh thyme leaves (1 teaspoon dried)
• 12 cups chicken broth
• 2 laurel leaves
• 1/4 teaspoon turmeric
• 8 uncle Includes egg noodles
• 1/4 cup chopped parsley
• 2 spoons fresh lemon juice
• 1 1/2 teaspoons corn flour
• Salt and pepper

• Put a large 6-8-quart soup pot on medium heat. Add the oil. Generously salt and pepper the chicken thighs on both sides. Put them side by side in the pot. Brown the chicken skin, then turn and cook the chicken for another 3 minutes. Take the chicken out of the pot and set aside.

• Put the onions and garlic in the chicken fat. Move and jump for 3-4 minutes. Then add the celery, carrots and thyme and sauté for another 2 minutes.

• Add the chicken broth, lava leaves and turmeric to the pot. Then put the chicken thighs in the broth. Spice with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Move well. Cover and cook for 30 minutes. (Turn down the heat slightly, if necessary.)

• Use tweezers to pull out the bay leaves and chicken thighs. Place the chicken on a cutting board. Then mix the egg noodles into the soup and cook for another 6-9 minutes, until the dough is cooked through.

• Meanwhile, remove the chicken skins and bones. Chop the chicken with a fork. Then stir the chicken back into the soup.

• When the noodles are almost cooked, measure the cornstarch and lemon juice into a small bowl. Beat well. Then mix the mixture into the soup to slightly thicken the base. Finally insert the chopped parsley. Taste, then salt and pepper as needed.

Chicken Noodle Soup:

1. Brown the chicken and vegetable on the stove according to instructions.
2. Then put all the ingredients, except the noodles and parsley, into the slow cooker. Cook low for 6-8 hours, or low for 4-3 hours.
3. Then add the noodles, cover and cook for another 30 minutes.
4. Meanwhile, take out the chicken. Discard the bones and skin. Break up the chicken and put it back in the slow cooker. Add the parsley and serve.

Chicken Noodle Instant Pot Soup:

1. Follow steps 1 and 2 of the original recipe above in 6+ quarters of Immediate Pot, using the Jump configuration.
2. Add the chicken thighs, chicken broth, bay leaves and turmeric to the pot. Spice with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Move well. Cover and set on the Soup setting for 10 minutes.
3. Fulfill a natural liberation. The steamer will fall off after 8-10 minutes.
4. Then get going manual mitigate and follow recipe instructions 4, 5 and 6. (above)

Served: 1.5cups, Calories: 279kcal, Carbohydrates: 23g, Protein: 16g, Fat: 13g, Saturated fat: 4g, Cholesterol: 87mg, Sodium: 1122mg, Potassium: 573mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3520IU, Vitamin C: 27mg, Calcium: 55mg, Iron: 2mg

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