Everyone needs a little bit of comforting now and again. Instead of reaching for a can, why not learn how to make your very own Chicken Noodle Soup to warm you up from the inside?
Table of Contents
Chicken Noodle Soup
Is the cold weather starting to get you down? Are you finding yourself dreaming of those warm summer days when the sun never seems to set?
While there is no way to fast-forward straight to spring you can at least make those cold nights feel a little warmer with this classic uplifting chicken noodle soup!
Chicken noodle soup has a reputation for being the meal to have when you’re under the weather and for a very good reason. This surprisingly simple soup manages to pack a lot into just one bowl. It’s cozy, healthy, filling, and requires very little time in the kitchen.
But you don’t have to be fighting off a winter bug to enjoy this beloved soup. The cold nights alone are enough of a reason to treat yourself to this delicious chicken noodle soup!
Can You Use Frozen Vegetables?
It is always tempting to buy frozen vegetables rather than using fresh ones. Frozen vegetables typically come pre cut and ready to cook and also last much longer before spoiling.
In many cases, frozen vegetables work just as well as fresh veggies with there being no noticeable differences in the final dish. However, in the case of this chicken noodle soup convenience does come at a slight price.
When using frozen vegetables you are going to want to add them much later in the cooking process than you would if they were fresh to prevent them from overcooking and becoming mushy. Ideally, frozen vegetables should be added around the same time that you would add the pasta to the broth.
As a result of adding the vegetables later you are skipping the initial steps of the cooking process where you would normally brown the onions, carrots, and celery. You, therefore, lose the depth of flavor that develops during this part of the cooking process.
So, while you can definitely use frozen, ready-cut vegetables you will be sacrificing some of the richer flavors that your soup would have with fresh veggies.
Should You Precook Your Pasta?
If you dislike soups that have a thicker, heavier broth you might want to consider precooking your pasta before adding it to your soup.
When pasta cooks it releases a lot of starch into the water. Most of the time when cooking pasta you drain it before serving, therefore, removing the starchy water. Obviously, in the case of soups, you are not going to be draining the cooking liquid meaning that all of that starch makes it into the final dish.
Starch makes a broth much heavier and gives it a lot more body, which some people like but others don’t. So if you are someone who falls into the latter category try cooking your pasta before adding it to your soup.
Cook your chosen pasta just as you would for any other pasta dish, in salty water. Once it is cooked to your desired texture drain it, removing that starch, and add it to your soup a few minutes before serving.
The Best Pasta Shapes For Soup
When making any noodle soup it is worth considering the pasta shape that you use. Choose a pasta that is too large and it will make the whole dish feel clumsy and difficult to eat. Equally a pasta shape that is too small will just disappear into the soup not really adding anything at all.
So, what pasta shapes are best to use in your chicken noodle soup? You want pasta that is small enough that you can easily fit several pieces onto a spoon along with some of the broth and vegetables, but that will not get lost within the soup.
The shape of short tubes ditali is ideal for soups. You will easily be able to fit several pieces onto a spoon at once and the tube shape allows for liquid to get caught inside the pasta adding to the textural experience.
Orzo has a grain-like shape and is a popular option for soups as it adds the same texture benefits as adding rice to soup has.
Stelle pasta is flat and shaped like a star with a small hole in the middle. The flat shape results in pasta that adds texture to each spoonful while not being too domineering within the soup.
- Alphabet Pasta
Alphabet pasta is always a great option when making soups for children helping to distract them from the fact that you have just served up a bowl of veggies that they would normally reject.
Looking for more delicious chicken Soup recipes? Try these out:
PIN THIS RECIPE to your DINNER & SOUP Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Chicken Noodle Soup
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Karlynn Johnston
- 1 Tablespoon butter
- 1 cup diced white onion
- 4-5 large carrots diced
- 3-4 stalks celery diced
- 2 teaspoons poultry seasoning
- 2 cups diced chicken meat
- 8-10 cups chicken stock (more or less broth for preference)
- 1 cup dry egg noodle pasta
- Place the onions and butter in a large stockpot or Dutch oven over medium-high heat.
- Fry the onions until soft, then add in the celery and carrots.
- Fry for another 4-5 minutes, then add in the poultry seasoning.
- Fry for 1 minute, then pour in the broth.
- Bring to a low simmer and cook until the vegetables are tender.
- Add in the chicken and the pasta and cook until the pasta is tender, around 10-11 minutes, stirring occasionally.
- Remove from the stove top and serve hot.
- Store in a closed container in the fridge for 3-4 days or freeze for up to 3 months.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.