Chicken Noodle Soup

Total Time:
2 hr 20 min
Prep:
2 hr
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
  • Chicken Stock:
  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.7 332
This is delish!  I stried to do the stock, but I only did it with some chicken pieces I had on hand, them supplemented it with good boxed low sodium chicken stock.  The stock I made contributed a lot.  It was really good.  Tyler never disappoints. Best chicken noodle soup I ever had.  Bar none.  Better than resturants.  I seasoned my chicken well.  Yumaroo. item not reviewed by moderator and published
Made this tonight because I'm sick and boy did it hit the spot. Salted both the stock and the soup once everything was added and threw in some extra thyme. Because I didn't write my shopping list correctly, I was missing the onion for the soup so I used a half of a red onion. Couldn't find any turnips but will attempt next time. <div><br /></div><div>I noticed some reviews saying that it's bland..I didn't think so. It said to use salt/pepper to taste. I cooked my stock for an hour and a half and used a package of organic chicken that is in pieces. Seemed easier than doing a whole chicken and dealing with the giblets.</div><div><br /></div><div>I thought it was delicious. Tyler Florence, I'll be looking at more of your recipes!</div> item not reviewed by moderator and published
super tasty and pretty easy. Just takes a while. Perfect for if you're sick and just hanging out at home. Once the broth is done it is pretty greasy but I just used paper towels to soak up the grease then added a ton of salt. I would venture to say like 8-10 tablespoons. Dont add it all at once though, taste as you go. item not reviewed by moderator and published
Easy and delicious! I used leftover chicken and no sodium chicken broth and to my surprise it was very flavorful! I had this ready in no time! item not reviewed by moderator and published
Nice recipe. My family loved it. item not reviewed by moderator and published
Made this today and is very good. item not reviewed by moderator and published
Excellent! I used canned low sodium stock as I was in a hurry and the recipe worked fine. One of the best soups I've ever made. item not reviewed by moderator and published
One of the best things I have ever made for my family. However, this takes a long time. Although it says it's easy and 20 minutes, it's took me an 35 minute to prep, and then an hour to cook then another 30 minutes to cook the soup itself. But is was worth it. I added turnip to the chicken stock. And I put the soup ingredients into a crop pot for at least an hour and cooked it. Such a delicious yummy dinner. Everyone in my picky family loved it. item not reviewed by moderator and published
in my opinion, BY FAR, the only way to make a good chicken broth is to ROAST the bones first. simply putting a chicken and herbs and veggies in a pot filled with water will give you a broth that is as bland as what you can buy at the market. last year i went on a quest for making the best chicken stock and bobby flays recipe, that includes roasting the bones is the absolute best. here is a quick and easy approach. buy a rotisserie chicken (or 2) and save the meat for your soup. take the bones ( break them up a bit) skin, and whatever else is left on the carcass, along with two quarted onions, chopped celery and carrots and roast everything in a pan at 450 degrees for about 40 minutes. then dump all those ingredients in a soup pot, cover with water and add whatever else you want. this will serve as the base for your stock and will make a rich, brownish broth that has so much more flavor than the stove top method. don't think you will ever go back after doing this one easy extra step! item not reviewed by moderator and published
Delicious! I followed the suggestions of doubling the stock, and it came out great! It definitely needs the pepper added at the end to taste. Great flavor. item not reviewed by moderator and published
munther hamdon i believe this recipe is very good, however, one should take care to rinse the noodles so the starch doesnt overwhelm item not reviewed by moderator and published
This gets the award for best use of that left over rotisserie chicken. Soo tasty! I added a splash of soy sauce and seasoning was right on for me. Family calls me the kitchen goddess. item not reviewed by moderator and published
Fantastic! I cannot believe I made soup that tastes this good. Followed the recipe almost exactly except didn't have a turnip or bay leaf. Will try those next time. Super Yummy! Thanks Tyler Florence. item not reviewed by moderator and published
Very easy, simple, yet very tasty! Add herbs to your liking and be sure to salt and pepper the last few minutes of cooking time. Fantastic! Thanks, Tyler! item not reviewed by moderator and published
It was a chilly day and this really hit the spot! I only edited the stock recipe by adding about 1 tbsp. salt and dry herbs to the water bc that is all I had on hand. I also added finely chopped brussel sprouts and corn to the veggie sauté bc I had them on hand and needed to use them up. Added about a tsp. of black pepper while adding the broth. Used fusilli (corkscrew) pasta and they worked but would prefer egg noodles if I had them in the pantry. This is a great recipe that is full proof. Enjoy! item not reviewed by moderator and published
Best Husband Ever came home from a business trip sick as a dog. I'll admit I keep Soup Starter for such emergencies, but today I had time to make soup, including stock, for the first time. This is an awesome recipe. Not bland at all if you salt and pepper to taste - not sure if you are supposed to, but I seasoned after about 30 minutes of simmering. The turnip really added to it. When I drained the broth, I took a little bite of the cooked turnip and ended up eating the whole thing. I wish I would have doubled the stock recipe. As for the soup, I thought it was way too many noodles, which sucked up my stock. Next time, I may omit the noodles entirely and just make it chicken vegetable soup - the stock is that good. I tasted my box stock just to compare and I'm converted to homemade stock for life...with the turnip! Don't skip the fresh parsley on top for serving - it really adds to it. I also added a few whole stems of flat leaf parsley to the stock. Yummmm! Go Tyler! item not reviewed by moderator and published
This recipe is very good! Some of you mentioned that it was bland. This is why at the end of the recipe it says to "SALT AND PEPPER TO TASTE". I personally seasoned it a little bit at every step. I used store bought stock and it was still delicious! item not reviewed by moderator and published
This was meh in my book. It needed lots of extra seasoning, and I'm not convinced that making my own stock was all that worthwhile. Next time, I'll probably go with store bough stock and a rotisserie chicken, and then double up on carrots and celery as I felt it was really lacking in the veggies overall. item not reviewed by moderator and published
Good recipe and he does leave it up to you to salt and pepper to taste. Some people complaining that is to bland but that's because they aren't salting this. If you want to make it look nicer, put in 3/4 cup heavy cream to give it a nice, white color. item not reviewed by moderator and published
Fabulous recipe, made this only once, but after making this, I am convinced there is no other way to make chicken noodle soup, not even my own recipe. item not reviewed by moderator and published
Wow! What a difference using the stock makes!! Will always make it this way from now on!! item not reviewed by moderator and published
Very good. item not reviewed by moderator and published
Oh my goodness this was divine! My Hubby had gotten a bad case of food poisoning and I decided to make this recipe for him. This chicken soup definitely cures what ails you! I did cheat and used chicken broth I had on hand but it still tasted marvelous. item not reviewed by moderator and published
Add 1/2 lemon or lime to broth :D item not reviewed by moderator and published
As other reviewers mentioned, great base recipe… Modifications: (1) I use two large chicken legs and thighs instead of a whole chicken. (2) Season the actual chicken before boil. (3) Make the broth the night before, refrigerate it and in the morning a lot of the grease will turn into a solid that you can easily skim off making the broth and soup less greasy. item not reviewed by moderator and published
I think this is a great basic chicken soup recipe,I substitute the noodles for rice and I like to finish off my soup with a little avocado and tortilla chips in the bottom and add some cheese on top. item not reviewed by moderator and published
This is the best chicken noodle soup I've ever made and my family loves CNS! The key is the fresh Garlic, Thyme and Bay Leaf. If you use the dried variety of any of those the flavor will not be the same. item not reviewed by moderator and published
This is the best soup I've ever eaten.. The trick is getting enough salt! taste the soup as you salt it and keep salting until you get your desired taste.. This is what you need to do to avoid the bland in the soup. enjoy.. item not reviewed by moderator and published
I'm not sure why everyone is still rating this recipe a "5" star when they suggesting it is bland. Ignore the star rating and read the reviews themselves. Seriously, I had much higher expectations because of the rating - don't make the same mistake - this recipe really is bland. (I used the recipe as it's stated and didn't change anything when I made it...) item not reviewed by moderator and published
Awesome soup! Kids rated it a 9 (1-10). I made it during the week, so I took a short cut using a pre-cooked chicken breast &amp; store-bought organic stock. I increased the garlic from 3 to 5, 1/2 a jalapeno (sliced very thin &amp; diced) to add some heat &amp; 2 zucchinis (half-moon slices). Served with hot bread. We had 3 servings &amp; plenty of leftovers. Look forward to making the stock on a weekend. item not reviewed by moderator and published
I used this recipe for the broth of matzo ball soup. The first time I made the stock, it was delicious, but the second time, all I could taste was bay leaf and grease. I wouldn't make this again. item not reviewed by moderator and published
Pretty Good. The Kids loved it and I normally can't get them to eat chicken noodle soup. There is a lot of room for seasoning to your desired taste...ie I thought it was a little bland but that is easily fixed for next time. item not reviewed by moderator and published
Soooo good! Very easy to make! I was able to make a large batch to eat at work for lunch everyday in place of the Campbell's soups. Saves money and WAY better! I'm hooked:) item not reviewed by moderator and published
Delicious! This was my first attempt at making homemade chicken noodle soup, and I couldn't be more pleased. I used spaghetti with white fiber in lieu of egg noodles, but that's just a preference thing. The recipe doesn't mention it, but when you are done making the stock, after it's drained let it sit and cool in the pot and you can skim the fat before using the stock in the actual soup. I am thankful I used this recipe for my first attempt, and I will come back to this one again when I crave chicken noodle soup. item not reviewed by moderator and published
I was initially concerned about making this, as I read a few reviews that said the stock lacked flavor, richness, depth, etc...but for any of you who may be concerned as I was, I have two words for you: USE SALT. I pretty much followed the recipe as-is, except for I added a whole lot of salt! Once the stock was done, I used my fat separator to get rid of a lot of the chicken fat, then added salt to taste - it was a lot! I also added more salt when I was done cooking the soup. Honestly - this soup was SO good, but it just requires salt to bring out the flavor. This soup had a totally different flavor than soups I've made from store bought stock. I thought it was delicious, and so did my husband. I was also happy with the results I got from the chicken itself - the meat literally fell off the bones, &amp; I had so much, I'll use the rest of it to make another dish, perhaps a chicken lasagna or chicken enchiladas. The simmering stock makes the whole house smell wonderful, too! item not reviewed by moderator and published
I made this soup for my husband when he took ill and I didin't have any soup in our pantry. After tasting, I will never buy canned chicken soup again...this was beyond any of my expectations. Tasted great, easy to make, even has great presentation. True winner item not reviewed by moderator and published
My stock was very dull even though I used sage, salt, pepper, a little bit of bouillon, plus all the other ingredients. It lacks richness. Next time I may saute the veggies for the soup in butter instead of olive oil. item not reviewed by moderator and published
delicious!!!!! item not reviewed by moderator and published
Excellent! I only made minor changes. I added about 1 1/2 teaspoons of Better than Bouillon to the stock at the end to add an even richer flavor. When I started the soup portion, I added a stalk of dill as well as some dill sprigs into the serving bowls. I also cooked the noodles separately and placed them directly into the serving bowls before ladling the soup on top. item not reviewed by moderator and published
Always turns out fabulous. My go to recipe, easy to customize your own way too c: item not reviewed by moderator and published
Very tasty. Just what Dr. Mom ordered! My hubby said he was starting to feel a little cold come on, &amp; I had just made some chicken stock the day before from a chicken we cooked on the rotisserie. If starting from scratch to make the broth I think it would have taken a lot longer.Because the stock was already finished it took maybe 20 minutes for me to cut the veggies &amp; cook them in a frying pan, while I heated the broth in a larger pot. I only had some jumbo elbo macaroni so I boiled them for 9 minutes instead of 5 because of the box directions.Everything turned out great! Simple &amp; comforting soup that is great for you! I also took out some cooked celery &amp; carrots &amp; gave them to my 8 month old! item not reviewed by moderator and published
I had never made chicken noodle soup before (not really sure why?), but I have to say that this was hands down the yummiest I have ever had! I paired it with homemade french bread, it was to DIE for!! item not reviewed by moderator and published
kids loved it two thumbs up item not reviewed by moderator and published
Easy and yummo! item not reviewed by moderator and published
This is incredible and well worth the effort. I actually doubled the recipe because I wanted to utilize the entire chicken and all of the stock. I cannot believe I am just discovering Tyler Florence now! Many of his recipes have been spot on! item not reviewed by moderator and published
delish! item not reviewed by moderator and published
very good and easy! made me look like a chef! the turnip made it taste so good. I added fresh rosmary &amp; fresh parsley to the stock made it so delicious. Also used boneless chicken breast was highly shocked on the flavor (because of no bone) item not reviewed by moderator and published
Very tasty. I added lemon and parmesan cheese before serving. item not reviewed by moderator and published
Best chicken stock recipe ever! I use it for everything. Be careful not to add too much thyme or else it gets too sweet. item not reviewed by moderator and published
Made a double batch of this yesterday. I did add more salt and used rosemary sage and more thyme than what was called for. I left the chicken necks in my stock. I have to say I think the turnip gave it a great taste. Best stock I've ever made! item not reviewed by moderator and published
To make it quick, I used Organic chicken broth from a box, and added a turkey breast I had smoked in a Kamado (ceramic &amp;#34;Green Egg&amp;#34; - delicious! The veggies smelled amazing while cooking. item not reviewed by moderator and published
Tyler Florence is my fav. Another delicious and satisfying dish. I added potatoes to the rest of my veggies. This made my daughter feel better from her cold. item not reviewed by moderator and published
Easy and delicious! This is a soup you can easily add your own touches to. item not reviewed by moderator and published
Really good soup, in fact my husband said it was the best I've ever made! Only changes were to add salt (like others have mentioned and I also added mushrooms. We'll be having this again and again! item not reviewed by moderator and published
I followed the recipe; the only change I made was I added jalapeno for flavor. It was so flavorful, amazing! Will make again! item not reviewed by moderator and published
I read some of the reviews of this recipe before I made it. Bland seemed to be the theme. With that in mind I doubled the onions, garlic, thyme &amp; bay leaf in the recipe for the stock and in the actual soup. I tried not to add to much salt but realized that with the chicken and the pasta absorbing a bit of the salt, it would be necessary. I think I ended up with 2 tbsp of kosher salt by the time I thought it was good I used a roaster for this and the chicken was really tender, but I may try this with a hen next time. Instead of egg noodles, I used orzo. Yum. All in all, it's a good recipe and I will definitely try it again. item not reviewed by moderator and published
First soup I've ever made and it turned out amazing! I made only a few changes: I used rotisserie chicken (which saved me a lot of time and effort, added zucchini, substituted chicken stock with Better than Bouillon Chicken Base and added a touch of Herbes de Provence that I had in my pantry instead of just thyme. The end result was unbelievable. I recommend this recipe to all those crazing something fast, easy, and hearty. item not reviewed by moderator and published
I was feeling sick and wanted a good, old fashion chicken noodle soup so I tried this recipe and it's great. I didn't read the recipe fully before going to the store so I only got one quart of chicken stock instead of two. I substituted the second quart with water and added a little extra salt and the broth was fine and perfectly flavorful. I got a rotisserie chicken from the store for the shredded chicken, it made for perfect moist chicken in the soup if you're not up for cooking your own chicken, which I wasn't on account of feeling sick. I added more noodles and chicken than the recipe called for because it didn't look like it was going to be enough, but the 1 cup of noodles and 1 1/2 cup chicken is definitely enough for this recipe. Will definitely make again! item not reviewed by moderator and published
I was hesitant to try a stock recipe that asks to cook for less than four hours, but I read the reviews and thought 'why not?'. The stock was so weak it tasted only of hot water. Also, I haven't had a classic chicken noodle soup with garlic in the soup, but again, I thought 'why not' and much to my disappointment had a weak soup with a garlic aroma that levels a coma. Terribly one-dimensional with a Flintstonian approach. item not reviewed by moderator and published
I enjoyed the soup but, without any doctoring, it is fairly one note. To cover the chicken it took about 4 quarts. I would probably add some more herbs in the next batch. item not reviewed by moderator and published
Excelllent soup will make again!!! item not reviewed by moderator and published
SO good! I followed this recipe exactly and it was AMAZING! It was my first time making chicken soup...my husband and three kids loved it! I cooked the noodles separately since I knew they would soak up too much broth. I had no problems with the broth being too weak at all..I added salt slowly until I felt there was enough for us. The kids saw the egg noodles I bought today and they were super excited that I was making it again tomorrow! A definite must try !! item not reviewed by moderator and published
I've always had an issue with my broth being too weak. I followed these directions with very few changes (added sprig of rosemary, a jalapeno split in half and a tablespoon of better than boullion - chicken base to the inital broth and the stock was quite good after the full 1.5 hour simmer. The chicken was falling off the bone and very moist. I did cut some of the skin off the larger pieces of chicken to minimize the fat. I also let the broth cool in the refridgerator between making the stock and prepping all veggies for the soup. This allowed me to skim fat off the top of the broth. I added jalapeno slices to the soup and I really liked the spice. I made this for my bf who has been very congested. We really enjoyed this recipe and will definitely make it again. item not reviewed by moderator and published
First time for soup! I had left over chicken from last night so used that and organic chicken broth. since I didn't make my stock I doubled up on the veggies, didn't have fresh thyme so used dried and also added rosemary and chopped up some jalapeños out of a jar (we like spice! Since using broth didn't add any salt. It was delicious!! Husband didn't even have to "doctor" it!!!!! Will make again for sure!!!!! item not reviewed by moderator and published
I was feeling under the weather today and decided to make some home made chicken noodle soup. I have to be honest, I have never had such a rich and delicious chicken noodle soup like this one. It is delicious. The only changes I made to the recipe was using 1T of olive oil to cook the base of the soup and I used whole wheat noodles. When it came to the salt and pepper, I did feel like I had a heavier hand than normal. It could be that I did make my own stock. Regardless, this was delightful. item not reviewed by moderator and published
Tasty but it did seem a little bland. I kept watching my husband add in salt and was dissapointed that it wasn't more flavorful. It may have been that I cooked the broth in a stock pot and the veggies and chicken kept rising to the top so I may have added too much water. The cooking and storing noodles seperately was a great idea. item not reviewed by moderator and published
Very easy and so good. item not reviewed by moderator and published
This is probably the most basic chicken noodle soup you can make, very delicious and simple! If you like to make soup for the week and don't want the noodles to get soggy/fall apart, I would suggest cooking the noodles separately and storing in a ziplock bag. Then when you heat it up all the noodles are intact!! item not reviewed by moderator and published
Great comfort soup! Favorful. I've made it twice for families when someone returned from a hospital visit. Both families loved it - all ages. I substituted Tyler's broth, for time reasons, with free-range organic chicken stock from Whole Foods and also added a little fresh lemon juice. This is a go to recipe! Thank you! item not reviewed by moderator and published
Wonderful soup! Takes a little time but well worth it. Great on a cold night or if you are feeling under the weather. I love that it has the video to follow. item not reviewed by moderator and published
Before I found Tyler's chicken soup recipe, I always ate the veggies cooked with the stock, never cooked a 2nd set of veggies, and thought my soup was good. This time around I made the soup exactly as directed except I didn't use thyme and bay leaves because I don't like either; didn't have a turnip but it came out oh so delicious, a different taste than my soup. I believe it was the technique used to make it so good. Only added salt to the stock, along with noodles, when I cooked individual bowls. item not reviewed by moderator and published
Lovely classic recipe, I used pearl barley insted of noodles. added some lemon juice before serving. Perfect soup! item not reviewed by moderator and published
The stock has a homey flavor I love. I make this over and over. If you are a first-timer and would like more information on making this recipe, read my blog, The Rube Cook, "Merlin's Favorite Chicken Noodle Soup." item not reviewed by moderator and published
Fantastic! I used a roasted chicken carcass to make the stock then, as other reviewers suggested, doubled up the amount of veggies for the soup itself. I also omitted the garlic in the soup, as I made this primarily to replace the canned chicken noodle soup that my son likes to eat for lunch nearly every day and I didn't think he'd care for an overly-garlicky concoction. I also cooked the the egg noodles separately and added before serving and made sure to properly season with salt and pepper to avoid the blandness some reviewers complained of. Highly recommended recipe! item not reviewed by moderator and published
My first time making homemade chicken noodle soup and homemade chicken broth, and I can't believe I haven't done it before now! This soup was absolutely delicious! I added a lot more thyme than it called for because my family likes things very "herby" and it tasted so good. Other than that, I followed the recipe exactly, and it couldn't have come out better! One tip, though... you may need to add more broth for reheating-- the noodles definitely ***** up all of the liquid. This is now my go-to recipe for chicken soup! : item not reviewed by moderator and published
This is my go to recipe for chicken soup! My husband, kids, and I ALL love this recipe. Tonight I'm adding some diced sweet potato, because, hey, why not? item not reviewed by moderator and published
Amazing! My first time making homemade chicken soup. My boyfriend and I both loved it! It was easy and turned out delicious! This is going on my favorites list for sure! item not reviewed by moderator and published
This soup was incredible! Tyler Florence you have done it again. Delicious! :D item not reviewed by moderator and published
My husband and I love this soup. I have made it twice and we plan to eat it on a very regular basis. I follow the recipe exactly including the turnip. I am so excited to be able to make chicken noodle soup from scratch with fresh ingredients and have it turn out so well. It is important to use the quantity of water noted for the size of chicken so you get a rich broth. Otherwise, it will dilute it. I used cut spaghetti by Borilla instead of egg noddles as the cut spaghetti is the perfect size to fit on a spoon with no slurping required. I have always wanted a good chicken soup to take to family and friends recovering from illness or hospital stays. This is it! Thanks Tyler for a great recipe. You never disappoint. I did sprinkle a little parmesean as a nod to my Italian heritage to the soup just prior to eating. item not reviewed by moderator and published
Wholesome, delicious and easy to make. Thanks Tyler. item not reviewed by moderator and published
Soup was very easy to make! Definitely a great recipe for a beginner that hasn't made soup from scratch before. Made this recipe for my boyfriend who was ill and he loved it! I left out the turnip but added peas to the recipe and doubled the amounts for carrots/celery. The only alteration to the recipe was I used 5.5lbs of chicken instead of 3lbs. Otherwise it's definitely a recipe that I would recommend! item not reviewed by moderator and published
This soup is so very good and so easy to make. I made it for my 3 sick toddlers, husband and father in law. All loved and actually felt better afterwards. I add more stock (about 52 ounces and added frozen southern style corn (corn, red peppers instead of carrots. This recipe is definitely a keeper and will be made again and again. Tyler always has the best recipes that are so easy! item not reviewed by moderator and published
If was looking through this site for a chicken soup recipe and was so glad to find this one because I saw the program where Tyler taught the student how to make it. I was impressed then and I am impressed now. I didn't use a turnip, but I really don't think it made a difference, but I did include plenty of celery tops. So rich, so delicious, -- well, so home made!! item not reviewed by moderator and published
First of all, I don't even know how it is legal to sell chicken noodle soup in a can! This recipe is delish, and if the inner chef in you is on your side, it makes it that much better. I dried the chicken then drizzled with EVOO and seasonings and put that sucker on the barbecue pit until the skin was nice and crispy, but was careful not to burn it. This added a great flavor, yummy. Then, I wish I had seen the part about noodles. Next time I'll add them in our bowls as needed b/c this morning my leftovers were no longer soup :-/ . And season this soup A LOT b/c just the vegetables is not enough; maybe even throw in a couple bouillon cubes. Next time I would like to add mushrooms and tasso to the stock and def puree veggies in with it because that is where all the flavor's at. Happy cooking you guys! item not reviewed by moderator and published
Tasted like Grandma's! item not reviewed by moderator and published
Best chicken soup I have ever made!! I didn't even add noodles..it was perfect without it. I didn't change a think. I made the stock again and used it to make a chicken tortilla soup minus the tortilla. I put in avocado, pico de gallo, spicy peppers, some cream and rice. Tasty! item not reviewed by moderator and published
Have been hungry for homemade chicken noodle soup. Found this recipe and it lives up to the very positive reviews. Great, great flavor. Like others, added extra carrots and celery and cooked noodles separately. Definitely can't wait to make this soup for guests on game night. Yum. item not reviewed by moderator and published
I've made what I thought was amazing Chicken Noodle Soup but this recipe is OUTSTANDING! I did as others suggested and added a whole bunch more or the carrots, celery, fresh thyme and garlic to the "stock" while cooking that to get more flavor. I also, as recommend by someone, purée the veggies (minus the celery &amp; onion after straining and added that purée to the soup. Absolutely scrumcious. It definately needs the kosher salt, but you of course add as you see fit. 5 stars + Another thing DEFINATELY cook the noodles separately as well! item not reviewed by moderator and published
I used boxed stock b/c I didn't have time to make home made stock, and it was still delicious! I also had fresh rosemary on hand so I substituted that for the thyme and really liked that flavor. I also took the advice of adding some cream of chicken soup and boiling the noodles separately and using a rotisserie chicken. My roommates and I were all happy campers : item not reviewed by moderator and published
It is very good even if you use boxed stock. I also grilled a couple chicken breasts (with skin and ribs and peeled the meat and chopped it up, it is excellent. Other than that I followed the recipe and it made my sick son feel better and the rest of the family ate good, even the picky one. item not reviewed by moderator and published
the best chicken noodle soup ever. don't sub anything! item not reviewed by moderator and published
I read many reviews. I am about to sum it up. Delicious. BUT you must cook the noodles separately, then add them. This keeps soup juice in the soup. Secondly, puree the vegetables from the stock and add to soup mixture. Do these two things and the soup is the absolute best ever. item not reviewed by moderator and published
The best chicken soup recipe EVER. I wouldn't change a thing. item not reviewed by moderator and published
As my husband said, "this is the best chicken soup I have ever had." It was only made better by using 2 precooked store bought rotisserie chickens!!!!! The flavor was incredible. I pulled all of the meat from the chickens to use later in the recipe. I used to rotisserie chicken carcasses to make the stock. I double batched the recipe and a family of 8 ate it all in one day! Outstanding flavor! Outstanding soup! item not reviewed by moderator and published
This soup came out great but I made a few changes (and I'd do something different next time. I almost doubled all the veggies in the stock to intensify the flavor since some reviewers said theirs came out weak. Also, after removing and shredding the chicken, I returned all the bones and scraps back to the stock to let it simmer for a few more hours. I made this for a few friends and everyone loved it. The only negative I noticed was that after dinner when I returned to put away the leftovers, the noodles had absorbed almost all the broth in the soup! I think next time I will use less noodles and add them separately at the end to each individual bowl. I had read many of the reviews prior to making this and that helps so much. Thanks everyone! And thank you Tyler! : item not reviewed by moderator and published
I used store bought stock and a rotisserie chicken. Super fast and easy! item not reviewed by moderator and published
This is a very simple chicken soup, yet complex tasting enough to feel special and not underrated! I added 1/2 lb shitake mushrooms to the recipe: sliced and cooked with the other vegetables. This addition provided a very earthy and warm winter flavor to the dish. I didn't make the stock from scratch this time and instead added a high quality store bought brand. With this said, it took about thirty minutes to prepare, including the time for prepping! I have added this recipe to my revolving repertoire for favorite and successful soups! item not reviewed by moderator and published
great item not reviewed by moderator and published
This is as good as chicken noodle soup gets.The only thing I do differently is cook the chicken with stock ingredients in a slow cooker on low, overnight, to get more nutritional value and an even richer flavor. item not reviewed by moderator and published
My boyfriend loved this soup! I have never made chicken noodle soup before, but he got a cold and I decided it was about time I started learning to make soups. I love that it is so simple and the fact that it uses a whole chicken. I added a little bit of sliced mushrooms and royal jelly (my boyfriend's favorite secret soup ingredient and it turned out fantastic. The royal jelly really adds a nice, unique sweetness and savoriness to the soup. I think my broth turned out more flavorful because I used less water and had a really chunky soup at the end. I love more chunks and less broth, so that was okay with me. I can't wait to keep improving on this recipe to make perfect my own version! item not reviewed by moderator and published
8-10 tablespoons of salt is definitely overkill. item not reviewed by moderator and published
I am making stock today.  I roasted a chicken yesterday for dinner.  I put the carcass with some meat remaining on the bones in the fridge overnight along with the veggies and juices that accumulated in the pan.  Today I tossed all of that in a large stock pot, along with some fresh veggies (carrots, celery, onion, garlic)  and herbs (fresh thyme, rosemary, bay leaves) along with slices of lemons and oranges, peppercorns, and added the necessary amount of water to cover the bones.  I never salt my stock.  I add the salt when I use the broth for soup or a sauce.  It has been simmering now for 6 hours - about 2 more hours to go.  My kitchen smells amazing, and the stock has reached a nice thickening point.  I have scooped out lots of chicken meat that has fallen off of the bones.  I will strain this 2-3 times, let cool, skim off any fat, and then proceed to make soup and chicken pot pie.   Nothing better than homemade chicken stock!     item not reviewed by moderator and published
Did you add this during the stock process or after? item not reviewed by moderator and published
Put the 3/4 cup heavy cream in at the very end, last 10 minutes or so before you plan on serving would be fine. item not reviewed by moderator and published
I second that. I've made quite a few of Tyler's recipes and they have all been excellent. item not reviewed by moderator and published
I'm confused by this comment. The recipe as written uses all of the chicken and stock. item not reviewed by moderator and published
please, post your recipe please. i'd like to try it. item not reviewed by moderator and published

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Chicken Noodle Soup

Recipe courtesy of Anne Burrell