Carrot

How to Make the Best Chicken Noodle Soup

November  5, 2012
4 Ratings
Author Notes

Yes, this is the Best Chicken Noodle Soup EVER! I have been making this soup for years (an adaption of Paula Dean's recipe) and I have given it to sick friends, kids who have had their wisdom teeth out, those getting over the flu and everyone says the same thing, “that is the Best Chicken Noodle Soup”. It is packed with flavor and makes a hearty and delicious dinner. —Amy Stafford @ A Healthy Life For Me

  • Serves 6-8
Ingredients
  • 1 whole chickens
  • 3 1/2 quarts water
  • 1 onion, peeled and diced
  • 2 teaspoons italian seasoning
  • 1 lemon, sliced
  • 3 garlic cloves
  • 2 bay leaves
  • 3 chicken bouillon cubes
  • Dash kosher salt and pepper
  • 2 cups carrots, sliced
  • 2 cups celery, sliced
  • 1 bag of egg noodles, cooked to bag directions
  • 1 cup sliced mushrooms
  • 3 tablespoons parsley, chopped
  • 1/3 cup cooking sherry
  • 2 teaspoons rosemary, chopped
  • 1 cup parmesan, grated
  • 3/4 cup heavy cream
In This Recipe
Directions
  1. Add all ingredients up to Kosher salt and Pepper to a large pot. Add extra water if needed so that chickens are completely covered.
  2. Cook for an hour or until chicken is tender. Remove chickens and place on a rimmed cutting board ( you will need to catch juices from chickens)
  3. Once chickens are cooled, shred all meat. Throwing away bones and skin.
  4. Strain broth through a colander into a large bowl throwing away solids. Place broth back into stock pot.
  5. Bring broth to boil and add carrots and celery cooking for 10-12 minutes. Add noodles and cook until al dente (follow directions on package)
  6. Add chicken, and remaining ingredients. Stir to combine.
  7. Serve the Best Chicken Soup you will ever eat.

See what other Food52ers are saying.

  • Cheryl McKinley
    Cheryl McKinley
  • elizabeth.althoffwilliams
    elizabeth.althoffwilliams
  • tonimmartin
    tonimmartin
  • colleen leach
    colleen leach

    10 Reviews

    Cheryl M. November 1, 2020
    I made this a couple of nights ago. I had a grocery store roasted chicken carcass, about half eaten. I used that to make a couple quarts of broth. Then I followed the directions. So yummy!
     
    tonimmartin October 16, 2020
    I have been using this recipe since 2013 and my family *still* asks for it. This is a slight twist on a classic and absolutely everyone loves the surprise! Lemon, cream and rosemary - who knew?!?
     
    colleen L. June 21, 2020
    AMAZING!!
     
    tonimmartin November 30, 2017
    I'm still making this winter after winter and everyone loves it. A great spin on a classic!
     
    Susie H. October 29, 2016
    Delicious, even my picky family liked it. Cream maybe not 100% necessary, but sure didn't hurt!
     
    marymary January 14, 2015
    Made this yesterday and it's awesome. I tweaked it a bit for our taste and used less rosemary and more vegetables. First time I ever used Italian seasoning, cream, lemon, mushrooms and cheese in chicken noodle soup and was delighted at the results. I like rosemary, but family doesn't, so I'll leave that out next time. Thanks for the twist on a classic dish. Going for a bowl now...
     
    marymary January 14, 2015
    I also added 1/2 tsp Turmeric, because Pioneer Woman had that in her soup recipe...
     
    Kathyw October 29, 2014
    Made this tonight but afterward adding another half cup of cream, and a little more kosher salt. It was good but the rosemary sort of took over so I will just use one teaspoon next time. I will make again though.
     
    tonimmartin March 18, 2013
    Made this tonight - loved it! May be my new standard for chicken noodle soup. First time using cream in chicken noodle and I was hesitant - consider me won over!
     
    elizabeth.althoffwilliams November 10, 2012
    Umm...should the first instruction say to add all ingredients through the salt and pepper?