Best 8 Never Fail Chicken Noodle Soup Recipes
Are you seeking a comforting and flavorful dish that is sure to satisfy your cravings and warm your soul? Look no further than the classic "never fail chicken noodle soup"! This time-honored recipe combines tender chicken, hearty vegetables, and a rich broth to create a delectable and nourishing meal. Whether you're battling a cold, seeking comfort food, or simply looking for a comforting and satisfying dish, this soup is the perfect choice. With its ease of preparation and endless variations, the "never fail chicken noodle soup" is a culinary masterpiece that promises to become a staple in your kitchen.
Let's cook with our recipes!
CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
- MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
- Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Season to taste with salt and pepper, then stir in the parsley.
- Serve topped with Parmesan.
- Enjoy!
NEVER-FAIL EGG NOODLES
Some 30 years ago, the small church I attended held a chicken and noodles fund-raiser supper. I was put in charge of noodles for 200 people! A dear lady shared this recipe and said it had been tried and tested by countless cooks. These noodles are just plain good eating! -Kathryn Roach, Edgemont, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield about 5-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, combine flour and salt. Make a well in the center. Beat egg, egg yolks and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. , Divide into thirds. Roll out each portion to 1/8-in. thickness. Cut into 1/2-in. strips; cut the strips into 2-in. pieces. Place in boiling salted water or chicken broth; cover and cook for 7-9 minutes or until tender. , Drain; sprinkle with parsley if desired.
Nutrition Facts : Calories 106 calories, Fat 2g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 223mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
NEVER-FAIL CHICKEN NOODLE SOUP
I created this recipe for my 5 children. They loved canned soup, but the sodium content is far too high. They all love this soup. It's hearty enough for a satisfying meal, yet light enough to be part of an overall healthy eating plan.
Provided by Melissa Brennan
Categories Noodle Soup
Time 1h55m
Yield 16
Number Of Ingredients 10
Steps:
- Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
- Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
- Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 19.7 g, Cholesterol 48.7 mg, Fat 6.1 g, Fiber 2.3 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 412.5 mg, Sugar 2.5 g
NEVER-FAIL CHICKEN NOODLE SOUP
I created this recipe for my 5 children. They loved canned soup, but the sodium content is far too high. They all love this soup. It's hearty enough for a satisfying meal, yet light enough to be part of an overall healthy eating plan.
Provided by Melissa Brennan
Categories Noodle Soup
Time 1h55m
Yield 16
Number Of Ingredients 10
Steps:
- Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
- Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
- Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 19.7 g, Cholesterol 48.7 mg, Fat 6.1 g, Fiber 2.3 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 412.5 mg, Sugar 2.5 g
NEVER-FAIL CHICKEN NOODLE SOUP
I created this recipe for my 5 children. They loved canned soup, but the sodium content is far too high. They all love this soup. It's hearty enough for a satisfying meal, yet light enough to be part of an overall healthy eating plan.
Provided by Melissa Brennan
Categories Noodle Soup
Time 1h55m
Yield 16
Number Of Ingredients 10
Steps:
- Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
- Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
- Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 19.7 g, Cholesterol 48.7 mg, Fat 6.1 g, Fiber 2.3 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 412.5 mg, Sugar 2.5 g
NEVER-FAIL CHICKEN NOODLE SOUP
I created this recipe for my 5 children. They loved canned soup, but the sodium content is far too high. They all love this soup. It's hearty enough for a satisfying meal, yet light enough to be part of an overall healthy eating plan.
Provided by Melissa Brennan
Categories Noodle Soup
Time 1h55m
Yield 16
Number Of Ingredients 10
Steps:
- Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
- Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
- Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 19.7 g, Cholesterol 48.7 mg, Fat 6.1 g, Fiber 2.3 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 412.5 mg, Sugar 2.5 g
NEVER-FAIL CHICKEN NOODLE SOUP
I created this recipe for my 5 children. They loved canned soup, but the sodium content is far too high. They all love this soup. It's hearty enough for a satisfying meal, yet light enough to be part of an overall healthy eating plan.
Provided by Melissa Brennan
Categories Noodle Soup
Time 1h55m
Yield 16
Number Of Ingredients 10
Steps:
- Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
- Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
- Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 19.7 g, Cholesterol 48.7 mg, Fat 6.1 g, Fiber 2.3 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 412.5 mg, Sugar 2.5 g
NEVER FAIL (HOMEMADE) NOODLES
This is the homemade noodles Mom always made when I was growing up. For our family she had to double this.
Provided by Cindy Lynn
Categories Grains
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix well and add enough sifted flour to make a soft dough that doesn't stick when you roll it out.
- Roll very thin.
- Dust with flour.
- Roll up and cut into noodles.
- Unroll cut noodles.
- Sprinkle a little flour over noodles before putting them into broth to cook.
- or.
- Spread (or hang on noodle dryer) out to dry; store in air tight container.
- Check for doneness by testing a noodle to see if the center is cooked completely through. There should be no dryness in the center of the noodles.
Tips:
- Use a whole chicken for a richer flavor. A whole chicken will give your soup a more robust flavor than just using chicken breasts or thighs.
- Roast the chicken before adding it to the soup. Roasting the chicken will give it a nice golden brown color and help to develop its flavor.
- Use a variety of vegetables. This will give your soup a more complex flavor and make it more nutritious.
- Don't overcook the vegetables. Overcooked vegetables will lose their flavor and nutrients.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste.
- Let the soup simmer for at least 30 minutes. This will help to develop the flavors and make the soup more flavorful.
- Serve the soup with your favorite toppings. Some popular toppings include noodles, croutons, and grated Parmesan cheese.
Conclusion:
Chicken noodle soup is a classic comfort food that is perfect for a cold day or when you're feeling under the weather. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and hearty chicken noodle soup that the whole family will love.
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