Easiest Chicken Noodle Soup

Really look forward to trying this recipe! Just one note: I always leave the noodles on the side and plop them in bowl first and pour soup over. I love leftovers and typically enjoy soup the next day but i hate when the noodles are left in there and breakdown. This method keeps it all still kinda 'fresh'.

Adding thighs and legs on the bone, sautéing them first, will add much more depth to the broth. Just take out the chicken after its cooked for 1/2 hour, pull off the meat and add it back in to finish the soup.

Our family loved this. We couldn't find cavatelli so used orchiette instead. Sauteeing the chicken added a really good depth of flavor, as did the coriander and celery seed. We added dill and lemon zest--just the right amount of savory lip-smacking goodness.

For even more intense flavor, try poaching boneless chicken breasts in white wine & herbs, and then pull them apart and add chunky shreds to the sautéed veggies & broth. Noticeably richer in both flavor & texture!

We love turning the ground chicken into small meatballs. Just season as you like and use wet hands to shape, drop in the pot with the heated olive oil for few minutes, the remove and add at the end to heat through in the soup. A typical Dutch recipe and yummy.

I liked this a lot and even preferred the ground chicken texture. Next time though, I would use at least twice the amount of veggies and half the noodles

Anyone else just keep the chicken in while cooking the noodles?

Poultry section at the market. There are two styles: one has a higher fat content (85% lean) the other lower (93% lean). I think the higher fat has better flavor. If you use the 85% lean, cut back on the amount of olive oil in the recipe by 1T.

I made this for work day lunches to freeze. I usually buy a whole chicken and make everything from scratch but was short on time. LOVED IT. Full of flavour. I used a fennel bulb and fennel seeds instead of celery just a personal preference. I also always add my parmigiano-reggiano rinds (I keep a bag in the freezer) when making any soup for that extra umami flavour.

This was unbelievably good. Even my picky teenagers loved it. Don’t skip the lemon juice and dill at the end.

Absolutely delicious. Lemon zest a nice touch. I would go a little less on the olive oil though. 4 tablespoons rather than 5 would be fine.

Used chicken sausage and spicy Italian pork sausage instead of chicken and the soup was delicious. Home made broth makes a difference.

I’ve made this soup many times and we always devour it. Grind your own chicken = pack of boneless skinless thighs in the food processor. So delicious. But not loving the texture of ground chicken, Just diced it into small pieces. Much better. A dollop of sour cream, squeeze of lemon lemon zest, bunch of herbs. It’s to die for. Last time added udon noodles. OMG.

Made this per recipe sans the crème fraîche thinking I’d save a few calories (he says on January 3rd). The extra texture and creaminess would have been a nice add, but this was great. It also is a perfect canvas for additions and experimentation. Perhaps some thinly sliced jalapeño rounds added back with the meat if you’re looking for heat.

Great recipe. I wanted to whip up something relatively quick and easy for the ailing hubby, so this was just the thing. To my annoyance, the store was only selling big bags of celery and I knew I wouldn’t use the rest of it, so I ended up subbing in leeks and it worked quite well, even on the canvas of chicken stock from the carton.