The Best Chicken Noodle Soup Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Fill a stockpot about halfway with water.

Add 3 pounds of bone-in chicken thighs, 1/4 onion, 2 garlic cloves, and 2 teaspoons of salt to the pot.

Turn on medium-high heat and let it boil until the chicken is well done.

Chop 1/4 onion, 2 large stalks of celery into small pieces, and 4 carrots into small pieces.

Add 1 can of corn to the chopped vegetables.

Remove the chicken from the pot and place it in a bowl to cool down.

Fish out the onion, cilantro, and garlic from the water and strain it, setting it aside for later use.

In a separate skillet, add 3 tablespoons of butter and a dash of olive oil.

Add the chopped vegetables and 2 tablespoons of flour to the skillet and mix well.

Sauté the vegetables for about 10 minutes, adding salt and pepper to taste if desired.

Remove the skin and bones from the chicken and shred it using two forks or your hands.

Pour the saved chicken broth back into a large stockpot along with 4 more cups of water.

Add 2 tablespoons of chicken bouillon and mix it in, waiting for it to heat up.

Before it comes to a boil, add the shredded chicken and sautéed vegetables to the pot.

Add 1 tablespoon of fresh minced parsley and 1/4 cup of whipping cream to the pot.

Let it boil for about 10 to 15 minutes.

Add 3 cups of pasta to the pot and let it boil for about 15 minutes or until the pasta is done.

Cover the pot and remove it from the burner, letting it sit for about 20 to 30 minutes before serving.

Add a little bit of lemon juice when serving for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens