Better Than Bouillon Chicken Noodle Soup Recipe

When it comes to comfort food, chicken noodle soup stands as one of the timeless classics that can warm your soul, especially on chilly days or when you’re feeling under the weather. But while the humble can of soup might suffice in a pinch, making it from scratch or with some high-quality shortcuts can elevate the experience to something truly special.

That’s where Better Than Bouillon Chicken Noodle Soup comes in. This flavorful concentrate serves as the perfect base for creating a rich, savory, and deeply comforting homemade chicken noodle soup that will have your taste buds dancing and your stomach happily full. And it’s far easier to make than you might think!

In this guide, we’ll walk you through a delicious and simple Better Than Bouillon Chicken Noodle Soup recipe that you can whip up with minimal effort. Along the way, we’ll highlight ingredient insights, cooking tips, and variations to customize the recipe to your taste. Whether you’re a soup novice or a seasoned home cook, this recipe will help you take your chicken noodle soup to the next level.

Better Than Bouillon Chicken Noodle Soup Recipe

Serving Size: 4-6 people

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 30-35 minutes

This Better Than Bouillon Chicken Noodle Soup is all about ease, flavor, and heartwarming goodness. Let’s dive right into it.

Ingredients Needed

To make this soul-satisfying soup, you’ll need a handful of simple ingredients. Nothing too fancy, but each element is key to achieving that comforting, homemade taste.

• Better Than Bouillon Chicken Base (1 tablespoon)

  • This is the magic ingredient that will give your soup a rich, savory chicken broth flavor.

• Chicken breast or thighs (2 cups, cooked and shredded)

  • Feel free to use leftover cooked chicken or rotisserie chicken to save time.

• Egg noodles (1.5 cups)

  • Classic and cozy, these noodles soak up the soup’s broth while maintaining that perfect chewy texture.

• Carrots (2, diced or sliced)

  • Adds a natural sweetness and pop of color to the soup.

• Celery stalks (2, chopped)

  • The celery provides a refreshing crunch and a hint of earthiness that balances out the other flavors.

• Onion (1 small, diced)

  • Adds depth of flavor and a subtle sweetness once it’s softened in the broth.

• Garlic (3 cloves, minced)

  • For that aromatic, savory punch that makes everything better.

• Bay leaves (2)

  • Essential for adding complexity to the flavor profile.

• Fresh thyme (1-2 teaspoons)

  • A fragrant herb that complements the chicken and veggies perfectly.

• Salt and pepper (to taste)

  • These will help you season the soup to your liking.

• Water (6 cups)

  • The base of your broth. You could also use low-sodium chicken broth if you prefer a stronger base from the start.

Cooking Instructions

1. Prepare the chicken: If you’re starting with raw chicken, cook the chicken breasts or thighs in a pot of boiling water for 15-20 minutes, or until fully cooked through. Remove the chicken, shred it, and set it aside. (Alternatively, use leftover or rotisserie chicken for a faster version.)
2. Sauté the aromatics: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the veggies are tender and the onions are translucent.
3. Add garlic and herbs: Stir in the minced garlic, thyme, and bay leaves, and sauté for another 1-2 minutes, just until fragrant. This helps release the oils from the herbs and garlic, adding depth to the soup.
4. Make the broth: Pour in the water (or chicken broth), then stir in 1 tablespoon of Better Than Bouillon Chicken Base. Stir to dissolve the base into the liquid. Bring everything to a simmer.
5. Cook the noodles: Add the egg noodles to the simmering broth and cook according to package instructions, usually around 6-8 minutes, or until al dente. Stir occasionally to ensure the noodles don’t stick to the bottom.
6. Combine and season: Once the noodles are cooked, add the shredded chicken to the pot and stir everything to combine. Let the soup simmer for another 2-3 minutes to heat the chicken through. Taste and adjust the seasoning with salt and pepper.
7. Serve and enjoy: Remove the bay leaves before serving. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with a side of crusty bread.

Ingredient Insights

Understanding the ingredients you’re using can enhance the cooking experience and help you customize recipes. Here’s a breakdown of the key components in this Better Than Bouillon Chicken Noodle Soup recipe:

• Better Than Bouillon Chicken Base: This concentrate packs a punch in terms of flavor. Made from real chicken, it’s concentrated, meaning you get all the goodness of homemade stock without the long hours of simmering. It’s a time-saver that doesn’t skimp on taste!
• Chicken (Breast or Thigh): While both cuts of chicken work great in this soup, chicken thighs tend to stay juicier and have more flavor. That said, chicken breasts are leaner if you’re aiming for a lighter dish.
• Noodles: Egg noodles are a classic for a reason-they’re perfect for soaking up the broth while maintaining their bite. If you prefer gluten-free options, feel free to swap them out for rice noodles or gluten-free pasta.
• Vegetables: Carrots, celery, and onions (the holy trinity of soup vegetables) provide texture, sweetness, and savory flavor. They also offer a balance to the rich broth.

Expert Tips

• For a deeper flavor: Before adding the chicken broth, you can deglaze the pot with a splash of white wine or a bit of the broth to scrape up any browned bits stuck to the bottom. This adds layers of flavor to the soup.
• Noodle Texture: If you’re making the soup ahead of time, cook the noodles separately and store them. Add them to the soup just before serving to prevent them from absorbing too much of the broth and becoming soggy.
• Make it creamy: Add a splash of heavy cream or half-and-half at the end of cooking for a creamy twist on the classic recipe.
• Freezing: Chicken noodle soup can freeze well, but I recommend freezing the broth and noodles separately to keep the noodles from becoming mushy when reheated.

Recipe Variations

This recipe is super adaptable, so feel free to make it your own with these variations:

• Spicy Chicken Noodle Soup: Add a pinch of red pepper flakes or a chopped jalapeño to the veggies for some heat.
• Lemon Chicken Noodle Soup: Squeeze some fresh lemon juice into the soup just before serving for a bright, citrusy note.
• Vegetable-loaded Soup: Add in extra veggies like spinach, peas, or zucchini for a more nutrient-dense soup.
• Herb variations: Swap out the thyme for rosemary or dill, or add a couple of sprigs of fresh parsley at the end for an aromatic burst.

Final Words

There’s something incredibly satisfying about a bowl of homemade chicken noodle soup-especially when it’s made with quality ingredients like Better Than Bouillon. This recipe is perfect for when you’re craving comfort, but don’t want to spend hours in the kitchen. It’s simple, flavorful, and customizable to your personal preferences.