Chicken noodle soup-it’s a dish that evokes comfort, warmth, and nostalgia, isn’t it? Whether you’re wrapped in a cozy blanket on a cold winter’s day or just in need of a nourishing meal that feels like a hug from the inside, nothing quite compares to a good bowl of chicken noodle soup. But here’s a twist: what if you could make that soup even more special by using homemade frozen egg noodles? Sounds interesting, right? With the right ingredients and a little patience, you can easily prepare the most delicious chicken noodle soup, tailored to your tastes.
Frozen egg noodles are a game-changer. They’re soft, rich, and perfect for soaking up all the flavorful broth. Best of all, you can make them in advance, pop them in the freezer, and enjoy them in soups, casseroles, and more whenever you like. So, let’s break down the process of making a heartwarming chicken noodle soup with frozen egg noodles, step by step!
Chicken Noodle Soup Frozen Egg Noodles Recipe
This chicken noodle soup is made from scratch, including the frozen egg noodles. The soup itself is brimming with tender chicken, hearty vegetables, and a savory broth. You’ll feel the difference between homemade and store-bought noodles right away! The key here is making sure your frozen egg noodles are perfectly cooked in the soup, creating that unbeatable texture.
Ingredients Needed
Here’s everything you’ll need to bring this recipe to life:
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Chicken
- Bone-in chicken (like thighs or breasts): Bone-in chicken provides a richer flavor and makes for a heartier broth.
- Alternatively, you can use boneless chicken for a quicker version, but bone-in will give you more depth.
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Frozen Egg Noodles
- Either make your own frozen egg noodles (recipe below) or purchase high-quality store-bought ones.
- These noodles are typically made with eggs, giving them a smooth, chewy texture that really stands out in soup.
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Vegetables
- Carrots: Peeled and sliced; they add a touch of sweetness and a pop of color.
- Celery: Chopped; it offers a fresh crunch and a slightly peppery note to the broth.
- Onions: Diced; onions create a savory base for the broth and balance the other flavors.
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Broth
- Chicken stock: The foundation of your soup. Opt for a low-sodium version to control the salt levels in your dish.
- If you have homemade stock, even better! It’ll add a richer, more robust flavor to the soup.
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Herbs & Seasonings
- Bay leaves: These add a subtle earthy, aromatic flavor.
- Thyme (fresh or dried): A must-have for an herby undertone.
- Garlic: Fresh, minced garlic is essential for a strong, savory flavor.
- Salt and pepper: To taste; be generous but balance it carefully.
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Optional Add-ins
- Parmesan cheese: A sprinkle on top of the soup can elevate it with a salty richness.
- Parsley: Fresh chopped parsley as a garnish adds color and freshness.
- Lemon juice: A squeeze of lemon at the end can add a surprising brightness to balance the richness.
Cooking Instructions
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Prepare The Chicken
- Start by cooking your chicken. If you’re using bone-in chicken, simmer it in a large pot with water to cover. Let it cook for about 45 minutes to 1 hour, until the chicken is tender and the broth has developed a nice flavor.
- Remove the chicken from the pot, let it cool slightly, and then shred the meat from the bones. Set the chicken aside.
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Make The Broth
- In the same pot, add your chicken stock, along with the carrots, celery, onions, garlic, bay leaves, and thyme.
- Let it simmer for about 30 minutes, allowing the vegetables to soften and the flavors to meld. Keep an eye on the liquid level; if it reduces too much, add a bit more stock or water.
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Cook The Frozen Egg Noodles
- If you’re using frozen egg noodles, add them to the soup after the broth has been simmering for a while. Frozen noodles cook quickly, so let them cook for about 10-12 minutes or until they’re tender and have absorbed the flavors of the broth.
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Shred The Chicken And Combine
- Add the shredded chicken back into the pot. Stir everything together and let it simmer for another 10 minutes to ensure the chicken heats through.
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Taste And Adjust Seasonings
- Taste the soup and adjust the salt and pepper as needed. If you want an extra flavor boost, add a splash of lemon juice or a sprinkle of fresh herbs.
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Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley or a dusting of parmesan cheese.
Ingredient Insights
- Egg Noodles: These are made with flour, eggs, and sometimes a pinch of salt. Their rich, chewy texture holds up beautifully in soups, absorbing flavors without turning mushy. The egg gives them a smoothness that’s unmatched by plain noodles.
- Chicken Stock: The secret to a flavorful broth is the stock you choose. If using store-bought, opt for one that is low-sodium so you can control the salt levels in your soup.
- Herbs: Thyme and bay leaves are classics in chicken soup. They infuse the broth with earthy, aromatic flavors that complement the chicken and vegetables perfectly.
Expert Tips
- Make the Broth Ahead: If you have the time, make the chicken stock ahead of time. It deepens the flavor and allows you to freeze the broth for future use in soups and stews.
- Customize the Veggies: Feel free to add or swap out veggies according to what you like. Leeks, parsnips, or even sweet potatoes can add a unique twist.
- Shred the Chicken Well: For a more uniform texture, shred the chicken into smaller pieces. This makes it easier to enjoy in each bite of soup, especially with the noodles.
- Use Fresh Herbs: If you have fresh thyme or parsley, use them instead of dried versions to brighten up the soup with an extra punch of flavor.
Recipe Variations
- Creamy Chicken Noodle Soup: For a richer soup, add a cup of heavy cream or half-and-half toward the end of cooking. This will make the broth creamy and indulgent, perfect for colder days.
- Spicy Chicken Noodle Soup: Add a touch of heat by incorporating some red pepper flakes or a diced jalapeño pepper. You can also drizzle a bit of hot sauce on top for that extra kick.
- Lemon Chicken Noodle Soup: For a fresh, tangy twist, squeeze fresh lemon juice into the soup at the end. The citrus will cut through the richness of the broth and add brightness to the flavors.
- Vegetarian Version: Skip the chicken and use vegetable stock, adding in extra vegetables like zucchini or mushrooms for a hearty, satisfying alternative.
Final Words
Homemade chicken noodle soup with frozen egg noodles isn’t just about creating a meal-it’s about crafting something that’s both satisfying and healing. The richness of the broth, the tender vegetables, and the chewy noodles all come together in perfect harmony. And when you make those noodles yourself, you’re truly elevating this dish to something special.