Chicken noodle soup: it’s a classic comfort food that has the magical ability to soothe the soul. Whether you’re feeling under the weather or just craving something warm and satisfying, this hearty dish never fails to deliver. The comforting combination of tender chicken, savory broth, and chewy noodles makes it the ultimate go-to meal when you need a bit of TLC.
But what about making this comforting dish from scratch, especially using raw chicken? The great thing about using raw chicken in your soup is that you get to craft a rich, flavorful broth from the very beginning. It’s a bit more time-consuming than using pre-cooked chicken, but the payoff is absolutely worth it.
Let’s walk through an easy-to-follow recipe for Chicken Noodle Soup with Raw Chicken, diving into each ingredient and step with plenty of tips and variations to ensure your soup turns out perfectly every time.
Chicken Noodle Soup Raw Chicken Recipe
Here, we’ll be taking you step by step through the process of making a delightful chicken noodle soup using raw chicken. This recipe brings out the essence of a homemade broth, fully enriched by the chicken’s natural flavors.
Ingredients Needed
To make this soup, you don’t need anything fancy-just some basics that will work wonders in the kitchen.
For The Soup
- Raw Chicken (bone-in or boneless, skin-on or skinless) – 2-3 chicken breasts or thighs (skin-on gives extra flavor but boneless is quicker)
- Noodles – About 1-2 cups of egg noodles or any preferred pasta (egg noodles are traditional and soak up the broth beautifully)
- Carrots – 2 medium-sized, peeled and sliced into coins
- Celery – 2 stalks, diced
- Yellow Onion – 1 medium, finely chopped
- Garlic – 3-4 cloves, minced (or 1 tablespoon of garlic powder if you want to skip fresh garlic)
- Chicken Broth or Stock – 6 cups (for a richer taste, use stock instead of broth)
- Bay Leaves – 2 leaves for a subtle earthy flavor
- Thyme – 1 teaspoon of dried thyme or a couple of sprigs of fresh thyme
- Salt – to taste (chicken broth can be salty, so taste as you go)
- Black Pepper – freshly ground, about ½ teaspoon, or to taste
- Parsley – Fresh parsley for garnish, finely chopped
- Olive Oil – 1-2 tablespoons (for sautéing)
Optional Extras
- Lemon Juice – A tablespoon of fresh lemon juice can brighten up the flavor.
- Parmesan Cheese – A sprinkle of freshly grated Parmesan for serving can elevate the flavor.
Cooking Instructions
Making chicken noodle soup from scratch is actually pretty straightforward, and this method will yield a deep, flavorful broth that will make you forget all about canned versions.
Step 1: Prepare The Chicken
- Start by rinsing your chicken under cold water to remove any excess debris or ice.
- If you’re using bone-in chicken, leave the skin on to enhance flavor while cooking. For boneless chicken, you can use it as-is.
- Tip: If you want a richer broth, you can sear the chicken before adding it to the soup pot. This step will give the broth a deeper color and taste.
Step 2: Sauté Vegetables
- Heat your olive oil in a large stockpot over medium heat.
- Add the onions, carrots, and celery. Sauté for about 5-7 minutes, until the veggies begin to soften and the onions turn translucent.
- Add the garlic and cook for an additional 30 seconds until fragrant. This step helps build the base flavors of the soup.
Step 3: Make The Broth
- Pour in your chicken stock (or broth if you prefer), and add in the bay leaves, thyme, salt, and pepper. Bring the mixture to a boil, and then lower the heat to simmer.
- Important: Add the raw chicken into the pot (whole) so it can cook directly in the broth. This will allow the chicken to release its natural juices and flavors.
- Let the broth simmer for about 30-40 minutes until the chicken is fully cooked. If you’re using bone-in chicken, you’ll know it’s done when the meat easily pulls away from the bones.
Step 4: Shred The Chicken
- Once the chicken is cooked, remove it from the pot and let it cool slightly.
- Shred the chicken using two forks (or just slice it into bite-sized pieces if you prefer).
- Return the shredded chicken to the soup pot.
Step 5: Add The Noodles
- Add your noodles to the pot and cook them until tender, about 7-10 minutes. Keep an eye on them so they don’t get overcooked and turn mushy.
- Taste for seasoning-add more salt or pepper if needed.
Step 6: Final Touches
- Garnish with fresh parsley for a pop of color and flavor.
- Optional: Drizzle a bit of lemon juice for extra brightness.
Ingredient Insights
Let’s talk about the key ingredients and how they each play a role in the overall flavor and texture of the soup.
- Raw Chicken: Using raw chicken provides the opportunity to develop a rich, hearty broth. The fat, skin, and bones (if using bone-in) release natural collagen, making the soup richer and more comforting.
- Noodles: Egg noodles are traditional because they absorb the broth and become beautifully tender without falling apart. If you’re using gluten-free or whole grain noodles, be mindful of their cooking time as they might require different adjustments.
- Carrots, Celery, and Onion (Mirepoix): This aromatic trio is the foundation of most soups. Together, they contribute a slight sweetness and earthiness that complements the chicken’s richness.
- Garlic and Herbs: Fresh garlic infuses the broth with depth, while thyme and bay leaves provide herbal, earthy undertones that balance the flavor of the chicken.
- Chicken Broth/Stock: If possible, opt for homemade stock-it’ll take your soup to another level of flavor. If using store-bought, go for low-sodium versions to control the salt level.
Expert Tips
- Customizing the Broth: For a more intense flavor, add a splash of white wine or a tablespoon of apple cider vinegar while simmering the broth. These ingredients will give your soup a touch of acidity, enhancing the savory notes.
- Make Ahead: You can prepare this soup in advance and store it in the fridge for 3-4 days. The flavors tend to develop and meld even more after sitting overnight!
- Freezing Tips: This soup freezes beautifully! Just make sure to let it cool completely before freezing. Noodles can sometimes become mushy after being frozen, so consider freezing the broth and chicken separately from the noodles, then cooking the noodles fresh when you’re ready to serve.
- Don’t Overcrowd the Noodles: If you’re planning to have leftovers, cook the noodles separately and store them in a separate container. This way, they won’t absorb all the broth and become mushy.
Recipe Variations
While the classic chicken noodle soup is perfect as-is, there are countless ways to personalize it.
- Chicken and Rice Soup: Swap the noodles for rice. You can use white or brown rice depending on your preference. Make sure to cook the rice separately and add it in after the broth is ready to avoid it getting mushy.
- Vegetable-Heavy Soup: Add other veggies like potatoes, parsnips, or corn to make it a heartier meal. These ingredients pair perfectly with the chicken and add extra texture.
- Spicy Chicken Noodle Soup: Add some heat by tossing in a few slices of jalapeños, red pepper flakes, or a dash of hot sauce.
- Asian-Inspired Twist: Use soba noodles or ramen noodles and flavor the broth with ginger, soy sauce, and a splash of sesame oil. Top with chopped scallions, cilantro, and a soft-boiled egg for an extra flavor boost.
Final Words
Chicken noodle soup is like a warm hug on a cold day, and this recipe, made from raw chicken, really brings that homemade comfort to life. It’s simple, satisfying, and nourishing in the most delicious way. The combination of tender chicken, hearty vegetables, and flavorful broth is like no other.
But what’s even better? You can easily customize it to suit your tastes, dietary restrictions, or whatever you have in your fridge. Whether you make it just like the recipe or put your own spin on it, chicken noodle soup from scratch is a dish that will always have a place on your dinner table.