Our recipe sticks to classic ingredients and flavors, but that doesn’t mean there aren’t things you can add to make it your own:įor a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream or half-and-half. Add extra flavor with herbs, both at the beginning and at the endĬhicken thighs make a better chicken noodle soup and are far more tender than chicken breast.Chicken thighs make a better soup and are far more tender than chicken breast.Season the soup early and check it often.The soup can be made and refrigerated for 3 to 4 days and frozen for up to 3 months. For another recipe that uses egg noodles, see our easy parmesan buttered noodles. We love the lightness of egg noodles, but you can throw just about any pasta into the pot.
For the herbs at the end, try fresh chives for a mild onion flavor.Īs for the noodles, you can use whatever you love. Instead of (or in addition to) the thyme and bay leaves, try rosemary. For a pop freshness, stir in a handful of chopped fresh parsley at the end. Herbs are a must in this soup - we add thyme and bay leaves at the beginning, which help to add a herby backbone to the broth. You can use both cuts of chicken, but thighs will produce better soup.
Chicken breast doesn’t tenderize and stays firm in the soup.
Chicken thighs become tender and soft in the soup - similar to how the chicken turns out in our recipe for shredded chicken. Chicken soup is better when made with darker meat. For the best chicken soup, I use chicken thighs.
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