Amazing Chicken Noodle Soup Recipe from Stock

Ever find yourself staring into the fridge, wondering what to make? I do, all the time. That's when my mind drifts to the ultimate comfort food: chicken noodle soup. But not just any soup, I'm talking about a rich, flavorful bowl made with a good chicken stock. Forget the bland stuff, we're making something special, using a base with a homemade or quality store bought stock. This isn't just about throwing ingredients into a pot; it's about creating something that warms you from the inside out. This chicken noodle soup recipe from stock is going to be your go-to when you need a hug in a bowl. We'll explore the best type of noodles, how to make the most of your stock, and exactly how to put it all together. Plus, we’ll talk about why this soup is actually good for you, and how you can make it ahead of time. Ready to get cooking? Let's get started and create a chicken noodle soup that'll have everyone asking for seconds.

What Type of Noodles for Chicken Noodle Soup from Stock?

Okay, so you've got your stock simmering, and now the big question: what noodles do you use? Honestly, this is where you can really make the soup your own. I'm a big fan of egg noodles, especially the homemade kind, they're just so satisfyingly chewy and soak up all that flavorful broth. But, if you're short on time, dried egg noodles from the store work just fine. Don't let anyone tell you that you *have* to use egg noodles though, you can use any type of noodle you like. I've seen people use everything from small pasta shapes like ditalini to thicker noodles like fettuccine. It's all about what you like.

Making Chicken Noodle Soup with Homemade Stock

The Magic of Homemade Stock

Alright, let's talk stock. You can totally use store-bought, and I've done it myself when I'm in a pinch. But, if you really want to elevate your chicken noodle soup, homemade stock is the secret weapon. It’s not hard, I promise, and the flavor difference is like night and day. Think of it this way, store-bought is like a black and white photo, while homemade is in full, vibrant color. It's richer, more complex, and it just makes the whole soup sing. Plus, you control what goes in, so you can make it exactly how you like it.

How to Make Your Own Chicken Stock

Making your own stock is pretty straightforward. You toss some chicken bones (or a whole chicken if you're feeling ambitious) into a big pot, cover it with water, add some veggies like carrots, celery, and onions, and then let it simmer for a few hours. It's like a slow dance of flavors, each ingredient contributing its unique note to the final symphony. Don't forget to add some herbs like bay leaves and thyme, they're like the final flourish on a masterpiece. Once it's done, strain it all out, and you're left with liquid gold. It's not just about the taste, it's about the feeling of accomplishment, I think.

Tips for the Best Stock

Here's a little secret that I've picked up over the years, roasting your chicken bones before making the stock adds even more flavor. It’s like toasting nuts before baking, it brings out all the hidden goodness. Another tip is to not over-simmer, a gentle simmer is all you need. You do not want a rolling boil that will make the stock cloudy and bitter. And, if you're short on time, you can make a big batch of stock and freeze it for later use. It’s so convenient to have homemade stock in the freezer, ready to go for any soup craving. It's a game-changer, trust me.

How to Make Chicken Noodle Soup Recipe from Stock

Getting Started with the Soup Base

Okay, so you've got your amazing stock ready, now it's time to build the soup. First, we're gonna grab a big pot, the kind that feels like it could feed a small army. Toss in a bit of olive oil or butter, and let it melt over medium heat. Next, add your veggies, I usually go for the classic combo: diced carrots, celery, and onions. Sauté them until they start to soften, and the onions turn translucent. This step is like waking up all the flavors, getting them ready to mingle with the stock. You'll smell the magic happening, that's when you know you're on the right track.

After the veggies are happy, pour in that glorious chicken stock. Bring it to a gentle simmer, not a rolling boil, just a nice, happy simmer. This is where all the flavors start to meld together. You can add some extra herbs at this point, like a sprig of thyme or some fresh parsley. I like to add a bay leaf too, it's like a little secret ingredient that adds a layer of depth. Now, it's time to think about the chicken. If you're using leftover cooked chicken, you can add it now. If you're using raw chicken, you'll want to add it earlier, so it cooks through.

Adding Noodles and Finishing Touches

Now for the noodles! Once your soup is simmering nicely, add your noodles. If you’re using dried noodles, they will cook right in the broth, absorbing all that delicious flavor. Fresh egg noodles will cook faster, so keep an eye on them. You want them to be tender, but not mushy. If you're using cooked chicken, toss it in now and let it warm through. Give it a good stir and let everything simmer together for a few more minutes, until the noodles are cooked through.

Finally, taste and adjust the seasoning. This is your chance to make it perfect. Maybe it needs a little more salt, or a dash of pepper. I sometimes like to add a squeeze of lemon juice at the very end for a little brightness. And that’s it! Your homemade chicken noodle soup from stock is ready. Serve it up hot, maybe with a sprinkle of fresh herbs, and enjoy the warm, comforting goodness that you created. It’s like a hug in a bowl, and you deserve it.

• Add noodles to simmering broth.
• Add cooked chicken.
• Simmer until noodles are cooked.
• Season to taste.

Is Chicken Noodle Soup from Stock Healthy?

So, is this delicious bowl of comfort actually good for you? The short answer is, yes, it can be! Especially when you’re making it at home with good ingredients. Chicken noodle soup from stock can be a powerhouse of nutrients. The stock itself is packed with vitamins and minerals, especially if you're using a homemade bone broth. It's like a multivitamin in a bowl! Then, you have the chicken, which is a great source of protein, essential for building and repairing tissues. And let's not forget the veggies, they add fiber, vitamins, and antioxidants. This isn't just a feel-good meal, it’s also a nourish-your-body meal.

However, it's also important to be mindful of what you put in your soup. If you’re using store-bought stock, check the sodium content, some brands can be quite high. Also, the type of noodles and how much you use can affect the overall healthiness. But, in general, a homemade chicken noodle soup, with a variety of veggies, lean chicken, and a good stock, is a great choice when you are feeling under the weather or just craving a nutritious meal. It’s way better than a lot of processed foods out there, that's for sure.

MakeAhead and Freezing Instructions for Chicken Noodle Soup

Making Ahead: The Prep Game

Okay, so you're not planning to eat all that soup right away? No problem! Chicken noodle soup is actually a fantastic make-ahead meal. The flavors meld together even more as it sits, making it even more delicious the next day. You can prepare the entire soup, up to the point where you add the noodles. Then, just let it cool down a bit, pop it in the fridge, and you're good to go. When you're ready to eat, heat the soup back up, add your noodles, and simmer until they are cooked. It's like having a delicious meal waiting for you, no effort required.

I often do this when I know I have a busy week ahead, it's a real lifesaver. Also, making the soup a day ahead means that you can easily skim off any excess fat that might have risen to the top, giving you a clearer and healthier broth. Plus, it gives you a chance to enjoy the aroma of the soup twice, once while you are making it, and again when you are reheating it. It's a win-win, if you ask me.

• Prepare soup base (without noodles).
• Cool slightly, refrigerate in an airtight container.
• Reheat, add noodles, and simmer before serving.

Freezing for Later: A Future You Will Thank You For

Now, if you're thinking long-term, freezing chicken noodle soup is totally doable. But there are a few things to keep in mind. First, it's best to freeze the soup without the noodles, they tend to get a bit mushy when thawed. You can cook the noodles fresh when you are ready to eat the soup. Also, let the soup cool down completely before putting it in the freezer, you don’t want to raise the temperature in your freezer, and you also want to avoid condensation forming, which can affect the quality of the soup. Use freezer-safe containers, and leave a little room at the top to allow for expansion.

When you’re ready to enjoy your frozen soup, thaw it in the fridge overnight or gently heat it up straight from frozen, over low heat on the stove. Once it’s thawed, add your freshly cooked noodles and simmer until heated through. You'll find that it’s just as comforting and delicious as the day you made it. Freezing soup is like having a delicious emergency stash, ready to rescue you on a busy day. It's one of my favorite meal prep hacks.

Chicken Noodle Soup Recipe Details

Yield and Prep Time

Alright, let's get down to the nitty-gritty. This chicken noodle soup recipe, as we’ve laid it out, is designed to serve about 8 people, which makes it perfect for a family dinner or a small gathering. You know, the kind where everyone’s happy to have a warm bowl of something comforting. The prep time is pretty minimal, about 20 minutes or so, mostly for chopping veggies. The total cook time is about 45 minutes, but that will vary depending on whether you are using homemade stock or store bought, and if you have pre-cooked chicken or if you are cooking the chicken in the soup. So, all in, you're looking at a little over an hour to get this deliciousness on the table. I think that's a pretty good trade off for a homemade meal, don't you?

I always find that timing is everything when it comes to cooking. And with this recipe, it’s actually very flexible. If you have your stock already made, you’re saving a lot of time. And if you're using a rotisserie chicken, you're saving time there too. You can also prep your veggies ahead of time, or even the day before. That's one of the reasons I love this recipe so much, it’s easy to adapt to your schedule. It's not about spending hours in the kitchen; it’s about making a delicious, healthy meal without a lot of fuss.

Nutritional Information

Now, let’s talk about the good stuff, the nutritional side of things. Each serving of this chicken noodle soup clocks in at around 206 calories, which is pretty reasonable for a hearty meal. You're also getting a good dose of protein, about 23 grams per serving, which is great for keeping you full and satisfied. The fat content is around 6 grams, and most of that is from the chicken and the olive oil or butter you use to sauté the veggies. Of course, these numbers are estimates, and can vary slightly depending on your specific ingredients. But, the important thing is that this soup is a good source of lean protein, complex carbs from the noodles, and a whole heap of vitamins and minerals from the stock and the veggies. It's a balanced meal, you know?

And here’s a little secret, if you want to cut down on the calories, you can use whole wheat noodles or even zucchini noodles, they are a great low-carb option. Also, you can use a leaner cut of chicken, like chicken breast, or you can remove the skin from the chicken before you use it in the soup. But honestly, I think that this recipe is pretty healthy as it is. The best part is that you're making it yourself, so you know exactly what's going into it. There are no mystery ingredients or hidden additives, just good old fashioned, wholesome goodness.

• Calories: ~206 per serving
• Protein: ~23g per serving
• Fat: ~6g per serving
• Good source of vitamins and minerals

Adaptations and Dietary Notes

One of the things I love most about this recipe is how adaptable it is. Are you gluten-free? No problem! Just swap out the regular egg noodles for gluten-free ones, they work just as well. You can use a store bought brand, or you can even make your own homemade gluten-free egg noodles if you are feeling adventurous. You can also use a different type of noodle all together, like rice noodles, or even just cut up vegetables, like zucchini or carrots. This soup is so versatile, you can make it your own. And what about vegetarians? Well, you can easily adapt this recipe by leaving out the chicken and using a vegetable stock instead. You can add some tofu or chickpeas for protein. The possibilities are endless!

Also, if you are watching your sodium intake, make sure to use a low-sodium stock, and be careful with the salt you add to the soup. And if you are not a fan of the classic vegetables, you can add anything you like, maybe some mushrooms, or some spinach, or even some green beans. This is your soup, so you get to decide what goes in. It's all about creating a recipe that works for you and your family. And, if you are making this for picky eaters, feel free to cut the vegetables into smaller pieces, or even blend them into the broth. The main goal is to create a soup that everyone will enjoy.

Notes

A Few More Pointers

Okay, so we've covered a lot, but there are a few extra things I want to mention. First off, don't be afraid to experiment with your broth. If you’re using store-bought, try adding some extra herbs or spices to give it a boost. A little bit of garlic powder, onion powder, or even a dash of red pepper flakes can really make a difference. Also, remember that the quality of your ingredients will affect the final taste. So, if you can, use the freshest veggies you can find, and good quality chicken. It's like the saying goes: "you get out what you put in".

Another thing that I've learned over the years is that the way you cut your veggies can affect the texture of the soup. If you want a more rustic soup, go for larger chunks. If you prefer a more refined soup, dice them into smaller pieces. And if you have a picky eater, you can even blend some of the veggies into the broth, they will never know they are there! It's all about finding what works for you and your family. And most importantly, have fun! Cooking should be enjoyable, and chicken noodle soup is a great way to get creative in the kitchen.

• Experiment with different herbs and spices in your broth.
• Use fresh, quality ingredients for the best flavor.
• Adjust the size of your veggies to your preference.

Dealing with Leftovers

So, you’ve made a big batch of soup, and you have some leftovers. What do you do with it? Well, the great news is that chicken noodle soup is delicious the next day, or even the day after. The flavors will continue to develop, and the soup will become even more flavorful. Store it in an airtight container in the fridge, and it should be good for about 3-4 days. To reheat it, simply put it in a saucepan over medium heat, and warm it through. You can also reheat it in the microwave, but I find that the stovetop is the best way to preserve the flavor and texture.

Also, if you have a lot of leftovers, consider freezing them. Remember to freeze the soup without the noodles, and cook them fresh when you are ready to eat it. And, if you’re like me, and you love to have a quick lunch on hand, you can freeze the soup in single-serving portions, so that you can easily grab a bowl when you need it. Leftovers are a gift, if you ask me, they save you time and effort, and they are just as delicious as the first time.

Final Thoughts

I hope that this recipe has inspired you to make your own delicious chicken noodle soup from stock. It's a classic dish for a reason, it's comforting, nutritious, and so easy to customize to your own liking. Don't be afraid to play around with the ingredients, try different noodles, veggies, or herbs, until you find your perfect bowl. And remember, the most important ingredient is love. When you put your heart into your cooking, it makes all the difference.

So, go ahead, grab your pot, and start cooking. This is more than just a recipe, it's a way to create a warm and comforting meal for yourself and your loved ones. And who knows, maybe you will create a family tradition that will be passed down for generations to come. And if you have any questions, feel free to ask me. I'm always happy to share my love for cooking with you.

Related Posts

So, you've mastered the art of chicken noodle soup, that's fantastic! But, the culinary world is vast, and there are so many other delicious recipes out there to explore. If you loved this cozy soup, you might be interested in some other comforting recipes. For example, if you are looking for a similar soup, you could try a creamy tomato soup, it is another classic that's always a crowd-pleaser. Or, if you are in the mood for something a little more hearty, maybe a lentil soup or a beef stew might be just what you need.

And, if you're looking to expand your cooking repertoire, there are endless possibilities. How about learning how to make a perfect roast chicken? Or maybe some homemade bread to go with your soup? The world of cooking is all about experimentation and having fun. So, don't be afraid to try new things, and who knows, you might just discover your next favorite recipe. I have added some ideas below, feel free to check them out!

Wrapping Up Our Chicken Noodle Soup Journey

So, there you have it, a complete guide to making a fantastic chicken noodle soup from stock. We've covered everything from choosing the right noodles to making the most of your stock and even how to freeze it for later. Remember, the key to a truly great soup is in the details: a good stock, your favorite noodles, and fresh ingredients. This recipe is not just a meal; it's an experience, a way to bring comfort and warmth into your home. Whether you're feeling under the weather or just craving something delicious, this chicken noodle soup is sure to hit the spot. Now, go ahead, grab your ingredients, and start cooking. You won't regret it.