Ultimate chicken noodle soup recipe using reames noodles

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Ever have one of those days where you just need a warm hug in a bowl? Maybe it's gray outside, you're fighting off a sniffle, or maybe you just miss the kind of soup Mom used to make. Store-bought stuff just doesn't cut it. It lacks that certain something, that depth of flavor, that noodle chewiness that says "everything's going to be okay." We get it. That's exactly why we're diving into the ultimate comfort classic: the chicken noodle soup recipe using Reames noodles.

Why This Chicken Noodle Soup Recipe Using Reames Noodles Just Hits Different

The Noodle Factor: It's Not Just Pasta

Look, we've all had chicken noodle soup with those skinny, sad little dried egg noodles. They cook in three minutes and turn to mush if you look at them wrong. That's not soup; that's noodle-flavored water with some chicken bits floating in it. This chicken noodle soup recipe using Reames noodles changes the game entirely. Reames noodles are frozen, thick, and they cook up with a glorious, chewy texture that actually holds its shape. They give the soup body and substance, a satisfying bite that makes you slow down and actually *eat* your soup, not just slurp it down before the noodles disintegrate.

Broth That Doesn't Quit

A great soup lives and dies by its broth. Canned broth is fine for a Tuesday emergency, but it often tastes like salty water pretending to be chicken. To make this chicken noodle soup recipe using Reames noodles truly sing, you need a broth with depth. We're talking about simmering chicken (preferably bone-in thighs for maximum flavor extraction) with aromatics. This process builds a rich, savory base that commercial broth just can't replicate. It's the difference between listening to elevator music and a live jazz performance.

Reames noodles: Chewy texture, holds shape
Homemade broth: Deeper flavor, less salt
Bone-in chicken: Adds richness to broth
Fresh vegetables: Brighter, more complex taste

More Than Just a Meal: It's Comfort Engineering

Combining that deeply flavored broth with tender pieces of chicken and those substantial Reames noodles isn't just cooking; it's comfort engineering. It's a sensory experience that taps into something primal. On a cold day, or when you're feeling under the weather, this soup feels like a warm blanket. It's substantial enough to be a meal but gentle enough to soothe. It's the kind of soup that makes you want to curl up on the couch and forget about your problems for a little while. That's why this specific chicken noodle soup recipe using Reames noodles isn't just food; it's therapy in a bowl.

Gathering Your Comfort Crew: Ingredients for Our Soup

The Foundation: Chicken and Broth Base

Alright, let's talk turkey... or rather, chicken. For a truly killer chicken noodle soup recipe using Reames noodles, you can't skimp on the base. While you *can* use pre-cooked chicken or breasts, using bone-in chicken thighs is the secret handshake here. The bones and dark meat lend so much more flavor and richness to your broth as they simmer. Think of it as extracting liquid gold. You'll also need a solid chicken broth or stock. If you've got homemade from a previous roast chicken, you're already winning. Otherwise, a good quality store-bought low-sodium chicken stock is your friend. We're building layers of flavor, and this is step one.

Aromatic All-Stars: Veggies for Depth

Every great soup needs its supporting cast, and for this chicken noodle soup recipe using Reames noodles, that means the classic mirepoix – onions, carrots, and celery. Chop them up evenly so they cook at roughly the same pace. Don't rush this step; sautéing these in a little butter or oil until they soften and release their fragrance is crucial. It sweetens them up and builds another layer of flavor before the liquid even hits the pot. Garlic is non-negotiable, obviously. A couple of cloves, minced, added in the last minute of sautéing makes all the difference. Fresh parsley is also a must for brightness at the end.

Bone-in chicken thighs (about 1.5 - 2 lbs)
Good quality chicken stock or broth (about 8-10 cups)
Yellow onion (1 large, chopped)
Carrots (3-4, peeled and chopped)
Celery stalks (2-3, chopped)
Garlic cloves (3-4, minced)
Butter or olive oil (for sautéing)
Fresh parsley (a handful, chopped)

The Star and the Finishers: Reames Noodles and Seasoning

Now for the main event that makes this specifically a chicken noodle soup recipe using Reames noodles: the noodles themselves! Grab a bag of those frozen Reames egg noodles. Do not thaw them. They go straight into the simmering soup later. Their density is what gives this soup that satisfying, chewy texture we talked about. For seasoning, salt and black pepper are your starting point. Don't be shy, but taste and adjust as you go. A bay leaf adds a subtle background note. Some folks like a pinch of dried thyme or rosemary, but let's keep it simple and classic for the first go. Remember, you can always add more, but you can't take it away.

Cooking Up Comfort: Making Your Chicken Noodle Soup Using Reames Noodles

Building the Flavor Base, No Shortcuts Allowed

Alright, apron on? Good. First things first for this chicken noodle soup recipe using Reames noodles: grab a large, heavy pot or Dutch oven. Melt a couple tablespoons of butter or heat a swirl of olive oil over medium heat. Toss in your chopped onions, carrots, and celery. This is where the magic starts. Sweat these veggies down, stirring occasionally, for about 8-10 minutes until they start to soften and smell amazing. Don't rush this part; you're coaxing out their natural sweetness. Then, add your minced garlic and cook for just another minute until fragrant. Don't let it burn – burnt garlic is a crime against soup.

Simmering Your Way to Liquid Gold

Now, nestle those bone-in chicken thighs right on top of the sautéed vegetables. Pour in your chicken stock, enough to fully cover the chicken and veggies, usually around 8-10 cups. Add that bay leaf. Bring the whole pot up to a gentle simmer over medium-high heat, then immediately reduce the heat to low, cover, and let it do its thing. You want a lazy bubble, not a rolling boil. Simmer for about 30-40 minutes, or until the chicken is cooked through and practically falling off the bone. This low, slow simmer is crucial for extracting all that glorious flavor from the chicken and bones into your broth. Skim off any foam or impurities that rise to the surface as it simmers.

After simmering, carefully remove the chicken from the pot. Set it aside to cool slightly on a cutting board. Leave the vegetables and broth simmering gently. Once the chicken is cool enough to handle, shred or chop the meat into bite-sized pieces. Discard the bones and skin. Now you have flavorful, tender chicken ready to go back into the soup.

Sauté veggies 8-10 mins until soft.
Add garlic, cook 1 min.
Add chicken, stock, bay leaf.
Bring to simmer, reduce heat.
Simmer covered 30-40 mins.
Remove chicken, shred, return to pot.
Add Reames noodles.
Cook noodles per package (usually 15-20 mins).
Season generously with salt and pepper.
Stir in fresh parsley at the end.

The Grand Finale: Noodles and Finishing Touches

With your shredded chicken back in the pot, it's time for the star: the Reames noodles! Add the frozen noodles directly to the simmering soup. Give it a good stir to make sure they don't stick together. Turn the heat up slightly to maintain a gentle simmer. Cook according to the package directions, which is typically around 15-20 minutes. You'll know they're done when they're tender but still have that signature chewy bite. This is key to the perfect chicken noodle soup recipe using Reames noodles – don't overcook them into submission. While the noodles are cooking, season the soup generously with salt and freshly ground black pepper. Taste it. Does it need more salt? More pepper? Don't be shy. Just like life, soup needs proper seasoning to truly shine. Finally, just before serving, stir in a generous handful of fresh chopped parsley for a burst of color and freshness. Ladle into bowls and prepare for instant comfort.

Tips and Tricks for the Best Chicken Noodle Soup Using Reames Noodles

Don't Skimp on the Simmer

Making a killer chicken noodle soup recipe using Reames noodles starts with a broth that actually tastes like chicken. Seriously. Just boiling chicken for a few minutes doesn't cut it. You need to give it time. Simmering those bone-in thighs for at least 30-40 minutes allows the collagen and flavor to leach into the liquid. Think of it as slow-roasting the flavor into the soup base. You'll see the broth transform from clear to a rich, golden hue. This depth is what separates a forgettable soup from one people ask you for the recipe for. Skimming the foam is also key here; it keeps your broth clean-tasting, not cloudy or greasy.

Noodle Timing is Everything

The beauty of using Reames noodles in your chicken noodle soup recipe using Reames noodles is their amazing texture, but you can ruin it if you're not paying attention. They take longer to cook than dried pasta – usually around 15-20 minutes. Don't just dump them in and walk away. Keep an eye on them and taste one for doneness. You want them tender but still with a pleasant chew, not soft and falling apart. Adding them too early means they'll overcook while the broth simmers. Adding them too late means you'll be waiting forever. Get that simmer right, then add the noodles when the broth is ready for them. And remember, they'll continue to absorb liquid slightly as the soup sits, so don't be alarmed if it thickens a bit.

Use bone-in chicken for maximum flavor.
Simmer broth for at least 30-40 minutes.
Skim impurities from the broth.
Add Reames noodles only when broth is ready.
Cook Reames noodles 15-20 minutes, check for chewiness.
Season aggressively, taste and adjust.
Fresh parsley is a must-add at the end.

Storing Your Golden Bowl of Goodness

Fridge Life: Keeping it Fresh for a Few Days

So, you've made a glorious batch of chicken noodle soup recipe using Reames noodles. Maybe you didn't eat it all (highly unlikely, but let's pretend). Storing leftovers properly is key to enjoying your hard work later. Once the soup has cooled down to room temperature – don't put a piping hot pot in the fridge, you'll raise the internal temp of everything else and invite bacteria – ladle it into airtight containers. Glass containers are great because they don't stain or hold odors. Plastic works too, just make sure the lid seals well. Pop it in the refrigerator. Your soup should be good for about 3-4 days. The Reames noodles hold up better than most dried noodles, but they will still absorb some liquid and soften over time. If you anticipate a lot of leftovers, sometimes cooking the noodles separately and adding them to individual bowls before serving is a pro move to keep them perfectly chewy.

Freezer Friendly? With a Little Planning

Want to save some of that chicken noodle soup recipe using Reames noodles magic for a rainy day next month? Freezing is your friend, but there's a catch. The noodles are the tricky part here. When frozen and then thawed in the soup, Reames noodles can sometimes get a bit softer than their initial perfect chewiness. If you plan on freezing a large portion, consider storing the broth and chicken/veggie mixture separately from the noodles. You can cook the noodles fresh when you reheat the soup. If you freeze it all together, make sure it's in a freezer-safe container or bag, leaving a little headspace for expansion. It should last in the freezer for up to 3 months. Thaw it overnight in the fridge before gently reheating on the stovetop.

Cool soup completely before storing.
Use airtight containers for the fridge.
Soup lasts 3-4 days in the refrigerator.
For freezing, consider storing noodles separately.
Freeze soup in freezer-safe containers for up to 3 months.
Thaw frozen soup in the fridge before reheating.

Now Go Eat Your Soup

So there you have it. A bowl of honest-to-goodness chicken noodle soup using Reames noodles, made by you. No fancy tricks, no weird ingredients you can't pronounce. Just solid comfort food that actually tastes like something. Whether you're battling a cold or just battling the Tuesday blues, this soup is a reliable ally. It won't solve all your problems, but for ten minutes, while you're slurping down those thick noodles and savory broth, things might just feel a little bit better. Enjoy the quiet victory of making something real.