What Goes in Chicken Noodle Soup?

Updated on October 12, 2012
J.M. asks from Doylestown, PA
16 answers

Do you add your noodles to the broth or have the on the side?

This one's for you teresa=)

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answers from Seattle on


The only chicken noodle soup I eat comes in a red and white can.

The chicken soups I make is chicken'n'dumplings, matzah, pot pie, etc.

Yeah, Theresa!!! I never knew anyone else who seasoned & roasted bones ! :) I'll also pan sear with bacon grease /onions/etc. J. depends on what's on hand.

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answers from Columbus on

Dang, I'm wondering about chicken soup with rice. Is it very different? Can I use this recipe and J. substitute rice? Or do I have to change more than that?

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answers from Albany on

Well I make a swimming pool full of chicken stock about once a month and freeze it.

The two most popular chicken soups here with the kids are Chicken Noodle, which is J. cut up leftover chicken, carrots, and yes I leave the noodles cooked and separate because they get mushy, yuck.

But they're also crazy about regular old Jewish Grandma Style chicken soup with potatoes, carrots, onions, green and wax beans, corn, and chicken.

They would eat either every meal every day. I suspect the homemade stock makes it so good.

Since I'm a SAHM with OLDER kids, I have WAAAY more time then the average mom, so please don't feel like there's something wrong with you if you don't make your own chicken stock.

I buy whole chickens exclusively, when they're on sale for like $.69 a pound. I cut them up and de-bone them as needed and freeze everything. When I accumulate enough bones (which I put in the freezer) I roast them til they're brown and use them for the stock, along with all the aging vegetables in the crisper. I like it because it's like using things TWICE, and making something out of nothing, even though I am not an especially frugal cook.

I often give the kid (s) soup for breakfast. There is generally a baggy in the fridge with either noodle or rice, and a bucket of some soup, add one or the other to the soup....pop it in the microwave. Yeah, we eat a lot of soup.

Of course, I'm not above giving them a can of Beefaroni for breakfast, or a handful of pretzels either.

So yeah, always noodle/rice on the side, unless you're gonna eat it all in one sitting, and what are the chances of that?


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answers from St. Louis on

However the can has it, why mess with perfection or a vague likeness.

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answers from Columbus on

Dang, I'm wondering about chicken soup with rice. Is it very different? Can I use this recipe and J. substitute rice? Or do I have to change more than that?

4 moms found this helpful


answers from Chicago on

I cook my noodles seperately but add them to the soup before serving =)

4 moms found this helpful


answers from Seattle on


The only chicken noodle soup I eat comes in a red and white can.

The chicken soups I make is chicken'n'dumplings, matzah, pot pie, etc.

Yeah, Theresa!!! I never knew anyone else who seasoned & roasted bones ! :) I'll also pan sear with bacon grease /onions/etc. J. depends on what's on hand.

4 moms found this helpful


answers from Boston on

I do whatever veggies I have on hand - usually carrots, onion, and celery but I'll throw in peppers, zucchini, asparagus etc. if they're on their way to rotting in the fridge.

I don't put any starch in my chicken soup, J. chicken and veggies. OK, maybe matzoh balls from time to time.

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answers from Lincoln on

I boil a whole chicken on low for about 5-6 hours, turning it every two hours. While it is boiling in the water, i add some spices. Seasoned salt, pepper and garlic powder. After the chicken is done I have to let it cool down, so after about two hours of cooling (which it is still very hot inside) I take out the whole chicken and start deboning it. I also remove the skin. I sautee chopped white onion, celery and carrots. I then add my sautee'd veggies to the chicken stock that the chicken was cooked in, by this time i have to add a little more water to the chicken stock and remove some of the fat floating on top. I will add the chicken i deboned and cook for about 30 min on medium. I think make my own noodles. I cup of flour, 1 egg and 1 tablespoon of water, maybe sprinkle some salt in that mixture. Knead the dough, roll it out and cut strips to look like noodles. Add them to the chicken soup and let it cook another 45 min to make sure the noodles are fully cooked. This is an all day process for M. as i do not like to rush when making chicken noodle soup. So good! Good luck!

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answers from Washington DC on

I do my noodles with the broth (I use the EXTRA THIN noodles, they don't go limp).


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answers from Austin on

I use wide noodles on the side so people can add as much or little as they like and like Cheryl, so they do not go limp.

On the side we either do rolls or crackers
Sometimes cheesey bread.

For Mexican Caldo
I add carrots, potatoes,cabbage and a small can of tomato sauce and black pepper.

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answers from Cincinnati on

My chicken noodle soup always includes homemade noodles. Since I live in Japan, my only other option would be to use Japanese noodles or maccaroni. Nope, that J. doesn't work for M. with chicken noodle soup. So, I roll my own noodles. Sometimes I make my own broth if I get chicken legs, thighs, or chicken breast, but usually I buy minced chicken breast when it is available. I kind of hate touching chicken. I use chicken bouillion most of the time.

As for vegetables, I include carrots, celery (including celery leaf), potatoes, onion, maetake or shiitake mushrooms, and green beans. Here is my recipe:

400g minced chicken breast
2 carrots, cubed
2 onions, diced
2-3 large potatoes, cubed (sometimes, I use sweet potato.)
1 celery stalk plus leaves (Separate leaves from stalk. Chop them both up separately.)
100g your favorite mushroom (I like maetake and shiitake.)
1 cup green beans cut up (I use frozen ones.)
1 cube chicken bouillion + water to fill your pot about 3/4 full (Or use chicken broth)
canola oil
pepper and salt to taste
2-3 tsp garlic powder
2 bay leaves
2 tsp sweet basil
1 tsp parsely
1/2 tsp crumbled saffron threads (You can leave these out, but it adds a nice color to your broth and gives you a richer taste. If you leave them out, add more garlic.)

1 1/2 cup white whole wheat flour (if you can't get white whole wheat flour, you can substitute with all-purpose flour.)
1/2 cup whole wheat flour
2 Tbsp butter or margarine
1 1/2 tsp salt
2 beaten eggs
1/4 cup water

I make the noodles first. In a mixing bowl, use a fork to combine flours, butter, and salt. Make a well in the center. Add the eggs and water, and beat with a fork until combined. On a lightly floured pastry cloth, roll the dough to 1/8 inch thickness. You will want to cover your hands and the rolling pin with flour as well. Then cut the noodles into 1/2 inch strips and your desired length. They will double in size as they cook. I use a cake server to take the noodles off the pastry cloth quickly without having them stick. If they start to stick have some extra flour on hand. Put some flour in your palms and sort of toss the noodles back and forth in your hand. It sounds more difficult to make than it actually is. I have trouble with my hands and can still do this.

In a small frying pan, fry minced chicken in a little canola oil. Drain oil off chicken. In a large pot, brown onion. Add carrots, celery stalk (only the stalk, not the leaves), and potatoes and saute about three minutes. Add chicken, green beans, mushroom, celery leaves, pepper, salt, garlic powder, bay leaves, sweet basil, parsely, and saffron. Add the water and chicken bouillion (or add the chicken broth). Bring to a boil, then cover and simmer for about 15 minutes or until the carrots and potatoes are tender. Once the veggies are tender, lower the heat to the lowest setting you can. Drop the noodles into the soup 1 at a time, to keep them from sticking to each other. It takes about ten minutes for M. to do this. I have one bad hand. It sounds harder than it is. Once all the noodles are in the pot, turn up the heat. Boil, uncovered and stirring occasionally for about 20 minutes or until the noodles are tender. Happy eating.

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answers from Biloxi on

I have a roasted chicken carcass simmering on the stove top now to make soup with. Once I strain and drain to the broth I will add Bird's Eye Thai Veggie blend and let it simmer until the veggies are cooked.

To that maybe a little salt and pepper.

Sometimes I serve it over warmed noodles - my son prefers noodles. M., I J. like it simple.

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answers from St. Louis on

my great grandfather's last name was Karches. He taught my Mom to make soup from the carcass of poultry. Soooo, it's always been called GrGpa Carcass soup!

Anyway, whether it's chicken or turkey, I simmer the leftover carcass for hours. I add celery, carrots, onion, garlic, & S/P. The broth is a golden yellow & I call it "liquid gold"! So fragrant & flavorful, & low in sodium to boot. A wallop of nutrition! I try to make the stock the day before.

On the next day, I add whatever vegies are on hand. I throw in the chopped, cooked leftover turkey/chicken. I let this simmer for hours.

Before serving, I will decide on a flavor for the day & add the spices. Here's some of my variations:

**lemon juice & some zest + a wild/brown rice packet + some spinach
**fresh, chopped jalapeno + some minced tomatoes (canned is a.o.k.) + corn + zucchini/squash + some cumin & red pepper. & cornbread!
**okra + a wide variety of vegies + cajun seasoning + any cajun/polish sausage + jalapeno (sometimes)

Now to answer your real question! I hate mushy noodles, but soup is usually gone in 24 hours. So I add the noodles in the last hour of cooking, unless I know the batch is big enough to serve for several days. In that case, I add the noodles as we serve. Same goes for chili mac..... the noodles are added at each meal.

& I love orzo or rice with my turkey soups, Zatarains dirty rice with my cajun soup, & Mahatma's yellow rice with my southwestern version.

the problem in our home....I pretty much change up the recipe every single time I make soup! It all depends on what's hidden in the frig. BUT the one thing I never change is GrGpa's carcass stock!

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answers from Los Angeles on

Thanks Theresa ツ N.. I never thought of roasting the bones.

I buy chicken breasts, bone-in skin-on. I cut the meat off the bones and take the bones and skin (sometimes) and boil them. When the bones are thoroughly cooked, I take the bones out and remove the chicken meat from the bones. The water becomes my stock and the meat, the chicken meat in the soup. (In commerically made chicken soup, the chicken meat is from the hens that lay eggs. When they are past their prime and don't lay almost an egg a day, they are put in chicken noodle soup.)

I add vegetables from my garden and what is on sale. (garlic, beans, peas, onions, chard, spinach, corn, celery, etc)

I add either noodles (linguini,or spaghetti noodles) and rice.

Good luck to you and yours.

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answers from Dallas on

My friend gave M. a recipe for chicken noodle soup - what makes her recipe stand out is not only the homemade noodles, but she also makes the instant packages of mashed potatoes and puts a dollop of them in the bottom of each bowl before adding the soup.

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answers from Honolulu on

I cook whatever "pasta" I have, my kids like bow tie pasta.
I cook it on the side... then add it into my soup when the soup is done.
Because, if I add it in as the soup cooks, then the pasta gets too inflated and too soft.

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answers from New York on

I always add the uncooked pasta or rice to the chicken soup within the last 30 minutes of simmering.

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