OK, I'm confused. I was fairly certain that I made the best chicken noodle soup, but according to this recipe over at AOL Food (via AllRecipes.com), I don't. It's The Best Chicken Noodle Soup Ever.
There's nothing that warms my heart and other organs in the winter than a nice bowl of chicken noodle soup, with big chunks of chicken and carrots and celery in a seasoned broth. In fact, I'm going to make chicken noodle soup for dinner tonight. Not sure if I'll make this one (don't have the whole chicken or some of the other ingredients), but it sounds like a really good basic recipe to keep in your collection.
Chicken Noodle Soup
1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta
Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
Meanwhile, place celery, carrots, onion, bouillon, soup mix and chicken broth in pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.
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Reader Comments (Page 1 of 3)
12-06-2007 @ 1:41PM
Deuz Augustine said...
I am so sick today -- on my birthday no less -- and would actually murder someone to obtain this soup.
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12-06-2007 @ 2:06PM
Coto said...
mmm looks delicious! I will try it
http://www.spymac.com/details/?2315603
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12-06-2007 @ 2:55PM
Iscariote said...
Beef boullion cubes? 1 packet of chicken soup mix?
Yeah, no thanks.
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12-06-2007 @ 3:55PM
Patrick said...
This is kind of a ridiculous recipe. Why do they bother boiling a chicken if they're going to add 2 cans of broth, 2 boullion cubes, AND a packet of soup mix anyway? I'll sometimes add 1 boullion cube for extra seasoning, but that's as far as I'm willing to go. If you have a whole chicken available to you, canned broth is just not necessary.
Definitely NOT the best chicken noodle soup ever.
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12-06-2007 @ 4:11PM
Punisher2K said...
You have to add water to the soup, why not just add broth? Water brings nothing to the party.
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12-06-2007 @ 4:40PM
salsa said...
Agreed with Patrick and Iscariote-- this is a non-recipe, like a mushroom soup recipe calling for a can of mushroom soup.
So Bob, not to worry-- your chicken soup is still the second best (after mine...;).
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12-07-2007 @ 9:11AM
melissa.agnew said...
I want to know if I can make chicken noodle soup with chicken pieces, bone in. The reason I'm asking is because I want to buy free range, but I know a whole chicken will be pricey. What do you think?
I like to rice in my soup, which I realize is not a noodle soup. ;)
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12-11-2007 @ 2:36PM
Linda said...
i don't understand...why put BEEF bouillon cubes in a CHICKEN recipe for soup...it doesn't make any sense to me...but then...i am no gourmet chef.
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12-11-2007 @ 2:42PM
Steve said...
C'mon people...put YOUR chicken soup recipes on here, and if you really want to see who has the best recipe...besides my mom, just pour some into your B drive and send it to me to judge. :D
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1-17-2008 @ 6:03AM
dond39 said...
OK Steve, please send me your mom's recipe and let me give it a shot.
Don in Alabama
dond39@charter.net
12-11-2007 @ 2:43PM
emma said...
Uh, don't you mean sodium noodle soup?
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12-11-2007 @ 3:00PM
hal said...
IF YOU USE A KOSHER CHICKEN {it has more flavor because of it's diet and because it is salted] YOU WOULDN'T NEED TO ADD ALL THE BUILLON AND CANED CHICKEN BROTH TO GIVE THE SOUP FLAVOR. THE CHICKEN AND THE VEGGIES SHOULD GIVE THE SOUP ALL THE FLAVOR IT NEEDS.
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12-11-2007 @ 3:08PM
C Walton said...
What is the point of making homemade soup if you are going to add beef bullion cubes, chicken noodle soup mix and canned chicken broth
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12-11-2007 @ 3:37PM
dan said...
Cut breasts off a chix and boil the carcas down with onion rosemany, carrots, celery and parsly, thyme let cook till about mush then strain and use as a stock for your soup, No Beef. male your own egg noodles
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12-11-2007 @ 4:05PM
Kiki said...
Hello? How can this be a good recipe when you use **chicken soup mix***??? This isn't homemade! What happened to our American culture? Why are we pretending this is the "real thing"??? This ain't real chicken soup, people. Stop eating at McDonald's so much because now you think a soup made with a packet of chicken soup mix can be called homemade! It's not!
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12-11-2007 @ 4:42PM
STEVEN OLK said...
YOU GOTTA BE KIDDING. That sounds like an attempt at recreating campbells on your own. Why not start and use only honest ingredients. Why do you need all that msg, and other garbage? I won't tell you my mother's recipe but suffice it to say it has a variety of veggies and HONEST stock ingredients. You are selling shortcuts , not chicken soup.
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12-11-2007 @ 5:07PM
Vivi said...
Thanks but no thanks!
This is definitely not a homemade chicken soup. No one needs the bouillon cubes and the chicken noodle soup mix.
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12-11-2007 @ 5:39PM
Eric De La Cruz said...
You have got to be kidding me! If you are going to waste effort on this recipe, open a can! Boo!!!!
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12-11-2007 @ 5:39PM
James said...
I'm sorry folks - all the Neuvo-Chicken Soups don't hold a Candle to Old Fashioned Campbells Chicken Noodle Soup - Hot Oily Salty Broth - Bits of Chicken - Noodles so soft you can slurp them - and perfect for either Ritz Crackers or Saltines - ta heck with all this Healthy Stuff - stick with Comfort when Sick - and OLD FASHIONED CAMPELLS is the KING :) Merry Christmas and a Happy Holiday Season.
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1-31-2008 @ 5:46PM
de_amore_99 said...
Yeah, I have a son who preferred the canned stuff but he's learned there's nothing like the real thing. I say delete the beef bouillon, crumbled chicken noodle soup mix, low-sodium chicken broth and the thyme. Reduce the carrots and onion by half, add 4or5 chicken bouillon(it add tons of flavor)and 1 or 2 cloves garlic. Other than that follow the recipe. I make the best chicken soup and thats how I make it. I use egg noodles but you can use any kind you like. Sometimes I put in small beef meatball, just to mix it up. It's always best the next day. Oh, one more thing,,,cook carrots until tender in a pan by itself not in the soup stock. Enjoy,,,,hey Steve,,,let me know if you like it this way.