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Chicken Noodle Soup

By Matt Price

Oct 10, 2024, Updated Mar 15, 2026

Chicken Noodle Soup by Mr. Make It Happen

Introduction:

Today we are making Chicken Soup that could cure the common cold! It’s almost cold and flu season and nothing hits the spot this time of year quite like a nice bowl of Chicken Noodle Soup. Here’s how I like to make mine. Begin by prepping your veggies. Clean and peel the carrots and dice them along with celery and onion. We are also using a rotisserie chicken today (mostly because it’s quick and easy) – remove everything except the meat and chop that up.

Using rotisserie chicken from the store can be a game-changer in the kitchen. Here are some key benefits:

1. Time-Saving: Rotisserie chicken is pre-cooked and ready to eat, which significantly cuts down on meal prep time. You can have a delicious meal on the table in minutes.
2. Flavorful and Juicy: Store-bought rotisserie chickens are typically seasoned and roasted to perfection, resulting in a flavorful and juicy product that can elevate your recipes.
3. Versatile: You can use rotisserie chicken in a wide variety of dishes—soups, salads, sandwiches, tacos, casseroles, and more. It’s an easy way to add protein to your meals.
4. Cost-Effective: Rotisserie chickens are often reasonably priced and provide a good amount of meat, making them a budget-friendly option compared to cooking chicken from scratch.
5. Less Waste: You can use the entire chicken, including bones for making stock or broth later, minimizing waste and maximizing your ingredients.
6. Convenience: They’re a great solution for busy weeknights or when you need to whip up a quick meal without compromising on flavor or quality.
7. Family-Friendly: Most people enjoy rotisserie chicken, making it a crowd-pleaser for families or gatherings.
8. Easily Shredded: The meat can be easily shredded or chopped, making it a convenient option for recipes that require cooked chicken without a lot of effort.

Step 1: Sauté the Vegetables

1. Melt Butter: In a large pot, melt the 3 tablespoons of butter over medium heat.
2. Add Vegetables: Once the butter is melted, add the diced onion, carrot, and celery. Sauté for about 5 to 7 minutes or until the vegetables are tender and the onions are translucent.

Once the veggies begin to get tender, start seasoning. One of my favorite Chicken Noodle Soups is from Chic Fila and I love the viscosity of it. To mimic that, I do a little bit of a roux to thicken up the consistency.

Viscosity in soup refers to the thickness or resistance to the flow of the liquid. It plays a crucial role in the texture and mouthfeel of the soup, influencing how it coats the palate and how satisfying it feels when you eat it. Here are some key points about viscosity in soup: Don't miss my french onion soup for another delicious option.

1. Definition: Viscosity is a measure of a fluid’s resistance to deformation and flow. In simpler terms, it describes how thick or thin a liquid is.

1. Factors Affecting Viscosity:
   • Ingredients: The type and amount of ingredients used can impact viscosity. For example, using pureed vegetables or adding starches (like flour, cornstarch, or potatoes) can thicken the soup.
   • Cooking Method: Cooking techniques such as simmering or reducing can concentrate flavors and thicken the liquid. Simmering allows some moisture to evaporate, increasing viscosity.
   • Temperature: Hot liquids generally have lower viscosity compared to cold liquids. As soup cools, it can become thicker due to the effects of temperature on the ingredients.
2. Desired Consistency: Different soups have different desired viscosities. For example:
   • Broth-based soups: These tend to be thinner and have a more watery consistency.
   • Creamy soups: These often have higher viscosity due to the addition of cream, flour, or pureed ingredients, creating a rich and smooth texture.
3. Balancing Viscosity: Achieving the right viscosity is important for flavor and presentation. A soup that’s too thick might feel heavy, while one that’s too thin might lack substance. Adjusting thickness can often be done by adding more liquid or thickening agents, depending on your preference.
4. Mouthfeel: Viscosity affects the overall eating experience. A well-balanced soup with the right viscosity can enhance flavor perception and satisfaction, while an unbalanced texture can detract from the enjoyment.

Thicken the Soup (Optional)

1. Add Flour: If you prefer a thicker soup, sprinkle in the 2 tablespoons of flour and stir well to combine. Cook for another minute to remove the raw flour taste.

Add Broth and Noodles

1. Pour in Broth: Slowly add the 8 cups of chicken broth to the pot, stirring to incorporate everything.
2. Bring to a Boil: Increase the heat and bring the mixture to a gentle boil.
3. Add Noodles: Once boiling, add the egg noodles (adjust the amount to your preference) and cook according to the package instructions, usually about 6-8 minutes.

Chicken Noodle Soup Recipe

Chicken Noodle Soup

Matt Price

Today we are making Chicken Soup that could cure the common cold! It’s almost cold and flu season and nothing hits the spot this time of year quite like a nice bowl of Chicken Noodle Soup.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Chicken Recipes, Comfort Food, Soups & Stews

Cuisine American

Servings 6

Calories 204 kcal

Ingredients

  

1x2x3x

• ▢ 1 lb diced chicken I like to use Rotisserie
• ▢ 1 medium carrot diced
• ▢ 1 onion diced
• ▢ 1 stalk celery diced
• ▢ 3 tablespoon butter
• ▢ 2 tablespoon all-purpose flour optional, for a thicker consistency
• ▢ 8 cups chicken broth homemade or high-quality store-bought
• ▢ Egg noodles as many as you prefer
• ▢ Salt and pepper to taste
• ▢ 1 teaspoon Garlic powder
• ▢ 1 teaspoon Onion powder
• ▢ Red pepper flakes or cayenne to taste, for a little heat

Instructions

 

• Begin by prepping your veggies. Clean and peel the carrots and dice them along with celery and onion.
• We are also using a rotisserie chicken today (mostly because it’s quick and easy) – remove the everything except the meat and chop that up.

Sauté the Vegetables

• Melt Butter: In a large pot, melt the 3 tablespoons of butter over medium heat.
• Add Vegetables: Once the butter is melted, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are tender and the onions are translucent.
• Once the veggies begin to get tender, start seasoning.

Thicken the Soup (Optional)

• Add Flour: If you prefer a thicker soup, sprinkle in the 2 tablespoons of flour and stir well to combine. Cook for another minute to remove the raw flour taste.

Add Broth and Noodles

• Pour in Broth: Slowly add the 8 cups of chicken broth to the pot, stirring to incorporate everything.
• Bring to a Boil: Increase the heat and bring the mixture to a gentle boil.
• Add Noodles: Once boiling, add the egg noodles (adjust the amount to your preference) and cook according to the package instructions, usually about 6-8 minutes.

Final Seasoning

• Taste and Adjust: Before serving, taste the soup and adjust the seasoning with more salt, pepper, or a pinch of red pepper flakes or cayenne for extra heat.

Serve

• Dish It Up: Ladle the warm chicken soup into bowls and enjoy the comforting aroma!
• Garnish (optional): You can add fresh herbs like parsley or thyme for an extra layer of flavor.

Nutrition

Calories: 204kcalCarbohydrates: 7gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 60mgSodium: 1257mgPotassium: 244mgFiber: 1gSugar: 3gVitamin A: 1982IUVitamin C: 3mgCalcium: 32mgIron: 1mg

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