Yet again I find myself in search of the ultimate version of a dish. I scour recipes, play a lot of trial and error until finally, it all falls into place. One delicious, satisfying place. And then I share it with you! Let me introduce you to the best damn chicken noodle soup on earth.
I’m a soup aficionado. Nothing makes me happier than a warm flavorful broth. It soothes the soul. Chicken noodle soup is probably the most famous soup out there, don’t you agree? Yet I have found it surprisingly difficult to perfect. I often end up with a watery broth with not nearly enough flavor and dry chicken, it’s sad. For a long time, I just gave up and decided it was just one of those unattainable recipes. Recently I attended Mountain Man’s cousin’s wedding where they served this outrageously delicious chicken noodle soup. It was so good, I resolved to go back to the drawing board to sort this out once and for all. I was going to make chicken noodle soup and I was going to make it awesome! Here’s what I learned:
Butter and Bouillon are your friends
What gives the broth that really special, warm down into your soul, flavor is butter and bouillon. The butter gives it a smooth silky finish, while the bouillon ramps up the chicken flavor that you crave. I like to use Better than Bouillon Roasted Chicken Base. Just a teaspoon really changes the dynamic of the broth. It’s potent stuff.
Using a whole chicken is key. So much flavor comes from the dark meat and bones so let all the good flavor permeate into your soup! And not just a plain whole chicken, go get one of those ready to serve roasted chickens from the deli! Isn’t that just a brilliant idea? Not only are you getting chicken flavor, you’re getting roasted chicken flavor. And more flavor tastier soup! I can’t take credit for this idea though, that’s all Kimber, over at The Pinning Mama and her recipe for the World’s Best Homemade Chicken Noodle Soup. Way to go Kimber! Genius!
I almost always use fresh herbs whenever herbs are called for. Fresh is always better. The best combination for chicken, in my humble opinion, is sage, rosemary, and thyme. To really put the easy button on this, you can find it already in a pack at most grocery stores! Typically they are found in the produce section. I use this pack for so many chicken dishes, it’s perfect! I’ll just throw the whole pack in and let it simmer for the first few hours. The way it subtly changes the broth, is perfection.
Take your time!
Chicken noodle soup is a meal for the slow cooker. To really get that amazing broth, you need to let the herbs, butter, bouillon, and whole chicken soak and simmer for the day. That’s the most important part. You can’t rush something this wholesome and wonderful. Trust me, it’s worth the wait.
Well, there you have it, from me, to you. This is how you make awesome chicken noodle soup. I hope you gobble it up just like my Mountain Man!
- 3 quarts chicken broth
- 1/2 yellow onion, diced
- 3 garlic cloves, diced
- 1 rotisserie chicken
- Fresh thyme, rosemary, and sage (poultry herb pack)
- 4 tbsp unsalted butter
- 3 carrots
- 3 celery stalks
- 2 tsp or cubes chicken bouillon
- 4 cups egg noodles
- Set the slow cooker on low.
- Add broth, onion, garlic, rotisserie chicken, and herbs.
- Allow to cook for 3 hours
- Remove herbs and add carrots, celery, and bouillon
- Allow to cook for 2 hours
- Remove whole chicken and shred meat.
- Return meat to soup and add noodle.
- Allow noodles to cook for 45 minutes.