Chicken Noodle Soup with Reames Noodles
This easy Chicken Noodle Soup with Reames Noodles is made on the stovetop, can be made with a rotisserie chicken, and is hearty and creamy, just like Grandma used to make.
Stovetop Chicken Noodle Soup Recipe
Nearly everybody seems to love reames chicken noodle soup recipe! From adults to kids, to new mothers, to sad friends who need a little bit of comfort and care. A good chicken and noodle soup recipe can’t be beat.
Go ahead. Try to tell me what you think could be more delicious than a big pot of warm chicken noodle soup, especially when it is served on a bed of warm, soft mashed potatoes. You can’t do it, can you?
My family loves good ole comfort food, that’s for sure. I enjoy making Loaded Bubble-Up Chicken Pot Pie and this White Chicken Chili and Rice for my guys.
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Ingredients
- Shredded cooked chicken: Can use chicken breasts, chicken thighs or rotisserie chicken
- Reames Frozen Egg Noodles: Or you can make homemade egg noodles
- Baby peas and carrots: I like to use the frozen bag
- Chicken broth
- Olive oil: Or similar oil.
- Onions
- Celery
- Oregano leaves
- Turmeric
- Flour: For thickening the broth
- Heavy cream: Adding the splash of cream just before serving, makes this soup seem extra comforting without adding a ton of calories. I recommend it!
How to Make Chicken Noodle Soup Better
Add a drizzle of oil to a large Dutch oven (or any large soup pot) over medium heat.
When the oil is nicely hot, add the onions, celery, turmeric, and oregano, cooking a few minutes until the vegetables have softened and are beginning to turn golden brown, reducing the heat as they cook, if needed.
If the vegetables begin to dry out, add a splash of chicken broth and continue to cook to the desired doneness.
Add the cooked chicken and broth to the Dutch oven and the Reames Egg Noodles. Bring to a simmer over medium heat, cooking until the noodles are tender, approx. 20 minutes.
Add the baby peas and carrots during the last 10 minutes of the cooking time.
Meanwhile, in a small bowl, make a slurry by combining 2 Tbs. water with the flour, whisking until smooth.
Add the prepared slurry to the chicken noodle soup, cooking and stirring until the chicken and noodles have thickened slightly.
To finish, stir in the cream. Season to taste with salt and pepper. Serve the chicken and noodles at once. We like to serve this over a bed of warm mashed potatoes.
Using dried egg noodles
Yes, but keep in mind the packaged (dried) egg noodles cook quickly.
Can I add other vegetables to chicken noodle soup?
Chicken and noodles can always be customized to your family’s liking. Sometimes I add mixed vegetables (green beans, carrots and peas all together), corn (canned or frozen) and even cooked diced potatoes.
Freezing Chicken Noodle Soup
Chicken noodle soup freezes great. Just be sure the soup is fully cooled before freezing it. When you are ready to have chicken and noodles, simply thaw the soup in the fridge, then reheat.
Other Favorite Recipes to Enjoy
This Chicken Tortilla Soup is a hearty soup that is fast and delicious made with refried beans, taco seasonings, corn, black beans, and your favorite soup toppings.
This easy Creamy Chicken Enchilada Soup recipe is made with rotisserie chicken and can be made from ingredients you’ll likely already have right in your pantry.
This quick Creamy Fiesta Chicken Soup is ready in less than 10 minutes, and it’s brimming with Mexican flavors.
Chicken Noodle Soup
Ingredients
Chicken Noodle Soup
- 3 boneless, skinless, chicken breasts cooked and shredded. I often use 5-6 cooked boneless, skinless chicken thighs in place of chicken breasts or shredded rotisserie chicken
- 2 Tbs. good olive oil or butter
- 24 oz Reames Frozen Egg Noodles
- 1 yellow onion diced
- 1 cup celery diced
- 1/2 tsp. turmeric
- 1 tsp. dried oregano leaves
- 8-10 cups chicken broth
- 1 Tbs. flour (for making thickening slurry with water)
- 12 oz. package frozen baby peas and carrots thawed
- 1 splash heavy cream optional
- 1 Tbs. chopped fresh Italian parsley, or substitute 1 tsp. dried parsley optional
- Kosher salt and freshly ground black pepper to taste
- 1 batch of your favorite mashed potatoes optional
Instructions
- In a large Dutch oven (or any large soup pot) over medium heat, add a drizzle of oil.
- When the oil is nicely hot, add the onions, celery, turmeric, and oregano, cooking a few minutes until the vegetables have softened and are beginning to turn golden brown, reducing the heat as they cook, if needed. If the vegetables begin to dry out a bit, add a splash of chicken broth and continue to cook to desired doneness.
- Add the cooked chicken and broth to the Dutch oven along with the Reames Egg Noodles.
- Bring to a simmer over medium heat, cooking until the noodles are tender, approx. 20 minutes.
- Add the baby peas a carrots during the last 10 minutes of the cooking time.
- Meanwhile, in a small bowl, make a slurry by combining 2 Tbs. water with the flour, whisking until smooth.
- Add the prepared slurry to the chicken noodle soup, cooking and stirring until the chicken and noodles have thickened slightly.Â
- To finish, stir in the cream and parsley; season to taste with salt and pepper. Serve the chicken and noodles at once, over a bed warm mashed potatoes.
Nutrition
Originally published January 20, 2021. Updated October 5, 2024.
How do you freeze the noodles that are left over?
Hi Marilyn –
You can lay the leftover egg noodles in a single layer on a baking sheet, then freeze them solid. Once frozen, place them into a freezer bag to pull out of the freezer as needed.
Chef Alli
Reblogged this on mamabatesmotel.