This Paula Deen chicken noodle soup tastes just like the one your mom used to make.
Salty, meaty, and loaded with veggies, it’s pure nostalgia in a bowl.
I mean, what’s not to love?
It’s a beautiful union of chewy egg noodles, savory chicken, earthy mushrooms, sweet vegetables, and an outrageous broth.
Oh, and let’s not forget about the crusty bread bowl, either! Together, they make a hearty chicken soup so good you’ll inhale it.
So, while it does call for many ingredients, I don’t mind making this for my family.
Make it for yours, too! It’s easier than you think, and whatever effort you put into it, trust me, it’s worth it.
Paula Deen Chicken Noodle Soup
This chicken noodle soup is cozy, comforting, and hits all the right notes.
It’s complete with carbs, protein, and veggies. The addition of parmesan cheese and heavy cream makes the broth so much thicker, richer, and just overall more appetizing, too.
Besides being sensationally delicious, this soup also has magical properties. I don’t know about you, but whenever I’m not at my hundred percent, this soup is what I look for.
It’s warming, nourishing, and super filling without being heavy. If that’s not magical, I don’t know what is!
In terms of the level of difficulty, I deem it newbie-friendly.
Sure, it’s completely homemade, except for the egg noodles. But, for a recipe that calls for cooking the stock from scratch, it’s easy!
Ingredients
The roster in the recipe card is very lengthy, but there’s nothing in it that you can’t find in your pantry or fridge.
- Chicken Stock – The base of the broth, which is what makes this soup super cozy and comforting. You’ll make your very own stock for this recipe, but don’t let it intimidate you! I swear it’s super easy – just throw all the ingredients in the pot, and boom, that’s it.
- Chicken – Biting into these tender and savory chunks of protein is heaven!
- Noodles – Carbs are always essential in any comfort food. I use egg noodles, but I have other options for you below, as well.
- Vegetables – Celery, onions, carrots, and mushrooms make a wonderfully sweet, earthy, and colorful addition.
- Herbs and Seasonings – simple additions that add spectacular flavors. I use Italian seasoning, lemon-pepper seasoning, garlic, bouillon cubes, rosemary, parsley, bay leaves, salt, and pepper, so expect an explosion of flavors!
- Wine – it doesn’t have to be expensive – just your average cooking sherry will do wonders.
- Cheese and Cream – For the ultimately rich and creamy broth. The cheese is a must, but the cream is optional. I highly suggest you use both, though!
What are the Best Noodles for Chicken Noodle Soup?
The best noodles for chicken noodle soup are egg noodles because they’re bouncy, chewy, and hold their shape well while still being tender.
That said, you can use any type of pasta or noodle you like; you just might need to change the cooking time. For example, angel hair pasta will cook faster.
So, any pasta works, be it spaghetti, angel hair, macaroni, rotini – take your pick. Just be sure not to overcook the noodles to keep them nice and al dente.
Tips and Tricks for the Best Chicken Soup
- This recipe makes a LOT of soup, so be sure your pot is large enough to handle all of it. If you use a pot that’s too small, the heat won’t distrubute evenly and you’ll struggle to stir everything properly.
- Sauté the vegetables or roast them beforehand to get the most flavor. This isn’t a required step, but it really does make a difference in the final dish.
- I like to use chicken thighs and legs because they’re juicier and tastier than other cuts of chicken. The darker the meat, the stronger the flavor! It’s fine if all you have is chicken breast, though.
- Here are two other chicken cuts that add so much flavor to the broth: the feet and the claws. They may not look appetizing, but OMG, the protein and collagen in them gives the broth insane flavors.
- If you’re using this method and have the time, let the broth cook for 8 hours. Just throw all the ingredients into a Crock Pot the night before you plan on serving it, and forget about it. It’ll be ready and waiting for you the next morning.
- Taste the soup first before you season with salt and pepper. That way, there’s no chance of you going overboard with the seasonings.
- If you don’t have a French bread bowl, that’s fine! Just pour it into regular bowls and serve some dinner rolls or garlic bread on the side.
- This recipe already makes an incredible chicken noodle soup, but there are ways to make it even better. Here are other things you can add to the soup for extra oomph:
- Veggies – Potatoes, green beans, corn kernels, cabbage, zucchini, pumpkin, spinach. It’s a great way to use up all those leftovers in the kitchen!
- Herbs and Spices – thyme, basil, and oregano all add a lovely earthy flavor to the soup. If you like some heat, you can’t go wrong with more black pepper or crushed red chili flakes.
How to Store the Soup Leftovers
This recipe makes a huge batch of chicken noodle soup. So, if you’re a small family, chances are, you’ll have leftovers.
Unfortunately, this soup can’t be stored beyond two days, or the noodles will turn unpleasantly mushy.
To store leftovers:
- Be sure it’s first completely cooled to room temperature.
- Cover the container well with either its lid or plastic wrap.
- Refrigerate for up to two days.
- To store for longer than two days, scoop out the noodles and store them separately – this will extend the soup’s shelf life to up to a week.
Combine the soup and noodles and use either the microwave or the stovetop to rewarm it.
You can also freeze the soup, sans the noodles, for up to 3 months. Be sure it’s stored in a freezer-safe container!
Let the soup defrost in the fridge overnight and reheat as instructed above.
More Chunky Soup Recipes We Can’t Get Enough Of
Panera Chicken and Wild Rice Soup
Old-Fashioned Vegetable Beef Soup
Outback Potato Soup
Chick-fil-A Chicken Tortilla Soup
Old-Fashioned Ham and Bean Soup
Julia Child’s French Onion Soup
Paula Deen Chicken Noodle Soup
8
servings25
minutes1
hour25
minutesThis Paula Deen chicken noodle soup tastes just like the one your mom used to make. Salty, meaty, and loaded with veggies, it’s pure nostalgia in a bowl.
Ingredients
- For the Stock
2 1/2 to 3 pounds broiler-fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 garlic cloves, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt, to taste
Freshly ground black pepper, to taste
- For the Soup
7 cups sliced carrots
2 cups sliced celery, leaves included
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons parsley, chopped
1/3 cup cooking sherry
2 teaspoons fresh rosemary leaves, chopped
1 cup grated parmesan cheese
3/4 cup heavy cream, optional
Salt and pepper, to taste
Crusty French bread, for serving
Instructions
- Make the stock: In a soup pot over medium heat, add chicken, water, onion, Italian seasoning, lemon-pepper seasoning, garlic, bay leaves, bouillon cubes, salt, and pepper. Cook, stirring occasionally, until chicken is tender, about 35 to 45 minutes.
- Remove the chicken and set it aside to cool. Discard the bay leaves and onion. This recipe should yield about 3 quarts of chicken stock.
- Make the soup: bring the stock back to a boil. Add the carrots and cook for 3 minutes. Add the celery and cook for 5 to 10 minutes more. Add the egg noodles and cook according to package instructions.
- Add the chicken, mushrooms, parsley, sherry, rosemary, and parmesan. Add the cream, if using. Cook for 2 minutes. Add salt and pepper to taste.
- Pour soup into a crusty French bread bowl. Serve and enjoy!
