Which broth or bouillon brand do you recommend?

My go-to's are Swanson for broth and Better Than Bouillon, a concentrated flavor paste.

Can I use pre-cooked or rotisserie chicken instead of starting with raw?

I'd advise against it. Using raw chicken ensures the best flavor and prevents the meat from becoming overcooked.

Can I make chicken noodle soup ahead of time?

The soup can be made through step 3 (up until adding the noodles), and refrigerated for up to 3 days. Keep the chicken in a separate container in the fridge, and add to the soup before serving. When ready to serve, bring the soup to a boil on the stovetop. Add the noodles and proceed with the recipe. If you don’t plan to serve the soup all at once, you can boil the noodles separately and keep them separate from the broth, then simply add them as needed when serving. You can also freeze the soup for up to 3 months.

How do I store the leftover soup so the noodles don't get soft and mushy?

If you're not serving the soup immediately or plan on having leftovers, hold off on adding the noodles. This ensures they stay perfectly cooked and not overdone when you reheat the soup later. As mentioned above, consider boiling the noodles separately and adding them to each serving as needed.

Chicken Noodle Soup - Once Upon a Chef

Chicken Noodle Soup

Adapted from One-Hour Comfort: Quick, Cozy, Modern Dishes for All Your Cravings by America's Test Kitchen

Old-fashioned chicken noodle soup always makes you feel better, no matter what ails you.

Servings: 4 to 6

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour

Ingredients

2 pounds skin-on bone-in chicken breasts and/or thighs, trimmed of excess skin or fat
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
8 cups chicken broth (preferably not low-sodium), best quality
1 medium yellow onion, chopped
2 carrots, peeled and cut into ½-inch pieces
2 celery ribs, cut into ¼-inch pieces
4 sprigs fresh thyme
1 bay leaf
5 ounces (3 cups) wide egg noodles
2 tablespoons minced fresh dill

Instructions

Season the chicken with the salt and pepper. Heat the oil in a Dutch oven or large soup pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and cook until browned, 4 to 5 minutes. Flip the chicken and cook 4 minutes more.
Add the broth, onion, carrots, celery, thyme sprigs, and bay leaf, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil, cover, and reduce the heat to low. Simmer until the chicken is cooked through (15 to 17 minutes for breasts and about 20 minutes for thighs).
Discard the thyme sprigs and bay leaf. Using tongs, remove the chicken from the soup and transfer to a cutting board. Using 2 forks, shred the chicken into bite-size pieces; discard the skin and bones.
Return the soup to a boil over medium-high heat and add the noodles. Cook, uncovered, until the noodles are al dente (check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken). Add the shredded chicken and cook over medium heat until chicken is warmed through, a few minutes. Season the soup with salt and pepper to taste (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the chicken broth you used). Stir in the dill and serve.
Make-Ahead/Freezer-Friendly Instructions: The soup can be made through step 3 (up until adding the noodles), and refrigerated for up to 3 days. Keep the chicken in a separate container in the fridge, and add to the soup before serving. When ready to serve, bring the soup to a boil on the stovetop. Add the noodles and proceed with the recipe. If you don’t plan to serve the soup all at once, you can boil the noodles separately and keep them separate from the broth, then simply add them as needed when serving. You can also freeze the soup for up to 3 months.

Pair with

Reuben Sandwich

Nutrition Information

Per serving (6 servings)
Calories: 508
Fat: 21 g
Saturated fat: 6 g
Carbohydrates: 33 g
Sugar: 7 g
Fiber: 2 g
Protein: 44 g
Sodium: 874 mg
Cholesterol: 126 mg