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Two bowls of the best chicken noodle soup with cream and noodles.
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5 from 4 votes

The Best Chicken Noodle Soup

Chicken soup is a comforting classic, and this creamy recipe is a family favorite! With tender chicken, hearty egg noodles, garlic, herbs, and more, it’s The Best Chicken Noodle Soup ever!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Soup
Cuisine: American
Keyword: chicken noodle soup, creamy chicken noodle soup, homemade chicken noodle soup
Servings: 24
Author: Amy via Paula Deen

Ingredients

  • 2 whole chickens
  • 7 quarts of water
  • 2 onions peeled and diced
  • 4 teaspoons Italian Seasoning
  • 1 lemon sliced
  • 6 garlic cloves minced
  • 4 bay leaves
  • 6 chicken bouillon cubes
  • Kosher salt and pepper
  • 4 cups sliced carrots
  • 4 cups sliced celery
  • 1 bag of egg noodles
  • 2 cups sliced mushrooms (if dried reconstituted)
  • 6 tablespoon parsley chopped
  • 2/3 cup cooking sherry
  • 4 teaspoon rosemary chopped
  • 2 cups grated Parmesan
  • 1 1/2 cup heavy cream

Instructions

  • Add all ingredients up to kosher salt and pepper to a large pot over medium heat.
  • Add extra water if needed so that chickens are completely covered.
  • Cook for one hour or until chicken is tender. Chicken should no longer have any pink inside (you can cut with knife to judge, or use a meat themometer to make sure the chicken reaches 165°F).
  • Remove chickens and place on a rimmed cutting board so you can catch juices from chickens and add them back to the pot.
  • Once chickens are cooled, remove skin and shred meat. (You can use bones and skin to make homemade chicken stock)
  • Strain broth through a colander into a large bowl, throwing away solids.
  • Place broth back into stock pot, as well as any juices you caught while chickens cooled.
  • Bring broth to a low boil and add carrots, celery and mushrooms cooking for 10 - 12 minutes.
  • Add noodles and cook until al dente (follow directions on package).
  • Stir in shredded chicken, parsley, sherry, rosemary, parmesan and cream for about 5 minutes.
  • Serve and enjoy!

Notes

  • To catch juice and broth from chickens while they cool, place chickens on wire rack that is sitting inside a rimmed baking sheet. The deeper the baking sheet the better, as there may be quite a bit of juice released from chickens.
  • This is a double recipe so that you will have plenty to freeze. Cut the ingredient amounts in half if you do not want extra to freeze.