Novi recepti

Ultimativni test okusa juhe od pilećih rezanci u konzervi

Ultimativni test okusa juhe od pilećih rezanci u konzervi

Ne postoji ništa poput zagrijavanja lijepe velike zdjele pileće supe; samo pazite da odaberete pravu!

Itemmaster

Degustirali smo neke od vrhunskih marki pa ne morate

Supa od pilećih rezanci zauzima posebno mesto u srcu svih. Bilo da se osjećate bolesno ili vam samo treba okus doma, to je lijepa, zdrava opcija prepuna hranjivih tvari. Bivša kritičarka hrane iz New York Timesa Mimi Sheraton jasno je izjavila slučaj odabirom naslova naslova za svoju kuharicu iz 1995. godine: Cijeli svijet voli pileću supu.

Za najbolju konzerviranu pileću juhu s jufkom, juhu s rezancima Galerija testova ukusa, Kliknite ovdje.

Svaka kultura ima svoju verziju ikoničnog jela. Verzija sa matzo kuglicama u njoj često se naziva „jevrejski penicilin“-vjerodostojan lijek za sve bolesti, od začepljenja sinusa do bolova u srcu.

Pileća supa evocira neku vrstu veze s našim nevinim djetinjstvom koju druga hrana ne mora nužno imati; jedemo ga kako bismo se osjećali ugodno i opušteno. Bilo da se vraćamo na bakinu domaću juhu ili na roditelje koji jednostavno zagrijavaju limenku Campbellove juhe na štednjaku, konzerva pileće juhe s rezancima može nas brzo spojiti s lijepim uspomenama. Ali kako biste se trebali prepustiti valu nostalgije kada postoji previše marki za odabir?

Riješili smo taj problem za vas ovdje u The Daily Meal-u i secirali svaku konzervu pileće juhe koju smo mogli pronaći, uzimajući u obzir teksturu, boju, kvalitetu piletine i veličinu rezanci ... i nakon dugog, dugotrajnog procesa analizom smo došli do vrhunskog testa ukusa supe od pilećih rezanci iz konzerve.


Svaki put kad počnem razmišljati o ovoj juhi, poželim je napraviti. Klasična supa od pilećih rezanci čista je komforna hrana. Srećom, naš recept je tako jednostavan, čak ga možete napraviti i večeras!

Supa od pilećih rezanci jedna je od najjednostavnijih juha za pravljenje. Sastojci su jednostavni i jeftini. Za ovu juhu gledate otprilike 40 minuta od početka do kraja. Nije loše, pogotovo kad je 20 minuta od tog vremena udaljeno!

Godinama smo pravili pileću supu i isprobavali je na različite načine. Prije smo čak i počeli od cijele piletine. Svaki dan ću uzeti zdjelu zadovoljavajuće pileće supe, ali ovoj verziji se vraćamo. Jednostavan je i brz za napraviti.

Kako napraviti najbolju supu od pilećih rezanci

Važno je koristiti kvalitetnu pileću juhu. Iako bih volio da imamo domaću pileću juhu u zamrzivaču cijelo vrijeme, mi ga ne ’t. Kada posežemo za juhom kupljenom u trgovini, idemo na nisko natrij. Također tražimo juhu u trgovini koja je tamnije boje (obično znači više okusa) i budući da znam da obično ima više kičme, volim kupiti juhu od kostiju u kutijama (ponekad koristimo i domaću juhu od kostiju) .

U slučaju da se pitate, koristimo Pacific Foods koštanu juhu, a sviđaju nam se i dionice prodane u Trader Joe ’s.

Ne bojte se začiniti svoju supu. Što se tiče juha, začinite ranije i često provjeravajte začine. Pre nego što dodamo pileće butine u supu, uvek proverimo nivo začina čorbe. Ako okus ne ispadne, dodajte još malo soli.

Druga mogućnost je korištenje ribljeg umaka. Možda izgleda čudno, ali kad god nešto probamo, a to nedostaje nešto nešto, mala crtica ribljeg umaka to popravlja. Riblji umak glavni je sastojak našeg recepta za Pho juhe.

Za najbolju pileću supu koristim pileće butine. Pileća supa je bolja ako se pravi sa tamnijim mesom. Pileća bedra postaju mekana i meka u supi, slično onome kako piletina ispada u našem receptu za iseckanu piletinu. Pileća prsa se ne omekšavaju i ostaju čvrsta u supi. Možete koristiti oba komada piletine, ali butine će dati bolju supu.

Bilje su neophodne u ovoj supi — dodajemo majčinu dušicu i lovorovo lišće na početku, što pomaže u dodavanju biljne kičme u juhu. Za svježinu pop -a, na kraju umiješajte šaku nasjeckanog svježeg peršina. I drugo bilje će djelovati. Umjesto (ili uz) majčine dušice i lovorovog lista, probajte ružmarin. Za začinsko bilje na kraju probajte svježi vlasac za blagi okus luka.

Što se tiče rezanci, možete koristiti sve što volite. Volimo lakoću rezanci od jaja, ali možete staviti bilo koju tjesteninu u lonac. Za još jedan recept koji koristi rezance od jaja, pogledajte naše jednostavne rezance s parmezanom premazanim maslacem.

Savjetujte unaprijed i čuvajte savjete

Juha se može napraviti i hladiti 3 do 4 dana, a zamrznuta do 3 mjeseca.

Ako ne namjeravate odmah uživati ​​u juhi ili je planirate zamrznuti, možda biste trebali odgoditi dodavanje rezanci. Dok supa sjedne, rezanci upiju juhu. S tim se možete nositi na dva načina:

  • Prilikom podgrijavanja juhe u lonac dodajte još malo juhe/temeljca. Poznato je da sam čak i dodao malo čiste vode u juhu pri ponovnom zagrijavanju. Sve dok ne trebate dodati mnogo, neće previše razrijediti aromu supe.
  • Kad pravite juhu prije vremena, za najsvježije, najmanje nakvašene rezance, ostavite jufku vani, a zatim juhu zamrznite ili zamrznite. Kad budete spremni za podgrijavanje, supu lagano kuhajte i dodajte suhe rezance. Kuhajte dok ne budu gotovi i uživajte.

Quick Recap

Da ponovimo, za najbolju supu od pilećih rezanci od nule, imajte na umu sljedeće:

  • Koristite visokokvalitetnu juhu/juhu
  • Začinite juhu rano i često je provjeravajte
  • Pileća bedra prave bolju supu i daleko su mekše od pilećih prsa
  • Dodajte dodatni okus bilju, i na početku i na kraju

Šta mogu dodati supi za više okusa

Naš se recept drži klasičnih sastojaka i okusa, ali to ne znači da ne možete dodati#da biste ga učinili vlastitim:

  • Za kremastu supu od pilećih rezanci dodajte 2 do 4 kašike guste pavlake, pola i pol ili punomasno mleko.
  • Dodajte tri do četiri kriške limuna za pileću supu od limuna — sličnu ovoj limunskoj supi od piletine i povrća.
  • Dodajte tri ili četiri kriške limete, zamijenite peršun za svježi cilantro, a zatim dodajte rajčice narezane na kockice i avokado narezan na kockice za pileću supu u meksičkom stilu. Možete čak dodati i kukuruzne tortilje narezane na kockice kao i mi za ovu tortiljaš -supu.
  • Dodajte žličicu prženog sezamovog ulja i nekoliko crtica ribljeg umaka za ultra-zadovoljavajuću juhu od umamija.
  • Na kraju kuhanja umiješajte svježi spanać ili kelj za još juhe bogate povrćem.
  • Zamijenite rezance za krumpir, zimske tikvice, pirinač, kvinoju ili žitarice. Dodajte bogato povrće (poput krompira) u lonac zajedno sa lukom i šargarepom. Što se tiče riže i žitarica, dodajte ih već skuhane. (Za inspiraciju pogledajte našu supu od kobasica i krompira ili našu domaću kremastu supu od krompira)

Uštedite vrijeme i upotrijebite piletinu Rotisserie ili piletinu koja je ostala

Za najlakšu supu od pilećih rezanci, ako imate pečenicu ili ostatak piletine, umjesto dodavanja pilećih butina u lonac, dodajte dvije do tri šalice narezane ili narezane kuhane piletine u juhu istovremeno s dodavanjem suhih rezanci.

Budući da više nije potrebno kuhati pileće butine, smanjite vrijeme kuhanja za 10 minuta. Ovu metodu koristimo kad god smo prethodne noći ispekli cijelo pile.

Za još savjeta možete pročitati i naš članak o tome kako napraviti najbolju pileću supu koja vam je ostala.

Šta naši čitaoci govore

Ako ne vjerujete da vam naš recept pomaže da postignete nevjerojatnu supu od pilećih rezanci kod kuće, pogledajte što naši čitatelji govore o receptu! Više recenzija nalazi se u donjem odjeljku komentara.

“Moj prvi put da sam napravila supu od pilećih rezanci i ispala je nevjerojatno !! ” – Sharon

“Moji novi recept za supu od pilećih rezanci! Ovo sam napravio dok sam bio u posjeti porodici prije nekoliko sedmica. Šest odraslih i četvero djece, svi su se VOLILI…. dvadeset palac gore! ” – Haley

“Ova juha je tako ukusna! Podsjeća me na odlične supe od pilećih rezanci koje možete nabaviti samo u NYC delikatesi. Ova kombinacija bilja je ono što mi je nedostajalo u receptima. ” – Amanda

Recept ažuriran, prvobitno objavljen 2018. Od objavljivanja ovoga, dotjerali smo recept kako bi bio jasniji i dodali brzi video recept. - Adam i Joanne


Svaki put kad počnem razmišljati o ovoj juhi, poželim je napraviti. Klasična supa od pilećih rezanci čista je komforna hrana. Srećom, naš recept je tako jednostavan, čak ga možete napraviti i večeras!

Supa od pilećih rezanci jedna je od najjednostavnijih juha za pravljenje. Sastojci su jednostavni i jeftini. Za ovu juhu gledate otprilike 40 minuta od početka do kraja. Nije loše, pogotovo kad je 20 minuta od tog vremena udaljeno!

Godinama smo pravili pileću supu i isprobavali je na različite načine. Prije smo čak i počeli od cijele piletine. Svaki dan ću uzeti zdjelu zadovoljavajuće pileće supe, ali ovoj verziji se vraćamo. Jednostavan je i brz za napraviti.

Kako napraviti najbolju supu od pilećih rezanci

Važno je koristiti kvalitetnu pileću juhu. Iako bih volio da imamo domaću pileću juhu u zamrzivaču cijelo vrijeme, mi ga ne ’t. Kada posežemo za juhom kupljenom u trgovini, idemo na nisko natrij. Također tražimo juhu u trgovini koja je tamnije boje (obično znači više okusa), a budući da znam da obično ima više kičme, volim kupiti juhu od kostiju u kutijama (ponekad koristimo i domaću juhu od kostiju) .

U slučaju da se pitate, koristimo Pacific Foods koštanu juhu, a sviđaju nam se i dionice prodane u Trader Joe ’s.

Ne bojte se začiniti svoju supu. Što se tiče juha, začinite ranije i često provjeravajte začine. Pre nego što dodamo pileće butine u supu, uvek proverimo nivo začina čorbe. Ako okus ne ispadne, dodajte još malo soli.

Druga mogućnost je korištenje ribljeg umaka. Možda izgleda čudno, ali kad god nešto probamo, a to nedostaje nešto nešto, mala crtica ribljeg umaka to popravlja. Riblji umak glavni je sastojak našeg recepta za Pho juhe.

Za najbolju pileću supu koristim pileće butine. Pileća supa je bolja ako se pravi sa tamnijim mesom. Pileća bedra postaju mekana i meka u supi, slično onome kako piletina ispada u našem receptu za iseckanu piletinu. Pileća prsa se ne omekšavaju i ostaju čvrsta u supi. Možete koristiti oba komada piletine, ali butine će dati bolju supu.

Bilje su neophodne u ovoj supi — dodajemo majčinu dušicu i lovorovo lišće na početku, što pomaže u dodavanju biljne kičme u juhu. Za svježinu pop -a, na kraju umiješajte šaku nasjeckanog svježeg peršina. I drugo bilje će djelovati. Umjesto (ili uz) majčine dušice i lovorovog lista, probajte ružmarin. Za začinsko bilje na kraju probajte svježi vlasac za blagi okus luka.

Što se tiče rezanci, možete koristiti sve što volite. Volimo lakoću rezanci od jaja, ali možete staviti bilo koju tjesteninu u lonac. Za još jedan recept koji koristi rezance od jaja, pogledajte naše jednostavne rezance s parmezanom premazanim maslacem.

Savjetujte unaprijed i čuvajte savjete

Juha se može napraviti i hladiti 3 do 4 dana, a zamrznuta do 3 mjeseca.

Ako ne namjeravate odmah uživati ​​u juhi ili je planirate zamrznuti, možda biste trebali odgoditi dodavanje rezanci. Dok supa sjedne, rezanci upiju juhu. S tim se možete nositi na dva načina:

  • Prilikom podgrijavanja juhe u lonac dodajte još malo juhe/temeljca. Poznato je da sam čak i dodao malo čiste vode u juhu pri ponovnom zagrijavanju. Sve dok ne trebate dodati mnogo, neće previše razrijediti aromu supe.
  • Kad pravite juhu prije vremena, za najsvježije, najmanje nakvašene rezance, ostavite jufku vani, a zatim juhu zamrznite ili zamrznite. Kad budete spremni za podgrijavanje, supu lagano kuhajte i dodajte suhe rezance. Kuhajte dok ne budu gotovi i uživajte.

Quick Recap

Da ponovimo, za najbolju supu od pilećih rezanci od nule, imajte na umu sljedeće:

  • Koristite visokokvalitetnu juhu/juhu
  • Začinite juhu rano i često je provjeravajte
  • Pileća bedra prave bolju supu i daleko su mekše od pilećih prsa
  • Dodajte dodatni okus bilju, i na početku i na kraju

Šta mogu dodati supi za više okusa

Naš se recept drži klasičnih sastojaka i okusa, ali to ne znači da ne možete dodati#da biste ga učinili vlastitim:

  • Za kremastu supu od pilećih rezanci dodajte 2 do 4 kašike guste pavlake, pola i pol ili punomasno mleko.
  • Dodajte tri do četiri kriške limuna za pileću supu od limuna — sličnu ovoj limunskoj supi od piletine i povrća.
  • Dodajte tri ili četiri kriške limete, zamijenite peršun za svježi cilantro, a zatim dodajte paradajz narezan na kockice i avokado narezan na kockice za pileću supu u meksičkom stilu. Možete čak dodati i kukuruzne tortilje narezane na kockice kao i mi za ovu tortiljaš -supu.
  • Dodajte žličicu prženog sezamovog ulja i nekoliko crtica ribljeg umaka za ultra-zadovoljavajuću juhu od umamija.
  • Na kraju kuhanja umiješajte svježi spanać ili kelj za još juhe bogate povrćem.
  • Zamijenite rezance za krumpir, zimske tikvice, pirinač, kvinoju ili žitarice. Dodajte bogato povrće (poput krompira) u lonac zajedno sa lukom i šargarepom. Što se tiče riže i žitarica, dodajte ih već skuhane. (Za inspiraciju pogledajte našu supu od kobasica i krompira ili našu domaću kremastu supu od krompira)

Uštedite vrijeme i upotrijebite piletinu Rotisserie ili piletinu koja je ostala

Za najlakšu supu od pilećih rezanci, ako imate pečenicu ili ostatak piletine, umjesto dodavanja pilećih butina u lonac, dodajte dvije do tri šalice narezane ili narezane kuhane piletine u juhu istovremeno s dodavanjem suhih rezanci.

Budući da više nije potrebno kuhati pileće butine, smanjite vrijeme kuhanja za 10 minuta. Ovu metodu koristimo kad god smo prethodne noći ispekli cijelo pile.

Za još savjeta možete pročitati i naš članak o tome kako napraviti najbolju pileću supu koja vam je ostala.

Šta naši čitaoci govore

Ako ne vjerujete da vam naš recept pomaže da postignete nevjerojatnu supu od pilećih rezanci kod kuće, pogledajte što naši čitatelji govore o receptu! Više recenzija nalazi se u donjem odjeljku komentara.

“Moj prvi put da sam napravila supu od pilećih rezanci i ispala je nevjerojatno !! ” – Sharon

“Moji novi recept za supu od pilećih rezanci! Ovo sam napravio dok sam bio u posjeti porodici prije nekoliko sedmica. Šest odraslih i četvero djece, svi su se VOLILI…. dvadeset palac gore! ” – Haley

“Ova juha je tako ukusna! Podsjeća me na odlične supe od pilećih rezanci koje možete nabaviti samo u NYC delikatesi. Ova kombinacija bilja je ono što mi je nedostajalo u receptima. ” – Amanda

Recept ažuriran, prvobitno objavljen 2018. Od objavljivanja ovoga, dotjerali smo recept kako bi bio jasniji i dodali brzi video recept. - Adam i Joanne


Svaki put kad počnem razmišljati o ovoj juhi, poželim je napraviti. Klasična supa od pilećih rezanci čista je komforna hrana. Srećom, naš recept je tako jednostavan, čak ga možete napraviti i večeras!

Supa od pilećih rezanci jedna je od najjednostavnijih juha za pravljenje. Sastojci su jednostavni i jeftini. Za ovu juhu gledate otprilike 40 minuta od početka do kraja. Nije loše, pogotovo kad je 20 minuta od tog vremena udaljeno!

Godinama smo pravili pileću supu i isprobavali je na različite načine. Prije smo čak i počeli od cijele piletine. Svaki dan ću uzeti zdjelu zadovoljavajuće pileće supe, ali ovoj verziji se vraćamo. Jednostavan je i brz za napraviti.

Kako napraviti najbolju supu od pilećih rezanci

Važno je koristiti kvalitetnu pileću juhu. Iako bih volio da imamo domaću pileću juhu u zamrzivaču cijelo vrijeme, mi ga ne ’t. Kada posežemo za juhom kupljenom u trgovini, idemo na nisko natrij. Također tražimo juhu u trgovini koja je tamnije boje (obično znači više okusa), a budući da znam da obično ima više kičme, volim kupiti juhu od kostiju u kutijama (ponekad koristimo i domaću juhu od kostiju) .

U slučaju da se pitate, koristimo Pacific Foods koštanu juhu, a sviđaju nam se i dionice prodane u Trader Joe ’s.

Ne bojte se začiniti svoju supu. Što se tiče juha, začinite ranije i često provjeravajte začine. Pre nego što dodamo pileće butine u supu, uvek proverimo nivo začina čorbe. Ako okus ne ispadne, dodajte još malo soli.

Druga mogućnost je korištenje ribljeg umaka. Možda izgleda čudno, ali kad god nešto probamo, a to nedostaje nešto nešto, mala crtica ribljeg umaka to popravlja. Riblji umak glavni je sastojak našeg recepta za Pho juhe.

Za najbolju pileću supu koristim pileće butine. Pileća supa je bolja ako se pravi sa tamnijim mesom. Pileća bedra postaju meka i meka u supi, slično onome kako piletina ispada u našem receptu za iseckanu piletinu. Pileća prsa se ne omekšavaju i ostaju čvrsta u supi. Možete koristiti oba komada piletine, ali butine će dati bolju supu.

Bilje su neophodne u ovoj supi — dodajemo majčinu dušicu i lovorovo lišće na početku, što pomaže u dodavanju biljne kičme u juhu. Za svježinu pop -a, na kraju umiješajte šaku nasjeckanog svježeg peršina. I drugo bilje će djelovati. Umjesto (ili uz) majčine dušice i lovorovog lista, probajte ružmarin. Za začinsko bilje na kraju probajte svježi vlasac za blagi okus luka.

Što se tiče rezanci, možete koristiti sve što volite. Volimo lakoću rezanci od jaja, ali možete staviti bilo koju tjesteninu u lonac. Za još jedan recept koji koristi rezance od jaja, pogledajte naše jednostavne rezance s parmezanom premazanim maslacem.

Savjetujte unaprijed i čuvajte savjete

Juha se može napraviti i hladiti 3 do 4 dana, a zamrznuta do 3 mjeseca.

Ako ne namjeravate odmah uživati ​​u juhi ili je planirate zamrznuti, možda biste trebali odgoditi dodavanje rezanci. Dok supa sjedne, rezanci upiju juhu. S tim se možete nositi na dva načina:

  • Prilikom podgrijavanja juhe u lonac dodajte još malo juhe/temeljca. Poznato je da sam čak i dodavao mrvicu čiste vode u juhu pri ponovnom zagrijavanju. Sve dok ne trebate dodati mnogo, neće previše razrijediti aromu supe.
  • Kad pravite juhu prije vremena, za najsvježije, najmanje nakvašene rezance, ostavite jufku vani, a zatim juhu zamrznite ili zamrznite. Kad budete spremni za podgrijavanje, supu lagano kuhajte i dodajte suhe rezance. Kuhajte dok ne budu gotovi i uživajte.

Quick Recap

Da ponovimo, za najbolju supu od pilećih rezanci od nule, imajte na umu sljedeće:

  • Koristite visokokvalitetnu juhu/juhu
  • Začinite juhu rano i često je provjeravajte
  • Pileća bedra prave bolju supu i daleko su nježnije od pilećih prsa
  • Dodajte dodatni okus bilju, i na početku i na kraju

Šta mogu dodati supi za više okusa

Naš se recept drži klasičnih sastojaka i okusa, ali to ne znači da ne možete dodati#da biste ga učinili vlastitim:

  • Za kremastu supu od pilećih rezanci dodajte 2 do 4 kašike guste pavlake, pola i pol ili punomasno mleko.
  • Dodajte tri do četiri kriške limuna za pileću supu od limuna — sličnu ovoj limunskoj supi od piletine i povrća.
  • Dodajte tri ili četiri kriške limete, zamijenite peršun za svježi cilantro, a zatim dodajte rajčice narezane na kockice i avokado narezan na kockice za pileću supu u meksičkom stilu. Možete čak dodati i kukuruzne tortilje narezane na kockice kao i mi za ovu tortiljaš -supu.
  • Dodajte žličicu prženog sezamovog ulja i nekoliko crtica ribljeg umaka za ultra-zadovoljavajuću juhu od umamija.
  • Na kraju kuhanja umiješajte svježi spanać ili kelj za još juhe bogate povrćem.
  • Zamijenite rezance za krumpir, zimske tikvice, pirinač, kvinoju ili žitarice. Dodajte bogato povrće (poput krompira) u lonac zajedno sa lukom i šargarepom. Što se tiče riže i žitarica, dodajte ih već skuhane. (Za inspiraciju pogledajte našu supu od kobasica i krompira ili našu domaću kremastu supu od krompira)

Uštedite vrijeme i upotrijebite piletinu Rotisserie ili piletinu koja je ostala

Za najlakšu supu od pilećih rezanci, ako imate pečenicu ili ostatak piletine, umjesto dodavanja pilećih butina u lonac, dodajte dvije do tri šalice narezane ili narezane kuhane piletine u juhu istovremeno s dodavanjem suhih rezanci.

Budući da više nije potrebno kuhati pileće butine, smanjite vrijeme kuhanja za 10 minuta. Ovu metodu koristimo kad god smo prethodne noći ispekli cijelo pile.

Za još savjeta možete pročitati i naš članak o tome kako napraviti najbolju pileću supu koja vam je ostala.

Šta naši čitaoci govore

Ako ne vjerujete da vam naš recept pomaže da postignete nevjerojatnu supu od pilećih rezanci kod kuće, pogledajte što naši čitatelji govore o receptu! Više recenzija nalazi se u donjem odjeljku komentara.

“Moj prvi put da sam napravila supu od pilećih rezanci i ispala je nevjerojatno !! ” – Sharon

“Moji novi recept za supu od pilećih rezanci! Ovo sam napravio dok sam bio u posjeti porodici prije nekoliko sedmica. Šest odraslih i četvero djece, svi su se VOLILI…. dvadeset palac gore! ” – Haley

“Ova juha je tako ukusna! Podsjeća me na odlične supe od pilećih rezanci koje možete nabaviti samo u NYC delikatesi. Ova kombinacija bilja je ono što mi je nedostajalo u receptima. ” – Amanda

Recept ažuriran, prvobitno objavljen 2018. Od objavljivanja ovoga, dotjerali smo recept kako bi bio jasniji i dodali video sa brzim receptom. - Adam i Joanne


Svaki put kad počnem razmišljati o ovoj juhi, poželim je napraviti. Klasična supa od pilećih rezanci čista je komforna hrana. Srećom, naš recept je tako jednostavan, čak ga možete napraviti i večeras!

Supa od pilećih rezanci jedna je od najjednostavnijih juha za pravljenje. Sastojci su jednostavni i jeftini. Za ovu juhu gledate otprilike 40 minuta od početka do kraja. Nije loše, pogotovo kad je 20 minuta od tog vremena udaljeno!

Godinama smo pravili pileću supu i isprobavali je na različite načine. Prije smo čak i počeli od cijele piletine. Svaki dan ću uzeti zdjelu zadovoljavajuće pileće supe, ali ovoj verziji se vraćamo. Jednostavan je i brz za napraviti.

Kako napraviti najbolju supu od pilećih rezanci

Važno je koristiti kvalitetnu pileću juhu. Iako bih volio da imamo domaću pileću juhu u zamrzivaču cijelo vrijeme, mi ga ne ’t. Kada posežemo za juhom kupljenom u trgovini, idemo na nisko natrij. Također tražimo juhu u trgovini koja je tamnije boje (obično znači više okusa), a budući da znam da obično ima više kičme, volim kupiti juhu od kostiju u kutijama (ponekad koristimo i domaću juhu od kostiju) .

U slučaju da se pitate, koristimo Pacific Foods koštanu juhu, a sviđaju nam se i dionice prodane u Trader Joe ’s.

Ne bojte se začiniti svoju supu. Što se tiče juha, začinite ranije i često provjeravajte začine. Pre nego što dodamo pileće butine u supu, uvek proverimo nivo začina čorbe. Ako okus ne ispadne, dodajte još malo soli.

Druga mogućnost je korištenje ribljeg umaka. Možda izgleda čudno, ali kad god nešto probamo, a to nedostaje nešto nešto, mala crtica ribljeg umaka to popravlja. Riblji umak glavni je sastojak našeg recepta za Pho juhe.

Za najbolju pileću supu koristim pileće butine. Pileća supa je bolja ako se pravi sa tamnijim mesom. Pileća bedra postaju mekana i meka u supi, slično onome kako piletina ispada u našem receptu za iseckanu piletinu. Pileća prsa se ne omekšavaju i ostaju čvrsta u supi. Možete koristiti oba komada piletine, ali butine će dati bolju supu.

Bilje su neophodne u ovoj supi — dodajemo majčinu dušicu i lovorovo lišće na početku, što pomaže u dodavanju biljne kičme u juhu. Za svježinu pop -a, na kraju umiješajte šaku nasjeckanog svježeg peršina. I drugo bilje će djelovati. Umjesto (ili uz) majčine dušice i lovorovog lista, probajte ružmarin. Za začinsko bilje na kraju probajte svježi vlasac za blagi okus luka.

Što se tiče rezanci, možete koristiti sve što volite. Volimo lakoću rezanci od jaja, ali možete staviti bilo koju tjesteninu u lonac. Za još jedan recept koji koristi rezance od jaja, pogledajte naše jednostavne rezance s parmezanom premazanim maslacem.

Savjetujte unaprijed i čuvajte savjete

Juha se može napraviti i hladiti 3 do 4 dana, a zamrznuta do 3 mjeseca.

Ako ne namjeravate odmah uživati ​​u juhi ili je planirate zamrznuti, možda biste trebali odgoditi dodavanje rezanci. Dok supa sjedne, rezanci upiju juhu. S tim se možete nositi na dva načina:

  • Prilikom podgrijavanja juhe u lonac dodajte još malo juhe/temeljca. Poznato je da sam čak i dodao malo čiste vode u juhu pri ponovnom zagrijavanju. Sve dok ne trebate dodati mnogo, neće previše razrijediti aromu supe.
  • Kad pravite juhu prije vremena, za najsvježije, najmanje nakvašene rezance, ostavite jufku vani, a zatim juhu zamrznite ili zamrznite. Kad budete spremni za podgrijavanje, supu lagano kuhajte i dodajte suhe rezance. Kuhajte dok ne budu gotovi i uživajte.

Quick Recap

Da ponovimo, za najbolju supu od pilećih rezanci od nule, imajte na umu sljedeće:

  • Koristite visokokvalitetnu juhu/juhu
  • Začinite juhu rano i često je provjeravajte
  • Pileća bedra prave bolju supu i daleko su nježnije od pilećih prsa
  • Dodajte dodatni okus bilju, i na početku i na kraju

Šta mogu dodati supi za više okusa

Naš se recept drži klasičnih sastojaka i okusa, ali to ne znači da nema##8217t stvari koje možete dodati kako biste ga učinili vlastitim:

  • Za kremastu supu od pilećih rezanci dodajte 2 do 4 kašike guste pavlake, pola i pol ili punomasno mleko.
  • Dodajte tri do četiri kriške limuna za pileću supu od limuna — sličnu ovoj limunskoj supi od piletine i povrća.
  • Dodajte tri ili četiri kriške limete, zamijenite peršun za svježi cilantro, a zatim dodajte paradajz narezan na kockice i avokado narezan na kockice za pileću supu u meksičkom stilu. Možete čak dodati i kukuruzne tortilje narezane na kockice kao i mi za ovu tortiljaš -supu.
  • Dodajte žličicu prženog sezamovog ulja i nekoliko crtica ribljeg umaka za ultra-zadovoljavajuću juhu od umamija.
  • Na kraju kuhanja umiješajte svježi spanać ili kelj za još juhe bogate povrćem.
  • Zamijenite rezance za krumpir, zimske tikvice, pirinač, kvinoju ili žitarice. Dodajte bogato povrće (poput krompira) u lonac zajedno sa lukom i šargarepom. Što se tiče riže i žitarica, dodajte ih već skuhane. (Za inspiraciju pogledajte našu supu od kobasica i krompira ili našu domaću kremastu supu od krompira)

Uštedite vrijeme i upotrijebite piletinu Rotisserie ili piletinu koja je ostala

Za najlakšu supu od pilećih rezanci, ako imate pečenicu ili ostatak piletine, umjesto dodavanja pilećih butina u lonac, dodajte dvije do tri šalice narezane ili narezane kuhane piletine u juhu istovremeno s dodavanjem suhih rezanci.

Budući da više nije potrebno kuhati pileće butine, smanjite vrijeme kuhanja za 10 minuta. Ovu metodu koristimo kad god smo prethodne noći ispekli cijelo pile.

Za još savjeta možete pročitati i naš članak o tome kako napraviti najbolju pileću supu koja vam je ostala.

Šta naši čitaoci govore

Ako ne vjerujete da vam naš recept pomaže da postignete nevjerojatnu supu od pilećih rezanci kod kuće, pogledajte što naši čitatelji govore o receptu! Više recenzija nalazi se u donjem odjeljku komentara.

“Moj prvi put da sam napravila supu od pilećih rezanci i ispala je nevjerojatno !! ” – Sharon

“Moji novi recept za supu od pilećih rezanci! Ovo sam napravio dok sam bio u posjeti porodici prije nekoliko sedmica. Šest odraslih i četvero djece, svi su se VOLILI…. dvadeset palac gore! ” – Haley

“Ova juha je tako ukusna! Podsjeća me na odlične supe od pilećih rezanci koje možete nabaviti samo u NYC delikatesi. Ova kombinacija bilja je ono što mi je nedostajalo u receptima. ” – Amanda

Recept ažuriran, prvobitno objavljen 2018. Od objavljivanja ovoga, dotjerali smo recept kako bi bio jasniji i dodali video sa brzim receptom. - Adam i Joanne


Svaki put kad počnem razmišljati o ovoj juhi, poželim je napraviti. Klasična supa od pilećih rezanci čista je komforna hrana. Srećom, naš recept je tako jednostavan, čak ga možete napraviti i večeras!

Supa od pilećih rezanci jedna je od najjednostavnijih juha za pravljenje. Sastojci su jednostavni i jeftini. Za ovu juhu gledate otprilike 40 minuta od početka do kraja. Nije loše, pogotovo kad je 20 minuta od tog vremena udaljeno!

Godinama smo pravili pileću supu i isprobavali je na različite načine. Prije smo čak i počeli od cijele piletine. Svaki dan ću uzeti zdjelu zadovoljavajuće pileće supe, ali ovoj verziji se vraćamo. Jednostavan je i brz za napraviti.

Kako napraviti najbolju supu od pilećih rezanci

Važno je koristiti kvalitetnu pileću juhu. Iako bih volio da imamo domaću pileću juhu u zamrzivaču cijelo vrijeme, mi ga ne ’t. Kada posežemo za juhom kupljenom u trgovini, idemo na nisko natrij. Također tražimo juhu u trgovini koja je tamnije boje (obično znači više okusa), a budući da znam da obično ima više kičme, volim kupiti juhu od kostiju u kutijama (ponekad koristimo i domaću juhu od kostiju) .

U slučaju da se pitate, koristimo Pacific Foods koštanu juhu, a sviđaju nam se i dionice prodane u Trader Joe ’s.

Ne bojte se začiniti svoju supu. Što se tiče juha, začinite ranije i često provjeravajte začine. Pre nego što dodamo pileće butine u supu, uvek proverimo nivo začina čorbe. Ako okus ne ispadne, dodajte još malo soli.

Druga mogućnost je korištenje ribljeg umaka. Možda izgleda čudno, ali kad god nešto probamo, a to nedostaje nešto nešto, mala crtica ribljeg umaka to popravlja. Riblji umak glavni je sastojak našeg recepta za Pho juhe.

Za najbolju pileću supu koristim pileće butine. Pileća supa je bolja ako se pravi sa tamnijim mesom. Pileća bedra postaju mekana i meka u supi, slično onome kako piletina ispada u našem receptu za iseckanu piletinu. Pileća prsa se ne omekšavaju i ostaju čvrsta u supi. Možete koristiti oba komada piletine, ali butine će dati bolju supu.

Bilje su neophodne u ovoj supi — dodajemo majčinu dušicu i lovorovo lišće na početku, što pomaže u dodavanju biljne kičme u juhu. Za svježinu pop -a, na kraju umiješajte šaku nasjeckanog svježeg peršina. I drugo bilje će djelovati. Umjesto (ili uz) majčine dušice i lovorovog lista, probajte ružmarin. Za začinsko bilje na kraju probajte svježi vlasac za blagi okus luka.

Što se tiče rezanci, možete koristiti sve što volite. Volimo lakoću rezanci od jaja, ali možete staviti bilo koju tjesteninu u lonac. Za još jedan recept koji koristi rezance od jaja, pogledajte naše jednostavne rezance s parmezanom premazanim maslacem.

Savjetujte unaprijed i čuvajte savjete

Juha se može napraviti i hladiti 3 do 4 dana, a zamrznuta do 3 mjeseca.

Ako ne namjeravate odmah uživati ​​u juhi ili je planirate zamrznuti, možda biste trebali odgoditi dodavanje rezanci. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:

  • When reheating the soup, add a bit more broth/stock to the pot. I’ve even been known to add a splash of plain water to the soup when reheating. As long as you don’t need to add a lot, it won’t thin the flavor of the soup too much.
  • When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.

Quick Recap

Let’s recap, for the best chicken noodle soup from scratch, keep the following in mind:

  • Use high-quality stock/broth
  • Season the soup early and check it often
  • Chicken thighs make a better soup and are far more tender than chicken breast
  • Add extra flavor with herbs, both at the beginning and at the end

What Can I Add to Soup for More Flavor

Our recipe sticks to classic ingredients and flavors, but that doesn’t mean there aren’t things you can add to make it your own:

  • For a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream, half-and-half or whole milk.
  • Add three to four lemon slices for a lemon chicken soup — similar to this Lemony Chicken and Vegetable Soup.
  • Add three or four slices of lime, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado for Mexican-style chicken soup. You can even add diced corn tortillas as we do for this tortillachickensoup.
  • Add a teaspoon of toasted sesame oil and a few dashes of fish sauce for an ultra-satisfying, umami-packed soup.
  • Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
  • Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked. (Take a look at our sausage and potato soup or our homemade creamy potato soup for some inspiration)

Save Time And Use Rotisserie Chicken or Leftover Chicken

For the easiest chicken noodle soup, if you have a rotisserie or leftover chicken, instead of adding chicken thighs to the pot, add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles.

Since there is no need to cook the chicken thighs anymore, reduce the simmer time by 10 minutes. We use this method whenever we’ve roasted a whole chicken the night before.

For even more tips, you can also take a read through our article for How to Make the Best Leftover Chicken Soup.

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve amazing chicken noodle soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“My first time ever making chicken noodle soup and it came out amazing!!” – Sharon

“My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. Six adults and four kids, everyone LOVED it…. twenty thumbs up!” – Haley

“This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. This combination of herbs is what I have been missing in my recipes.” – Amanda

Recipe updated, originally posted in 2018. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


Every time I start to think about this soup, I want to make it. Classic chicken noodle soup is pure comfort food. Thankfully, our recipe is so easy, you can even make it tonight!

Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. You are looking at about 40 minutes from start to finish for this soup. Not too bad, especially when 20 minutes of that time is hands-off!

We’ve made chicken soup for years and have tried it various ways. We’ve even started from a whole chicken before. I’ll take a bowl of satisfying chicken soup any day, but this version is the one we circle back to. It’s straight-forward and quick to make.

How to Make the Best Chicken Noodle Soup

It’s important to use good-quality chicken broth. While I wish we had homemade chicken broth in our freezer all the time, we don’t. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since I know it usually has more of a backbone, I like to buy boxed bone broth (we use homemade bone broth sometimes, too).

In case you are wondering, we use Pacific Foods Bone Broth and also like the stock sold at Trader Joe’s.

Don’t be afraid to season your soup. When it comes to soups, season early and check the seasoning often. Before we add the chicken thighs to the soup, we always check the seasoning level of the broth. If the flavor doesn’t pop, add a bit more salt.

Another option is to use fish sauce. It may seem odd, but whenever we’re tasting something and it’s just missing that something something, a small dash of fish sauce fixes it. Fish sauce is a major ingredient in our Pho soup recipe.

For the best chicken soup, I use chicken thighs. Chicken soup is better when made with darker meat. Chicken thighs become tender and soft in the soup — similar to how the chicken turns out in our recipe for shredded chicken. Chicken breast doesn’t tenderize and stays firm in the soup. You can use both cuts of chicken, but thighs will produce better soup.

Herbs are a must in this soup — we add thyme and bay leaves at the beginning, which help to add a herby backbone to the broth. For a pop freshness, stir in a handful of chopped fresh parsley at the end. Other herbs will work, too. Instead of (or in addition to) the thyme and bay leaves, try rosemary. For the herbs at the end, try fresh chives for a mild onion flavor.

As for the noodles, you can use whatever you love. We love the lightness of egg noodles, but you can throw just about any pasta into the pot. For another recipe that uses egg noodles, see our easy parmesan buttered noodles.

Make Ahead and Storing Tips

The soup can be made and refrigerated for 3 to 4 days and frozen up to 3 months.

If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:

  • When reheating the soup, add a bit more broth/stock to the pot. I’ve even been known to add a splash of plain water to the soup when reheating. As long as you don’t need to add a lot, it won’t thin the flavor of the soup too much.
  • When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.

Quick Recap

Let’s recap, for the best chicken noodle soup from scratch, keep the following in mind:

  • Use high-quality stock/broth
  • Season the soup early and check it often
  • Chicken thighs make a better soup and are far more tender than chicken breast
  • Add extra flavor with herbs, both at the beginning and at the end

What Can I Add to Soup for More Flavor

Our recipe sticks to classic ingredients and flavors, but that doesn’t mean there aren’t things you can add to make it your own:

  • For a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream, half-and-half or whole milk.
  • Add three to four lemon slices for a lemon chicken soup — similar to this Lemony Chicken and Vegetable Soup.
  • Add three or four slices of lime, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado for Mexican-style chicken soup. You can even add diced corn tortillas as we do for this tortillachickensoup.
  • Add a teaspoon of toasted sesame oil and a few dashes of fish sauce for an ultra-satisfying, umami-packed soup.
  • Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
  • Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked. (Take a look at our sausage and potato soup or our homemade creamy potato soup for some inspiration)

Save Time And Use Rotisserie Chicken or Leftover Chicken

For the easiest chicken noodle soup, if you have a rotisserie or leftover chicken, instead of adding chicken thighs to the pot, add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles.

Since there is no need to cook the chicken thighs anymore, reduce the simmer time by 10 minutes. We use this method whenever we’ve roasted a whole chicken the night before.

For even more tips, you can also take a read through our article for How to Make the Best Leftover Chicken Soup.

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve amazing chicken noodle soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“My first time ever making chicken noodle soup and it came out amazing!!” – Sharon

“My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. Six adults and four kids, everyone LOVED it…. twenty thumbs up!” – Haley

“This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. This combination of herbs is what I have been missing in my recipes.” – Amanda

Recipe updated, originally posted in 2018. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


Every time I start to think about this soup, I want to make it. Classic chicken noodle soup is pure comfort food. Thankfully, our recipe is so easy, you can even make it tonight!

Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. You are looking at about 40 minutes from start to finish for this soup. Not too bad, especially when 20 minutes of that time is hands-off!

We’ve made chicken soup for years and have tried it various ways. We’ve even started from a whole chicken before. I’ll take a bowl of satisfying chicken soup any day, but this version is the one we circle back to. It’s straight-forward and quick to make.

How to Make the Best Chicken Noodle Soup

It’s important to use good-quality chicken broth. While I wish we had homemade chicken broth in our freezer all the time, we don’t. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since I know it usually has more of a backbone, I like to buy boxed bone broth (we use homemade bone broth sometimes, too).

In case you are wondering, we use Pacific Foods Bone Broth and also like the stock sold at Trader Joe’s.

Don’t be afraid to season your soup. When it comes to soups, season early and check the seasoning often. Before we add the chicken thighs to the soup, we always check the seasoning level of the broth. If the flavor doesn’t pop, add a bit more salt.

Another option is to use fish sauce. It may seem odd, but whenever we’re tasting something and it’s just missing that something something, a small dash of fish sauce fixes it. Fish sauce is a major ingredient in our Pho soup recipe.

For the best chicken soup, I use chicken thighs. Chicken soup is better when made with darker meat. Chicken thighs become tender and soft in the soup — similar to how the chicken turns out in our recipe for shredded chicken. Chicken breast doesn’t tenderize and stays firm in the soup. You can use both cuts of chicken, but thighs will produce better soup.

Herbs are a must in this soup — we add thyme and bay leaves at the beginning, which help to add a herby backbone to the broth. For a pop freshness, stir in a handful of chopped fresh parsley at the end. Other herbs will work, too. Instead of (or in addition to) the thyme and bay leaves, try rosemary. For the herbs at the end, try fresh chives for a mild onion flavor.

As for the noodles, you can use whatever you love. We love the lightness of egg noodles, but you can throw just about any pasta into the pot. For another recipe that uses egg noodles, see our easy parmesan buttered noodles.

Make Ahead and Storing Tips

The soup can be made and refrigerated for 3 to 4 days and frozen up to 3 months.

If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:

  • When reheating the soup, add a bit more broth/stock to the pot. I’ve even been known to add a splash of plain water to the soup when reheating. As long as you don’t need to add a lot, it won’t thin the flavor of the soup too much.
  • When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.

Quick Recap

Let’s recap, for the best chicken noodle soup from scratch, keep the following in mind:

  • Use high-quality stock/broth
  • Season the soup early and check it often
  • Chicken thighs make a better soup and are far more tender than chicken breast
  • Add extra flavor with herbs, both at the beginning and at the end

What Can I Add to Soup for More Flavor

Our recipe sticks to classic ingredients and flavors, but that doesn’t mean there aren’t things you can add to make it your own:

  • For a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream, half-and-half or whole milk.
  • Add three to four lemon slices for a lemon chicken soup — similar to this Lemony Chicken and Vegetable Soup.
  • Add three or four slices of lime, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado for Mexican-style chicken soup. You can even add diced corn tortillas as we do for this tortillachickensoup.
  • Add a teaspoon of toasted sesame oil and a few dashes of fish sauce for an ultra-satisfying, umami-packed soup.
  • Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
  • Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked. (Take a look at our sausage and potato soup or our homemade creamy potato soup for some inspiration)

Save Time And Use Rotisserie Chicken or Leftover Chicken

For the easiest chicken noodle soup, if you have a rotisserie or leftover chicken, instead of adding chicken thighs to the pot, add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles.

Since there is no need to cook the chicken thighs anymore, reduce the simmer time by 10 minutes. We use this method whenever we’ve roasted a whole chicken the night before.

For even more tips, you can also take a read through our article for How to Make the Best Leftover Chicken Soup.

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve amazing chicken noodle soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“My first time ever making chicken noodle soup and it came out amazing!!” – Sharon

“My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. Six adults and four kids, everyone LOVED it…. twenty thumbs up!” – Haley

“This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. This combination of herbs is what I have been missing in my recipes.” – Amanda

Recipe updated, originally posted in 2018. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


Every time I start to think about this soup, I want to make it. Classic chicken noodle soup is pure comfort food. Thankfully, our recipe is so easy, you can even make it tonight!

Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. You are looking at about 40 minutes from start to finish for this soup. Not too bad, especially when 20 minutes of that time is hands-off!

We’ve made chicken soup for years and have tried it various ways. We’ve even started from a whole chicken before. I’ll take a bowl of satisfying chicken soup any day, but this version is the one we circle back to. It’s straight-forward and quick to make.

How to Make the Best Chicken Noodle Soup

It’s important to use good-quality chicken broth. While I wish we had homemade chicken broth in our freezer all the time, we don’t. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since I know it usually has more of a backbone, I like to buy boxed bone broth (we use homemade bone broth sometimes, too).

In case you are wondering, we use Pacific Foods Bone Broth and also like the stock sold at Trader Joe’s.

Don’t be afraid to season your soup. When it comes to soups, season early and check the seasoning often. Before we add the chicken thighs to the soup, we always check the seasoning level of the broth. If the flavor doesn’t pop, add a bit more salt.

Another option is to use fish sauce. It may seem odd, but whenever we’re tasting something and it’s just missing that something something, a small dash of fish sauce fixes it. Fish sauce is a major ingredient in our Pho soup recipe.

For the best chicken soup, I use chicken thighs. Chicken soup is better when made with darker meat. Chicken thighs become tender and soft in the soup — similar to how the chicken turns out in our recipe for shredded chicken. Chicken breast doesn’t tenderize and stays firm in the soup. You can use both cuts of chicken, but thighs will produce better soup.

Herbs are a must in this soup — we add thyme and bay leaves at the beginning, which help to add a herby backbone to the broth. For a pop freshness, stir in a handful of chopped fresh parsley at the end. Other herbs will work, too. Instead of (or in addition to) the thyme and bay leaves, try rosemary. For the herbs at the end, try fresh chives for a mild onion flavor.

As for the noodles, you can use whatever you love. We love the lightness of egg noodles, but you can throw just about any pasta into the pot. For another recipe that uses egg noodles, see our easy parmesan buttered noodles.

Make Ahead and Storing Tips

The soup can be made and refrigerated for 3 to 4 days and frozen up to 3 months.

If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:

  • When reheating the soup, add a bit more broth/stock to the pot. I’ve even been known to add a splash of plain water to the soup when reheating. As long as you don’t need to add a lot, it won’t thin the flavor of the soup too much.
  • When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.

Quick Recap

Let’s recap, for the best chicken noodle soup from scratch, keep the following in mind:

  • Use high-quality stock/broth
  • Season the soup early and check it often
  • Chicken thighs make a better soup and are far more tender than chicken breast
  • Add extra flavor with herbs, both at the beginning and at the end

What Can I Add to Soup for More Flavor

Our recipe sticks to classic ingredients and flavors, but that doesn’t mean there aren’t things you can add to make it your own:

  • For a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream, half-and-half or whole milk.
  • Add three to four lemon slices for a lemon chicken soup — similar to this Lemony Chicken and Vegetable Soup.
  • Add three or four slices of lime, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado for Mexican-style chicken soup. You can even add diced corn tortillas as we do for this tortillachickensoup.
  • Add a teaspoon of toasted sesame oil and a few dashes of fish sauce for an ultra-satisfying, umami-packed soup.
  • Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
  • Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked. (Take a look at our sausage and potato soup or our homemade creamy potato soup for some inspiration)

Save Time And Use Rotisserie Chicken or Leftover Chicken

For the easiest chicken noodle soup, if you have a rotisserie or leftover chicken, instead of adding chicken thighs to the pot, add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles.

Since there is no need to cook the chicken thighs anymore, reduce the simmer time by 10 minutes. We use this method whenever we’ve roasted a whole chicken the night before.

For even more tips, you can also take a read through our article for How to Make the Best Leftover Chicken Soup.

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve amazing chicken noodle soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“My first time ever making chicken noodle soup and it came out amazing!!” – Sharon

“My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. Six adults and four kids, everyone LOVED it…. twenty thumbs up!” – Haley

“This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. This combination of herbs is what I have been missing in my recipes.” – Amanda

Recipe updated, originally posted in 2018. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


Every time I start to think about this soup, I want to make it. Classic chicken noodle soup is pure comfort food. Thankfully, our recipe is so easy, you can even make it tonight!

Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. You are looking at about 40 minutes from start to finish for this soup. Not too bad, especially when 20 minutes of that time is hands-off!

We’ve made chicken soup for years and have tried it various ways. We’ve even started from a whole chicken before. I’ll take a bowl of satisfying chicken soup any day, but this version is the one we circle back to. It’s straight-forward and quick to make.

How to Make the Best Chicken Noodle Soup

It’s important to use good-quality chicken broth. While I wish we had homemade chicken broth in our freezer all the time, we don’t. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since I know it usually has more of a backbone, I like to buy boxed bone broth (we use homemade bone broth sometimes, too).

In case you are wondering, we use Pacific Foods Bone Broth and also like the stock sold at Trader Joe’s.

Don’t be afraid to season your soup. When it comes to soups, season early and check the seasoning often. Before we add the chicken thighs to the soup, we always check the seasoning level of the broth. If the flavor doesn’t pop, add a bit more salt.

Another option is to use fish sauce. It may seem odd, but whenever we’re tasting something and it’s just missing that something something, a small dash of fish sauce fixes it. Fish sauce is a major ingredient in our Pho soup recipe.

For the best chicken soup, I use chicken thighs. Chicken soup is better when made with darker meat. Chicken thighs become tender and soft in the soup — similar to how the chicken turns out in our recipe for shredded chicken. Chicken breast doesn’t tenderize and stays firm in the soup. You can use both cuts of chicken, but thighs will produce better soup.

Herbs are a must in this soup — we add thyme and bay leaves at the beginning, which help to add a herby backbone to the broth. For a pop freshness, stir in a handful of chopped fresh parsley at the end. Other herbs will work, too. Instead of (or in addition to) the thyme and bay leaves, try rosemary. For the herbs at the end, try fresh chives for a mild onion flavor.

As for the noodles, you can use whatever you love. We love the lightness of egg noodles, but you can throw just about any pasta into the pot. For another recipe that uses egg noodles, see our easy parmesan buttered noodles.

Make Ahead and Storing Tips

The soup can be made and refrigerated for 3 to 4 days and frozen up to 3 months.

If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:

  • When reheating the soup, add a bit more broth/stock to the pot. I’ve even been known to add a splash of plain water to the soup when reheating. As long as you don’t need to add a lot, it won’t thin the flavor of the soup too much.
  • When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.

Quick Recap

Let’s recap, for the best chicken noodle soup from scratch, keep the following in mind:

  • Use high-quality stock/broth
  • Season the soup early and check it often
  • Chicken thighs make a better soup and are far more tender than chicken breast
  • Add extra flavor with herbs, both at the beginning and at the end

What Can I Add to Soup for More Flavor

Our recipe sticks to classic ingredients and flavors, but that doesn’t mean there aren’t things you can add to make it your own:

  • For a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream, half-and-half or whole milk.
  • Add three to four lemon slices for a lemon chicken soup — similar to this Lemony Chicken and Vegetable Soup.
  • Add three or four slices of lime, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado for Mexican-style chicken soup. You can even add diced corn tortillas as we do for this tortillachickensoup.
  • Add a teaspoon of toasted sesame oil and a few dashes of fish sauce for an ultra-satisfying, umami-packed soup.
  • Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
  • Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked. (Take a look at our sausage and potato soup or our homemade creamy potato soup for some inspiration)

Save Time And Use Rotisserie Chicken or Leftover Chicken

For the easiest chicken noodle soup, if you have a rotisserie or leftover chicken, instead of adding chicken thighs to the pot, add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles.

Since there is no need to cook the chicken thighs anymore, reduce the simmer time by 10 minutes. We use this method whenever we’ve roasted a whole chicken the night before.

For even more tips, you can also take a read through our article for How to Make the Best Leftover Chicken Soup.

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve amazing chicken noodle soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“My first time ever making chicken noodle soup and it came out amazing!!” – Sharon

“My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. Six adults and four kids, everyone LOVED it…. twenty thumbs up!” – Haley

“This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. This combination of herbs is what I have been missing in my recipes.” – Amanda

Recipe updated, originally posted in 2018. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


Every time I start to think about this soup, I want to make it. Classic chicken noodle soup is pure comfort food. Thankfully, our recipe is so easy, you can even make it tonight!

Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. You are looking at about 40 minutes from start to finish for this soup. Not too bad, especially when 20 minutes of that time is hands-off!

We’ve made chicken soup for years and have tried it various ways. We’ve even started from a whole chicken before. I’ll take a bowl of satisfying chicken soup any day, but this version is the one we circle back to. It’s straight-forward and quick to make.

How to Make the Best Chicken Noodle Soup

It’s important to use good-quality chicken broth. While I wish we had homemade chicken broth in our freezer all the time, we don’t. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since I know it usually has more of a backbone, I like to buy boxed bone broth (we use homemade bone broth sometimes, too).

In case you are wondering, we use Pacific Foods Bone Broth and also like the stock sold at Trader Joe’s.

Don’t be afraid to season your soup. When it comes to soups, season early and check the seasoning often. Before we add the chicken thighs to the soup, we always check the seasoning level of the broth. If the flavor doesn’t pop, add a bit more salt.

Another option is to use fish sauce. It may seem odd, but whenever we’re tasting something and it’s just missing that something something, a small dash of fish sauce fixes it. Fish sauce is a major ingredient in our Pho soup recipe.

For the best chicken soup, I use chicken thighs. Chicken soup is better when made with darker meat. Chicken thighs become tender and soft in the soup — similar to how the chicken turns out in our recipe for shredded chicken. Chicken breast doesn’t tenderize and stays firm in the soup. You can use both cuts of chicken, but thighs will produce better soup.

Herbs are a must in this soup — we add thyme and bay leaves at the beginning, which help to add a herby backbone to the broth. For a pop freshness, stir in a handful of chopped fresh parsley at the end. Other herbs will work, too. Instead of (or in addition to) the thyme and bay leaves, try rosemary. For the herbs at the end, try fresh chives for a mild onion flavor.

As for the noodles, you can use whatever you love. We love the lightness of egg noodles, but you can throw just about any pasta into the pot. For another recipe that uses egg noodles, see our easy parmesan buttered noodles.

Make Ahead and Storing Tips

The soup can be made and refrigerated for 3 to 4 days and frozen up to 3 months.

If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:

  • When reheating the soup, add a bit more broth/stock to the pot. I’ve even been known to add a splash of plain water to the soup when reheating. As long as you don’t need to add a lot, it won’t thin the flavor of the soup too much.
  • When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.

Quick Recap

Let’s recap, for the best chicken noodle soup from scratch, keep the following in mind:

  • Use high-quality stock/broth
  • Season the soup early and check it often
  • Chicken thighs make a better soup and are far more tender than chicken breast
  • Add extra flavor with herbs, both at the beginning and at the end

What Can I Add to Soup for More Flavor

Our recipe sticks to classic ingredients and flavors, but that doesn’t mean there aren’t things you can add to make it your own:

  • For a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream, half-and-half or whole milk.
  • Add three to four lemon slices for a lemon chicken soup — similar to this Lemony Chicken and Vegetable Soup.
  • Add three or four slices of lime, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado for Mexican-style chicken soup. You can even add diced corn tortillas as we do for this tortillachickensoup.
  • Add a teaspoon of toasted sesame oil and a few dashes of fish sauce for an ultra-satisfying, umami-packed soup.
  • Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
  • Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked. (Take a look at our sausage and potato soup or our homemade creamy potato soup for some inspiration)

Save Time And Use Rotisserie Chicken or Leftover Chicken

For the easiest chicken noodle soup, if you have a rotisserie or leftover chicken, instead of adding chicken thighs to the pot, add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles.

Since there is no need to cook the chicken thighs anymore, reduce the simmer time by 10 minutes. We use this method whenever we’ve roasted a whole chicken the night before.

For even more tips, you can also take a read through our article for How to Make the Best Leftover Chicken Soup.

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve amazing chicken noodle soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“My first time ever making chicken noodle soup and it came out amazing!!” – Sharon

“My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. Six adults and four kids, everyone LOVED it…. twenty thumbs up!” – Haley

“This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. This combination of herbs is what I have been missing in my recipes.” – Amanda

Recipe updated, originally posted in 2018. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


Pogledajte video: NAJBOLJE DOMAĆE PECIVO ZA HAMBURGERE - 2 DANA SVJEŽE - OD TIJESTA ZA BRIOŠE (Novembar 2021).