This recipe for Classic Chicken Noodle Soup with Reames Noodles is exactly what you need on a cold day. Made with chicken thighs to create a collagen-filled bone broth, diced veggies for color and flavor, and Reames egg noodles just because they are amazing. This is one big pot of comfort.
There is something about chicken noodle soup that just warms the body and soul right up! Especially with this blustery weather officially in full swing, soups like this are exactly what I enjoy making for dinner.
Chicken Noodle Soup is perhaps the most classic soup around, and for good reason. It is broth based, easy to digest, and makes you want to keep refilling your bowl again and again! It is also not that difficult to make and freezes well. Add in Reames Homestyle noodles from the freezer section makes this soup so hearty.
Need another hearty chicken stew to warm you up? Try Chicken and Dumplings.
Classic Chicken Noodle Soup with Bone Broth
In this chicken soup recipe, I made what I call my “cheater bone broth.” I call it that because full bone broth normally takes hours to cook down the bones. You often add extra chopped veggies for flavor and then strain the broth when it is done to remove the bones and extra flavoring agents.
This recipe just calls for bone-in chicken thighs simmered in chicken stock. By cooking the chicken in stock instead of water, your flavor is already halfway there! But by doing the extra step of bone-in chicken you add more flavor and nutrients. You will notice that the chicken broth will congeal when refrigerated. This is not fat! It is from the gelatin in the chicken bones. Once it is reheated it goes right back to liquid.
I use that same bone broth base when making this nourishing chicken soup recipe!
Ingredients for Chicken Noodle Soup with Reames Noodles
- chicken stock
- olive oil
- bone in skin on chicken thighs
- celery stalks
- fresh parsley
- dried rosemary
- dried thyme
- frozen Reames Homestyle Egg Noodles
Instructions for Bone Broth Chicken Noodle Soup
Start by heating olive oil in a dutch oven or large soup pot over medium heat. Add mirepoix (diced onions, celery, and carrots) and saute for 5 minutes. The onions will start to become translucent.
Next, place your chicken thighs (with the skin and bones still on) and salt in a pot along with your chicken stock and water.
Bring the pot to a boil, and then turn the heat down to a simmer. Simmer the chicken thighs for 45-60 minutes, until the chicken is cooked through.
Once chicken is cooked, remove it from the pot to cool.Add in spices and season with salt and pepper to taste.
While the ingredients are simmering in the pot, pull the chicken meat apart and throw out the bones and skin.
Once the spices have been simmering for 5-10 minutes, add back the chicken thigh meat and Reames frozen egg noodles to the pot.
Let simmer for 15 minutes to cook the frozen egg noodles in chicken stock before turning off the heat. Serve topped with fresh parsley.
Reames Noodles Recipe
Reames Frozen Noodles are my favorite and I really miss them if I use regular pasta here. They are something special! These frozen egg noodles taste very close to homemade (just like mom used to make!) and they are the perfect size and texture. Reames are noodles that come frozen and they cook in the simmering chicken broth so they are bursting with the soup flavor from the inside out.
Do you have to use chicken stock to make bone broth?
No you do not, although it's just another layer of flavor so I recommend it. Because we are only cooking the bone in chicken thighs for about an hour, the flavor of the broth will be tasty but a little light if you sub in water for the chicken stock. It will still be delicious though! Another option is to add in a spoonful of "better than bouillon" to amp up the chicken flavor.
Here is a slow cooker version, if you would like a recipe for true bone broth.
Mirepoix as the base of most soups
Almost all soups are going to start with a mirepoix, and this chicken noodle soup is no different. A mirepoix is a combination of onions, celery, and carrots. A mirepoix is 2 parts onion, 1 part celery, and 1 part carrot. This sauteed veggie mixture starts this homestyle chicken soup off right!
Store this chicken soup in the fridge for up to 3-4 days. You will notice that the noodles expand in the fridge as they soak up more of the chicken broth. The chicken bone broth will also congeal (because of the gelatin) slightly in the cold temperature of the fridge. Feel free to add a splash of boxed chicken stock or water to the broth before reheating to make it "soupy" again.
Classic Chicken Noodle Soup with Reames Noodles
- 6 cups chicken stock
- 2 lbs bone in, skin on chicken thighs
- 2 stalks celery stalks chopped
- 1 medium onion diced
- 1 cup carrots chopped
- 2 tablespoon fresh parsley chopped
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 tsp. salt
- ½ teaspoon pepper
- 12 oz reames noodles half a package
- 2 cups water
- Start by heating olive oil in a dutch oven or large soup pot over medium heat. Add mirepoix (diced onions, celery, and carrots) and saute for 5 minutes. The onions will start to become translucent.
- Next, place your chicken thighs (with the skin and bones still on) and salt in a pot along with your chicken stock and water.Bring the pot to a boil, and then turn the heat down to a simmer. Simmer the chicken thighs for 45-60 minutes, until the chicken is cooked through.
- Once chicken is cooked, remove it from the pot to cool.Add in spices and season with salt and pepper to taste.
- While the ingredients are simmering in the pot, pull the chicken meat apart and throw out the bones and skin.
- Once the spices have been simmering for 5-10 minutes, add back the chicken meat and reames frozen egg noodles to the pot. Let simmer for 15 minutes to cook the frozen egg noodles in chicken stock before turning off the heat.
- Serve topped with fresh parsley.
Reames noodles are a must! Have been using them in my chicken noodle soup forever! They just put the home in homemade!
Pam Riley says
Can you make this recipe in an instant pot? Recipe please
I have not tried it, but yes I would assume so! Follow the recipe as is, and saute the veggies right in the instant pot. I would then add the bone in chicken, along with broth, and cook on high pressure for 12 minutes, then allow to natural release.
Once released, remove chicken from pot and shred the meat. Turn pot back to saute and add in the noodles. Simmer for 7-8 minutes. Add back in the chicken and enjoy!
You say 1/2 package of Reames, what size package are you starting with?
In this recipe I used 1/2 of the 24 ounce package, so 12 ounces of noodles. I have updated the card to reflect this. Thank you!
Beverly Belsha says
How do you make the chicken stock or is that just chicken broth in a can or box.
You can use homemade or store bought. Stock is made from bones, broth is made from mostly meat and veggies. I use the words interchangeably but stock will give you a deeper flavor!