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Home / Can You Use Chicken Noodle Soup in Place of Chicken Broth Reddit

Can You Use Chicken Noodle Soup in Place of Chicken Broth Reddit

How would you rate Classic Chicken Noodle Soup?

Reviews (51)

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  • Instead of cooking a whole chicken I picked up a rotisserie chicken from Costco and put the bones in the stock in the beginning and took those out at the end. I also used egg noodles instead . I think these changes added more flavor but I also added some concentrated chicken stock for a extra boost.

  • I really don't get why so many commenters are skeptical of dill, skipped it electively, or didn't bother to seek some out before starting the recipe. It's a fantastic, maybe even essential, ingredient in chicken noodle soup and imparts a wonderful, bright complexity to the proceedings. Yes to dill!

  • I didn't find this very flavorful except for the hits of dill. Right before serving I added a few healthy squeezes of lime and thin slices of jalapeño. Next time, I'd boil all but the chicken for longer to hopefully intensify the flavor and add the chicken later in the process.

  • I'm making this soup as I type this comment. I just tested/tasted it. This soup is delicious! I used the whole chicken along with kosher salt, peppercorns, celery stalks and leaves, onion, and carrots. I was concerned about using two whole heads of garlic but it added lots of umami deliciousness. Didn't have fresh dill, so I substituted dried dill. Cooked the ditalini separately as many suggested to avoid the pasta from soaking up too much soup, Added ditalini to bowls before scooping the soup over it. Served with crusty Italian bread I made earlier in my cast-iron Dutch oven. (You can tell I have too much time on my hands on a rainy day!) Thanks, Molly!

  • I didn't know chicken soup was so complicated. However, so worth it. We don't like breast meat so I used chicken leg quarters and over a pound of chicken necks (I'm trying to get more bone broth into our diet). I also cooked pasta separately, and pour soup over pasta in each bowl. So satisfying. I will be making this more in the future. This would make a great matzo ball soup.

  • Amazing, simple recipe, yet just fussy enough to achieve the perfect end product. That said, when ordering everything I needed for this recipe, I forgot that I had just ran out of onions, and ended up using 6 shallots instead. Honestly, I cannot imagine that onions would have made the soup any better. At the end though, I went rogue; while adjusting for seasoning before adding in my pasta (orzo), I added in around a teaspoon of MSG... Y'all know the rest.

  • This soup is so versatile! I love skipping the noodles and, instead, make matzah balls. Great recipe!

  • This has become the one and only chicken noodle soup in our house. Even my partner (who doesn't like finicky recipes) loves making this one. As others have mentioned, we diverge from the recipe in just one way: we cook the pasta until al dente in a seperate pot and the add to the pot for just a couple of minutes, otherwise I find it soaks up too much delicious soup!

  • DELICIOUS! I have made a lot of soups, but this was my first with a whole chicken. *Tried* to make exactly as written, but couldn't find fresh dill anywhere, so used some dried dill and fresh sage early on in the broth, then fresh parsley & cilantro to finish. Didn't seem to hurt a thing. Added a dash of turmeric for color, as another reviewer suggested. Pasta was brown rice Fusilli, which was in the pantry and worked just fine. I took another reviewer's suggestion and cooked the pasta separately to al dente, adding to soup pot at the end. Will definitely make this again, but next time I may try using leg quarters rather than a whole chicken, since we prefer dark meat to breast meat anyway. Eliminates the most difficult step (getting that dripping, hot whole chicken out of the pot.) One note for the webmaster: I printed out the recipe, but Step 10 and Step 16 didn't print for some reason. Had me scratching my head for a few minutes.

  • I have made this soup several times and think it is the best chicken noodle soup that I have ever tasted. I make it exactly as written except I use maccheroni instead of ditalini and scale it back to 5 ounces of pasta. It makes a lot of soup which is great if you want to share with a loved one or shut in neighbor in need of a pick me up. This soup is a warm hug.

  • I made the recipe exactly as written. I did not know what to expect from the dill, but it was absolutely delicious. I would not change a thing. I particularly loved the ease of straining out all the throwaways, leaving a delicious broth. Excellent!

  • I've made this recipe twice and love it, but as a novice cook I'm confused about the steps related to the breast meat temperature. Should the chicken be cooked breast side up or down in the pot? Should it be completely covered with water because using 14 cups doesn't completely cover the chicken. And finally, it says to remove the chicken with the deepest part of the breast meat reaches 155 degrees, but when that happens, the temperature closer to the top of the chicken above the water line is only 100 degrees. I'm concerned about undercooking the chicken. Thank you!

  • This has become my go-to chicken noodle soup. It's perfect for me as written and isn't too labor intensive in my opinion considering the payoff. I'm obsessed with the broth's color and flavor. Huge fan and I've made it so often I have the recipe committed to memory - just came back to give Molls some props.

  • Personally I would remove the breasts from the chicken first rather than handle a hot chicken or wait for it to cool and then debone only to put it back in the pot to continue cooking. Poaching a breast only takes about 15-20 minutes so add it later. If you pre slice the raw breast will take even less time to cook. Cook pasta separately not a fan of adding it to the soup to cook as it will eventually turn to mush. But most importantly use the best chicken you can afford as this is where the flavour comes from. To enrich the soup add some necks or extra wings or legs. All in all a pretty basic chicken soup recipe.

  • For many years I have prepared my chicken noodle soup the Cook's Illustrated method by browning thighs and legs with meat scored with a knife. This is a nice alternative, certainly not any simpler. For those that run short of broth, consider cooking your pasta in separate boiling water and then adding to soup al dente. Pasta cooked in the soup absorbs a lot of the broth and doesn't improve the pasta. After adding the cooked pasta to the soup, I will often add some pasta water to the broth if it looks short.

Can You Use Chicken Noodle Soup in Place of Chicken Broth Reddit

Source: https://www.bonappetit.com/recipe/classic-chicken-noodle-soup