Best 10 Homemade Chicken Noodle Soup With Garlic Chili Mojo Recipes

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Indulge in the comforting warmth of our homemade chicken noodle soup, a culinary symphony of flavors and textures that will soothe your soul. This classic dish is elevated with the addition of garlic and chili mojo, a vibrant blend of garlic, chili peppers, olive oil, and spices, that adds a delightful kick and depth of flavor. Our recipe features step-by-step instructions to guide you through the process, from preparing the flavorful broth to assembling the hearty soup. You'll also find variations to suit your dietary preferences, including a vegetarian version with vegetable broth and a gluten-free option using rice noodles. Whether you're seeking a comforting meal on a chilly day or a delicious way to nourish your body, our homemade chicken noodle soup with garlic chili mojo is sure to satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP



Chef John's Homemade Chicken Noodle Soup image

This soul-warming soup is deliciously simple -- just chicken and noodles. What makes it so good is the homemade roasted chicken stock.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
½ cup diced carrot
½ cup diced onion
½ cup diced celery
1 pinch salt
¼ teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 quarts roasted chicken broth (see footnote for recipe link)
4 ounces uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
  • Stir in roasted chicken broth and bring to a boil.
  • Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
  • Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Nutrition Facts : Calories 149 calories, Carbohydrate 11.8 g, Cholesterol 40 mg, Fat 6.7 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 2.2 g, Sodium 1000.1 mg, Sugar 2.1 g

HOMEMADE CHICKEN NOODLE SOUP WITH GARLIC-CHILI MOJO



Homemade Chicken Noodle Soup With Garlic-chili Mojo image

Chicken soup is not only good for a cold, it may help prevent one! You can garnish with thin slices of ginger, garlic, lemon, or jalapeno pepper for extra immune support. This is from Delicious Living magazine. You can make the homemade stock or use chicken broth instead. Cook time does not include making stock.

Provided by Sharon123

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

3 -4 lbs chicken, cut into 10 pieces
4 stalks celery, cut into quarters
4 medium carrots, cut into quarters
2 medium onions, cut into quarters
4 black peppercorns
2 bay leaves
12 cups water
1 tablespoon olive oil
2 cloves garlic, minced
1 cup chopped onion
2 cups peeled and sliced carrots
1 cup chopped celery
6 cups chicken stock
2 boneless skinless chicken breast halves, cooked and shredded
2 cups cooked egg noodles
salt
cracked black pepper, to taste
1 tablespoon finely minced fresh ginger
1 tablespoon freshly pressed garlic
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon cayenne pepper

Steps:

  • To make stock, rinse chicken parts in cold water.
  • Put all stock ingredients, except salt, in a large stockpot.
  • Bring to a boil, reduce heat.
  • Simmer 2 hours, skimming froth from surface occasionally.
  • Remove from heat.
  • Remove chicken pieces; discard skin.
  • Dice and save meat for soup.
  • Strain broth and discard remaining solids.
  • Season with salt to taste.
  • If making ahead, refrigerate; remove any solidified fat before using.
  • To make soup, warm 1 tbls.
  • olive oil in a large pot over medium heat.
  • Add garlic, onion, carrots, and celery.
  • Saute 3-5 minutes.
  • Add 6 cups chicken stock and stir.
  • Bring to a boil, reduce heat.
  • Cover and simmer for 30-40 minutes or until vegetables are soft.
  • Add cooked chicken and cooked noodles.
  • Simmer for 5 minutes.
  • Remove from heat.
  • Adjust seasoning with salt and pepper.
  • Combine all mojo ingredients in a small bowl and stir until blended.
  • Drizzle over hot soup.
  • Enjoy!

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

Provided by Tyler Florence

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
  • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

BEST CHICKEN NOODLE SOUP



Best Chicken Noodle Soup image

Meet the Cook: For years, I worked at making a chicken soup that tasted just like my mother's. When I realized I couldn't, I decided to come up with my own recipe. It was an immediate hit! People enjoy the vegetables, noodles and rosemary. -Cheryl Rogers, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 17

1 tablespoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
2 teaspoons seasoned salt
2 broiler/fryer chickens (3 to 3-1/2 pounds each)
5 cups chicken broth
2-1/4 cups sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1/4 teaspoon pepper
NOODLES:
2-1/4 cups all-purpose flour
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil

Steps:

  • Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Drain and reserve drippings. Skim fat. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Cover and refrigerate chicken., In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add the mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes or until vegetables are tender. , In a large bowl, combine flour and salt. Make a well in the center. Beat egg, milk and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width. , Freeze two portions to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until noodles are almost tender. Add chicken; heat through.

Nutrition Facts :

HOMEMADE CHICKEN NOODLE SOUP



Homemade Chicken Noodle Soup image

Make and share this Homemade Chicken Noodle Soup recipe from Food.com.

Provided by Therese Crosby

Categories     Chicken

Time 6h

Yield 12 serving(s)

Number Of Ingredients 12

3 cups all-purpose flour
3 tablespoons oil
2 eggs
1 teaspoon salt
3 tablespoons water
1 whole fresh chicken
1 medium white onion, chopped
3 stalks celery, diced
5 whole carrots, diced
3 garlic cloves, minced
3 cans chicken broth
salt and pepper

Steps:

  • For Noodles: Mix egg, oil, salt, and water together.
  • Add all purpose flour until it becomes a soft dough.
  • Roll dough out on a floured surface to very thin.
  • Let dry for at least 3 hours.
  • Cut into small noodle sized strips.
  • For soup: Cover chicken with water in a large stove top pot.
  • Add chicken broth, carrots, celery, garlic and onions.
  • Boil until chicken is done.
  • Remove chicken and debone.
  • Place chicken back in pot.
  • Add additional water to soup mixture if needed, usually about 4 cups.
  • Bring soup mixture to boil and then add noodles.
  • Boil soup until noodles are soft and ready to eat.
  • Salt and pepper to taste.

Nutrition Facts : Calories 277.5, Fat 11.1, SaturatedFat 2.6, Cholesterol 59.4, Sodium 712.5, Carbohydrate 28.3, Fiber 1.9, Sugar 2.3, Protein 14.8

HEARTY HOMEMADE CHICKEN NOODLE SOUP



Hearty Homemade Chicken Noodle Soup image

This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. -Norma Reynolds, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h50m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
4 cans (14-1/2 ounces each) chicken broth
1 package (9 ounces) refrigerated linguine
Optional: Coarsely ground pepper and additional minced fresh parsley

Steps:

  • In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 663mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

HOMEMADE CHICKEN NOODLE SOUP



Homemade Chicken Noodle Soup image

Sauteed chicken and garlic imparts richness to this homemade soup. Feel free to add additional vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.

Provided by lilacwine808

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 chicken breast tenderloins, cut into bite-size pieces
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 stalks celery, finely chopped
2 small carrots, finely chopped
3 cloves garlic, finely chopped
2 (14 ounce) cans chicken broth
2 cups medium egg noodles

Steps:

  • Season chicken with salt and pepper.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
  • Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
  • Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
  • Ladle soup into bowls and lay chicken on top.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 18.3 g, Cholesterol 52.1 mg, Fat 9.5 g, Fiber 1.7 g, Protein 15.6 g, SaturatedFat 1.6 g, Sodium 1041.9 mg, Sugar 2.9 g

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

JEAN'S HOMEMADE CHICKEN NOODLE SOUP



Jean's Homemade Chicken Noodle Soup image

Here's a great and easy recipe for chicken noodle soup. The ginger gives this soup a special zest! Enjoy!

Provided by Jean Wu

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 9

2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
½ cup chopped cooked chicken breast meat
½ cup egg noodles

Steps:

  • In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
  • Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 5.6 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 1011.7 mg, Sugar 4.1 g

Tips:

  • Use a flavorful broth. The broth is the foundation of the soup, so make sure it's good quality. You can use homemade chicken broth, or a store-bought brand that you like.
  • Don't overcrowd the pot. If you add too much chicken or vegetables to the pot, the soup will be watery and bland. Add the ingredients in batches, and make sure they're evenly distributed throughout the pot.
  • Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten up the soup.
  • Serve the soup with your favorite toppings. Some popular toppings include shredded chicken, cooked noodles, vegetables, and herbs.

Conclusion:

This homemade chicken noodle soup is a delicious and comforting dish that's perfect for a cold day. With its flavorful broth, tender chicken, and colorful vegetables, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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