There is nothing better than a warm bowl of chicken noodle soup with caramelized onions. Especially if you’re feeling under the weather, this soup can be comforting.
Chicken noodle soup is one of the most popular soups ever. It’s served on many restaurant menus and is the soup of choice when people feel a cold coming on.
It’s easy to understand why Mom and Grandma always pushed this soup when you were sick. Research shows that it may have a mild anti-inflammatory effect. The warmth of the soup can help clear the nasal passages too.
The protein from the chicken provides amino acids which are used to build antibodies. Beyond that, it just tastes good too.
What can I serve with chicken noodle soup?
Sometimes I like to serve a sandwich with soup, other times a bread of some type. Here are ideas for both.
- World’s Best Cornbread
- Maple Cornbread
- Monkey Bread Biscuits
- Individual Parsley Chive Bubble Breads
- Copycat Red Lobster Cheddar Bay Biscuits from An Affair from the Heart
- Hot Colby Ham Sandwiches
- Roast Beef, Brie, and Caramelized Onion Grilled Cheese
- Roast Beef, Ham, and Bacon Club Sandwich
I like to say my soup has a secret ingredient. It’s caramelized onions. You may be thinking, why should I go to the trouble of caramelizing onions, just throw them in?
Flavor, that’s why. We all know raw onions have a bite to them. Caramelizing them mellows that bite and creates a softer flavor that adds another level to the soup.
If you’re a fan of celery, you could throw a half cup or so, in with the carrots. Personally, I don’t care for cooked celery so I just go with carrots. I tend to be a bit heavy on them too. They are so good for you.
As for the onions, I usually put them in the bowl and add the soup on top. I got into that habit when I served this to my father-in-law who was not a fan of onions. I like to serve them on the side too, that way if I have leftover, I can store the onions separately.
I’ve made this homemade chicken noodle soup from scratch a number of times over the years. It’s a great way to use up leftover chicken but I’ve also used a store-bought rotisserie chicken. The latter is a real time saver.
Usually, I just roast a few extra chicken breasts when I cook chicken. Roasting it gives it the most flavor. So the next time the temperatures drop or you feel as though you’re coming down with something, homemade chicken noodle soup will hit the spot.
- 2 cups cooked chicken, shredded or cubed
- 2 teaspoons butter
- 1 large onion, halved and sliced
- 8 cups chicken broth
- 3 medium carrots, sliced ¼ inch thick
- 1 cup wide egg noodle pasta
- Freshly ground pepper, to taste
- Melt butter in 10" skillet over medium-high heat. Add onions, reduce heat, and cook until they begin to caramelize, stirring frequently.
- Reduce heat to medium. Cook until onions are tender and nicely browned or caramelized, stirring occasionally. Remove skillet from heat.
- Heat chicken broth, pepper, and carrots in Dutch oven over medium-high heat and bring to a boil.
- Stir pasta and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until pasta is tender.
- Stir in onions and serve immediately.
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Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 290Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 1302mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 23g
Nutrition information automatically calculated. Recipe author has not checked the calculations.
This post was originally published February 4, 2019 and updated on January 11, 2021.