Chicken Noodle Soup Reames
There's something magical about a steaming bowl of Chicken Noodle Soup with Reames noodles-it's the kind of dish that wraps you in warmth like a cozy blanket on a chilly winter evening. Home cooks adore it for its simplicity and soul-soothing comfort, making it a go-to for sick days, family dinners, or even a quiet Sunday afternoon. The Reames egg noodles add a delightful chewiness that sets this soup apart, while the bone-in chicken thighs infuse every spoonful with deep, savory flavor. It's irresistible because it feels like a hug in a bowl, ready to nourish and comfort with every bite.
What Makes This Recipe Special
- Reames egg noodles are the star-these frozen noodles hold their texture beautifully in broth, never turning mushy like fresh pasta can.
- Bone-in, skin-on chicken thighs are used instead of breasts for richer flavor and more luxurious mouthfeel, thanks to the collagen released during simmering.
- The combination of dried rosemary and thyme alongside fresh parsley creates a layered herbal aroma that's both earthy and bright.
- Skimming excess fat from the broth isn't just about health-it ensures a cleaner, more refined flavor profile without sacrificing richness.
Ingredients
6 cupschicken stock
2 poundsbone-in, skin-on chicken thighs
2 stalkscelery, chopped
1 mediumonion, diced
1 cupcarrots, chopped
2 tablespoonsfresh parsley, chopped
1/2 teaspoondried rosemary
1/2 teaspoondried thyme
1 teaspoonsalt
1/2 teaspoonblack pepper
12 ouncesfrozen Reames egg noodles
2 cupswater
Nutrition
400 caloriesCalories
Per serving · Values are estimates
Instructions
1
Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onions, chopped celery, and carrots; sauté for 5 minutes until the onion turns translucent.
2
Add chicken thighs with skin and bones, chicken stock, water, and salt to the pot. Increase heat to bring to a boil, then reduce to simmer. Cook gently for 45 to 60 minutes, until chicken is fully cooked and tender.
3
Remove cooked chicken thighs from the pot and set aside to cool slightly. Skim any excess fat from the surface of the broth, if desired.
4
Return the pot to a low simmer. Add dried rosemary, dried thyme, black pepper, and additional salt if needed.
5
Remove skin and bones from cooled chicken, then shred the meat into bite-sized pieces. Add shredded chicken and frozen Reames egg noodles to the pot. Stir in chopped parsley.
6
Simmer soup for 15 minutes, until noodles are tender and heated through. Taste for seasoning before serving.
Essential Tips
Use cold stock
If using homemade stock, chill it first and skim off any fat before adding to the soup. This prevents a greasy texture and keeps the broth light and clean-tasting.
Don't overcrowd the pot
Avoid adding too many chicken thighs at once-this ensures even cooking and prevents the broth from cooling too much, which can lead to uneven simmering.
Shred chicken while warm
Once the chicken thighs are cool enough to handle, shred the meat while it's still slightly warm. This makes the meat more tender and easier to pull apart into bite-sized pieces.
Add noodles last
Reames noodles cook quickly and can turn starchy if simmered too long. Adding them in the final 15 minutes ensures they're perfectly tender without breaking down.
Taste before serving
Seasoning is key-simmering mellows flavors, so adjust salt and pepper right before serving. A splash of fresh lemon juice can brighten the broth if it tastes flat.
Smart Swaps & Variations
Turmeric Golden Boost
Stir in 1 teaspoon of ground turmeric with the herbs for an anti-inflammatory golden hue and a subtle earthy note.
Creamy Version
For a richer soup, stir in 1/2 cup of heavy cream or coconut milk after removing the chicken, then add the noodles.
Gluten-Free
Swap Reames noodles for gluten-free egg noodles or brown rice noodles, but simmer them for 10-12 minutes to ensure they don't turn mushy.
Spicy Kick
Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the vegetables for a warm, spicy depth without overpowering the broth.
What to Serve With This
- Crusty sourdough bread or garlic bread for dipping and sopping up every last drop of broth.
- A crisp green salad with a tangy vinaigrette to cut through the richness of the soup.
- Warm buttered dinner rolls or cornbread for a cozy, carb-heavy pairing.
- A cold glass of dry white wine or a light lager to balance the savory flavors.
Storage & Reheating
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. The noodles will absorb broth over time, so you may need to add a splash of water or stock when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the noodles from sticking or becoming overly soft. Avoid boiling, as this can make the noodles gummy and the broth too starchy.
Expert Chef Tips
- For maximum flavor, roast the chicken thighs in the oven at 400°F (200°C) for 20 minutes before adding them to the pot. This caramelizes the skin and deepens the meat's flavor.
- Use a fine-mesh skimmer or spoon to remove any small bone fragments or skin after shredding the chicken. This ensures a smooth, enjoyable eating experience.
- If making ahead, undercook the noodles slightly (simmer for 10 minutes instead of 15) and hold the soup in the fridge. When ready to serve, cook the noodles for the remaining time-this prevents them from turning to mush.
Equipment You’ll Need
- Large Dutch oven or stockpot (6-8 quarts) for even heat distribution and easy stirring.
- Fine-mesh skimmer or spoon for removing fat and skimming the broth.
- Chef's knife and cutting board for chopping vegetables and shredding chicken.
- Measuring cups and spoons for precise seasoning.
Nutritional Benefits
- High in protein (about 30g per serving) from the chicken thighs, supporting muscle repair and satiety.
- Rich in collagen from bone-in chicken, which may support joint health and gut integrity.
- Provides vitamins A and C from carrots and celery, contributing to immune function and skin health.
- Moderate in sodium, especially if using low-sodium stock-adjust to taste to reduce excess salt intake.
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Frequently Asked Questions
Can I use boneless, skinless chicken thighs instead of bone-in?
Yes, but the soup won't be as rich. If using boneless thighs, add a parmesan rind or a splash of fish sauce while simmering to mimic the depth of bone-in chicken. Skip the skin, as it can turn leathery.
Why do my noodles turn mushy?
Reames noodles are designed to hold their shape, but over-simmering is the most common culprit. Add them in the last 15 minutes and avoid boiling vigorously. Also, ensure your broth isn't too starchy from overcooked vegetables.
Can I make this soup in a slow cooker?
Absolutely! Use the high setting for 4 hours or low for 6-7 hours. Add the noodles in the last 30 minutes of cooking. This method yields incredibly tender chicken but can make the broth cloudier-strain it if you prefer a clearer soup.
What's the best way to defat the broth?
After simmering, let the soup cool slightly and refrigerate for 1-2 hours. The fat will solidify at the top, making it easy to lift off with a spoon. Alternatively, skim fat while hot using a fine-mesh skimmer or paper towel held at the surface.
Can I freeze this soup?
Yes, but freeze the broth and chicken separately from the noodles. The noodles turn mushy when thawed. Store broth and shredded chicken in airtight containers for up to 3 months. Reheat the broth, then add fresh noodles when serving.
How do I adjust the saltiness?
Taste the broth before adding salt initially-store-bought stock can be very salty. If the soup is too salty, dilute with water or unsalted broth. Adding a splash of vinegar or lemon juice can also help balance the flavors.
Can I use fresh herbs instead of dried?
Yes! Use 1 tablespoon of fresh rosemary and 1 tablespoon of fresh thyme in place of the dried herbs. Add them with the noodles to preserve their bright flavor. Fresh parsley is best added at the end for garnish.
Why does my soup taste bland even after seasoning?
Bland soup often lacks acidity or umami. Try adding a splash of soy sauce, Worcestershire sauce, or a squeeze of lemon juice to brighten the flavors. Simmering with a parmesan rind can also deepen the broth's savoriness.
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