reames noodles chicken noodle soup recipe

The Best reames noodles chicken noodle soup recipe

Oh, man, I’ll be honest—there’s nothing like a big pot of Ream’s Chicken Noodle Soup on a cold day. It’s the kind of dish that makes you feel like you’re home, even if you’re miles away from it. I grew up eating this stuff all the time, and it’s one of those recipes that doesn’t just fill your stomach—it fills your heart. My kids ask for it every time they come down with a sniffle, and honestly, it’s the only thing that makes them feel better faster. It’s comforting, it’s simple, and it’s got just the right balance of flavors that make it feel like a hug in a bowl.

This soup is perfect for so many reasons. It’s great for meal prep—you can make a big batch and have it ready for the week, and it reheats beautifully. It’s also a great way to use up leftovers, whether it’s chicken or veggies, and it’s always a hit with picky eaters because the noodles are soft and the broth is so flavorful. Plus, it’s got all the nutrients you need—protein from the chicken, fiber from the veggies, and carbs from the noodles—without being too heavy. My husband says it’s the only soup that can make him feel like he’s eating healthy, and I totally agree. It’s not just a meal; it’s a tradition, and it’s always been a staple in our house.

Classic Ream’s Noodles Chicken Noodle Soup

4.7 from 649 votes

A comforting and flavorful chicken noodle soup made with classic Ream’s Noodles, tender chicken, and a rich broth. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Broth

• 4 cups chicken broth
• 1 whole chicken (about 3 lbs), cut into pieces
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste

For the Chicken

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

For the Noodles

• 12 oz Ream’s Noodles (or egg noodles)
• 2 tbsp butter
• 1 tbsp olive oil

For the Topping

• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh parsley

👨‍🍳Directions

1. 1 In a large pot, combine chicken broth, chicken pieces, onion, garlic, carrots, celery, bay leaf, thyme, rosemary, salt, and pepper. Bring to a boil.
2. 2 Reduce heat to low, cover, and simmer for 30-35 minutes or until chicken is cooked through. Remove chicken, shred, and set aside. Discard bay leaf and vegetables.
3. 3 In a separate pot, melt butter and olive oil over medium heat. Add noodles and cook according to package instructions until al dente. Drain and set aside.
4. 4 Return shredded chicken to the broth. Stir in cooked noodles. Heat through gently.
5. 5 Taste and adjust seasoning if needed. Stir in half of the shredded cheese for a creamy touch (optional).
6. 6 Divide soup among bowls, top with remaining cheese and parsley. Serve hot.

🔧Equipment

• Large pot
• Kitchen shears
• Wooden spoon
• Colander
• Mixing bowl
• Knife and cutting board
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14.5💛Saturated Fat: 6.5❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 50🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 35

📝Notes

For extra flavor, add a splash of white wine while simmering the broth.,Use leftover chicken broth for another soup or gravy.,Substitute egg noodles for Ream’s Noodles if preferred.,Add a slice of lemon or a sprinkle of red pepper flakes for a zesty kick.

This Chicken Noodle Soup recipe is always a reliable choice for any occasion because it’s simple yet comforting, making it perfect for meal prep or feeding a crowd. Whether it’s a busy weeknight dinner or a cozy family gathering, the flavors are warm and hearty, ensuring everyone feels satisfied without needing extra effort. Plus, it’s easy to customize with extra veggies or herbs, so it works for both quick meals and special celebrations.

❓ Frequently Asked Questions About Ream’s Noodles Chicken Noodle Soup

What is the key difference between the classic Ream’s Chicken Noodle Soup recipe and other versions I might find online?

The classic Ream’s Chicken Noodle Soup recipe is known for its rich, velvety broth made with whole chicken bones (or chicken carcasses) simmered for hours to deepen the flavor. Unlike many quick versions, it avoids excessive salt or heavy spices, relying on simmered chicken stock, tenderized chicken pieces, and al dente egg noodles for a balanced, comforting taste. Ream’s also traditionally uses butter or olive oil in the broth for extra richness without overpowering the dish.

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Why does the recipe call for simmering the chicken pieces for 15 minutes before adding them to the broth?

Simmering the chicken pieces for 15 minutes before adding them to the broth helps render excess fat and tenderize the meat, making it easier to shred. This step also allows the chicken to absorb some of the broth’s flavor before fully immersing itself, resulting in a more consistent, flavorful broth without overcooking the meat prematurely. It’s a subtle but important step in achieving that restaurant-quality texture.

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Can I use store-bought chicken broth instead of making my own from scratch?

While store-bought broth can work in a pinch, Ream’s recipe traditionally calls for homemade chicken stock (simmered from chicken bones or carcasses) for the deepest flavor. Store-bought broth lacks the complex, umami-rich depth of a homemade stock, which is why the recipe emphasizes it. If you must use store-bought, opt for a low-sodium, high-quality brand (like Knorr or Swanson) and reduce the added salt in the recipe accordingly. For best results, however, homemade stock is ideal.

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How do I ensure the egg noodles stay al dente when cooking in the soup?

To keep the egg noodles al dente in the soup, follow these steps: 1. Cook the noodles separately (boil in salted water for 2–3 minutes, depending on size) until they’re still firm to the bite. 2. Drain them well, reserving ½ cup of starchy pasta water, and immediately add them to the hot broth. 3. Do not stir the noodles vigorously—this can make them mushy. Instead, gently fold them in. 4. Simmer gently for another 1–2 minutes, adding a splash of pasta water if they start to stick. 5. Taste and adjust seasoning before serving.

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What’s the secret to making the broth extra creamy and smooth?

For a creamy, velvety broth, Ream’s recipe relies on: – Whole chicken bones (or a mix of bones and meat) simmered for at least 4 hours, ideally overnight, to extract collagen and gelatin for a silky texture. – A splash of butter or olive oil (about 1–2 tbsp) added to the broth after removing the chicken to emulsify fat for a richer mouthfeel. – Not skimming the foam off the surface during simmering—letting it reduce naturally adds depth. – Straining the broth through a fine-mesh sieve to remove any bits before serving. – A touch of cream or heavy cream (optional) at the end for extra richness if desired.