reames chicken noodle soup recipe
The Best reames chicken noodle soup recipe
Oh, there’s nothing quite like a bowl of Ream’s Chicken Noodle Soup on a cold winter night or when the kids are coming down with something. It’s been a staple in our house for years—simple, comforting, and just the right amount of hearty without being too heavy. My mom used to make it all the time, and I’ve been passing it down to my own kids, who swear by it. It’s the kind of soup that feels like home, the kind that makes you forget about the world for just a little while. And let’s be honest, it’s not just about the taste—it’s got all the nutrients you need when you’re feeling under the weather or just need something nourishing to keep you going.
This recipe is perfect for any occasion. It’s easy enough to make ahead and reheat, so it’s great for meal prep or when you’re short on time but still want something wholesome. My husband and I love it because it’s got that perfect balance of flavor—slightly sweet, savory, and just a little bit spicy if you like. My kids, especially my little one, will eat it straight from the bowl with no complaints, which is always a win. And the health benefits? Oh, it’s packed with protein from the chicken, fiber from the noodles, and all the vitamins and minerals from the veggies. It’s like a hug in a bowl, and that’s something you can’t put a price on. Plus, it’s so easy to customize—add some extra herbs, swap in different veggies, or even make it extra creamy if you want. It’s that kind of recipe that just keeps getting better with every use.
Classic Ream’s Chicken Noodle Soup
A comforting, traditional chicken noodle soup recipe packed with tender chicken, flavorful broth, and soft egg noodles. Perfect for soothing cold days or sharing with loved ones.
🥘Ingredients
- 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 parsley
- 4 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 12 oz egg noodles
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh parsley
👨🍳Directions
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1 In a large stockpot, combine chicken broth, chicken, onion, garlic, carrots, celery, bay leaf, thyme, and parsley. Bring to a boil over high heat.
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2 Reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is fully cooked and the broth has reduced slightly.
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3 Remove the chicken from the broth using a slotted spoon, shred the meat using two forks, and return it to the pot. Set aside.
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4 While the broth simmers, cook the egg noodles according to package instructions until al dente. Drain and set aside.
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5 Stir in the shredded chicken back into the broth. Add the cooked noodles and heat through for 2-3 minutes.
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6 Taste and adjust seasoning if needed. Remove the bay leaf before serving.
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7 Divide the soup among bowls, top each serving with shredded cheese and chopped parsley.
🔧Equipment
- Large stockpot
- Kitchen shears
- Wooden spoon
- Slotted spoon
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ream’s Chicken Noodle Soup Works
This Ream’s Chicken Noodle Soup is a perfect go-to for any occasion—whether it’s a quick weeknight dinner or a cozy meal for the whole family. The simple, hearty flavors make it comforting and easy to customize, so you can always adjust the ingredients to suit what’s available or what your crew prefers. It’s the kind of dish that feels like a hug in a bowl, and it never fails to bring people together, especially when life gets busy or you want something warm and familiar to share.
❓ Frequently Asked Questions About Ream’s Chicken Noodle Soup
1. What is the secret to making the best homemade Ream’s Chicken Noodle Soup?
The secret lies in using a rich, flavorful broth—simmer broth with chicken bones, veggies (carrots, celery, onions), and herbs (thyme, bay leaf) for at least 6 hours. Also, don’t skip the noodles—use short pasta (like egg noodles) and cook them al dente, then toss with the soup just before serving to keep them tender. A splash of chicken stock at the end adds depth.
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2. Can I use store-bought chicken broth instead of making it from scratch?
While store-bought broth can work, it lacks the deep, savory flavor of homemade. For the best results, use low-sodium chicken stock and reduce it with veggies and aromatics. If you must use a boxed broth, add extra herbs, garlic, and a splash of vinegar to enhance taste. Just avoid over-seasoning—homemade broth is forgiving.
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3. How do I prevent the soup from getting too watery or too thick?
For a thicker soup, simmer the broth longer (8+ hours) and strain it before adding noodles. If it’s too thin, reduce it on low heat or mix in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir in. For a lighter texture, use less broth or add a little cornstarch to the noodles before tossing them in.
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4. Can I make this soup ahead of time and reheat it safely?
Yes! Ream’s Chicken Noodle Soup reheats well, but store it in airtight containers and refrigerate within 2 hours. Reheat gently on the stove (no boiling) to avoid toughening the noodles. For longer storage, freeze portions in ice cube trays or small containers—thaw overnight in the fridge before reheating.
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5. What’s the best way to customize this soup with different ingredients?
– Add veggies: Sauté onions, carrots, and celery first, then add mushrooms, bell peppers, or spinach for extra nutrients. – Protein twist: Include shredded rotisserie chicken, leftover turkey, or even smoked sausage (like kielbasa). – Spice it up: Add a pinch of red pepper flakes, a dash of soy sauce, or a splash of Worcestershire sauce for depth. – Creamy version: Stir in a spoonful of heavy cream or coconut milk at the end for richness. – Noodle swap: Use gluten-free noodles, zucchini noodles, or even ramen for a lighter option.
