You’re in for a treat because I am sure you haven’t tried anything better than Paula Deen’s chicken noodle soup recipe! It satisfies all the chicken and noodle cravings, and is the perfect comfort food that can be enjoyed for casual or formal dinners.
Are you excited to learn more about it? Well, let me begin by telling you why I find this recipe so special. The first thing I absolutely love about this recipe is the fact it makes use of simple ingredients. I simply adore recipes that don’t make us run errands to find the ingredients.
Yet the soup provides the best flavor! It has a rich savory and umami taste that a chicken soup should have. Secondly, I also found how easily this recipe can be customized to suit special diets, while preparing this soup.
Therefore, I tried many variations of it by making simple tweaks to the recipe, and I am excited to share them with you. For me, this soup is like a warm hug on cold days and the best friend to soothe gloomy days. Trust me, once you try this recipe, you’ll want to make it all the time.
Equipments Required
- Medium-Size Soup Pot – You will need a soup pot to prepare the soup.
- Sharp Knife – A sharp knife will be required to chop the vegetables. It will ensure you get even cut of veggies.
- Large Saucepan – You will need a large saucepan to boil egg pasta.
- Spatula – A medium-sized spatula will help you stir the soup.
Paula Deen Chicken Noodle Soup Ingredients & Substitutions
Paula Deen Chicken Noodle Soup Ingredients & SubstitutionsNote: This chicken noodle soup recipe makes 10 servings based on the ingredients mentioned below.
- 3 lb Whole Chicken – Add a whole chicken to the soup pot to prepare the chicken stock.
- 3 ½ Quarts Water
- ⅓ Cup Sherry – If you don’t have Sherry at hand, Jasbir recommends using fortified wines like dry Vermouth or dry white wine. If you prefer a non-alcoholic alternative, you can use apple cider vinegar mixed with water.
- ¾ Cup Heavy Cream – Heavy cream helps to thicken the soup. But if you don’t wish to use heavy cream, you can replace it with light cream or cornstarch. However, you will find a difference in the consistency of the soup. It will be less creamier as the latter two options contain less fat.
- 3 Bouillon Cubes – Bouillon cubes are prepared with dehydrated meat stock. Therefore they are used to add more flavor to the soup. I recommend using chicken bouillon cubes for the best flavor. However, if you are unable to find them, you can skip it.
- 1 Diced Onion
- 3 Cloves Minced Garlic
- 2 Cups Sliced Carrots
- 2 Cups Sliced Celery
- 2 ½ Cups Uncooked Egg Noodles – If you don’t find egg-noodles, you can also make use of Lo Mein, Ramen noodles, Soba noodles, Udon noodles, linguine, or Shirataki noodles.
- 1 Cup Grated Parmesan Cheese – Finding Parmesan cheese can get difficult at times. Therefore, in its place, you can also use Grana Padano, Asiago, or Romano cheese. I also suggest that you buy a block of cheese and shred it yourself as pre-shredded cheese contains anti-caking agents that can spoil the texture of the soup.
- 1 Cup Sliced Mushrooms – You can use any variety of mushrooms. However, our chef recommends using Shiitake mushrooms as they deliver a rich umami flavor.
- 1 ½ Tsp Italian Seasoning
- 1 Tsp Paula Deen Lemon Pepper Seasoning
- 4 Bay Leaves
- 2 Tsp Chopped Rosemary
- Black Pepper To Taste
- Salt To Taste
Preparation & Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 1 Hour 20 Minutes | 1 Hour 35 Minutes |
How To Make Paula Deen Chicken Noodle Soup At Home
- Take a soup pot and place it over the induction or stove. Then add bay leaves, bouillon, onion, carrot, celery, lemon pepper seasoning, garlic, Italian seasoning, salt and pepper and water in it.
- Now add chicken to the pot and cook for about 35 to 45 minutes.
- Once the stock is ready, set the chicken pieces aside to cool and shred it. Also, discard the bay leaves.
- Now add egg noodles to the stock.
- Next, add sliced mushrooms and shredded chicken to the stock.
- Allow the soup to come to a boil and the noodles to cook as it helps deepen the flavors. Then add black pepper and rosemary.
- Next, add Sherry to the soup.
- To thicken the consistency of the soup, add heavy cream followed by parmesan cheese.
- Cook the soup for about 2 more minutes, adjust the seasoning by adding salt and serve!
Expert Tips That I Recommend
Expert Tips That I Recommend- Add Noodles Towards The End – Noodles are a significant component of the chicken noodle soup. Therefore, cooking them correctly will have a direct impact on their texture. So, while making this soup, I prefer to cook egg noodles for only 6 to 8 minutes to prevent them from overcooking.
- Add A New Batch Of Noodles Each Time – While making the soup, I add only the required amount of noodles to the broth whenever you want to eat the soup as the leftovers will turn soggy.
- Use Large Cuts of Vegetables – If you enjoy some bite in the soup, use larger cuts of vegetables as they don’t turn mushy.
- Add More Veggies – To make this soup more flavorful, I love add more vegetables of your choice. You can also add whole spices for more flavor.
- Parmesan rind – I love my soups with a punch of umami flavor in it. Therefore, to achieve that, I always add a teaspoon of grated parmesan rind.
FAQs About Paula Deen Chicken Noodle Soup
Nutritional Information Per Serving
Paula Deen’s chicken noodle soup is not just delicious, but it’s healthy too! It’s rich in protein and calcium. Moreover, its calorie and fat content is also low. So, you don’t have to think twice about enjoying this soup anytime.
| Nutrients | Values |
|---|---|
| Calories | 119 kcal |
| Fat | 3.8 g |
| Cholesterol | 20 |
| Sodium | 1662 mg |
| Potassium | 119 mg |
| Carbohydrates | 15 g |
| Protein | 5.8 g |
By looking at the nutritional information mentioned above and the ingredients, we can see that this recipe is suitable for low-calorie, low-fat, non-vegetarian, and paleo diets. Now, let me tell you how to make this recipe suitable for other diets in the next section.
Recipe Variations For Different Diets
- Vegetarian-Friendly- To make this soup vegetarian-friendly, you can replace chicken stock with vegetable stock and omit chicken. Instead, you can add more veggies of your choice. We recommend using spinach, corn, zucchini, and potatoes.
- Vegan-Friendly- You can also make this soup vegan friendly by omitting Parmesan cheese and heavy cream from this recipe. In their place, you can add cornstarch or vegan cheese to thicken the soup.
- Gluten-Free – If you follow a gluten-free diet, simply swap regular noodles for gluten-free noodles like soba or rice noodles.
- Dairy-Free – You can also make Paula Deen’s chicken noodle soup dairy free by replacing heavy cream with coconut milk. However, you must remember that it will change the flavor of the soup to slightly sweet and nutty.
Storing And Reheating This Recipe
- In The Refrigerator – Allow the soup to cool down and place it in an airtight container. This way, the soup will stay fresh for up to 3 to 4 days. However, it should be noted that the texture of the noodles will change after sitting in liquid for a long time. It will become soggy and lose its bite. Therefore, I always prefer storing the soup in the refrigerator and adding noodles just before serving. Â
- In The Freezer – I absolutely love recipes that freeze well. Luckily, this soup does the same. So, if you plan to freeze this soup by any chance, you can simply place it in a freezer-friendly container after it comes down to room temperature. It will remain in good condition for about a month.However, before freezing the soup, do remove the noodles from the soup as their texture will go bad once they thaw. The best thing to do is to add noodles to the soup while reheating it.Â
Reheating Paula Deen Chicken Noodle Soup
- Microwave: You can easily reheat this soup in the microwave by placing the required quantity in a microwave-safe bowl. Then heat the soup on medium heat by covering it with a lid for about 1-2 minutes and stirring it occasionally.
- On The Stove: Likewise, you can also reheat the soup on the stove top at medium-high heat for about 2-3 minutes. Remember to stir it occasionally so that it heats properly and doesn’t burn.
- I always prefer to thaw the frozen soup in the refrigerator before reheating it the next day.Â
What To Serve With This Recipe
- Crusty Bread – A toasted baguette or a crusty bread makes for the perfect accompaniment with chicken noodle soup as its crunchy exterior and soft interior provides for a delightful contrast.
- Garlic Bread – The combination of butter, garlic, and herbs is unbeatable. Therefore, we always find it to be the ultimate pairing.
- Salad – A simple fresh salad or caesar salad paired with soup makes for a nutritious meal.
- Crackers – Crackers make for a crunchy snack that come in a variety of flavors. Make the best use of them by dipping them into chicken noodle soup.
- Vegetable Crudites and Dip – You can also enjoy chicken noodle soup with a side of dip and crudites like carrot, cucumbers, beetroot, and bell pepper sticks.
Printable Version
Paula Deen Chicken Noodle Soup Recipe
Ingredients
- 3 Ib Chicken
- 3½ quarts Water
- â…“ cup Sherry
- ¾ cup Heavy Cream
- 3 Bouillon Cubes
- 1 Onion (diced)
- 3 cloves Garlic
- 2 cups Carrots (chopped)
- 2 cups Celery (sliced)
- 2½ cup Egg Noodles
- 1 cup Parmesan Cheese (grated)
- 1 cup Mushrooms (sliced)
- 2 teaspoons Italian Seasoning
- 1 teaspoon Paula Deen Lemon Pepper Seasoning
- 4 Bay Leaves
- 2 teaspoons Rosemary
- Black Pepper (to taste)
Equipment
- Soup Pot
- Saucepan
- Spatula
Instructions
- Combine bay leaves, bouillon cubes, onion, carrot, celery, chicken, lemon pepper seasoning, garlic, Italian seasoning, salt, black pepper, and water in the soup pot.
- Cook for forty-five minutes.
- Remove the chicken from the pot. Discard bay leaves.
- Clean the chicken once cooled and remove the bones, skin, and cartilage.
- In a saucepan, cook egg noodles for ten minutes. Once the noodles are cooked, add chicken stock, chicken, mushrooms,
- parsley, sherry, and rosemary.
- Then add parmesan cheese and heavy cream. Cook for two minutes.
- Season with salt and pepper.
- Paula Deen noodle soup is ready.
Video
Notes
- Add Noodles Towards The End – Noodles are a significant component of the chicken noodle soup. Therefore, cooking them correctly will have a direct impact on their texture. So, while making this soup, I prefer to cook egg noodles for only 6 to 8 minutes to prevent them from overcooking.
- Add A New Batch Of Noodles Each Time – While making the soup, I add only the required amount of noodles to the broth whenever you want to eat the soup as the leftovers will turn soggy.
- Use Large Cuts of Vegetables – If you enjoy some bite in the soup, use larger cuts of vegetables as they don’t turn mushy.
- Add More Veggies – To make this soup more flavorful, I love add more vegetables of your choice. You can also add whole spices for more flavor.
- Parmesan rind – I love my soups with a punch of umami flavor in it. Therefore, to achieve that, I always add a teaspoon of grated parmesan rind.Â
Nutrition
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Conclusion
Dear friends, we’ve reached the end of this article. Now it’s time for you to give this recipe a try. I’m confident that you’ll love it and it will soon become your new favorite. Chicken soup always tastes great.
However, after trying out this recipe, I found that the addition of noodles makes it even better. It makes for a wholesome meal that’s perfect for days when you don’t feel like making several dishes.
I also love the fact that it’s super easy to make and it can be stored for later use. So, try this recipe today.
But don’t stop your kitchen experiments here. There are plenty of recipes for you to try, which will make your meals a delightful experience. So, go through our recipe section and discover some sumptuous jewels.
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