A Brothy, Buttery, and a Slurpishly Good Chicken Noodle Soup. Made with Ramen or Udon Noodles and any cut of Chicken. Serve with a slice of buttered bread. Makes about 6–8 bowls.
Servings: 8 portions
Equipment
- 1 Soup Pot or a deep Pan or Skillet
- 1 Bowl for the Soup Base
- 1 Whisk
- 1 Ladle
Ingredients
- 1 Chicken Breast - can use Thighs and/or Drumsticks, skin removed and rendered out
- 8 C Water
- 3-4 Tbl Rendered Fat - or Butter
- 400 g Ramen Noodles - See notes
Chicken Noodle Soup Mix
- 3 Tbl Knorr Chicken Powder - or 4 Maggi Chicken Bullion Cubes
- 2 Tbl Corn Starch - or Potato Starch
- 1/2 Tbl Onion Powder, Butter Popcorn Seasoning & MSG - each
- 1 tsp Vegeta & Garlic Powder - each
- 1/2 tsp Savory - can use other herbs such as Parsley, Tarragon, Rosemary or Poultry Seasoning
- 1/4 tsp Cream of Tartar
- 1/8 tsp Cayenne Pepper - or more, can use Black or White Pepper
Instructions
- Dice Chicken breast or remove the Skin from Chicken quarters, Legs or Thighs to render out in the Soup Pot over medium to medium low heat or just use butter. Debone the meat and dice. If rendering fat, you should have about 3-4 Tbl of rendered fat, if not top it up with butter or just use 3-4 Tbl of Butter in place of rendered fat, melted in the pot.
- In a Bowl, combine all the Chicken Soup Seasoning with Water to make the Soup Base and whisk well.
- Add the Soup Base to the pot or pan with the rendered fat or melted butter along with diced Chicken and bring to a boil over max heat while mixing. Reduce the heat to medium and simmer for about 10 minutes. While simmering, optionally scoop off the scum that arises to the surface. You don't have to, but it makes for a cleaner soup.
- Return to a boil over max heat. Chop the Ramen or Udon Noodles into 4 equal sections to shorten the noodles and add to the Soup. Boil for 3 minutes while stirring to separate the Noodles. Remove from the heat. Allow the Soup to rest 10 minutes off heat, uncovered. During which the Noodles will further soften and go tender while absorbing the broth. Ladle the Soup into bowls and serve with a side.
Notes
Use about 400 g of either Ramen or Udon Noodles for thicker noodles and Campbell's Style Chicken Noodle Soup. Use about 170g to 200g of Soup Noodles for Lipton's Style Chicken Noodle Soup. For gluten-free, there are gluten-free noodles available.
If adding in Vegetables, fresh or dehydrated, then simmer for about 15 minutes or until the vegetables are softened before adding in the noodles. Fresh vegetables can be sautéed in the Fat for about 5 minutes before adding in the Soup Base.
See the Post for Chicken Noodle Soup Variations!
Serve it with a Slice or two of Buttered Bread, Biscuits, Dinner Rolls or Crackers.