Paula Deen Chicken Noodle Soup: 1 Amazing Bowl

When the world feels a little too much, you just need a bowl of hot, comforting soup, right? I’m talking about that soul-soothing dish that tastes exactly like coming home. Forget the fancy stuff for a minute! My go-to when I need pure, unadulterated comfort is this classic take on chicken and noodles. Everyone thinks a great soup needs a million steps, but trust me, it doesn’t.

This version, inspired by the way the South cooks its classics—hearty and straightforward—is exactly what you need. We’re focusing on the core flavors in this Paula Deen Chicken Noodle Soup. It’s simple, uses ingredients you probably have right now, and comes together faster than you can call for takeout. If you want real, honest-to-goodness comfort food without the fuss, stick with me!

Why This Paula Deen Chicken Noodle Soup Recipe Works So Well

When you’re aiming for that perfect bite of classic comfort, you don’t need complicated techniques. This recipe nails that soulful flavor profile that just warms you up from the inside out. It’s the definition of easy soup, and that’s why it’s so beloved.

• We keep things tidy with super fast prep.
• The flavor is totally traditional—exactly what you want on a chilly day.

It proves that sometimes the simplest approaches, like those you see in great Southern cooking, are the best ways to use staple ingredients. If you need a fast dinner, check out my recipe for chicken pot pie soup too—it’s another cozy favorite!

Quick Prep Time for Weeknights

Seriously, folks, 15 minutes! That’s all it takes to get your carrots, celery, and onions chopped and into the pot bubbling away. It’s faster than deciding what you want to watch on TV, and you don’t have to stress over it one bit.

Simple Ingredients for Classic Paula Deen Chicken Noodle Soup

You don’t need a specialty grocery run for this. We are talking broth, standard veggies, some chicken, and egg noodles. These are pantry staples, meaning you can whip up this wonderful Paula Deen Chicken Noodle Soup whenever the craving hits you, no planning required!

Essential Ingredients for Your Paula Deen Chicken Noodle Soup

Okay, let’s talk what goes into the pot! This is where we build that classic foundation, and honestly, you probably have most of this stuff hanging around. Remember, for the best flavor in any soup, the broth is key. If you can swing homemade chicken broth, absolutely do it! If you’re using store-bought—and I totally get it, we’re busy!—just grab the best quality you can find; it makes a huge difference in that final flavor.

I often make a big batch of soup just because I know it reheats so well. Plus, if you’re feeling adventurous someday, I have a wonderful guide on homemade egg noodles, but using the store-bought kind here keeps everything speedy!

Vegetables and Aromatics

You need the holy trinity here to get that classic savory base going. Don’t skimp on chopping these finely; they melt into the soup and give it body:

• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped onion

The Chicken and Noodles

This is the part where the actual “chicken noodle” comes from, thank goodness! Using pre-cooked chicken is our secret weapon for keeping the total time under an hour. Grab about 2 cups of cooked, shredded chicken breast. Then, you’ll need 1 cup of egg noodles. Make sure they are egg noodles; they hold up much better in the broth than standard pasta!

Step-by-Step Instructions for Perfect Paula Deen Chicken Noodle Soup

Making this soup is surprisingly straightforward. Honestly, you can’t mess this up! We’re just layering flavors in the right order. The biggest thing to remember is patience during the sautéing part—don’t rush it, or your vegetables won’t release their full sweetness.

Once everything is swimming in that savory broth, it cooks fast. If you ever decide to try my recipe for homemade egg noodles, you’ll add those in here too, but for the weeknight version, store-bought is absolutely fine!

Sautéing the Base Vegetables

Grab your biggest pot! First, you’re going to melt that tablespoon of butter over medium heat—make sure it’s not sizzling hot or it’ll burn the veg. Once it’s melted and shimmering, toss in your chopped celery, carrots, and onion. This combination is magic, I tell you! You need to let these cook down until they get nice and soft, which usually takes about five to seven minutes. They should look tender, not browned or crispy.

Simmering the Broth and Noodles

Once those aromatics are happy, it’s time for the main event! Pour in all 8 cups of that chicken broth and crank the heat up until the whole thing starts boiling. When it’s rolling, toss in your 2 cups of cooked, shredded chicken right along with the 1 cup of egg noodles. You have to watch the noodle package for the exact time, but usually, they need about 8 to 10 minutes to get perfectly tender.

When the noodles are done, take it off the heat. Just stir in your salt and pepper right at the end. Give it a quick taste test—you might need a little more salt depending on your broth, but that’s your call!

Tips for Making the Best Paula Deen Chicken Noodle Soup

Even though this is an easy soup, we can definitely sneak in some tricks to make your Paula Deen Chicken Noodle Soup taste like it simmered all day long! I always tell people that seasoning is about layering, not just dumping things in at the end. These little tips make all the difference between canned soup flavor and true comfort food heaven.

Don’t forget that flavor building starts right at the beginning, but you can always layer in more brightness later on. If you’re big on freshness, I have a neat trick for how you can freeze fresh herbs in olive oil to keep them ready for future soups!

Broth Quality Matters for Paula Deen Chicken Noodle Soup

I mentioned it before, but I can’t stress this enough: that broth is the backbone of this soup. If you are using store-bought, double-check the sodium content. But if you have time, making homemade chicken broth really pushes the richness factor way up. It adds a depth that no bouillon cube can truly replicate, giving you that deep, satisfying flavor profile Paula is famous for.

Flavor Boosters and Substitutions

If you taste the soup after the noodles are done and it feels like it’s missing that certain something—that’s when you bring in the dried herbs! A teaspoon of dried thyme or maybe some dried parsley stirred in right at the end really wakes up the flavor. You don’t need much, just enough to smell that earthy note over the carrots and chicken. A tiny dash of dried dill works wonders too, if you like that flavor profile!

Variations on Classic Paula Deen Chicken Noodle Soup

Now that you’ve mastered the classic, it’s time to have a little fun! I love that this base recipe for Paula Deen Chicken Noodle Soup is so flexible. You don’t have to stick to the exact script every time you make it. These little tweaks are fun ways to keep things interesting and use up whatever odds and ends you might have in the fridge without messing up that comforting, classic vibe.

If you ever want a soup that’s just as cozy but uses rice instead of noodles, try out my chicken orzo soup sometime! But for now, let’s jazz up this batch.

Adding Spice or Heat

If you or your family like a little kick, this soup handles heat beautifully. I’m not talking about turning it into a spicy monster, mind you, but just a tingle on the tongue helps cut through the richness. Just try adding a small pinch—maybe a quarter teaspoon—of red pepper flakes right when you add the broth. It warms everything up without needing a lot of extra effort!

Vegetable Swaps for Paula Deen Chicken Noodle Soup

The carrots, celery, and onion are non-negotiable for that classic look, but you can definitely sneak in other veggies! If you have a bag of frozen peas staring at you from the freezer, wait until the last five minutes of cooking when the noodles are almost done, and toss them right in. Mushrooms are fantastic too—sauté them along with the onion mixture at the start for a deeper, earthy flavor in your Paula Deen Chicken Noodle Soup.

Serving Suggestions for Your Paula Deen Chicken Noodle Soup

When you’ve got a bowl of this easy soup ready, what do you want to dip in it, right?

Honestly, you can’t beat something crispy and buttery on the side. My favorite thing to serve with this classic comfort food is a slice of good, slightly sweet cornbread. It’s perfect for soaking up every last drop of that savory broth. If you haven’t tried it, you really must make my ultimate homemade cornbread—it’s just the right balance!

Otherwise, a simple grilled cheese sandwich on white bread is just as good. Sometimes simple is totally perfect!

Storage and Reheating Paula Deen Chicken Noodle Soup

The best part about making soup is having leftovers for lunch the next day, but we need to talk about those noodles!

If you know you won’t eat this entire batch of Paula Deen Chicken Noodle Soup right away, here’s my trick: store the broth, chicken, and veggies together in an airtight container in the fridge for up to four days. The noodles? Cook them separately the next day and stir them in right before reheating.

If you must store the noodles in, they tend to get a little soft and slurp up all the broth if left overnight. When reheating, just add a splash more broth or water to revive the consistency and heat gently on the stovetop!

Frequently Asked Questions About Paula Deen Chicken Noodle Soup

You know I love hearing from you all about tackling classic recipes! I get the same questions over and over about this delicious chicken dish adaptation, so let’s clear up the few things that trip folks up when making this Paula Deen Chicken Noodle Soup just perfectly.

Can I use raw chicken instead of cooked chicken in this Paula Deen Chicken Noodle Soup?

You absolutely can, but you have to plan for it! Since the recipe is designed around throwing in already cooked chicken breast in the last 10 minutes, using raw chicken means you need to give it a head start. You’d need to drop the raw chicken into the broth first and let it simmer until it was cooked through—probably about 15 to 20 minutes—then pull it out, shred it, and put it back in with the noodles. Otherwise, your noodles will turn to mush before the raw meat is safe!

What is the best way to keep the noodles from getting mushy when storing Paula Deen Chicken Noodle Soup?

This is my number one storage tip for any noodle soup! If you know you are making leftovers for later, cook your egg noodles separately in plain water. When you refrigerate the soup base (broth, veggies, chicken), keep the noodles in a separate little container. When you reheat the soup base the next day, toss in just the amount of noodles you plan to eat right then. They’ll heat up perfectly without soaking up all that yummy broth!

Is this easy soup recipe low sodium?

That’s a great question, especially since we rely heavily on the broth. Based on the ingredients, the estimate lands around 750 mg of sodium per serving, which isn’t super low sodium. If you are watching your salt intake big time, look specifically for low-sodium chicken broth at the store. That one simple swap will cut the sodium way down, and you can control the salt you add later with the seasonings!

Nutritional Estimates for This Classic Soup

Now, I know some of you are watching what you eat, and that’s smart! Whether you’re counting macros or just curious, I pulled together the estimates for a standard serving of this Paula Deen Chicken Noodle Soup. Remember, this is just a starting point!

Since we’re using store-bought broth and chicken, your final numbers can change a bit based on brands. But this gives you a good ballpark idea of what’s in that comforting bowl. It’s actually pretty high in protein because of all that chicken, which is a win!

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 4g
• Sodium: 750mg (Watch this if you use higher-salt broth!)
• Fat: 8g (Mostly from that bit of butter)
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 28g (That’s substantial!)
• Cholesterol: 75mg

If you’re making this for the family, just remember that these nutrition facts assume you aren’t loading it up with extra crackers or dipping bread on the side!

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