I’m desperate to find a good chicken noodle soup recipe. I have tried countless variations of the recipe listed below. I’m not ready to give up trying but I’m pretty frustrated with my results so far. I realize that the secret ingredient I’m looking for is probably in homemade stock or stock with a boat load of sodium. I’m not interested in ingesting a ton of sodium and I don’t always have the time to make homemade stock.
Here’s a pic of my concoction and the latest version of my recipe:
- 3 carrots, peeled and sliced into 1/2 inch rounds
- 2 celery ribs, sliced
- 1 onion, chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet basil
- 7 cups low sodium broth
- 4 bone-in split chicken breasts
- 1 cup frozen peas
- 1 tablespoon minced fresh parsley
- 1 cup elbow macaroni, cooked
I baked the chicken with a half cup of chicken broth in a covered dish at 350° for 45 minutes. While the chicken was baking I put about 1 cup of chicken broth in a large soup pot and added the carrots, celery, onions, garlic, red pepper flakes, thyme and sweet basil and cooked them for about 15 minutes.
Once the chicken was done I shredded it. I then transferred the veggie mixture to a slow cooker. I added the shredded chicken and the remaining 6 cups of broth and cooked it in the slow cooker for about 4 hours. At that point I added the frozen peas, parsley and the elbow macaroni. I let it cook for another 30 minutes to allow the peas to cook in the soup.
The house smelled great. I was sure this was the winning recipe. Unfortunately, I was wrong. It was tasteless. How could there be so many ingredients and it have absolutely NO taste? I have made other types of chicken soup which are perfect including this Southwestern Slow Cooker Chicken and Potato Soup. I love the Southwestern Soup but I don’t always want something that is spicy. I want a “traditional” chicken noodle soup recipe. Help!