Bobby Flay Chicken Noodle Soup - Delish Sides (2024)

Bobby Flay’s Chicken Noodle Soup is a classic dish made with simple ingredients: chicken, carrots, celery, and egg noodles. This recipe takes 2 hours to make and serves 6 people. It’s a comforting and hearty soup perfect for any occasion.

Try More Bobby Flay Recipes:

• Bobby Flay White Chicken Chili
• Bobby Flay Crab Corn Chowder
• Bobby Flay Broccoli Soup

💗 Why This Recipe Will Leave You Wanting More:

• Rich Flavor: Infused with fresh herbs and a hearty chicken stock for a robust taste.
• Comfortable and Nutritious: Balanced veggies, chicken, and noodles make a satisfying, wholesome meal.
• Customizable: Easily adjust flavors or add veggies for a personalized touch.
• Effortless Preparation: Simple steps and common ingredients streamline cooking for anyone.

❓ What Is Bobby Flay Chicken Noodle Soup Recipe?

Bobby Flay’s Chicken Noodle Soup is a comforting classic with onion, garlic, carrots, celery, thyme, bay leaf, chicken stock, egg noodles, shredded chicken, and fresh parsley. It’s rich, savory, and infused with homestyle goodness.

🍗 Bobby Flay Chicken Noodle Soup Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

🍜 Instructions For Bobby Flay Chicken Noodle Soup

1. In a soup pot over medium heat, add oil, onion, garlic, carrots, celery, thyme, and bay leaf. Cook for 6 minutes.
2. Pour in the chicken stock and bring to a boil. Add noodles and simmer for 5 minutes.
3. Add the chicken, simmer for a couple of minutes, and season with salt and pepper.
4. Sprinkle with chopped parsley before serving.

For the chicken stock:

1. Place chicken and vegetables in a stockpot with water, thyme, bay leaves, and peppercorns. Simmer for 1 to 1 1/2 hours.
2. Remove the chicken, shred the meat, and strain the stock.

💭 Recipe Tips

• Use homemade stock for richer flavor.
• Season spices gradually.
• Experiment with veggies but keep balance.
• Cook noodles separately for texture.
• Adjust thickness with additional stock.

See Also

Crockpot Chicken Noodle SoupThe BEST Instant Pot / Pressure Cooker Chicken Noodle SoupQuick and Easy Chicken Noodle SoupMary Berry Chicken Noodle Soup | British Chefs Table

🥗 What To Serve With Chicken Noodle Soup?

Pair Chicken Noodle Soup with a fresh green salad, crusty bread, or a side of roasted vegetables for a wholesome and satisfying meal.

How To Store Leftovers Chicken Noodle Soup?

• In The Fridge. To store cool Leftovers Chicken Noodle Soup and refrigerate it in airtight containers for up to 3 days.
• In The Freezer. To freeze portion Leftovers Chicken Noodle Soup leave space and freeze flat in bags for up to 3 months.

How To Reheat Leftovers Chicken Noodle Soup?

• Stovetop Method: Pour the chicken noodle soup into a pot and reheat it over medium heat stir occasionally until the soup is heated through for up 8 minutes.
• Microwave Method: Transfer a portion of the soup into a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam heat on high for 1-2 minutes, stir, and continue heating in 30-second intervals until thoroughly warmed.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Chicken Marsala
• Bobby Flay Meatloaf Recipe
• Bobby Flay Chicken Enchiladas

Bobby Flay Chicken Noodle Soup Nutrition Facts

Amount Per Serving

• Calories: 200
• Total Fat:8g
• Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 800mg
• Total Carbohydrates: 20g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 15g

Bobby Flay Chicken Noodle Soup

Author: Imen Dridi Cooking Method:Stovetop Cuisine:American,British Courses:Soups,Dinner,Lunch Recipe Keys:CChicken Noodle Soup

Difficulty:BeginnerPrep time:2 hours Cook time: 20 minutesRest time: minutesTotal time:3 hours Servings:6 servingsCalories:200 kcal Best Season:Available

Description

Bobby Flay’s Chicken Noodle Soup is a classic dish made with simple ingredients: chicken, carrots, celery, and egg noodles. This recipe takes 2 hours to make and serves 6 people. It’s a comforting and hearty soup, perfect for any occasion.

Ingredients

• 2 tablespoons extra-virgin olive oil
  
• 1 medium onion, chopped
  
• 3 garlic cloves, minced
  
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  
• 4 fresh thyme sprigs
  
• 1 bay leaf
  
• 2 quarts chicken stock, recipe follows
  
• 8 ounces dried wide egg noodles
  
• 1 1/2 cups shredded cooked chicken
  
• Kosher salt and freshly ground black pepper
  
• 1 handful fresh flat-leaf parsley, finely chopped

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  
• 2 carrots, cut in large chunks
  
• 3 celery stalks, cut in large chunks
  
• 2 large white onions, quartered
  
• 1 head of garlic, halved
  
• 1 turnip, halved
  
• 1/4 bunch fresh thyme
  
• 2 bay leaves
  
• 1 teaspoon whole black peppercorns

Instructions

1. In a soup pot over medium heat, add oil, onion, garlic, carrots, celery, thyme, and bay leaf. Cook for 6 minutes.
   
2. Pour in the chicken stock and bring to a boil. Add noodles and simmer for 5 minutes.
   
3. Add the chicken, simmer for a couple of minutes, and season with salt and pepper.
   
4. Sprinkle with chopped parsley before serving.

For the chicken stock:

5. Place chicken and vegetables in a stockpot with water, thyme, bay leaves, and peppercorns. Simmer for 1 to 1 1/2 hours.
   
6. Remove the chicken, shred the meat, and strain the stock.

Notes

• Use homemade stock for richer flavor.
  Season spices gradually.
  Experiment with veggies but keep balance.
  Cook noodles separately for texture.
  Cook noodles separately for texture.
  

Keywords:Bobby Flay Chicken Noodle Soup