Reames Chicken Noodle Soup Recipe: Homemade Comfort With Hearty Noodles

There’s nothing quite like a bowl of chicken noodle soup to bring warmth and comfort to any meal. This version delivers the rich, savory depth of homemade broth paired with tender chicken and hearty egg noodles that make it truly satisfying.

I’ve refined this recipe to capture the essence of classic comfort food while keeping the preparation straightforward. The key is building layers of flavor with simple, quality ingredients—no shortcuts here, just homemade goodness.

By the time it’s ready, you’ll have a soup that feels like a hug in a bowl. The noodles soak up the flavorful broth, the chicken stays juicy, and every spoonful delivers that nostalgic taste we all crave.

Perfect for chilly days or whenever you need a little extra comfort. Here’s how to make it.

Ingredients for Reames Chicken Noodle Soup

Hearty egg noodles, tender chicken, and veggies make this the ultimate comfort bowl.

The noodles are non-negotiable here. Reames frozen egg noodles (found in the freezer aisle at most Walmart or Kroger stores) are the gold standard—they hold up to long simmering without turning mushy. Chicken breast stays juicier than thighs in soup, but thighs work in a pinch. Look for broth with vibrant color and no added MSG if you’re buying store-bought.

No Reames? Any wide egg noodle works—just don’t overcook. Swap chicken for turkey or add leftover rotisserie chicken. Carrots and celery can be pre-diced from the produce section (saves time, same flavor). Fresh thyme is great at one-third the amount of dried. The flour thickens the broth slightly—skip it if you prefer it lighter.

Soup tastes even better the next day once flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months (noodles may soften when thawed). I always make a double batch—leftovers disappear fast.

Step-by-Step Instructions for Chicken Noodle Soup

Here’s how I make this comforting classic with rich flavor and tender egg noodles.

Step 1: Sauté the Aromatic Base

Heat the butter and olive oil in a large pot over medium heat. Add the diced yellow onion, carrots, and celery stalks and cook for 5-6 minutes until the vegetables soften and the onion turns translucent.

Stir in the minced garlic cloves and cook for 30 seconds just until fragrant—don’t let it brown. This builds the flavor foundation. Season with salt, black pepper, and dried thyme to taste.

Step 2: Build the Broth and Cook the Chicken

Sprinkle the all-purpose flour over the vegetables and stir for 1 minute to cook off the raw taste. Slowly pour in all 8 cups Chicken Broth, stirring constantly to dissolve the flour and prevent lumps.

Add the bay leaf and diced chicken breast. Bring to a boil, then reduce heat to medium-low and let it simmer gently for 15-20 minutes until the chicken is cooked through and no longer pink inside.

Step 3: Add Noodles and Finish

Remove the bay leaf and discard it. Stir in the 8 oz Egg Noodles and cook for 8-10 minutes, or until the noodles are tender and the chicken easily shreds with a fork. Avoid over-stirring to keep the noodles intact.

If the soup is too thick, add a splash of water or extra broth. Taste and adjust the seasoning with more salt or black pepper if needed. The broth should be rich and savory, with a velvety texture from the flour.

Step 4: Garnish and Serve

Turn off the heat and stir in the chopped fresh parsley. Let the soup sit for 2-3 minutes to allow the flavors to meld. The parsley adds a bright, fresh contrast to the hearty broth.

Ladle into bowls and serve hot. For extra richness, I sometimes drizzle a little olive oil on top just before serving. This soup tastes even better the next day as the flavors deepen.

Serving Suggestions for This reames chicken noodle soup

Bread Pairings

A slice of crusty sourdough or French bread is perfect for soaking up the rich broth. I warm mine in the oven at 350°F for 5 minutes to add a slight crunch. 🥖

Salad Complements

A simple green salad with a light vinaigrette balances the heartiness. I toss mixed greens with 2 tbsp olive oil and 1 tbsp balsamic vinegar. The acidity cuts through the soup’s richness beautifully.

Cheese Addition

Sprinkle grated Parmesan on top for a salty, umami boost. I use about 2 tbsp per bowl for just the right amount of extra flavor. It melts slightly into the hot broth, adding depth.

Herb Garnish

Fresh herbs like dill or thyme add a bright note. I chop 1 tbsp of either and sprinkle it just before serving. It keeps the flavors fresh and vibrant.

Extra Protein

For a heartier meal, add 1 hard-boiled egg per bowl, sliced or chopped. The creamy yolk pairs surprisingly well with the savory broth and noodles.

Spice It Up

For heat lovers, a dash of hot sauce or crushed red pepper works wonders. I keep a bottle of Tabasco nearby for anyone who wants an extra kick. 🔥

Frequently Asked Questions