You won’t miss the noodles in this No Noodle Chicken Soup! It’s perfectly comforting, packed full of veggies and shredded chicken and has a deep, flavourful broth that will keep you warm all Winter long!
If you love a good ol’ classic bowl of Chicken Noodle Soup then you’re definitely going to love this version! It may not have any noodles but trust me, all the carrots, celery, chicken and parsley sure as heck make up for it! It’s so easy to make, gets better over time and is almost like a set it and forget it kinda deal. It’s a start it in the morning and have it at night (or even better, the next day!) sorta thing! This No Noodle Chicken Soup is comfort food at it’s finest and it’s always been a favourite in our house for as long as I can remember. Something tells me that after just one bite, it’ll soon become a favourite in yours, too!
It’s no secret. I’m usually the meal planner and the one deciding what we’re having for dinner night after night. I’m normally the one writing up the grocery lists and making up the recipes. It’s usually me deciding whether or not something needs more salt or pepper, if it has enough cheese or if it needs a little extra spice. You know what I’m sayin’? From these Loaded Burger Bowls to this Keto Egg Drop Soup, I can guarantee you that ya gal always has a say in the final product. Except when it comes to this No Noodle Chicken Soup, that is.
You see, this is one of the BF’s signature dishes (and has been for as long as we’ve been dating). It’s one of the first things he’s ever cooked for me and a go-to for both of us when the leaves start changing colours or the snow starts falling on the ground. We refer to this No Noodle Chicken Soup as the Healer because it is exactly that! He actually came up with the recipe years before he met me when he was on a food elimination diet in hopes of trying to deal with his Ulcerative Colitis. He said he had a pot of this exact soup on the stove for months and never got sick of it. After all these years, and all the times he’s made it for me, I can honestly say that I never get sick of it, either.
And so it’s just time that his famous No Noodle Chicken Soup that we both love so much gets a permanent spot on the blog!
NO NOODLE CHICKEN SOUP INGREDIENTS
You really don’t need many ingredients for this No Noodle Chicken Soup. And, afterall, if you compare it to the “regular” the ingredients are pretty similar. The key to this one is to simmer the chicken in the water and spices until it’s falling off the bone! See below for details.
- Whole Chicken: That’s right! We use a whole chicken for this No Noodle Chicken Soup recipe! No need to chop or cut it up first. Just throw it in the pot whole and boil it until the meat is easily falling off the bones (and then some!). Essentially, most of the flavour from the broth comes from the boiling of the bones/carcass as you would normally do to make stock. The longer you can boil it for, the better!
- Baby Carrots: The secret to the BF’s No Noodle Chicken Soup, if you ask me. I mean, for some reason, they just hit different than regular carrots that are sliced or diced. They make the soup filling and nutritious and pair perfectly with the rest of the ingredients. If you really insist, go on and use regular carrots. But trust me, the baby carrots make this No Noodle Chicken Soup stand out from the one you can find at your local cafeteria, if you know what I’m sayin’.
- Celery: A chicken noodle soup classic. Adds flavour, colour and texture.
- Onion and Garlic: A must for me in almost any dish! Adds flavour and texture to the soup. I love using fresh garlic and onion. White onion is best for this recipe. However, if you want to make the soup even simpler than it already is, you can use garlic or onion powder instead, if you prefer. You’ll need at least 2 tbsp of each.
- Parsley: Chicken Noodle Soup is just one of those soups that prove that parsley has a dang good purpose! It adds flavour, colour and freshness. And honestly, what’s a chicken soup without it (even if it’s noodleless?!)
- Spices: I used a mixture of smoked paprika, turmeric, thyme and of course, salt and pepper. You can use this combination, your own combination or whatever spices you’re feeling at the moment. Just remember, they play a huge role in adding flavour to this No Noodle Chicken Soup. The more you add, the more flavourful the soup will be. PRO TIP: Divide the spices and add them at two separate times to maximize on flavour. Once at the very beginning with the fresh water and whole chicken. And again halfway through when adding the shredded chicken back into the pot giving them more than enough time to absorb and distribute after you add the veggies.
- Water: Yes! You’re reading that correctly! This No Noodle Chicken Soup requires nothing fancy to get started. Just plain ol’ water which will then turn into the rich and flavourful base/broth of our soup. PRO TIP: Make sure the water is to the brim of the pot at all times. Yes, that means you have to keep topping it up and adjusting the seasonings as it boils down throughout cooking.
HOW TO MAKE CHICKEN SOUP WITH NO NOODLES (KEY TIPS)
- Use a whole chicken. That might seem crazy at first but trust me, it’s the way to go! Boiling the chicken whole not only cooks it perfectly making it easy to shred but also flavours the broth in a way that individual pieces of chicken can’t thanks to the bones/carcass. Besides, a whole chicken provides the absolute perfect amount of chicken to veggie ratio for this No Noodle Chicken Soup.
- Use a big pot. And I mean biiiiiig! We’re using a whole chicken and lotssss of veggies. You not only want to ensure that everything fits nicely inside the pot without overflowing but you also want to ensure you can fill it with enough water to make a filling and satisfying soup.
- Keep an eye on the water level in the pot. Keep topping it up throughout the cooking/boiling process as needed. This is very important and needs to happen both before and after the veggies are added. The broth/water will reduce as it absorbs and boils so you want to make sure you keep adding water to keep the right consistency. The pot should be pretty much full throughout most of the cooking process (I let it come down a few inches and then top it up. I keep doing this until the chicken is done and cooked through). EXTRA TIP: Don’t forget to adjust the spices also as adding plain water will mellow out the flavours of the soup.
- According to the BF, this No Noodle Chicken Soup gets better over time! He even goes as far as to say that he likes cooking it over the course of two days! Ok, you don’t have to do that if you don’t have the time. But honestly, he’s right! The longer you can boil the chicken and spices in the water, the more flavour you’ll extract. You’ll need at least a few hours to get the chicken to the point you need it to be at to start shredding. But again, the longer you can let it go, the better!
- Let the chicken and broth cool completely before attempting to shred it with your hands. It’ll be too hot to handle straight off the burner! And yes, you’re using your hands! You want to make sure you’re taking alllll that good and perfectly cooked chicken meat off the bones and leaving nothing behind. And of course, discarding the bones (which is why you want to make sure you boil them to no end before this…to ensure you extract as much flavour as possible!). EXTRA TIP: Keep the chicken skin and break that into bite size pieces, too! It’s just as flavourful and delicious as everything else!
- Be diligent and patient when removing the bones from the pot and separating the meat from them. There are a lot of bones in a whole chicken and the more you boil them, the softer they become (albeit the more flavourful!). There will be tiny bone fragments at the bottom of the pot so just take a large spoon and run it around a few times ensuring you remove every last piece. The last thing you want to do is serve someone chicken soup with bones instead of noodles! EXTRA TIP: You can even use your hands (if they’re clean, of course!) and if the soup is cool enough to handle. It’s harder for the bones to slip through your fingers than it is a wooden spoon!
- The veggies don’t take too long to cook and all get added to the soup at the same time. They get added towards the end as you won’t need any more than about 30 minutes to get them soft and tender. You don’t want to initially overcook the veggies as you’ll likely be reheating this soup at least a second time over. The parsley is the last thing we add to the soup and I like doing so at the very end, when the soup is off the heat. It retains its colour and freshness and takes this No Noodle Soup to a whole new level of comfort!
FREQUENTLY ASKED QUESTIONS
A lot of the flavor comes from cooking the bones and carcass down in the water. You’ll be surprised how much flavor comes from just that! However, the beauty of this chicken soup is that you can flavor and season it however you like. In terms of spices, I used some smoked paprika, turmeric, thyme, salt and pepper. As for herbs, I just used fresh parsley because to me and the BF, that’s all ya really need! However, feel free to change it up a bit and use whatever spice and/or herb combination you want!
Any leftover chicken soup should be stored in an airtight container and kept in the fridge. Remember that this No Noodle Chicken Soup gets better over time! If you know you’re going to be eating it the next day (or, if you’re actually taking my BF’s advice and cooking it over two days) I sometimes store it right in the pot with the lid on in the fridge. That way, I can get to reheating right away without dirtying too many dishes in the process.
Ultimately, it’ll last in the fridge for about a week.
Heck yes! That’s why I love this soup (and most soups in general!). This No Noodle Chicken Soup is definitely freezable and I love making a big batch for exactly that reason. I love portioning it out into freezer safe containers like these ones. Or in large ziploc freezer safe bags.
It’ll be good in the freezer for up to 4 months. When ready to eat, simply thaw overnight and heat in a saucepan on the stove until warmed through.
This chicken soup may not have any noodles but trust me when I say that it’s still just as filling and delicious! It can definitely be a hearty main meal all on it’s own or with some homemade restaurant style garlic bread. But if you want to make it part of a bigger meal, here are some great options to do exactly that: Easy Air Fryer Meatloaf, Crockpot Chicken Fajitas, Cauliflower “Mac” and Cheese, Air Fryer Spaghetti Squash or Mini Zucchini Pizza Bites.
- 1 Whole (3-4 pound) Chicken
- 1 (2 lb) bag Baby Carrots
- 1 bunch Celery, chopped
- 1 White Onion, diced
- 2 Cloves Garlic, minced
- 1 bunch Fresh Parsley, chopped
- 2 tbsp each Dried Thyme, Smoked Paprika, Turmeric, Salt and Pepper, divided (more if needed, see notes)
- Water, as much as needed, see notes
- Add the whole chicken to a large pot and fill the pot with water. Add half the spices (1 tbsp of each) then bring the pot to a rolling boil over high heat. Reduce to a simmer and cook for at least 2 hours, covered, or until the chicken is falling off the bone. If you have the time, go for up to 4 hours. The longer, the better and more flavourful the broth will be in the end. Keep topping the water up as needed as it will reduce as it boils. Remove the pot from the heat and allow to cool completely.
- Using tongs or a slotted spoon, carefully remove the chicken and all of the bones from the pot. Using your hands, pull the chicken meat off the bones until none remain. Discard the bones.
- Add the shredded chicken back into the pot with the remainder of the spices (the other tbsp of each). Bring to a boil over high heat.
- Add the baby carrots, onions, garlic and celery to the pot. Reduce to a simmer for 20-30 minutes or until the veggies are soft and tender.
- Turn the heat off and remove the pot from the stove. Stir in the chopped parsley, taste and adjust/add seasoning as necessary.
The Spices and Water will absorb and reduce as the soup boils and cooks. You have to keep adding water and therefore, adjusting the spices in order to keep it at a good consistency. The water should basically be at the top of the pot throughout most of the cooking process.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 43mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g
Nutrition is only an estimate and calculated using Nutritionix.
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