Reames Chicken Noodle Soup Recipe: Homemade Comfort in a Bowl

There’s nothing like a warm bowl of classic chicken noodle soup to bring comfort to your table. This homemade version captures that nostalgic flavor you remember from childhood.

Tender chicken, hearty egg noodles, and fresh vegetables swim in a rich, savory broth. The secret is building layers of flavor through slow simmering and quality ingredients.

Ingredients for Reames Chicken Noodle Soup

Simple ingredients for that nostalgic, warm comfort in every spoonful.

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The chicken is the star here. Boneless, skinless breasts stay tender when poached—thighs add richer flavor but dark meat changes the vibe. Reames noodles are the gold standard (find them in the refrigerated section at most grocery stores). For the broth, homemade is ideal, but a good-quality low-sodium store-bought works in a pinch. Look for Swanson or College Inn at the supermarket.

No fresh dill? Dried dill at one-third the amount gets you close. Missing thyme? Swap in poultry seasoning at half the quantity. Out of celery? Add extra carrot and a pinch of celery seed. The noodles are non-negotiable for that classic Reames texture—regular pasta won’t cut it. If you can’t find Reames, Amish-style egg noodles are a decent backup.

This soup tastes even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. Store noodles separately if freezing—they get mushy otherwise. Reheat gently to keep the chicken from drying out.

Step-by-Step Instructions for Chicken Noodle Soup

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté Aromatics for Flavor Base

Heat the 1 tbsp olive oil in a large pot over medium heat. Add the diced yellow onion, sliced carrots, and sliced celery stalks and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

You’ll know it’s ready when the onion turns translucent and the carrots start to brighten in color. Add the minced garlic cloves and cook for an additional 30 seconds until fragrant—don’t let it brown or it’ll turn bitter.

Step 2: Build the Broth and Cook Chicken

Pour in the 8 cups chicken broth, then add the 1.5 lb chicken breast, bay leaf, 1 tsp dried thyme, 1 tsp dried parsley, 1 tsp salt, and 0.5 tsp black pepper. Stir to combine and bring to a gentle boil.

Once boiling, reduce heat to medium-low, cover, and let simmer for 15-20 minutes until the chicken is fully cooked through. You’ll see the chicken turn opaque and white, and an instant-read thermometer should read 165°F when inserted into the thickest part.

Step 3: Shred Chicken and Add Noodles

Remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

Add the 8 oz egg noodles and stir well. Bring the soup back to a gentle boil, then reduce heat to medium-low and cook for 8-10 minutes until the noodles are tender. Stir occasionally to prevent sticking.

Step 4: Finish and Serve

Taste and adjust seasoning if needed. Remove the bay leaf from the soup. Stir in the 2 tbsp fresh dill just before serving—this preserves its bright, fresh flavor.

Ladle the soup into bowls while hot. The noodles should be tender but still have a slight bite, and the broth should be rich and aromatic. Garnish with an extra sprinkle of fresh dill if desired.

Best Sauces and Condiments for This Recipe

Herb-Infused Oils

Drizzle with dill-infused olive oil for an extra layer of freshness. I make mine by steeping ¼ cup fresh dill in 1 cup warm olive oil for 30 minutes. The aromatic oil elevates the soup’s herbal notes beautifully. 🌿

Citrus Accents

A squeeze of lemon juice just before serving brightens the broth. Start with 1 tsp per bowl and adjust to taste. The acidity cuts through the richness and enhances all the flavors.

Spicy Kicks

Add a dash of hot sauce or sriracha for heat lovers. I prefer Tabasco—just ½ tsp gives a subtle kick without overpowering. Stir it in at the table so everyone can customize their bowl.

Creamy Finishes

Swirl in 1 tbsp sour cream or Greek yogurt for a creamy touch. This adds a lovely tang and richness. Garnish with extra fresh dill or chopped parsley for color.

Cheesy Toppings

Sprinkle grated Parmesan cheese on top for a salty, nutty depth. Use 1 tbsp per bowl of freshly grated Parmigiano-Reggiano for the best texture and flavor. It melts slightly into the hot broth.

Crunchy Garnishes

For texture contrast, top with crushed saltine crackers or croûtons. I like oyster crackers—about 6-8 per bowl adds the perfect crunch without overwhelming the soup. 💛

Frequently Asked Questions