Reames Chicken Noodle Soup That’s Thick and Satisfying

This Reames chicken noodle soup uses frozen egg noodles to give you a broth that’s rich and just cloudy enough. It’s simple enough for a Tuesday but hearty enough that nobody asks what’s for dinner twice.

The chicken cooks right in the pot, so you pull out tender pieces to shred and stir back in. A handful of fresh parsley at the end keeps it bright.

Why This Soup Hits the Spot

The frozen Reames noodles are the whole reason. They’re wide, chewy, and soak up broth without turning to mush. I’ve tried a dozen shortcuts, and this is the version I keep making when I want real-deal soup with almost no extra fuss.

It tastes like it simmered all day, but most of the work is just waiting for the chicken to poach. That means you get a big pot of soup that reads slow-cooked without standing at the stove for hours.

Ingredients

• 2 tbsp unsalted butter: or olive oil, for richness
• 1 medium yellow onion, diced: about 1 cup
• 3 medium carrots, peeled and sliced into coins: for sweetness and color
• 3 celery stalks, sliced: adds a mild, earthy backbone
• 3 cloves garlic, minced: use fresh, not jarred
• 8 cups low-sodium chicken broth: low sodium lets you control the salt as you go
• 1 ½ lbs boneless, skinless chicken breasts: about 2 large breasts
• 1 bay leaf: dried, for a subtle herbal note
• 1 tsp dried thyme: or 1 tbsp fresh, if you have it
• 16 oz Reames frozen egg noodles: do not thaw first
• Salt and freshly ground black pepper: to taste at the end
• ¼ cup chopped fresh parsley: plus more for serving

Variations / Substitutions

• Swap the protein: boneless, skinless chicken thighs work great and stay a little more moist.
• Make it creamy: stir ½ cup heavy cream or half-and-half into the pot right before serving for a richer, lighter-colored broth.
• Add a squeeze of lemon: the acid wakes everything up, especially if you’re using a rich homemade broth.
• Use rotisserie chicken: skip the poaching step; add 3 cups shredded cooked chicken when you add the noodles.
• Go gluten-free: sub in your favorite gluten-free wide noodle and adjust cook time to the package directions.

Soft Sourdough Pull Apart Bread goes great with this soup for soaking up every last bite.

How to Make Reames Chicken Noodle Soup

Step 1: Sauté the Vegetables

Melt the 2 tbsp butter in a large Dutch oven or heavy pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring every so often, for about 5 minutes, until the onion is translucent and the vegetables have softened a little without taking on color.

Stir in the minced garlic and cook for 30 seconds, just until fragrant. You don’t want the garlic to brown, or it will turn bitter.

Step 2: Poach the Chicken

Pour in the 8 cups of chicken broth and scrape up any bits stuck to the bottom of the pot. Nestle the 1 ½ lbs chicken breasts into the liquid, then add the bay leaf and 1 tsp dried thyme.

Bring everything to a boil, then drop the heat to a steady simmer. Partially cover the pot and let the chicken cook for 15 to 20 minutes. You’ll know it’s done when an instant-read thermometer hits 165°F in the thickest part, or when the meat is firm and white all the way through.

Step 3: Pull the Chicken and Add the Noodles

Use tongs to transfer the cooked chicken to a cutting board. Discard the bay leaf. Turn the heat back to high so the broth comes to a rolling boil.

Once the broth is looking furious, pour the 16 oz frozen Reames noodles straight in. Give them a gentle stir to separate them, then lower the heat to maintain a gentle boil. Cook for 20 to 25 minutes, stirring now and then so nothing sticks. The noodles are ready when they’re tender but still have a chewy bite; if you prefer them softer, let them go a few minutes longer.

Meanwhile, shred or cube the chicken into bite-size pieces. If the meat is still warm, two forks will pull it apart fast.

Step 4: Ladle and Garnish the Soup

Return the shredded chicken to the pot along with any juices that collected on the board. Stir in the ¼ cup chopped parsley, then taste the broth. Add salt and pepper a little at a time until it tastes bright and savory to you.

Ladle the soup into deep bowls, scatter extra parsley on top, and serve right away while the noodles are at their best.

Tips for the Thickest, Tastiest Soup

• Brown the chicken first for a deeper flavor.: Remove the breasts after browning, sauté the vegetables, then return the chicken to the pot before adding the broth. It adds a golden, roasted note you can’t get from poaching alone.
• For a thicker, stew-like broth, add a spoonful of flour.: Stir 1 tbsp all-purpose flour into the softened vegetables after the garlic, cook for a minute, then pour in the broth. The soup will have a little more body without tasting pasty.
• Wait until the broth is truly boiling before you add the frozen noodles.: Tossing them in cool liquid lets them stick together in a block, and you’ll spend too long trying to pry them apart.
• Taste before salting heavily.: The broth and noodles both carry sodium, so you might need less than you think. Adjust in small pinches right at the end.

Here’s how long to cook the noodles based on the texture you like:

Keeping Soup Fresh

Refrigerate leftovers in an airtight container for up to 4 days. The noodles will keep absorbing liquid, so the soup will thicken as it sits. That’s normal.

Reheating works best on the stovetop over low heat. Add a splash of broth or water to loosen things up. A quick zap in the microwave is fine too, just give it a stir halfway through.

What To Serve With Reames Chicken Noodle Soup

A thick slice of toasted sourdough is all you really need; it’s sturdy enough to dip and won’t fall apart. If you want something on the side, a simple green salad with a sharp lemon vinaigrette cuts through the richness and keeps the meal from feeling heavy.

Frequently Asked Questions

Can I make this with rotisserie chicken?

Yes. Skip the poaching step and add 3 cups of shredded cooked chicken when you add the noodles. You’ll still cook the noodles in the broth for the same amount of time, so the soup will still taste deep and full.

Can I freeze this soup?

You can, but the noodles won’t hold up well after thawing. A better move is to freeze the soup before adding the noodles, then bring it to a boil and cook the noodles fresh when you’re ready to serve.

What if I only have dried egg noodles?

Dried wide egg noodles cook much faster. Add them after the chicken is shredded and cook according to the package instructions, usually 6 to 8 minutes.

My noodles turned mushy, what went wrong?

They likely sat in hot broth too long after they were done. Overcooking, even by a few minutes, can push them past that chewy stage. For the best texture, ladle the soup out as soon as the noodles are tender.

Reames Chicken Noodle Soup Recipe

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 385

Ingredients Method Notes

Ingredients

  

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced into coins
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 ½ lbs boneless, skinless chicken breasts
• 1 bay leaf
• 1 tsp dried thyme
• 16 oz Reames frozen egg noodles
• Salt and freshly ground black pepper
• ¼ cup chopped fresh parsley

Method

 

1. Melt the butter in a large pot over medium heat. Cook the onion, carrots, and celery until softened, about 5 minutes, then add the garlic and cook 30 seconds more.
2. Pour in the broth, then add the chicken, bay leaf, and thyme. Bring to a boil, reduce to a simmer, and cook until the chicken reaches 165°F, 15 to 20 minutes.
3. Remove the chicken and discard the bay leaf. Bring the broth to a rolling boil, add the frozen noodles, and cook until tender, 20 to 25 minutes. Shred or chop the chicken.
4. Return the chicken to the pot along with the parsley. Season to taste with salt and pepper, then ladle into bowls and serve hot.

Notes

If you want the soup ready even faster, swap in shredded rotisserie chicken and add it with the noodles. The noodles themselves need the full cook time to become tender, so don’t shorten that part.