Chicken Noodle Soup (Sweet Tomatoes/ Souplantation) Recipe (2024)

Soup season is here and nostalgia is in the air!

Do you remember walking up to the salad bar with your tray in hand at the Sweet Tomatoes Restaurant, and all you can think of is the chicken noodle soup?

I sure do!

Every time that memory pops into my head, an imaginary tear is shed.

Well, I decided to do something about it and recreated the classic chicken noodle soup recipe at home. Now, I’m sharing this copycat recipe with you!

It tastes just as buttery as the original recipe and is a healthy comfort food that will please the whole family!

Chicken Noodle Soup Ingredient Profile

There are a few variations to achieve the Souplantation chicken noodle soup recipe.

You can make this delicious soup with ingredients you probably already have in your home or can easily find at the grocery store.

I’ll discuss ingredient substitutions and highlight some important information on some of the main ingredients to create an easy chicken noodle soup.

Chicken

Chicken is the star of the show and will dictate how you will prepare your broth.

You can use:

• a whole chicken
• chicken thighs with skin and bone
• boneless skinless chicken breasts

Whole Chicken

A whole chicken is the perfect choice for your homemade chicken broth.

You will create robust flavors with a whole chicken because of the bones, and skin.

Don’t hesitate to add organs like the heart and liver if they come with your chicken.

Another benefit is you won’t need to use added chicken broth or bullion, saving you some money.

Chicken Legs

This is also a great option, you can create your own homemade broth avoiding store-bought broth.

You may need to add some bouillon for extra flavor if you don’t have very many bones in your thighs.

Chicken Breats

If all you have available to you are chicken breasts, don’t hesitate to use them.

They will make for great chunks of meat in your soup however, you will need to use a previous batch of homemade chicken stock, chicken bone broth, or store-bought chicken broth/stock and some bullion to develop a depth of flavor.

Homemade Chicken Broth

Chicken Bone Broth: is the most nutrient-dense food on the planet.

It can bring someone back from the dead, no not quite.

According to the book Nourishing Traditions by Sally Fallon, pg 41, bone broth is rich in minerals that are made available for our body to absorb.

Chicken bone broth contains macrominerals such as magnesium, calcium, potassium, sodium, chloride, phosphorus, and sulphur that when added with an unrefined sea salt create a bioavailable true electrolyte solution that is in an ionized form.

I like to use my Instant Pot to make chicken bone broth, it is incredibly easy and takes a lot less time than boiling over the stove.

Another added benefit is you can throw in a frozen chicken into your instant pot, you really can’t go wrong! If you’re looking to make a quick broth, you certainly can achieve that as well.

You can even save the carcasses and skin to make more bone broth for the future.

How to Make Chicken Bone Broth

Good broth resurrects the dead.

-South American Proverb

Instant Pot/Pressure Cooker Method:

Ingredients

• 3-4lb Whole Chicken
• 2 Bay Leaves
• 2 tbsp Vinegar
• 1 Large Onion (coarsely chopped)
• 2 Carrots (peeled and coarsely chopped)
• 3 Celery Sticks (coarsely chopped)
• water

Instructions

1. Cut whole chicken into several pieces, remove neck and wings, and cut them into several small pieces.

2. Add all ingredients into the insert and fill with water to the MAX line. Secure the lid, and turn the vent valve to “seal”.

3. Pressure cook on high for 1 hour and 15 minutes. Let the pressure release naturally (very messy splatter if the valve is moved to “venting”).

4. Remove the Chicken with a slotted spoon and set aside. Strain the broth into glass jars while hot (you might get a seal if using a metal lid), and allow it to cool at room temperature before placing it in the refrigerator (you might hear the lids ping to seal). Keep refrigerated, unless you properly pressure cook the jars.

Stovetop Method:

Ingredients

• 3-4lb Whole Chicken
• 2 Bay Leaves
• 2 tbsp Vinegar
• 1 Large Onion (coarsely chopped)
• 2 Carrots (peeled and coarsely chopped)
• 3 Celery Sticks (coarsely chopped)
• 10 cups water

Instructions

1. Cut whole chicken into several pieces, remove neck and wings, and cut them into several small pieces.

2. Add all ingredients into a large pot except for the parsley. Cook at medium heat until the water begins to boil.

3. Once the water comes to a boil, skim and remove the scum that floats to the top. Reduce the heat and simmer covered for 6-24 hours.

4. Add parsley to the broth for the last 10 minutes of cooking.

5. Remove Chicken with a slotted spoon and set aside. Strain the broth into glass jars while hot (you might get a seal if using a metal lid), and allow it to cool at room temperature before placing it in the refrigerator (you might hear the lids ping to seal). Keep refrigerated, unless you properly pressure cook the jars.

Noodles

One of the main ingredients of a comforting chicken noodle soup is the pasta.

You don’t want to use just any pasta noodles, the best type of noodles to achieve the Sweet Tomatoes chicken noodle soup recipe, you need to use wide egg noodles.

I like to use store-bought but again, you can totally make these at home! I do when I have the capacity to make them, they’re incredibly easy to make and a fun activity with the little ones.

I’m not one to shy away from getting little hands involved!

How to Make Homemade Egg Noodles

Ingredients

• 2 cups All Purpose Flour
• 1 tsp Salt
• 3 Large Eggs
• 2 tbsp Olive Oil

Instructions

1. Mix flour and salt and create a well in the center big enough for eggs and oil.

2. Place eggs and oil in the center of the well and beat them together.

3. Bring the flour into the egg mixture and make a dough ball. Roll out into a thin sheet and slice into strips for noodles. You can also use a pasta roller to get the perfect thickness.

4. Place the strips on a floured sheet pan and let dry at room temperature for 15 minutes or up to overnight. Cook time for homemade noodles depends on how long they were dried. Start at 4 minutes and work your way up by tasting them for the right texture.

Homemade Chicken Noodle Soup Recipe

This recipe will take you from start to finish.

You can make it completely from scratch or you can add some prepared options like pre-made pasta which is what I’m using today.

Be sure to scroll down below for the different methods to prepare your chicken noodle soup and use the cut of meat you are comfortable with.

Ingredients

• 3-4 lb Whole Chicken (see variations below for other cuts of chicken)
• 2 tbsp Olive Oil
• 2 Bay Leaves
• 3 Celery Stalks (coarsely chopped)
• 2 Carrots (peeled, coarsely chopped)
• 1 Onion (coarsely chopped)
• 2 Garlic cloves (crushed)
• 2 tbsp Unrefined Sea Salt
• 1/2 tsp Black Pepper (whole or ground)
• 8.8oz of Wide Egg Noodles (see above for homemade)
• 12 cups of Water

Instructions

1. Cut whole chicken into several pieces, remove neck and wings, and cut them into several small pieces.

2. Add olive oil, vegetables, and bay leaves to a large pot and cook on medium-high heat for about 5 mins. Add remaining ingredients except the noodles.

3. Bring the water to a boil, once the water comes to a boil, skim and remove the scum that floats to the top. Reduce the heat and simmer covered for 45 minutes.

4. Remove the cooked chicken with a slotted spoon and set aside. Strain the broth and discard the remains. Return the broth to the pot and bring it back to a boil.

5. Once boiling, add the egg noodles and boil for the amount directed on the package plus more time for plump noodles (mine went for 12 minutes). For al dente noodles, boil for one minute less than directed on the package. Turn off the heat when your noodles look and taste perfect

6. While your pasta is cooking, remove the skin, bones, and organs from the meat and shred the chicken into large chunks.

7. Add your shredded chicken back into the pot, serve in a large bowl, and enjoy!

Chicken Noodle Soup Recipe Variations & Tips

​Chicken Variation Tips

• Chicken Thighs & Breasts: If you are making this soup with chicken thighs or breasts with skin and bones intact, you can add some chicken bullion for a more flavorful soup. Be sure to adjust the amount of salt! Adjust cook time for 20 minutes.
• Chicken Boneless-Skinless Chicken: When using boneless-skinless chicken breasts or thighs, you want to use 10-12 cups of chicken broth instead of water. It can be a previous homemade batch or store-bought. You can also substitute with chicken bullion, be sure to adjust the amount of salt either way! Adjust cook time for only 15 minutes!
• Store-Bought Rotisserie Chicken: For those busy nights, this recipe can be made super quick by boiling your egg noodles in salty water as indicated on the package. Meanwhile heat 2-3 quarts of chicken broth, with 2 tablespoons of chicken bullion. Shred your chicken into large chunks. Once your broth comes to a boil, add chicken and cooked noodles. Simmer for about 5-10 minutes.

Instant Pot/Pressure Cooker Chicken Noodle Soup

Instructions

1. Cut whole chicken into several pieces, remove neck and wings, and cut them into several small pieces.

2. Add all ingredients into the insert and fill with water to the MAX line. Secure the lid, and turn the vent valve to “seal”.

3. Pressure cook on high for 1 hour and 15 minutes. Let the pressure release naturally (very messy splatter if the valve is moved to “venting”).

4. Meanwhile boil egg noodles per package instructions with salty water. Drain and set aside.

5. Remove the Chicken with a slotted spoon and shred the cooked meat into large chunks. Strain the broth and return to the pot, add chicken and noodles. Serve and Enjoy!

Slow Cooker Chicken Noodle Soup

Instructions

1. Cut whole chicken into several pieces, remove neck and wings, and cut them into several small pieces.

2. Add all ingredients to the slow cooker.

3. Cook on high for 4 hours or low for 8 hours.

4. Meanwhile boil egg noodles per package instructions with salty water. Drain and set aside.

5. Remove the Chicken with a slotted spoon and shred the cooked meat into large chunks. Strain the broth and return to the pot, add chicken and noodles. Serve and Enjoy!

Best Chicken Noodle Soup Recipe Conclusion

There’s nothing like a large bowl of comforting soup when you are sick or nostalgic.

This is an easy recipe that takes me back to the good old days of Sweet Tomatoes soups and salads.

I hope they make a comeback, but for now, I’ll be happy to settle for this amazing homemade chicken noodle soup!

¡Buen Provecho!