Chicken noodle soup is at its best just after you make it. Noodles tend to swell and absorb lots of liquid if you have leftovers, so I took all of my notes and based all of my ratings on just-made ...

Homemade chicken noodle soup is easy to make and takes about as much time as heating up a can. Here's the best ever chicken noodle soup recipe.

Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a saucepan.

Add onion to the drippings; cook and stir over medium heat until tender, 4 to 5 minutes. Add broth, stirring to loosen browned bits from pan. Add the chicken, celery, carrots, bay leaves and thyme ...

Clean the whole chicken and place in pan with chicken broth, garlic and onion seasonings and let it boil for 45 minutes or until chicken is falling off bones. Pick out the bones to your liking.

The big difference between broth and stock is that stock is made from bones, while broth is made from just the meat. Then there’s bone broth, which is just a 21st century term for stock.

Garten also builds flavor from the ground up. She roasts bone-in, skin-on chicken breasts in the oven, then removes the meat from the bone, and uses that flavorful, juicy chicken in the soup.