What spices would you put in chicken noodle soup

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
I use Bell’s Poultry Seasoning or an inexpensive Italian herb blend. I also add a glug of apple cider vinegar and a pinch of cayenne.

If you use fresh parsley freeze the stems and use them to season your homemade chicken stock.
The only spices I use in chicken soup are salt and pepper.

View attachment 52609
Exactly. That is what good chicken soup is. The other soups with all the fancy spices and herbs in my book are not chicken soup. They are soups with chicken. When one make emphasis on Chicken, one should make the Chicken star of the soup. The picture above and the comment is exactly the representation of the Chicken soup wit the Chicken being a star.
with cultures across the world, you could probably find enough kinds of chicken soup to use just about every spice and seasoning we know of.

Think broader.

A curried chicken noodle soup could include fenugreek, cumin, coriander cinnamon, clove....

How about Soto Ayam?

Add some kelp for flavor like they may in Korea
My recipe is:
2 tsp fennel
3 Tbsp coriander seeds
1 tsp cloves
2 black cardamon
1 cinnamon stick (20 grams
5 star anises (about 6 grams)
Use a filter bag boil it with the stock for 30 minutes and simmer for about 1 hour
Chicken noodle soup is a classic comfort food that can be seasoned with a variety of herbs and spices to add flavor and depth. Here are some popular spices that are commonly used in chicken noodle soup:
  1. Bay leaves: A fragrant herb that adds a subtle, earthy flavor.
  2. Thyme: A delicate herb that pairs well with chicken and adds a touch of freshness to the soup.
  3. Sage: A strong herb that brings a slightly earthy and slightly bitter flavor to the soup.
  4. Rosemary: An herb that provides a slightly bitter, piney flavor and aroma.
  5. Parsley: A bright and fresh herb that adds a pop of color and mild flavor to the soup.
  6. Black pepper: A bold spice that provides heat and a slightly bitter taste.
It's important to note that the amount of spices used will vary depending on personal taste preferences and the size of the batch of soup being made. Start with a small amount of each spice and adjust to taste. A general rule of thumb is to use one bay leaf, 1/2 teaspoon of thyme and rosemary, 1 teaspoon of parsley, and 1/4 teaspoon of black pepper per 4 cups of chicken broth.
Top Bottom