There is nothing more comforting after a long day at work than a homemade chicken noodle soup. You can prepare countless versions, and the seasoning can transform your homemade soup to the next gourmet level.
I'm sharing 38 ideas to help you turn your dull soup into a wonderful dinner experience.
This includes chicken noodle soups prepared the western way as well as per Asian methods.
Don't limit yourself and try mixing spices and herbs that you are acquainted with.
I have also compiled a handy collection of Chicken Noodle Soup Recipes from around the world, which should act as a muse.
Bay Leaves
Add a bay leaf to your soup for a classic soup taste. It pairs well with nutmeg and juniper berries.
Juniper Berries
Juniper berries are commonly added to soups in Central Europe. They are fruity and can be added to most Western-style soups.
Nutmeg
Nutmeg is one of the most well-known soup spices. Freshly grated and added as a dash, it imparts a warm flavor that pairs well with most cuisine types.
Mace
Mace is the side-kick spice of Nutmeg, both come from the same seed, but mace isn't that well known. The flavor is similar to nutmeg in a soup, but it's more intense.
Black Pepper
Most soups can't go without black pepper. Try different varieties of black pepper (yep, there are varieties, such as Tellicherry) and grind them freshly to unleash the fruitiness.
Lovage Herb
Lovage is a very common herb all over Europe, and we even call it Maggi herb because it makes soup taste like soup. You can use it fresh, dried or frozen.
Chervil
Chervil is related to parsley, but it's a herb that is most commonly used to season soups and sauces in Central Europe. It goes well with lovage, bay leaf and nutmeg.
Thyme
I add thyme to my chicken noodle soup when I want a French or Mediterranean flavor profile. Use it with rosemary, savory and garlic.
Rosemary
Rosemary is very aromatic, and a little goes a long way. If you are making a French, Mediterranean or Italian chicken noodle soup, add this herb fresh or dried.
Savory
Savory is a popular herb in France, and it's my secret flavor addition to thyme, rosemary and garlic. You get winter and summer savory types. You can use either one, fresh or dried.
Sage
In my opinion, sage herb is lovely combined with garlic and lemon flavors but don't limit yourself and try combining it with exotic ingredients as I did in my healing soup.
Tarragon
Tarragon and chicken are best friends, but it's a very flavorful herb, so a small quantity goes a long way. I, personally, prefer fresh tarragon, and it can be paired with dill and lemon.
Parsley
We use plenty of curled parsley in our clear soups with nutmeg, bay leaf, juniper berries and black pepper.
Celery Seeds
Celery seeds are subtle in aroma and add that onion-like taste. This is a great addition to a western-influenced soup if you are looking for new flavor combinations.
Caraway Seeds
Caraway seeds are often confused with cumin seeds. This unique spice is very aromatic and if you use it for the first time, add only a few seeds to your soup. Pair it with garlic, bay leaf and lovage.
Allspice
Allspice is a seed and then there is also the allspice leaf, which is harder to get by. Both taste similar and are super versatile and great with bay leaf, juniper berries and similar.
Wild Garlic (Ramsons)
Wild garlic or Ramsons weed are in season in March and April. The green leaves can be chopped up and impart all soups a lovely garlicky taste.
Garlic
I almost always add garlic to my soups, no matter if it's going to be a western, Asian or other type of soup. Always use fresh garlic for the best effect.
Green Onion or Chives
Green onion (spring onion/scallions) stalks are great flavor givers and add this fresh green look to all soups. You will mostly like them in Asian chicken noodle soups. Chives, on the other hand, are almost essential in all French and European soups.
Ginger
Freshly grated or finely chopped ginger adds exciting aroma elements to your soups. These soups tend to have an Asian taste profile.
Fresh Turmeric
You will know turmeric as a powdered spice, but you can get fresh turmeric roots too. They taste pure and make your soup yellow. It's definitely a great addition to all fusion style soups with lemon and other creative combos.
Soy Sauce
When I'm in a hurry, and I'm craving Asian food, I add a dash of soy sauce to my chicken noodle soup. Pair with fish sauce, star anise, lemon, or kaffir lime and cinnamon for a South east Asian flavor profile.
Fish Sauce
Fish sauce might sound like a crazy addition to a chicken noodle soup. Trust me, a few drops, combined with other Asian ingredient such as soy sauce, star anise, vinegar and more, can take your soup to a new level of sophistication.
Star Anise
Star anise has a licorice flavor-profile, and therefore ti has to be used in small quantities to enrich Asian style chicken noodle soups. Just a corner of your star anise is enough.
Dill
Fresh dill should go hand in hand with lemon and if you like, you can add some tarragon to that.
Lime or Lemon Juice & Zest
Freshly squeezed lemon or lime can add vibrancy and an element of freshness to your soup. Always stir it into your soup at the end of your cooking process because the delicate citrusy aroma changes when heated. Lemon zest can be added to the soup during the cooking process.
Kaffir Lime Leaves
Kaffir lime are commonly used in Thai cuisine. You can try using them too instead of lemon juice. They can be added to the soup during the cooking process.
Cinnamon
A pinch of cinnamon, or cassia, can be added to soups if you are making a south-east Asian style chicken noodle soup. Don't add too much because it can overpower a dish easily.
Asafoetida
Asafoetida is also known as hing is a gum that is extracted from the roots of a plant. It tastes a lot like Vegeta or a Maggi cube. It's from India, where they normally fry the powdered spice in oil to release the aroma, but I have been just throwing it straight into the soup too.
Vegeta
Vegeta is a soup powder blend from the Balkan region in Europe, that has been taking the rest of the world by storm. You can add a teaspoon to your soup to bring out the Umami.
Cilantro
Fresh cilantro is my favorite go to ingredient combined with Asian flavor combinations and primarily turmeric roots chicken and noodles.
Vinegar
I use vinegar just lime lemon juice, to add some tart nuances that combine with Asian ingredients, including soy sauce, fish sauce, and distilled liquor such as sake.
Distilled Liquor
Try pouring a dash of vodka, sake, or schnapps to your Asian style chicken noodle soup. It adds some surprising depths!
Sesame Seeds
I like black and white sesame seeds mainly as a topping, but I count them as a spice. They are always a lovely addition to Asian chicken noodle soups.
Seasoning Blends
If you want to save time or if you are tired, try adding a seasoning blend to your soup. For french Mediterranean tastes use Herbes de Provence, for a classic taste experience go for Poultry seasoning, for a southern touch add Cajun seasoning and Old Bay seasoning for Maryland style chicken noodle soup.
Hot Sauce and Chili Oils
I like a few drops of hot sauce in my soup. Classics such as Tabasco, Cholula and sriracha always work wonders. You might want to opt for an infused chili oil too, either to sauté your onion etc. first in that or to use as a topping.
Maggi Seasoning
Maggi seasoning is a Swiss invention and the Swiss, as well as other German countries, use it to season their soups after they have been served. A few drops of the black liquid add a lot of umami to your soup.
Broth, Stock, and Dashi
At last, don't forget to use quality broth, stock or dashi to make your soups. Plain water won't cut it if you want a full-bodied soup. As an alternative to speed up things, you can use vegeta too or Maggi cubes.
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