Is there anything more comforting than a big bowl of chicken noodle soup? Seriously, I think it’s basically liquid sunshine in a bowl! This isn’t just any chicken noodle soup, though. This is my super-speedy, flavor-packed version that uses a rotisserie chicken. Yep, that’s right – we’re taking a shortcut to deliciousness! Trust me, it doesn’t skimp on flavor one bit. The beauty of using rotisserie chicken is that it’s already perfectly seasoned and cooked, so you get all that yummy, savory goodness without hours of simmering.
Chicken noodle soup was a staple in my house growing up. Whenever I was feeling under the weather, my mum would whip up a batch, and it always made me feel a million times better. Now, I make it for my own family, and it’s become a tradition. This recipe for chicken noodle soup is my go-to because it’s so quick and easy, even on busy weeknights. And honestly? It tastes even better than some of the all-day-simmered versions I’ve tried! Maybe it’s the memories, maybe it’s the rotisserie magic – either way, it’s a winner!
Why You’ll Love This Chicken Noodle Soup Recipe
Okay, so why should you try this chicken noodle soup recipe? Well, let me tell you! It’s not just any soup; it’s a hug in a bowl, and it’s got some serious perks:
- Quick to make: Seriously, 40 minutes from start to finish? Yes, please!
- Easy cleanup: One pot wonder, my friend. Less time washing dishes, more time relaxing.
- Incredibly flavorful: That rotisserie chicken? Flavor explosion!
- Simple ingredients: Nothing fancy here, just good ol’ wholesome goodness.
- Perfect for a cold day: Or any day you need a little comfort.
Plus, let’s be real, it’s a chicken noodle soup – a comforting classic that everyone loves!
Ingredients for the Best Chicken Noodle Soup
Alright, let’s talk ingredients! This chicken noodle soup recipe is all about simple, fresh flavors. Here’s what you’ll need to make the magic happen:
- 1 tablespoon olive oil
- 1 yellow onion, chopped (go for the yellow – it gets nice and sweet when cooked!)
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 4 cloves garlic, minced (I’m a garlic lover, so I never skimp!)
- 8 cups low-sodium chicken broth (trust me, low-sodium is the way to go so you can control the salt!)
- 1 rotisserie chicken, shredded (skin removed, unless you’re feeling extra indulgent!)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces egg noodles (the wide ones are my fave!)
- 2 cups frozen mixed vegetables (peas, corn, green beans – whatever you like!)
- Fresh parsley, chopped, for garnish (don’t skip this – it adds a pop of freshness!)
Easy peasy, right? Now, let’s get cooking this chicken noodle soup!
How to Make Chicken Noodle Soup: A Step-by-Step Guide
Okay, ready to make some seriously soul-satisfying chicken noodle soup? Don’t worry, it’s easier than you think! Just follow these simple steps, and you’ll be slurping away in no time.
Preparing the Base for Your Chicken Noodle Soup
First things first, let’s build that flavor base! Grab your biggest pot (the bigger, the better, especially if you want leftovers!).
- Heat 1 tablespoon of olive oil over medium heat. You’ll know it’s ready when it shimmers a bit.
- Add 1 chopped onion, 2 diced carrots, and 2 chopped celery stalks. This is where the magic starts! Cook ’em until they soften up, about 5 minutes. Stir them around so they don’t stick. You want them tender, not burnt!
- Stir in 4 cloves of minced garlic. Cook for just 1 minute more. Careful, garlic burns easily, and burnt garlic is NOT what we want in our chicken noodle soup! You’ll smell that amazing garlic aroma, and that’s how you know you’re on the right track.
Simmering the Chicken Noodle Soup to Perfection
Now comes the fun part – letting all those yummy flavors meld together!
- Pour in 8 cups of low-sodium chicken broth. Add your shredded rotisserie chicken, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Give it a good stir! Bring it all to a boil.
- Once it’s boiling, stir in 8 ounces of egg noodles and 2 cups of mixed vegetables. Reduce the heat to low, and let it simmer for 10-15 minutes, or until the noodles are tender. Keep an eye on it, so the noodles don’t get mushy! Nobody likes mushy noodles in their chicken noodle soup.
Serving Your Delicious Chicken Noodle Soup
Almost there! Just a few finishing touches, and it’s time to dig in!
- Ladle that gorgeous chicken noodle soup into bowls and garnish with fresh, chopped parsley. And that’s it! Serve it up hot and enjoy!
Wow, doesn’t that look amazing? Enjoy your homemade chicken noodle soup!
Tips for the Most Flavorful Chicken Noodle Soup
Okay, so you’ve got the basics down, but what about taking your chicken noodle soup to the next level? Here are a few of my secret weapons for maximum flavor:
- Use homemade broth: If you’ve got the time, homemade chicken broth is a game-changer! It’s richer, deeper, and just plain better than store-bought.
- Adjust seasonings: Don’t be afraid to taste and adjust! A little extra salt, pepper, or thyme can make all the difference.
- Add a squeeze of lemon: Trust me on this one! A squeeze of fresh lemon juice right before serving brightens up the whole bowl of chicken noodle soup.
- Don’t overcook the noodles: Mushy noodles are a no-go! Cook them until they’re just tender, and no longer.
Follow these tips, and you’ll have the most amazing chicken noodle soup on the block!
Chicken Noodle Soup Variations to Try
Want to mix things up a bit? Chicken noodle soup is super versatile! Feel free to get creative and make it your own. Here are a few ideas to get you started:
- Herbs: Try adding a bay leaf or some fresh rosemary while it simmers for a deeper, more complex flavor.
- Spices: A pinch of turmeric or smoked paprika? Yes, please! It adds a lovely warmth and depth.
- Veggies: Mushrooms, spinach, kale – go wild! Throw in whatever veggies you have on hand.
- Creamy chicken noodle soup: Stir in a splash of cream or half-and-half at the end for a richer, creamier texture. So decadent!
Oh, and if you’re feeling extra lazy (we all have those days!), you can totally toss everything into a slow cooker for an easy slow cooker chicken noodle soup. Just cook it on low for 6-8 hours, and you’ll come home to a delicious, ready-to-eat meal!
Storing and Reheating Your Chicken Noodle Soup
Got leftovers? Lucky you! This chicken noodle soup is even better the next day (if that’s even possible!). Just pop it in an airtight container and store it in the fridge. It’ll keep for about 3-4 days. When you’re ready to reheat, just warm it up on the stovetop over medium heat, or zap it in the microwave. Just be careful not to overcook the noodles!
Frequently Asked Questions About Chicken Noodle Soup
Got questions about making the perfect chicken noodle soup? Don’t worry, I’ve got you covered! Here are some of the most common questions I get asked:
Can I use different types of noodles in my Chicken Noodle Soup?
Absolutely! While I love egg noodles, you can totally switch it up! Pasta shells, ditalini, or even gluten-free noodles work great in chicken noodle soup! Just keep an eye on the cooking time, as different noodles will cook at different rates.
How long does Chicken Noodle Soup last in the fridge?
Properly stored, your homemade chicken noodle soup will last for about 3-4 days in the fridge. Make sure it’s in an airtight container to keep it fresh and prevent it from absorbing any weird fridge odors!
Can I freeze Chicken Noodle Soup?
You sure can! Freezing chicken noodle soup is a great way to enjoy it later. Let the soup cool completely before transferring it to freezer-safe containers or bags. It’ll last for about 2-3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge or use the defrost setting on your microwave. Just be aware that the noodles might be a bit softer after freezing and thawing, but it’ll still taste amazing!
Can I make Chicken Noodle Soup in the Instant Pot?
Yep! Instant Pot chicken noodle soup is totally doable for a super quick meal. Just toss everything in, set it to high pressure for about 8 minutes, then do a quick release. Boom! Dinner’s ready!
What to serve with Chicken Noodle Soup?
Chicken noodle soup is pretty awesome on its own, but if you’re looking to make it a complete meal, try serving it with some crusty bread for dipping, a simple side salad, or even a grilled cheese sandwich! Yum!
Nutritional Information for Chicken Noodle Soup
Alright, let’s get down to the nitty-gritty! Here’s a rough idea of what you’re looking at, nutritionally speaking, for one serving (about 1.5 cups) of this glorious chicken noodle soup. Keep in mind, this is just an estimate, and it can vary depending on the exact ingredients you use. But here’s the general ballpark:
- Calories: About 250
- Fat: Around 8g (Saturated Fat: 2g, Unsaturated Fat: 5g, Trans Fat: 0g)
- Cholesterol: 75mg
- Sodium: 800mg (that’s why I stress low-sodium broth!)
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 5g
- Protein: A whopping 20g!
Not too shabby, right? You’re getting a good dose of protein, some fiber, and a whole lotta flavor! Plus, all those veggies are packed with vitamins and minerals. So go ahead and slurp away – it’s good for your soul and your body!
Enjoy Your Homemade Chicken Noodle Soup!
And there you have it! Your very own, ridiculously delicious homemade chicken noodle soup! I really hope you love it as much as my family does. Seriously, let me know what you think! Leave a comment below, give it a star rating, and if you’re feeling social, share it on your favorite platform! Happy slurping, and don’t be afraid to put your own spin on it!
Print
Devastating Cold? Chicken Noodle Soup Fix in 40 Min
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A comforting and classic homemade chicken noodle soup recipe.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 rotisserie chicken, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces egg noodles
- 2 cups mixed vegetables (peas, corn, green beans)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Pour in chicken broth, add shredded chicken, thyme, salt, and pepper. Bring to a boil.
- Stir in egg noodles and mixed vegetables. Reduce heat and simmer for 10-15 minutes, or until noodles are tender.
- Garnish with fresh parsley before serving.
Notes
- Use homemade chicken broth for richer flavor.
- Adjust the amount of salt and pepper to your taste.
- Add a squeeze of lemon juice for brightness.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
