I assure you that you can make this delicious and flavorful chicken noodle soup in a snap. You might think you need to spend all day making a good soup.
Making chicken noodle soup from scratch is a lot of work. It’s definitely not a dish you can make in a snap. But what if I told you there was an easy way to make this classic soup? You can do it with just a few simple ingredients, and without all the hard work. This foolproof recipe is definitely worth trying.
Great flavored chicken noodle soup.
This soup takes me 20 minutes or less to make. You can make this with chicken that you cook and prepare. But if you are like me a usually in a hurry and you still want to serve a great tasting chicken soup. Then using a rotisserie chicken is the way to go.
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Fantastic Flavor Quickly
Normally, to make a very flavorful chick soup, it could take hours to cook the chicken, skim the foam on the top of the water, and take the meat off the bones. Thankfully, grocery stores are offering so many time-saving products that will help you get the full flavor of the chicken soup in under half an hour.
I use a whole rotisserie chicken and take the meat off the bones while the rest of the ingredients are cooking in the kettle. Use the juices from the container in the soup too, I think it helps add flavor and nutrients.
Chicken Soup for Sickness
This is just so tasty. When someone is sick, this is a go-to recipe. This is also a very warming soup to make for the cold winter months in Wisconsin. Even when I am sick, I can have the energy to whip up this chicken noodle soup.
My trick there is to have frozen rotisserie chicken that is already been taken off the bone and cut into small pieces. I freeze in a container with the juice too.
Then, when I make soup, I just have to cook the vegetables and add the other ingredients. I put the chicken pieces and juice in frozen. It does not take too long for the mixture to melt and the soup to be boiling hot.
Can You Use Chicken Breast in This Recipe?
Absolutely! You can use chicken breasts or any other chicken meat in this homemade Chicken Noodle Soup recipe. Simply cook up the chicken and shred or dice. You can cook the chicken by sauteing or boiling in water 15-20 minutes. The bonus is you can use that flavorful chicken broth in making the soup.
Make Your Own Chicken Broth
If you have the time, make your own broth. Cook the chicken for your soup broth too. Here is an easy way to accomplish this. Just add the raw chicken pieces to a large soup pot filled with enough cold water to cover the meat. Cover and cook on medium-high heat and bring to a boil. Reduce the heat to medium-low heat and simmer approximately 35-40 minutes until the chicken is falling off the bone.
How Long Does Chicken Noodle Soup Last in the Refrigerator?
Chicken soup that is stored in the refrigerator in an airtight container will last up to 4 days. I like to store in single portion containers. That way, it is easy to just reheat what you need and keep the rest of the soup fresh. Additionally, if you don’t think that you will be able use the leftover soup within the four days, go ahead and freeze as it will last up to four months.
Can you freeze homemade chicken noodle soup?
In order to freeze Chicken Noodle Soup, freeze without the noodles. The noodles will be mushy if you try and freeze them. Therefore, simply freeze the soup without the noodles. When you are ready to serve, defrost and add cooked noodles. It will last in the freezer up to 4 months.
Chicken Noodle Soup in a Snap
- 1 Medium Onion diced
- 4 Medium Carrots diced
- 4 Ribs Celery diced
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Pepper
- 1 Tablespoon Tones Chicken Soup Base heaping Tbsp. taste, you might want to add more or less per your taste preference
- 1 Cup Egg Noodles
- 1 Tablespoon Dried Parsley
- 6 Cups Hot Water enough to fill kettle
- 1 Rotisserie Chicken cut up plus the juices
- In a soup pot, add the olive oil, onion, carrot, and celery. Sauté over medium-high heat. While the vegetables are cooking, take the meat off of a rotisserie chicken and cut in small pieces or shred.
- I put in some of the softer skin pieces too as it gives the soup even more flavor. Add this to the kettle. Add the juice from the chicken container…pour it right into the kettle with the vegetables.
- Add the water, soup base, and pepper. Cook until boiling, add the noodles and the dried parsley. Lower the heat to medium-low and simmer for 10-15 minutes. Make sure to taste and adjust the soup base flavoring to your taste buds. When the noodles are done, the soup is ready to enjoy too.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.