Chicken Noodle Soup in a Snap

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.

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 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.

I love using this kettle for making soups.

Print Recipe
Chicken Noodle Soup in a Snap
Great flavored chicken soup. This soup takes me 20 minutes or less to make.
Chicken Noodle Soup in a Snap
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Chicken Noodle Soup in a Snap
Instructions
  1. While the vegetables are cooking, take the meat off of a rotisserie chicken and cut in small pieces.
  2. 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.
  3. Cook until boiling, turn off, and cover. Let soup sit s few minutes until the noodles are done.
Recipe Notes

This soup keeps in the refrigerator and freezes well. Tastes great. Very quick and easy to make. You can also start from scratch and cook a chicken in the kettle, remove the meat and dice and make the soup in the stock that you created while cooking the chicken. It is much faster to use the pre-cooked chicken.

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