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This shortcut method semi homemade chicken noodle soup recipe is a comforting, hearty dish, brimming with tender chicken, savory broth, and soft noodles, perfect for warming both body and soul.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Soothing Chicken Noodle Soup
I don’t know about you, but when I am sick, there is literally only one thing I want. There is one thing that is warming, comforting, and guaranteed to give me more strength, feel better, and soothe my soul. And that one thing is my Semi Homemade Chicken Noodle Soup Recipe. I use lots of fresh vegetables, pre-made egg noodles, and rotisserie chicken for a soup that tastes just like homemade, but is easy enough to make if you’re sick and would rather do anything but slave over a stove.
If you make your own egg noodles, this recipe is a perfect way to use them up! You can even freeze them ahead of time so you have them on hand when you’re sick. And if you’re just too lay for that (like me), you can use the delicious, perfect packages of egg noodles you find in your grocer’s frozen section.
Tips and Tricks for Semi Homemade Chicken Noodle Soup
Use Homemade Broth: For the best flavor, make your broth from scratch using chicken bones, vegetables, and herbs. Simmer slowly for a rich, deep flavor.
Add Vegetables in Stages: Add hardy vegetables like carrots and celery first, and more delicate ones like peas and spinach later, to ensure everything cooks perfectly without becoming mushy.
Season as You Go: Season the soup in layers—salt and pepper the broth, the vegetables, and the chicken as you add them to build a well-rounded flavor.
Skim the Fat: Periodically skim off any fat or foam that rises to the surface while simmering to keep the broth clear and light.
Use Fresh Herbs: Add fresh herbs like thyme, parsley, or dill at the end of cooking for a burst of fresh, aromatic flavor.
Add a Squeeze of Lemon: A squeeze of fresh lemon juice just before serving brightens the flavors and adds a slight tang to the soup.
Store Properly: If making ahead, store the soup and noodles separately to keep the noodles from absorbing too much broth and becoming mushy.
What to Enjoy with Homemade Chicken Noodle Soup
Crusty Bread: A warm, crusty baguette or sourdough for dipping into the rich broth.
Grilled Cheese Sandwich: The creamy, melted cheese pairs beautifully with the savory soup.
Fresh Garden Salad: A light, crisp salad with a tangy vinaigrette adds a refreshing contrast to the soup.
Garlic Bread: Toasted garlic bread adds a flavorful, crunchy side that complements the soup’s mild flavors.
Biscuits: Fluffy, buttery biscuits are perfect for soaking up the broth.
Saltine Crackers: Classic and simple, they add a bit of crunch without overpowering the soup.
Roasted Vegetables: A side of roasted carrots, Brussels sprouts, or potatoes adds a hearty, nutritious element.
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Semi Homemade Chicken Noodle Soup
Ingredients
- 3 carrots, peeled and cut into thin rounds
- 4 stocks celery, diced
- 1 onion, diced
- 48 oz chicken stock, low sodium
- 2 cups rotisserie chicken, skin removed and meat shredded into bite size chunks
- 16 oz egg noodles
Instructions
- In a large stock pot, heat oil until shimmery.
- Add vegetables with a pinch of salt and cook until soft, stirring occasionally, about 10 minutes.
- Add chicken stock, stir to combine and scrape any bits of caramelized vegetables off the bottom of the pan.
- Add chicken and a pinch of salt.
- Let come to a rolling boil and then reduce heat to low.
- Let cook down a bit and combine, about 5 minutes.
- Add in noodles and cook until soft and chewy- about 15 minutes. Stir often to be sure noodles don’t sink to bottom of pan and burn.
- Taste and add salt and pepper as needed. Add more stock as needed.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Let me first mention how obsessed I was with my grandma’s chicken noodle soup. It was like crack to me, the meal I wanted for my birthday every year. Nothing could compare to it…
Until I followed this recipe and the unthinkable happened: this tastes so much better than my grandma’s recipe. I am beyond amazed, beyond stuffed (because yoy can’t just STOP eating this stuff!). Thank you so much for sharing this recipe, the whole family is as crazy as I am about, a very rare event. Thank you, thank you and thank you.
I love that you have used rotisserie chicken for this soup, it sounds wonderful!