Semi Homemade Chicken Noodle Soup Recipe

4.69 from 19 votes
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This is the BEST soup when you're sick- and its so easy to make!

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.

semi homemade chicken noodle soup- use fresh veggies and chicken to make this delicious comforting soup!

 

One of the best parts about this recipe is its easy, laid back nature. If you’d rather chunks of chicken, you can cube some raw chicken into 1″ bites and cook them in 1tsp of olive oil before adding the vegetables to the pan. If you only have one carrot, you can add more celery. Hate celery? Add in more carrots. Or heck, you could add in peas or another vegetable you like!

I’m calling for around 40-50oz of stock. There are a lot of different sized bottles of stock, and really- it doesn’t matter if you have the exact amount. This dish is rustic, delicious, and if you’re making this when you are sick you have much more important things to worry about than 10 ounces of fluid. Add a little water if you’d like your soup thinner- and let it cook down a bit if you’d like it thicker. It IS very important to get low sodium stock though. I like to salt my food as I cook, and stock with sodium can just be too salty. I like to control the flavors I cook with, so I almost always use low sodium stock.

I personally prefer Grandma’s Egg Noodles- they come in a red and yellow bag in the freezer section of my grocery store. If your grocer has a kosher freezer section, they should be in there as well. I like these because they are thick, chewy and so delicious- they are the absolute best egg noodles to use. If you can’t find the Grandma’s brand, go for another frozen egg noodle, and use dried egg noodles as a last resort. I just let them sit on the counter for an hour or so to defrost (there are much more detailed and reliable thawing directions on their website), but again- if you’re sick, you want the least fuss possible. Don’t fear- they will all cook well- just watch them after adding to the soup to make sure they aren’t clumping, and gently separate them if they do.
This is my favorite chicken noodle soup recipe ever- and it is so easy to make!

 

And finally- the absolute best part of this recipe- while it is better made as I have listed in the recipe, you can skip all the steps and chuck it all in a slow cooker if you’re really sick. The vegetables do have a more developed flavor when browned first, but let’s face it- if you’re battling the flu, you just don’t care! Go ahead and toss it all in a slow cooker if you need, and let it cook for about 3-4 hours, until the veggies are soft.

picture of chicken noodle soup in a white bowl
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Semi Homemade Chicken Noodle Soup

The best easy homemade chicken noodle soup recipe- this is the ultimate comfort food in under 40 minutes or less! 
Course soups
Cuisine American
Keyword main dish, soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 288kcal
Author Courtney ODell

Ingredients

  • 3 carrots peeled and cut into thin rounds
  • 4 stocks celery diced
  • 1 large onion diced
  • 2 containers chicken stock low sodium (you'll want around 40-50 oz stock total)
  • 1 rotisserie chicken skin removed and meat shredded into bite size chunks
  • 1 11 oz. package mother's egg noodles thawed

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.
  • Serve and enjoy!

Nutrition

Serving: 1g | Calories: 288kcal | Carbohydrates: 23g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 622mg | Fiber: 2g | Sugar: 5g

this is my favorite chicken noodle soup when im sick- and it is so easy to make!

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.69 from 19 votes (18 ratings without comment)

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2 Comments

  1. Dev says:

    5 stars
    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.

  2. Kaylene @ The Links Site says:

    I love that you have used rotisserie chicken for this soup, it sounds wonderful!