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The best easy homemade chicken noodle soup recipe– this is the ultimate comfort food in under 40 minutes or less!
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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.
Table of contents
Semi-Homemade Chicken Noodle Soup
This soup is really versatile – you can make it in a crockpot, or switch up veggies you love.
Go ahead and experiment – and warm yourself up with a cup of this 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.
How To Make Chicken Noodle 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!
What Noodles To Use in Chicken Noodle Soup
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.
How To Cook Chicken Noodle Soup in a Slow Cooker
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.
Tips to Cooking Homemade Chicken Noodle Soup Recipe and FAQs
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.
Chicken noodle soup can be stored for up to four days in an airtight container in the refrigerator.
It can be frozen for up to four months.
The Best Easy Chicken Noodle Soup Recipe
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Sweet C’s Favorite Recipes
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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.
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