As the calendar begins to shift, we’ve noticed that our family is seemingly constantly battling stuffy noses. For some reason in fall, we all get a little allergy kick- and there is absolutely nothing better to help make us feel better than Chicken Noodle Soup. I’ve been making this recipe for the Best Homemade Chicken Noodle Soup for a while- its a trusty, easy recipe using frozen egg noodles and a fresh rotisserie chicken, as well as plenty of fresh vegetables to create a warming, cold-fighting soup that is literally the best I’ve ever had (and I am quite picky about my chicken noodle soup.)
I made this the other night and knew I needed to repost it since I have so many new followers who’ve started following Sweet C’s. This recipes is one of my all-time favorite soup recipes- and I know you’ll love it just as much as I do! It’s really versatile too- 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. 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.
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.
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.
- 3 carrots peeled and cut into thin rounds
- 4 stocks celery diced
- 1 large onion diced
- 2 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. egg noodles thawed
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!