Super Quick Chicken Noodle Soup Recipe
Chicken noodle soup is the ultimate comfort food! This classic dish has been a nostalgic go-to for many generations, recommended for soothing cold symptoms and warming chilly nights.
It’s tempting to go for a canned version of this soup, but with this recipe you only need 10 minutes of prep time hard to make it from scratch because we’re using rotisserie chicken from the store. And it’s much tastier than canned, plus you can tweak the ingredients to your liking.
Flexible Ingredients
The basic ingredients of this dish are chicken, vegetables, and egg noodles. Beyond that, you can change things up according to what you like and what you have on hand.
- Rotisserie chicken from grocery store (or you can cook a whole chicken or chicken parts if you prefer)
- Carrots
- Celery
- Onion
- Garlic
- Fresh parsley
- Dried thyme
- Bay leaves
- Salt and pepper
- Egg noodles (or your preferred pasta shape)
- Chicken broth or stock
The pre-cooked rotisserie chicken from the grocery store is the big time saver in this one. Otherwise cooking the chicken adds a few minutes.
For the vegetables, the traditional recipe calls for a classic mirepoix – a mix of carrots, celery, and onion. This trio of aromatic veggies is the foundation of the soup’s flavor profile. Garlic, fresh parsley, dried thyme and bay leaves provide additional layers of taste.
You can swap out or leave out any of the seasonings you don’t want. For example, I don’t love the flavor of bay leaves, so I personally leave them out. You could also add a Cajun or Creole seasoning mix for a spicier soup. So many options!
As for the noodles, you can use whatever shape you prefer – egg noodles, elbow macaroni, or even small shells. Just be sure to cook them separately and add them to the soup at the end to prevent them from becoming mushy.
And finally, the broth. You can use store-bought chicken broth or make your own by simmering the whole chicken in water with the vegetable scraps. Homemade broth will give your soup an even richer, more complex flavor, but again, this recipe is about saving time.
Bonus Tips
While the basic recipe is simple, there are a few tips and tricks that can take your chicken noodle soup to the next level:
- Simmer, Don’t Boil: It’s important to keep the soup at a gentle simmer throughout the cooking process. Boiling can make the broth cloudy and cause the chicken to become tough and stringy.
- Add Vegetables at the Right Time: Sautéing the carrots, celery, and onion first helps to develop their flavors and sweetness. Adding the garlic, parsley, and thyme later ensures they don’t burn or become bitter.
- Cook the Noodles Separately: Cooking the noodles in the soup can make them become mushy and absorb too much of the broth. By cooking them separately and adding them at the end, you’ll maintain the perfect texture.
- Adjust Seasoning to Taste: Taste the soup as it’s simmering and adjust the seasoning as needed. The amount of salt and pepper you’ll need can vary depending on the saltiness of your broth and personal preferences.
- Garnish with Fresh Herbs: A sprinkle of fresh parsley or thyme not only adds a pop of color but also a burst of flavor to each bite.
Variations and Things to Try
One of the best things about chicken noodle soup is its versatility. You can easily customize the recipe to suit your personal tastes or dietary needs. Here are a few ideas to get you started:
- Vegetable Additions: Feel free to add other vegetables to the soup, such as mushrooms, peas, corn, or zucchini.
- Protein Substitutions: Instead of chicken, you could use turkey or even cooked chickpeas or lentils for a vegetarian option.
- Noodle Swaps: Try using different types of noodles, such as wide egg noodles, small pasta shapes, or even spiralized zucchini noodles for a low-carb version.
- Spice it Up: Add a Cajun or Creole seasoning mix, a pinch of cayenne pepper or a few dashes of hot sauce to give the soup a little kick.
- Dairy-Free: Leave out the butter and use olive oil or a plant-based milk alternative to make the soup dairy-free.
Super Quick Chicken Noodle Soup Recipe
Homemade chicken noodle soup featuring rotisserie chicken, aromatic herbs, and customizable ingredients for a quick, satisfying meal.
Ingredients
- 1 whole rotisserie chicken
- 3 medium carrots, diced
- 2 stalks of celery, diced
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 8 ounces egg noodles (or your preferred pasta shape)
- 8 cups chicken broth or stock
Instructions
- Remove the rotisserie chicken from its packaging.
- Shred or chop the meat into bite-sized pieces, discarding the skin and bones. Set the chicken aside.
- In a large pot or Dutch oven, heat a few tablespoons of olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Stir in the minced garlic, chopped parsley, and dried thyme. Cook for an additional 2-3 minutes, stirring frequently to release the flavors.
- Pour the store-bought chicken broth into the pot with the sautéed vegetables. Add the shredded rotisserie chicken and season with salt and pepper to taste. Toss in the bay leaves and bring the soup to a gentle simmer. Allow it to cook for about 20 minutes to meld the flavors.
- In a separate pot, cook the egg noodles according to package instructions. Drain them and add them to the soup just before serving.
- Ladle the hot chicken noodle soup into bowls and garnish with additional chopped parsley. Serve with crusty bread or crackers if desired.
Notes
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