Homemade Chicken Noodle Soup

why make this recipe

Homemade Chicken Noodle Soup is a cozy dish that warms you up on chilly days. It’s not just comforting; it’s also a great way to use leftover rotisserie chicken. This soup is packed with delicious flavors and nutritious vegetables, making it perfect for a family meal or a quick lunch. Plus, it’s easy to prepare and can feed a crowd.

how to make Homemade Chicken Noodle Soup

Ingredients:

• 1 rotisserie chicken, shredded
• 2 cups egg noodles
• 4 cups chicken broth
• 1 medium potato, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup carrots, sliced
• 1 cup celery, sliced
• Salt and pepper, to taste
• 1 cup heavy cream (optional for creaminess)

Directions:

1. In a large pot, bring the chicken broth to a boil.
2. Add the diced potatoes, carrots, and celery. Cook for 10 minutes until the vegetables start to soften.
3. Stir in the egg noodles and shredded rotisserie chicken.
4. Add thyme, oregano, salt, and pepper. Continue to cook until noodles are tender, about 8-10 minutes.
5. If desired, stir in heavy cream for added creaminess before serving.
6. Serve hot and enjoy!

how to serve Homemade Chicken Noodle Soup

You can serve Homemade Chicken Noodle Soup in a big bowl or in smaller bowls. It’s great on its own, but you can also add some crusty bread or a side salad for a complete meal. Sprinkle some fresh herbs on top for extra flavor if you like.

how to store Homemade Chicken Noodle Soup

To store leftover soup, let it cool down first. Then, place it in an airtight container and keep it in the fridge for up to 3 days. You can also freeze the soup for longer storage. Just make sure to leave some space in the container because the soup will expand as it freezes.

tips to make Homemade Chicken Noodle Soup

• Use fresh vegetables for the best flavor.
• Adjust the seasoning to taste; you can add more salt or spices if needed.
• If you want a bit more depth in flavor, you can sauté the vegetables in a little olive oil before adding the broth.
• For a healthy twist, you can add spinach or kale in the last few minutes of cooking.

variation

You can make this soup with different types of noodles, such as rice noodles or whole wheat noodles. If you prefer a vegetarian option, skip the chicken and use vegetable broth instead, adding beans or tofu for protein.

FAQs

Can I use leftover turkey instead of chicken?
Yes, leftover turkey works great in this soup!

Can I make this soup in the slow cooker?
Absolutely! Just add all the ingredients to the slow cooker and cook on low for 4-6 hours.

Is there a way to make this soup healthier?
You can reduce the amount of heavy cream or skip it entirely. Adding more vegetables can also boost the nutrition!

Homemade Chicken Noodle Soup

A cozy dish packed with delicious flavors and nutritious vegetables that warms you up on chilly days, perfect for family meals or quick lunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 whole rotisserie chicken, shredded Use leftover for convenience.
• 2 cups egg noodles
• 4 cups chicken broth
• 1 medium potato, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup carrots, sliced
• 1 cup celery, sliced
• to taste Salt and pepper Adjust seasoning as needed.
• 1 cup heavy cream Optional for creaminess.

Method

 

Cooking

1. In a large pot, bring the chicken broth to a boil.
2. Add the diced potatoes, carrots, and celery. Cook for 10 minutes until the vegetables start to soften.
3. Stir in the egg noodles and shredded rotisserie chicken.
4. Add thyme, oregano, salt, and pepper. Continue to cook until noodles are tender, about 8-10 minutes.
5. If desired, stir in heavy cream for added creaminess before serving.
6. Serve hot and enjoy!

Notes

Use fresh vegetables for the best flavor. For a healthy twist, consider adding spinach or kale in the last few minutes of cooking. To store leftovers, cool soup and keep in the fridge for up to 3 days, or freeze with some space in the container for expansion.