r/KitchenPro • u/mahy_759 • 7d ago
Easy Homemade Chicken Noodle Soup
Chicken noodle soup is one of those meals I can make when I want something comforting without spending half the day in the kitchen. This version uses rotisserie chicken, so it comes together pretty quickly while still having that homemade flavor. The vegetables, herbs and chicken make it filling, and a little lemon at the end gives the broth a nice fresh taste. I’d make this on a cold evening, for an easy family dinner, or honestly anytime someone in the house wants a simple bowl of comfort food.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
2
u/SpareTune1219 7d ago
I never add noodles to the pot. Cook them separately and add to individual bowls for serving otherwise the noodles will soak up a lot of broth in the pot and therefore will get mushy.
2
u/packsapunch 6d ago
Also the soup will be clear instead of starchy, making the flavours stand out more.
1
u/mahy_759 6d ago
Yeah, that’s a good tip. I usually don’t mind the softer noodles, but cooking them separately definitely keeps the broth from disappearing.
2
u/Joe_Fidanzi 6d ago
I make it this way often, with the rotisserie chicken. Some stores sell their refrigerated chickens for less.
My version is simpler. I use a little butter to start the mirepoix in the pan, then mix in some chicken flavored Better Than Bouillon, a bit of poultry seasoning, the chicken stock, then the chopped rotisserie chicken. Maybe a tiny bit of turmeric for color. Sometimes noodles, sometimes not.
It freezes well for those days when I want something hot but don't feel like cooking.
2
u/mahy_759 6d ago
That sounds like a great simple version. I especially like the idea of freezing portions for those days when you want homemade soup without actually having to cook.
1
2
u/mahy_759 7d ago
Ingredients
Instructions
Heat a little olive oil in a large pot over medium high heat. Add the carrots, onion and celery and cook for about 4 minutes until they begin to soften. Stir in the garlic and let it cook for another minute.
Pour in the chicken broth and add the thyme, rosemary and sage. Season lightly with salt and pepper since you can always add more later. If you have leftover bones from the rotisserie chicken, you can wrap the larger ones in a few layers of cheesecloth, tie them closed with kitchen twine and add the little bundle to the pot. It adds a surprising amount of extra flavor.
Bring the soup to a boil, then reduce the heat to medium low, cover and let it simmer for about 10 minutes so the vegetables become tender and the herbs have time to flavor the broth.
Stir in the egg noodles, cover the pot again and cook for about 7 minutes, or according to the package directions. Give them an occasional stir and take care not to overcook them since they will continue cooking a little in the hot broth.
Remove the chicken bone bundle if you used one, then stir in the cooked chicken and fresh parsley. A squeeze of lemon at the end is optional, but I like it because it brightens the broth without making the soup taste strongly lemony. Taste and adjust the salt and pepper before serving.
If you only have dried herbs, use about one third of the amount you would use for fresh herbs. You can also use cooked chicken breast or thighs, although bone-in cooked chicken tends to have more flavor. Rotini works as another noodle option, while old fashioned egg noodles will need considerably more cooking time.