Easy Homemade Chicken Noodle Soup

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Let the perpetual season of coughs and sniffles commence! The school year is back in session, and the kids’ immune systems are getting acquainted with their new class of friends. This week was supposed to be the beginning of all three kids being in school, with the youngest starting pre-school this year. I had dreamy visions of myself working in silence at the kitchen table, uninterrupted, while sipping a cup of coffee and firing off emails. 

Unfortunately, my oldest came down with a fever over Labor Day which manifested into a sinus infection and kept her home from school this week. I’m happy to report that she’s starting to feel better, but gone was the afore mentioned vision of silent coffee time.

Whenever someone is under the weather in our house, my maternal instincts reach for chicken stock, noodles, and vegetables. It’s time to make a pot of chicken noodle soup. I know what you’re thinking. How can you eat hot soup when we’re still wearing shorts and running the air conditioning?  But what’s more comforting than homemade chicken noodle soup? The steam rising from the bowl opens up your nasal passages, and the heat from the soup warms your bones. It’s the meal I turn to when someone in the house is in need of a little TLC. 

Six Simple Ingredients

This particular recipe for chicken noodle soup is effortless to make. It is not the version where you prepare everything from scratch - making your own chicken stock or roasting a whole chicken. While I would certainly commend you for doing so, this is the cliffs notes version - for those days when you just need to get a warm, homemade meal on the table in no time. I got you!  

It takes just six ingredients to make this chicken noodle soup, not including salt and pepper. 

• Carrots 

• Onion 

• Celery 

• Chicken stock 

• Rotisserie chicken

• Egg noodles

Ready in Thirty Minutes

Call me Rachel Ray because this is a thirty minute meal you will want to keep in your repertoire. With the exception of a rotisserie chicken, the other five ingredients are items I typically have at the ready. Using store bought chicken stock and a rotisserie chicken help to speed up the process.

Anytime I’ve made this soup for relatives, they’ve asked for the recipe. It’s a crowd pleaser, and now I wanted to share it with you! I know it’s not soup season. But should you need a little bowl of comfort on a rainy day or a meal to heal those not feeling well, I hope you’ll give this chicken noodle soup a try.

Enjoy!

Comforting Chicken Noodle Soup

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Yield: 6-8

Author: Julia Darling

Ingredients

• 3 tablespoons olive oil
• 3-4 stalks of celery, chopped
• 3-4 carrots, chopped
• 1 medium onion, chopped
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 quarts (64 oz) chicken stock
• 2 cups wide egg noodles
• 2-3 cups roasted chicken, shredded
• Fresh parsley, chopped (I use about 3 tablespoons, but you can add more or less).

Instructions

1. Heat oil in a large dutch oven or pot over medium-high heat.
2. Add onion, celery, carrots, salt and pepper and cook for about 10 minutes until softened.
3. Pour in the chicken stock and bring to a boil.
4. Add the egg noodles and cook for about 10 minutes until done.
5. Add the shredded chicken and parsley and all the chicken to heat through.
6. Season with more salt and pepper to your liking.
7. Serve hot.