Fall is coming, and I’m thinking about one of my favorite fall recipes: homemade chicken noodle soup! I enjoy soups all year, but I especially start thinking about making them when the weather begins cooling down.

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Introduction

Certain foods automatically take me back to my childhood. Whenever anyone was sick or as soon as the summer heat broke, my mom made chicken soup! She used to do it the old-fashioned way, boiling a chicken in a pot to make the broth just as she liked it.

Fast-forward to after she knew my husband and realized he was a great cook. She had gotten sick with the flu, and we took her a batch of homemade chicken noodle soup. But we didn’t mention that we didn’t make it the old-fashioned way! We let her taste it and tell us how good it was, just like she made it! Surprise, Mom, but we make our soup “the easy way.”

How Do You Make Chicken Noodle Soup the Easy Way?

As I mentioned, my mom started by boiling a whole chicken in water to make the broth. She added all sorts of seasonings and sometimes bouillon to get the taste just right.

Our easy way starts with a cooked rotisserie chicken from the grocery store! We remove the skin (we don’t use or eat it). Our next step is to cut the chicken into bite-sized pieces. Rarely do we use all of it – most likely, what’s left is used for something like chicken salad.

Then, we boil the chicken carcass in chicken broth (we like Progresso brand, either the regular or low-sodium broth) along with Better Than Bouillon—Roasted Chicken Base. Next, we remove the bones and add the vegetables and seasonings. Rarely do we add salt—it doesn’t need it.

While that’s cooking, we make the egg noodles separately. We keep the noodles separate from the soup so they don’t draw in all of the moisture. We also add olive oil to the noodles so they won’t stick when stored. About 10 minutes before the soup is ready, we add the chicken pieces back in.

It’s that easy!

Here’s How to Make Homemade Chicken Noodle Soup – the Easy Way!

Print Recipe

5 from 1 vote

Chicken Noodle Soup (the easy way)

Here's a tasty, homemade chicken noodle soup that's easy to make, thanks to a fully cooked rotisserie chicken!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Main Course, Soup

Cuisine: American

Keyword: chicken and noodle soup recipe, chicken noodle soup, chicken noodle soup recipe, chicken soup, chicken soup recipe, easy soup recipe, homemade chicken noodle soup, recipe chicken soup with noodles

Servings: bowls

Calories: 166kcal

Author: Cindy at https://www.savemoneyfever.com

Ingredients

3 32 oz containers Progresso Chicken Broth
3 tablespoons Better Than Bouillon – Roasted Chicken Base
1 cooked rotisserie chicken (you'll likely have some extra left over)
1/2 pound carrots sliced
3 yellow onions large, chopped/diced
1.5 bunches celery sliced (from a 2-bunch package)
5 bay leaves
2 tablespoons parsley
2 teaspoons rosemary
2 teaspoons thyme
1.5 teaspoons black pepper freshly ground
Salt to taste added in the last 10 minutes, if you feel it needs it
1/2 bag egg noodles cooked and stored separately
1 tsp Olive oil add 1 tsp to the pot of noodles so they don't stick

Instructions

Remove the skin from the chicken. Cut up the chicken into bite-sized pieces and place the pieces into a bowl. You’ll add these later in the cooking process.
Pour the chicken broth into a large pot. Add in the Better Than Bouillon and stir. Place the chicken carcass into the pot of chicken broth. Bring this to a boil and boil for 30 minutes.
Use a colander to remove the bones from the broth, straining the broth into another pot. Return the broth back into the pot you are using for cooking.
Add in the vegetables and all seasonings except for the salt. Boil for 30-40 minutes.
Prepare the egg noodles separately according to the directions on the bag. Add a little olive oil to the pot so the noodles don’t stick together.
Add in as much chicken as you want to use in the soup. Taste the broth and add salt if you feel it’s necessary. Boil for 10 more minutes.
Enjoy! With leftovers, store the soup separately in containers from the noodles in your refrigerator. Add a little more olive oil to the noodles and stir to keep them from sticking together.