Mom always said chicken soup can cure anything and I am 100% convinced she was right! When you are down and out make yourself some homemade chicken noodle soup! This recipe is quick, super easy, and comforting too!
Homemade chicken soup really does have healing powers. I’m not sure it can cure our pandemic, but it is comforting and nourishing. It is the one thing I turn to over and over again in the cold and flu season.
The best thing about this soup recipe besides its healing properties is how easy it is to prepare. I know some people make their own broth and all, but I don’t bother with that. I use store-bought ingredients including to ready to use rotisserie chicken and frozen vegetables. You cannot beat this recipe for ease!
What Do I Need For Homemade Chicken Noodle Soup?
Frozen veggie mix (carrots, peppers, and onions)
How Do I Make Homemade Chicken Noodle Soup?
STEP ONE – Heat oil in a large pot placed over medium heat.
STEP TWO – Add frozen vegetable mix and cook until they begin to soften. Stir in garlic and cook another minute.
STEP THREE- Add in shredded chicken. I find that most rotisserie chicken yields roughly two cups, it depends on the size of chicken of course. If you get one from Sam’s Club or Costco, then you will have leftover chicken or you can easily make more soup.
STEP FOUR – Season the chicken with poultry seasoning and salt; stir.
STEP FIVE – Add chicken broth to the pot, cover, and bring to a boil. Add egg noodles and cook until al dente
Can Chicken Noodle Soup Be Frozen?
Heck yes! In fact, I think you should make a double batch and freeze the 2nd batch for when you need it most!
To freeze this soup, allow it to cool completely and place in either a ziptop bag or a storage container. This soup will freeze for up the 3 months. Allow the soup to thaw in the fridge and then heat on the stovetop when needed.
Can I Make This Chicken Soup In The Crockpot?
For sure! To prepare your homemade chicken soup in the slow cooker, place all the ingredients except for the egg noodles in the bowl of your slow cooker. Cover and cook on low for 6-8 hours or on high for about 4. Add the egg noodles during the last 20 minutes of cook time.
What Seasonings Should I Use For Chicken Noodle Soup?
For convenience, I used poultry seasoning for this recipe (makes sense since it is chicken noodles soup). Poultry seasoning is a blend of dried herbs like thyme, sage, marjoram, rosemary, pepper, and nutmeg.
You can always use your own blend of the above spices or feel free to use fresh herbs. I can often find a poultry blend of fresh herbs (sage, rosemary, and thyme) in my local Kroger store.
What Is The Difference Between Chicken Broth and Chicken Stock And Which Should I Use?
While both bases are similar the way they are made is the biggest difference.
Chicken stock is made with chicken bones, in addition to a mirepoix which is a mix of carrots, onions, and celery whereas the broth is the liquid that the meat has been cooked in.
Both can be used interchangeably, however. I tend to use chicken broth the most and I ALWAYS use low sodium.
What Can I Add To My Homemade Soup To Give It More Flavor?
If you think your homemade soup is a little on the bland side, go ahead and add more salt, but taste as you go, It is always easier to add salt than take any away.
Black pepper, bay leaves, fresh parsley, a splash of lemon juice or a dash of red pepper flakes will help liven up your soup.
Another thing to consider is using chicken thighs instead of rotisserie chicken or chicken breast. The darker meat will have a deeper flavor.
I love this soup because it is a quick and easy weeknight meal and it is the very definition of comfort food! If you are looking to make a meal out this try serving this soup with this homemade bread recipe or with a kale salad. If you really want to turn chicken noodle soup into a meal then try this chicken noodle casserole!
- 1 tablespoon olive oil
- 1 cup frozen veggie mix (carrots, onions, peppers)
- 2 cups shredded chicken
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- 2 32 oz containers low sodium chicken broth
- ½ lb egg noodles
- Heat oil in a large pot placed over medium heat.
- Add frozen vegetable mix and cook until they begin to soften. Stir in garlic and cook another minute.
- Stir in shredded chicken and season the chicken with poultry seasoning and salt.
- Pour the chicken broth into the pot, cover and bring to a boil.
- Reduce heat and add the egg noodles, cooking until al dente
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 204Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 45mgSodium 310mgCarbohydrates 15gFiber 1gSugar 1gProtein 19g