I don’t think there is anything more satisfying than a bowl of homemade chicken noodle soup on a cold day. My homemade chicken noodle soup recipe is the chicken soup recipe to rival all chicken soup recipes. It is the chicken soup recipe my kids beg for when they are sick and it rivals any bowl of soup you could buy anywhere. Keep on reading to find my secret ingredient that will save you time in the kitchen and help you make this batch of soup even on the busies of weeknights.
If you are looking for a soup with that tastes deliciously homemade, but can be prepared in about 30 minutes and happily feed your family for a week, then this is the soup for you. The trick with this soup is starting with a good well-seasoned base and then working from there with quicker cooking techniques and ingredients.
My secret ingredient is a rotisserie chicken, which rivals the price of a fresh chicken with a fraction of the work, and to give the stock that I-cooked-all-day flavor, I sweat the veggies out in olive oil and seasoning before incorporating my chicken broth, and pour the broth directly over that rotisserie chicken to incorporate all of the seasonings from the chicken right into my soup base.
While you can make your own bread utilizing that handy bread machine in your kitchen, when we are under the weather or looking for a quick dinner fix, I love to visit the day old bakery cart at my local grocery to snag deeply discounted bread for our evening meals. This soup begs for a good baguette or french loaf to dip in it to soak up the flavorful broth.
What does the soup taste like? Soulful, satisfying, rich, delicious, comforting, and restaurant-worthy! This is definitely a lot cheaper than going out for soup and you can enjoy these leftovers all week long!
While I can’t guarantee that this soup heals all, it heals an awful lot in our house- sore throats are soothed, bellies are warmed, and whatever ails us in our life deserves a bowl of this chicken noodle soup for a little homemade comfort on a chilly night.
- 2-3 cups egg noodles (I like the Ream’s brand in the frozen foods section)
- 2 tablespoons of olive oil
- 2 stalks chopped celery
- 3 chopped carrots
- 3 tablespoons chopped garlic
- 12 cups low-sodium chicken broth
- salt & pepper to taste
- ⅓ cup cornstarch
- ¼ cup water
- 1 rotisserie chicken
- fresh parsley
- Bring a large pot of lightly salted water to a boil.
- Add egg noodles and cook until tender.
- Drain, and rinse under cool running water.
- Meanwhile, in a large saucepan or Dutch oven, saute the carrots and celery in two tablespoons of olive oil for five minutes to start your soup base. Add garlic at the end (to prevent burning)
- Add your rotisserie chicken and any drippings form the chicken to the pot, directly on top of your vegetables. Pour your chicken broth directly over the chicken to incorporate all of the good flavors.
- Heat up broth and bring it to a simmer.
- Reduce heat, cover, and simmer 15 minutes.
- In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved.
- Pull out your chicken and set aside to dice.
- Gradually add the cornstarch to soup, stirring constantly.
- Stir in noodles and diced rotisserie chicken, and heat through.
- Toss in a handful of fresh chopped parsley and ladle into bowls.