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Super Easy Chicken Noodle Soup

2014 October 21
by Emily Hill

This is a super easy chicken noodle soup recipe but let me clarify.

By “super easy” I mean “not as easy as opening a can of Campbell’s chicken noodle soup but easier than using a recipe that requires from-scratch chicken stock and the cooking and shredding of chicken breasts.”


Easy chicken noodle soup yet so full of flavor. Rotisserie chicken gives it a delicious roast chicken flavor.


Basically this super easy chicken noodle soup recipes is one of the easiest homemade chicken noodle soup recipes you can make and it’s full of yummy roast chicken flavor, chunks of tender carrots and celery and al dente pasta noodles (whole wheat if you love whole wheat pasta as much as I do). Feel free to tweak the amount of garlic and thyme according to taste. I think next time I make it, I will throw in a bit more salt and pepper.


Easy chicken noodle soup yet so full of flavor. Rotisserie chicken gives it a delicious roast chicken flavor.


I find this soup—and pretty much all soups—taste even better when served with a side of rolls like this closely guarded dinner roll recipe.

You’re gonna have to trust me on this one.

5.0 from 1 reviews
Super Easy Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
A hearty homemade chicken noodle soup recipe that is both easy and packed with flavor.
Author:
Recipe type: Main dish
Cuisine: Soup
Serves: 8
Ingredients
  • 2 T olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced (about 1½ tsp)
  • 2 medium carrots, cut diagonally in ½-inch-thick slices
  • 2 celery ribs, halved lengthwise, cut in ½-inch-thick slices
  • 2 tsp dried thyme
  • 1 bay leaf
  • 2 quarts chicken stock (or broth)
  • 1 (13-oz) package whole wheat rotini
  • 1½ cups shredded rotisserie chicken
  • Salt and pepper to taste
  • Fresh flat-leaf parsley, finely chopped
Instructions
  1. Place a soup pot over medium heat and add oil. Add onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes until vegetables are tender but before onion brownes.
  2. Slowly pour in chicken stock and bring to a boil. Add the noodles and simmer for 7 to 9 minutes or until al dente.
  3. Fold in chicken and continue to simmer for 2 to 3 minutes until heated through; season with salt and pepper. Remove bay leaf and sprinkle with chopped parsley before serving.

Here are some other delicious homemade soup recipes perfect for chillier weather.


Mom's chicken tortilla soup


Mom’s chicken tortilla soup

Zupas Wisconsin cauliflower soup


Cafe Zupas Wisconsin cauliflower soup

Homemade minestrone soup


Sniffle-friendly minestrone soup

Chicken taco soup


Slow cooker chicken taco soup

If you love homemade soup, check out my “soup recipes” Pinterest board. It’s full of all kinds of slurp-worthy soups.

Follow Emily Hill’s board soup recipes on Pinterest.

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7 Responses Post a comment
  1. October 21, 2014

    There really is nothing better than a bowl of hot chicken noodle soup. And you made me laugh with your opening paragraph! haha Using leftover rotisserie chicken is brilliant.
    Lindsey | Cafe Johnsonia´s latest ~ Pumpkin Oatmeal Molasses CookiesMy Profile

    [Reply]

    Emily Hill Reply:

    We use leftover rotisserie chicken a lot. In fact, I always buy one from Costco. I shred it as soon as I get home and put the shredded chicken in the freezer. :)
    Emily Hill´s latest ~ Soft & chewy pumpkin chocolate chip cookiesMy Profile

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  2. October 27, 2014

    I agree! Soup always tastes better with a fresh roll on the side! This looks delicious and simple! Just what a chicken noodle soup should be =)

    [Reply]

    Emily Hill Reply:

    Thank you so much! I’m pretty sure this soup needs your crescent rolls. ;)
    Emily Hill´s latest ~ Maple pecan granola with Canadian maple syrupMy Profile

    [Reply]

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