Homemade Chicken Noodle Soup With Rotisserie Chicken
This is the soup I make when someone needs a meal. Classic homemade chicken noodle soup. Perfect for someone who needs a little TLC – or simply your family on a weeknight.
There is something so comforting and even healing about homemade chicken noodle soup.
My dad didn’t make many meals, but one he enjoyed making was a huge pot of chicken noodle soup. He would drop whole chicken quarters into the pot and let them simmer until the meat practically fell off the bone. We would eat it for several nights in a row.
My chicken noodle soup recipe is a little different. Easier and faster – but just as comforting.
Why This Chicken Noodle Soup Works
There’s no shortage of homemade chicken noodle recipes on the internet. So why should you make this one?
- Cost: It’s very affordable. Less than $10 for a huge pot. This is Cheap Recipe Blog, after all. I have tricks and techniques to help save you money on your favorite recipes. I’ve got you covered!
- A secret ingredient makes it delicious: Soups are my favorite thing to make, and I always add a bit of acid to enhance the flavor; apple cider vinegar, red wine vinegar, lemon juice, etc. It’s a simple yet game-changing soup recipe ingredient!
- It’s ideal for sharing: Sharing a meal with someone who needs it is a simple and kind thing to do. Whether you’re bringing this soup to a sick friend or a new mother or participating in a Meal Train, this recipe is ideal for sharing. It’s a classic recipe, easy to make, and crowd-pleasing. An easy meal to drop off.
Ingredient List: What You’ll Need
The ingredient list for this classic homemade chicken noodle soup is simple and budget-friendly. No trips to a specialty grocery store needed.
- Rotisserie chicken: For maximum ease, I opted to use rotisserie chicken, which I bought for $5 at the grocery store. I used about half of the chicken and repurposed the leftovers. You can use more or less.
- Vegetables: The classic vegetables in chicken noodle soup are onions, celery, and carrots. I also added plenty of fresh garlic.
- Noodles: There is some flexibility in the noodles used for chicken noodle soup. I used egg noodles but pretty much any cut of pasta will do. I purposely don’t use a lot of pasta in my chicken noodle soup because that can lead to a heavy, noodle-heavy soup. I used 2 cups of dry egg noodles in this big pot of soup.
- Better Than Bouillon: Instead of using canned or boxed chicken broth, I use Better Than Bouillon chicken base. This helps me save a lot of money whenever I make homemade soup. Another budget-friendly option would be to use homemade chicken stock.
- Seasonings: I seasoned this soup with fresh garlic, garlic powder, onion powder, and salt and pepper. Pretty standard. Taste and season as you go.
- Apple cider vinegar: The secret ingredient! Just two teaspoons wakes the flavor up and gives it a delicious, homemade quality.
- Fresh parsley: Totally optional, but adds a nice fresh touch to the finished soup.
A Meal Worth Sharing
A homemade meal brought to the door of a friend or neighbor can mean so much when someone is dealing with sickness, the loss of a loved one – or when there’s something to celebrate like a new baby. Chicken noodle soup is the ultimate choice for this type of meal.
Bringing meals to friends and neighbors is an act of hospitality that is easy to partake in. It doesn’t cost a lot – yet can brighten someone’s day. I will have more to share soon about a project I am working on. In the meantime, if you plan on sharing many meals – especially if you’re active in Meal Train – it’s worth investing in some proper to-go soup containers which you can buy on Amazon.
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Recipe Tips And Tricks
Scroll down for the detailed recipe with step-by-step instructions. Here are a few things to keep in mind to make the best pot of homemade chicken noodle soup:
- Chicken broth: In lieu of using boxed of canned chicken broth (which can be expensive), I use Better Than Bouillon chicken concentrate mixed with water.
- Add the noodles last: You’ll add the noodles at the end of the recipe so they don’t get soggy and fall apart.
- Taste and season as you go: The key to making great soup is to taste and adjust seasonings as you go. Start out with the amounts listed below, and add more to your liking.
- Shred the chicken into big chunks: Rotisserie chicken can be pulled into generous pieces rather than finely shredded. This gives the soup a heartier, more homemade feel.
- The acid is everything: Don’t skip the apple cider vinegar. It sounds unusual but it wakes up the entire pot of soup and gives it that “made from scratch all day” flavor in a fraction of the time.
- Make it ahead: This soup actually tastes better the next day as the flavors continue to blend. Make it a day ahead if you’re planning to bring it to someone.
- Store noodles separately if possible: If you’re bringing this soup to someone or planning on leftovers, consider storing the noodles separately from the broth in a plastic baggie. Noodles continue to absorb liquid and can get mushy over time.
- Double the batch: This recipe is easy to double and freezes well. Make a pot for someone in need and keep one for your own freezer.
Recipes That Travel Well
Here are a few recipes that are great for delivering/Meal Train recipes:
Homemade Frozen Pizzas + salad
Homemade Chili + toppings
Oven-Baked Sloppy Joes + buns
Frequently Asked Questions
Q: How do I transport homemade chicken noodle soup to someone?
A: The key is a leak-proof, airtight container. I recommend investing in a set of to-go soup containers specifically for this purpose. They’re affordable and worth having on hand if you regularly bring meals to friends and neighbors. A large mason jar also works well for smaller portions. If the soup is still warm, place the container in a bag or box lined with a towel to keep it upright and insulate it during transport. Include a note with reheating instructions so the recipient knows exactly what to do.
Q: Why do you store the noodles separately?
A: Noodles are hungry. They continue to absorb liquid long after the soup is done cooking. If you store them in the broth, you’ll end up with a pot of thick, mushy noodles and very little broth left by the next day. Storing them separately in a plastic baggie or small container keeps the broth clear and the noodles at the right texture. When you’re ready to serve leftovers, just add the noodles back in while reheating. This is especially important if you’re bringing this soup to someone. You want it to taste just as good on day two as it did on day one.
Homemade Chicken Noodle Soup
This recipe is easily doubled and freezes well.
If you’re sharing this soup, keep the noodles separate. Pack them in a small baggie so the recipient can add them fresh when they reheat.
Ingredients
- 1 large yellow onion
- 1 tablespoon cooking oil
- 5 carrots, peeled and roughly cut
- 5 celery stalks, roughly cut
- 1 tablespoon fresh minced garlic
- 3 quarts of water (12 cups)
- 1/3 cup Better Than Bouillon chicken base (can substitute chicken bouillon cubes)
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 to 3 cups roughly shredded rotisserie chicken
- 2 cups dry egg noodles
Instructions
- In a large soup pot or Dutch oven, saute onions in oil over medium heat for 2 to 3 minutes. Add carrots and celery. Season with salt and pepper, Cook, stirring, for about 4 minutes. Add garlic and cook for 30 more seconds.
- Add water, Better Than Bouillon, apple cider vinegar, and spices. Bring to a simmer. and cook for 10 minutes.
- Add chicken and noodles. Cook for about 6 to 7 more minutes allowing the noodles to cook and soften.
- Taste and add more spices to your liking. Serve with fresh chopped parsley on top.