Every time I whip up this tasty chicken noodle soup, busy weeknights somehow transform into a mini family gathering. The simplicity of throwing together a bunch of ingredients and creating a meal that’s both hearty and delightful is something else! I still remember the first time I tried making this with a rotisserie chicken—it was a game-changer! The juiciness and convenience of a fully cooked chicken saved time and effort, and it tasted like it had been simmering all day long. My kids couldn’t get enough and, frankly, neither could I.
What makes this chicken noodle soup a must-try is not only its flavor but the ease with which it comes together. Imagine getting home after a tiring day, grabbing a few veggies, some dried pasta, and letting this recipe do its magic in under an hour. It’s almost therapeutic, watching the ingredients transform into something extraordinary right on the stove. And the best part? It tastes just as good, if not better, as leftovers!
The secret, as I’ve discovered, is in the balance of spices and the all-important chicken broth. With a hint of garlic, a touch of oregano, and the earthiness of thyme, this soup has depth and warmth in every spoonful. And, if you’re anything like me, you might find yourself adding just a smidge more cracked pepper—because, well, pepper just makes everything better!
So, if you’re in the mood for some comfort food or looking to impress your family with minimal fuss, this chicken noodle soup might just do the trick. It’s a perfect fix for those cold nights or whenever you need a pick-me-up. Trust me, you’ll want to jot this down for your next meal plan. Let’s jump right into how you can recreate this heartwarming magic!
How to Make Chicken Noodle Soup
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Ingredients:
- 1 fully cooked rotisserie chicken (approx. 2 1/2 pounds, still on the bone)
- 12 cups chicken broth
- 4 celery stalks, chopped
- 4-5 carrots, sliced
- 1 onion, diced
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon oregano
- ½ teaspoon thyme
- 1 bay leaf
- ½ teaspoon sea salt
- 1 teaspoon cracked pepper
- 2 cups dry pasta
- ¼ cup corn starch (or arrowroot powder)
- 1 tablespoon olive oil (for stove top)
Directions:
- Begin by chopping all the vegetables. Strip the chicken breast meat into shreds and put it aside.
- In a large pot, warm up the olive oil over medium-high heat. Toss in the onions, celery, and carrots, letting them sauté until the onion turns translucent.
- Pour in the chicken broth and add the seasonings: sea salt, cracked pepper, garlic powder, bay leaf, thyme, oregano, parsley, and the whole chicken (carcass included). Lower the heat to medium and let it simmer for about 30 minutes, or until the carrots soften up.
- When the carrots are tender, fish out the chicken bones using tongs. Mix in the dry pasta and let it cook for 10-15 minutes, or until the pasta reaches an al dente texture.
- In a separate bowl, blend 1 1/2 to 2 cups of the soup with the corn starch to create a smooth mix. Gently stir this back into the pot.
- Serve the soup warm and relish the comfort it brings.
No Chicken? Try These Alternatives
If you don’t have a rotisserie chicken on hand, you can use any leftover cooked chicken or even turkey. For a vegetarian version, you can swap the chicken with chickpeas and use vegetable broth. Tofu also works well for protein in this dish.
Best Ways to Store Chicken Noodle Soup Leftover
To store any leftover chicken noodle soup, place it in an airtight container and keep it in the refrigerator for up to four days. If you’re freezing it, allow the soup to cool completely and pour it into freezer-safe bags or containers, leaving some space for expansion. It can last in the freezer for up to three months.
Perfect Pairings for Chicken Noodle Soup
Pair this cozy chicken noodle soup with a slice of crusty bread or a warm baguette to soak up every bit. A fresh green salad with a simple vinaigrette makes for a light and complementary side. For a drink, try pairing it with a light white wine or herbal tea.
Cooking Hacks to Elevate Chicken Noodle Soup
For a deeper flavor, consider roasting the carrots with a drizzle of olive oil before adding them to the soup. Also, toss in a squeeze of fresh lemon juice or a splash of sherry towards the end for a tangy kick. Toasting the pasta slightly before adding it to the soup can add a nutty flavor.
How to Make Chicken Noodle Soup Shine in Any Season
In spring and summer, add seasonal vegetables like peas or asparagus to bring freshness to the soup. For fall, toss in some butternut squash, and in winter, a handful of kale or spinach adds warmth and nutrients. Seasonal herbs can also be swapped based on availability.
FAQs:
Can I use fresh herbs in place of dried ones?
Absolutely! Fresh herbs can enhance the flavor of the soup remarkably. When substituting, use approximately three times the amount of fresh herbs in place of dried ones. For example, use about a tablespoon of fresh parsley instead of a teaspoon of dried. Just remember, fresh herbs are best added towards the end of cooking to maintain their vibrancy.
Is it possible to make this soup gluten-free?
Yes, making this chicken noodle soup gluten-free is straightforward. Simply swap regular pasta with a gluten-free variety. Ensure the other ingredients, like chicken broth and seasonings, are certified gluten-free as well, and you’ll have a delicious, safe option for those with gluten sensitivities.
What other pasta shapes work well in this recipe?
While traditional egg noodles are a popular choice, you can use any short pasta shapes, such as shells, ditalini, or bow ties. Each provides a different texture, but be sure to adjust cooking time as necessary to achieve that perfect al dente bite.
How do I prevent the pasta from absorbing all the broth?
If you plan to store the soup or enjoy it over time, consider cooking the pasta separately and adding it to individual servings. This way, the pasta won’t absorb the broth while sitting, and you’ll maintain that ideal soup-to-noodle ratio. Alternatively, add a bit more broth when reheating leftovers if it has thickened too much.
Can I use a slow cooker for this recipe?
Definitely! To adapt this recipe for a slow cooker, add all ingredients except the pasta and corn starch, and cook on low for 6-8 hours or on high for 3-4 hours. Then, stir in the pasta and let it cook for another 15-20 minutes. Thicken the soup with the corn starch mixture before serving.
What’s the best way to reheat leftover soup?
Reheat the chicken noodle soup gently on the stove over medium heat until heated throughout. If the soup has thickened too much, just add a splash of broth or water to achieve the desired consistency. Stir occasionally to ensure everything heats evenly and the pasta doesn’t stick to the bottom of the pot.
Chicken Noodle Soup
Ingredients
- 1 fully cooked rotisserie chicken approx. 2 1/2 pounds, still on the bone)
- 12 cups chicken broth
- 4 stalks celery chopped
- 4-5 pieces carrots sliced
- 1 medium onion diced
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1 leaf bay leaf
- 1/2 teaspoon sea salt
- 1 teaspoon cracked pepper
- 2 cups dry pasta
- 1/4 cup corn starch (or arrowroot powder)
- 1 tablespoon olive oil (for stove top)
Instructions
- Start by chopping the vegetables. Shred the chicken breast meat and set it aside.
- In a large pot, heat the olive oil over medium-high heat. Add the onions, celery, and carrots, sautéing until the onions turn translucent.
- Pour in the chicken broth along with salt, pepper, garlic powder, bay leaf, thyme, oregano, parsley, and the chicken (including the carcass). Reduce the heat to medium and let it simmer gently for about 30 minutes, or until the carrots are tender.
- Once the carrots are soft, use tongs to remove the chicken bones.
- Add the dry pasta to the pot and cook for 10-15 minutes, or until the pasta is al dente.
- In a separate bowl, combine 1 1/2 to 2 cups of soup with the corn starch, whisking until smooth, then stir this mixture back into the pot.
- Serve it warm and enjoy! Store any leftovers in an airtight container in the refrigerator.
