I heard from a dear friend this weekend that her poor son is stuck at home with mono. Both of my kids have runny noses. It is 19° outside as I type this. It’s high time for a double batch of chicken noodle soup. One for her house and one for mine.
This is a very quick and simple soup, but y’all know me, I like to share EVERYTHING just in case there’s someone out there who is just learning their way around the kitchen. Or who never even thought to make chicken noodle soup at home! I’m sure there are a million ways to make this, but this is exactly what I did this weekend (twice) and it turned out beautifully. Even my one year old loved his “oop!”
A few notes:
- I like to use store bought rotisserie chicken because it’s cost effective and saves A TON of time. The mix of white and dark meat gives great flavor to the soup. And when I’ve gotten all the meat off of the chicken, I use the bones and discards to make bone broth. Here are some great recipes and methods for making your own bone broth (I toss in a tablespoon of whole black peppercorns and fresh herbs): 1. Instant Pot Bone Broth – Platings + Pairings 2. Slow Cooker Bone Broth – Platings + Pairings 3. Stove Top Bone Broth – A Pinch of Healthy. If you can, go ahead and start the bone broth at the same time you’re making the soup. See below for why!
- There are a couple of “special” ingredients I used in this that I think really made a big difference in the flavor, fresh thyme and Trader Joe’s Mushroom & Co. Umami Seasoning. They aren’t required (see recipe notes), but if you’ve got the chance to use them, go for it!
- If you do not have homemade chicken stock on hand, I am a huge fan of Better than Bouillon Roasted Chicken Base over boxed broths and stocks, primarily because it’s far more cost effective. Chicken base usually comes in a small jar and can be found in the grocery aisle that carries soups and broths. Combine chicken base with water and you’ve got instant chicken stock. Plus, if you find that you need more stock, you can whip it up in a second and not have to run back out to the store!
- I cook the egg noodles short of the time that the package calls for. Since you won’t be draining the noodles, they will keep cooking in the residual heat from the warm soup. Egg noodles are thirsty and will continue to drink up your soup for quite a while. When you pull out your left overs the next day, you may find that much of the liquid has been absorbed. This is a great reason to keep chicken base on hand, so you can quickly add more stock for serving.
- If possible, go ahead and start your bone broth at the same time you’re making the soup. This way, when you serve your soup the next day and find that your noodles have absorbed much of the liquid, you’ll have fresh bone broth to rejuvenate your soup!
HOMEMADE CHICKEN NOODLE SOUP
Ingredients
- 3 TBSP butter
- 3 celery stalks (plus leaves), chopped
- 2 carrots, peeled and chopped (or 16 baby carrots)
- 1/2 medium onion, chopped
- 6-8 whole sprigs of fresh thyme*
- 1 tsp dried poultry seasoning*
- 1 tsp Trader Joe’s Mushroom & Co. Umami Seasoning**
- fresh cracked black pepper to taste
- 3 TBSP chicken base***
- 8 cups hot water***
- 1 rotisserie chicken
- 6 oz. dried egg noodles
Instructions
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In a large stock pot, sauté the celery, carrots, onion, thyme and dried seasonings in butter over medium heat for 8 minutes or until veggies are tender.
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While veggies are sautéing, dissolve the chicken base into the hot water to make chicken stock.
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Once the veggies are tender, add the chicken stock to the soup pot and bring to a boil. Add the egg noodles to the boiling stock and cook a minute or two short of the time listed on the package. If it says to cook for 10 minutes, I cook them for 8 minutes.****
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While noodles are cooking, pull all of the meat off of the rotisserie chicken and chop into bite size pieces. Reserve discarded chicken bones to make bone broth.
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Add the chicken meat to the soup pot and stir together until everything is warmed through. Serve and enjoy!
Recipe Notes
*If not using fresh thyme, use 2 teaspoons of poultry seasoning
**If not using Umami Seasoning, begin with 1/2 teaspoon of salt and add more if needed, to taste
***If not using chicken base and water, use 8 cups of homemade or boxed chicken stock or broth in its place. Chicken base usually comes in a small jar and can be found in the grocery aisle that carries soups and broths. I prefer the Better than Bouillon brand.
****Since you won’t be draining the noodles, they will keep cooking in the residual heat from the soup.
