Easy Chicken Noodle Soup
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This week, we continue our four weeks of Fall fun with Soup Week here at RMK. Soup is one of the first meals I like to cook when the weather starts to turn at this time of year. I think soup is especially good on a cold and stormy day. We will begin the week with a classic, Easy Chicken Noodle Soup.
This soup also tends to be just what you need when feeling under the weather. It’s the perfect comfort food. This version is quick to put together because it uses cooked chicken. Cook some chicken, use leftover chicken, or just grab a rotisserie chicken from the grocery store — any of these will work. I’m partial to the rotisserie chicken.
One thing that makes this easy chicken noodle soup taste a bit different is a package of chicken gravy mix. It helps to give it flavor and an ever-so-slight thickness to the broth. I also like to have leftovers, and this recipe makes a good amount, so I can enjoy this soup a day or two after.
Ingredients for Easy Homemade Chicken Noodle Soup Recipe
- CHICKEN BOULLION
- ONION
- CELERY
- CARROTS
- CHICKEN GRAVY MIX
- NOODLES
- COOKED CHICKEN BREASTS
Instructions for Easy Chicken Noodle Soup Recipe
Prepare the Broth: In a large stock pot, pour 12 cups of water. Add bouillon, chopped onion, celery, and carrots to the water. Bring the mixture to a boil over medium-high heat.
Cook the Vegetables: Once the water is boiling, let it cook for 10 minutes to allow the vegetables to soften and release their flavors.
Add the Noodles: Add the uncooked noodles to the boiling broth. Cook according to the package instructions or until the noodles are tender. For large elbow noodles, this takes about 8 minutes.
Add the Chicken: Stir in the cooked chicken, ensuring it is evenly distributed throughout the soup.
Prepare the Gravy Mixture: In a small bowl, whisk together the gravy mix with 1 cup of water until smooth.
Combine and Finish: Drizzle the gravy mixture into the soup while stirring continuously. Let the soup cook for an additional 1 minute to thicken slightly.
Frequently Asked Questions
Can I add other vegetables to the soup?
Absolutely! Feel free to add other vegetables, such as peas, corn, or bell peppers, to the soup for added flavor and nutrition. Just make sure to adjust the cooking time as needed to ensure all vegetables are tender.
Can I use different types of noodles in this chicken soup?
Yes, you can use any type of noodles you prefer, such as egg noodles, rotini, or spaghetti. Adjust the cooking time according to the package instructions for the noodles you choose.
How do I make the soup gluten-free?
To make the soup gluten-free, use gluten-free noodles and ensure the gravy mix and bouillon are gluten-free as well. Check the labels of all ingredients to ensure they meet your dietary needs.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stovetop over medium heat until warmed through before serving.
How do I prevent the pasta from becoming mushy?
To prevent the noodles from becoming mushy, cook them just until they are al dente. If you plan to freeze the soup, you can cook the noodles separately and add them to the soup when reheating.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great for this recipe. Simply shred the cooked chicken and add it to the soup as directed.
How do I thicken the soup if it’s too thin?
If the soup is too thin, you can thicken it by mixing a little cornstarch with cold water to make a slurry. Slowly add the slurry to the soup while stirring continuously until it reaches the desired consistency.
For more recipes like this, try:
- Slow Cooker Chicken Noodle Soup
- Quick and Creamy Chicken Noodle Soup
- Easy Chicken Alfredo Soup
- Lemon Chicken Orzo Soup
Easy Chicken Noodle Soup
Real Mom Kitchen
Equipment
Ingredients
- 4 cubes of chicken bouillon
- 1 small onion fined diced
- 2 stalks celery diced
- 5 carrots diced
- 1 pkg chicken gravy
- 2 cups noodles uncooked, I used large elbow noodles
- 2 cups chicken cokked and diced or shredded
Instructions
- In a large stock pot, place 12 cups of water. Add the bouillon, onion, celery, and carrots to the water. Bring to a boil.
- Once the water is boiling, cook for 10 minutes. Add the uncooked noodles and cook until noodles are tender, I do this according to the noodles I use. The large elbow noodles I used it was 8 minutes.
- Next, stir in the cooked chicken.
- In a bowl, whisk together the gravy mix with 1 cup of water.
- Drizzle the gravy mixture into the soup while stirring until all is mixed in. Let the soup cook for 1 minute more and serve. Serves 10.
Nutrition
Recipe adapted from my Hubby’s cousin, you know who you are!
