If you’re looking for a quick and easy dinner idea, try this Fried Chicken Noodle Soup. To me, this recipe is pretty much the definition of comfort food.
If it was rainy or cold, make this chicken noodle soup. If you might have had a cold, make this soup. You will not regret it.
As the title suggests, this recipe calls for rotisserie chicken – which makes this soup recipe come together very quickly. From start to finish, you can have this ready to eat in about 30 minutes or less.
This makes about four servings. So if you don’t need that many at once, you’ll also get a light lunch or two to reheat and enjoy the next day. Hooray!
How do I flavor a mild chicken noodle soup?
This is how I flavor this recipe. I like to keep this super simple and just add salt, pepper, cayenne, and turmeric to the already seasoned (store-bought) chicken broth. But feel free to add a chicken stock cube or two if you want more.
This recipe also calls for onions and garlic to start, and some chopped parsley before serving to add flavor as well.
I like to use both carrots and celery in this recipe, but feel free to omit those or substitute other options like potatoes. My goal with this chicken noodle soup was to keep it similar to my childhood favorite (Campbell’s) but add more flavor and texture while staying simple and familiar.
Should I cook the noodles before adding them to the soup?
No. For this recipe, add the uncooked pasta and cook them in the broth and water while you shred the rotisserie chicken.
You can see the pasta I used in the photo above. Sometimes I use egg noodles instead. You can also make homemade soup noodles for an even more homemade experience.
Homemade soup is one of my favorite dishes and I hope you enjoy this quick fried chicken noodle soup as much as my family does.
Here’s a list of our favorite soup recipes for you to check out too. Enjoy! xo. Emma
Quick grilled chicken noodle soup
a quick recipe for homemade chicken noodle soup
-
⅓
yellow onion -
4
cloves
garlic -
3
stems
celery -
3
carrots -
1
tablespoon
olive oil -
¼
teaspoon
cayenne -
¼
teaspoon
turmeric - salt and pepper
-
32
ounces
chicken broth -
2
cups
water -
2
cups
pasta -
1
grilled chicken -
1
tablespoon
parsley
chopped
-
Prepare the vegetables by finely chopping the onion, mincing the garlic, washing and mincing the celery, and peeling and chopping the carrots.
-
In a large saucepan add the olive oil over medium heat. Add the onion and cook until just beginning to soften, 1-2 minutes.
-
Add garlic, cayenne pepper, turmeric and a large pinch of salt and pepper. Continue cooking for another 1-2 minutes.
-
Add the celery and carrots and cook for another minute.
-
Now add the chicken broth, water and (uncooked) pasta. Cover and cook for 10-12 minutes so the pasta is al dente.
-
Meanwhile, debone the chicken and cut into small pieces.
-
Once the pasta is al dente, add the chicken and cook for a few more minutes until warm. Taste and add more salt and pepper if needed.
-
Add the chopped parsley just before serving.
You can use any type of pasta, including egg noodles.
How much chicken you use will depend on the size of rotisserie chicken you can get, but typically it’s about 2 1/2 to 3 cups of shredded chicken.
Any leftovers can be stored in an airtight container in the fridge and kept for at least two days (possibly longer). To serve, simply reheat in a saucepan or in the microwave.
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