There’s something about Fall that makes me want to make soup every day. I don’t even particularly like soup, but on a cool day it almost seems necessary. This chicken noddle soup is especially awesome because it comes together so quick and uses very few ingredients.
You see, sometimes soup can be annoying because you have to cook it all day. I definitely don’t have time for that in my chaotic life right now! The best part about this soup is it can be done in 30 minutes flat. It’s my kind of soup. It’s mostly because I use the hand-pulled rotisserie chicken from Costco. I think my life changed before my eyes when I found out about this haha. I can have rotisserie chicken meat WITHOUT de-boning it?! Sign me up. It’s around $13 at Costco for 2.5 pounds of pure meat. I would probably pay double that to not have to cook chicken. And it’s so tender and moist, never dry. Can’t beat it. I always have a pack on hand.
First, you dice up a bunch of onions, carrots and celery and saute in them in butter. I don’t know a better smell than vegetables in butter. Yum!! I usually use Better and Bullion to make broth, but when the broth is such a core ingredient, I like to use full broth in containers. I always buy low sodium too, because I want to control the saltiness of the soup on my own. The best part is letting it simmer to fill your house with all of those delicious homemade smells.
Also, I don’t recommend using traditional store-bought wide egg noodles. You don’t have to make your own, although that’s always a great option. Mostly I want to mindlessly put a soup together without waiting for noodles to dry. That’s why I go with a more natural, homemade noodle like the one pictures below. You can find something like this in any grocery store. I found these at Walmart and they were so delicious! This is how I trick people into thinking I make everything homemade haha.
Hurry and enjoy a big bowl of soup to get you into the Fall spirit!
Chicken Noodle Soup
Ingredients
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 Tbsp butter or olive oil or a combination of both (I prefer all butter)
- 8 cups low sodium chicken broth 64 ounces
- 3/4 tsp thyme
- 3 small bay leaves (or 2 large ones)
- 1/2 tsp dried parsley
- 3 cups diced, cooked chicken
- 8 oz egg noodles (or any homesyle noodle)
- salt and pepper to taste
Instructions
- To a large pot, add butter over medium-high heat.
- Once butter is bubbly and melted, add onion, carrots and celery. Saute about 5-10 minutes until slightly tender.
- To the same pot, add chicken broth, thyme, bay leaves and parsley. Bring to a simmer.
- Cover and simmer 15-20 minutes.
- Add diced chicken. Cover again and simmer another 10 minutes, or until vegetables are very tender.
- Add noodles, cover, and cook long enough for them to become al dente, or soft, but with a bite. Remove bay leaves before serving. Taste to see if it needs more salt. Enjoy!