We survived a 1.5 week trip that started with Oktoberfest ended in Amsterdam. But, we brought home some not so fun souvenirs… the flu for Josh and a cold for me. And poor Bubba caught my cold. We’re in recovery mode over here, which for us means homemade chicken noodle soup, sanitizing all the things and catching up on work + laundry.
When one of us is sick, I always whip up a big batch of my quick + easy homemade chicken noodle soup. It’s (almost) from scratch with a little hack that speeds up the process for this busy mama. Whether you’re searching for a cold weather meal or you’re helping your family fight off sickness this cold and flu season, I hope you enjoy this yummy recipe.
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Quick + Easy Homemade Chicken Noodle Soup Recipe
1 Rotisserie Chicken (Go With A More Basic Flavor)
1 Bag Fresh Organic Carrots
1 Bag Fresh Organic Celery
Salt Free Chicken Bouillon
Orzo (Or Preferred Noodle)
Salt and Pepper To Taste
Sour Cream To Garnish
Fresh Parsley to Garnish
Y’all know I love to bake. The precision and step-by-step process to baking something delicious is all part of it for this Type B mama. But, I also love a flexible recipe – one that you can eyeball and make quickly, throwing in whatever amount of ingredients you want and know it will still turn out great. That said, there are some fundamental steps.
- I start out by boiling my rotisserie chicken in a big pot. Put it on a back burner and let it go while you get the rest of the ingredients ready.
- Peel and chop your carrots into small, bit size pieces. Clean your celery and chop them into similarly sized pieces. Boil those together in another pot until fork tender. Note: I go with organic celery and carrots because celery is part of the “dirty dozen” and organic carrots have less nitrates. Once those are done, drain them and set aside.
- Rinse out your pot well to ensure there’s no carrot residue and cook your noodles in the same pot for less cleanup. We like using orzo because it’s more toddler friendly, but you can use whatever kind of noodle or even rice! Drain and set aside.
- The longer you let your chicken boil, the richer your soup base will be, so let it go however long you have time for. Once you’re ready, pull out the chicken and set it aside on a cutting board to cool slightly. Strain your soup broth and add it back to your big pot.
- Add in your noodles, carrots and celery. Throw in some fresh chopped garlic, salt, pepper and chicken bouillon to tase. The beauty of the salt free bouillon is that you’re not adding to the saltiness of your soup if you need to add in more seasoning (if you couldn’t let your chicken boil long).
- Shred or chop your chicken and add it back in. I simmer it on low to let the broth infuse the vegetables and noodles.
- When you’re ready to eat, dollop some sour cream on top and garnish with fresh parsley. Enjoy!