Is it cold and rainy? Feeling under the weather and need a fast and easy recipe that’s sure to help you feel better? I got you! This easy chicken noodle soup recipe takes about 30 minutes to cook, has all whole food ingredient, and is sure to warm your cold bones.
When you think of homemade chicken noodle soup, you think of cooking all day long while a pot of stock boils on the stove, am I right? Well, My secret weapon for making this quick and easy is a store bought rotisserie chicken. To avoid all the added junk some stores add, I make sure I get the organic version. Is it perfect? No, but it at least eliminates some of the unnecessary preservatives that can be added.
Soup season is one of my most favorite seasons!
Nothing beats a good hot bowl of soup when its cold and dreary. Soup not only soothes the soul (Ha, pun intended). But it also has a lot of great benefits. Its an easy way to create a balanced meal and even sneak some veggies into your kiddos’ diets.
Here are just a few ways this helps boost your health when you’re sick:
- Increases hydration: When you’re sick its imperative that you increase your liquid intake to stay ahead of dehydration. The broth in chicken noodle soup can be packed with electrolytes which helps your body replenish its fluid and minerals.
- Can Reduce Inflammation: Some studies have shown that chicken noodle soup can help reduce a common symptom of many illnesses.
- Mucus thinning: The steam and the broth (i.e intaking more fluids) helps thin the mucus to make it easier to clear.
- Nutrient Boost: Chicken noodle soup is a great source of protein, carbohydrates, and vitamins and minerals.
When you’re feeling under the weather, nothing beats a cup (or bowl) of homemade chicken noodle soup. As a mom, I love pouring my heart into making this for my sick babies. It’s my superpower. So without further ado, Let’s get cooking!
Homemade Chicken Noodle SoupPrint
- 1/2 Yellow Onion
- 4 cloves of garlic- diced
- 3 carrots
- 3 stalks of celery
- 2 tbsp olive oil
- 1/4 tsp Tumeric
- salt and pepper
- 32oz chicken bone broth or stock
- 2 cups water
- 2 cups noodles
- 1 bay leaf
- 2 tbsp fresh parsley (chopped)
- 1 rotisserie chicken (shredded)
- Prep the vegetables by finely chopping the onion, mince the garlic, wash and chop the celery, and peel and chop the carrots. (To save even more time, buy mirepoix from the produce section!)
- In a large pot, add the olive oil over medium heat. Add the onion and cook for 1-2 minutes until its just getting soft..
- Add the garlic, turmeric, and a large pinch of salt and pepper. Cook for another ~2 minutes.
- Add in the celery and carrots and cook for 1-2 minutes-until veggies are getting soft.
- Now, add the chicken stock, water, bay leaf, and the (uncooked) noodles. Cover and cook until the noodles are al dente. Approximately 10-12 minutes.
- While veggies and noodles cook, shred the rotisserie chicken into bite sized pieces.
- Once the noodles are al dente, add chicken and cook until warmed through. Add salt and pepper to taste and season with parsley.
- ladle into bowls and enjoy! I love dipping grilled cheese into soup!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
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If you want to save time on prep, I recommend buying the prechopped Mirepoix at the grocery store or you can use THIS THING. <–click there. I use this thing daily when prepping meals. It has saved me so much time.
My favorite pot to cook soups in is my cast iron dutch oven. <– I’ve linked an affordable one there. I have it and LOVE it. It cooks so evenly and there are so many added benefits of cooking with cast iron.
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Let me know if you make the recipe and what you think! I would love it if you shared the recipe with friends and on Instagram or pinned it to Pinterest!