Weekend Winner: Easy Homemade Chicken Noodle Soup

Another tip: I buy two rotisserie chicken breasts from my grocery store. We make chicken noodle soup and chicken salad for the week for quick and easy meals.

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Let’s Get Started!

First, melt the butter in a large pot. Once melted, add onion, either chopped or in large pieces. I quarter the onion, so they are easy to avoid for those in my family who don’t like small bits of onion floating in their soup. Don’t skip the onion though, it’s a must-have for the flavor.

Cook onion until tender and slightly translucent. Next, pour in boxes of broth and stir in chicken, basil, oregano, salt and pepper. 

We like our chicken in larger pieces, but you can chop it up smaller if that’s your preference. At this stage, you can add in egg noodles and carrots, but if you want to let this part of the soup simmer on low for a couple hours, you can also do that. Make it according to your schedule.

This is the brand of noodles I use– in my opinion they are the best, but any will work– also delicious with my Grandmother’s hearty pot roast.

Once you’re about 30 minutes away from meal time, add in egg noodles and sliced carrots, turn up the heat, bring to a boil and simmer for about 25 minutes until they are tender. If you use thinner egg noodles, you can reduce this time to about 20 minutes. Let the noodles and carrots be your guide– you don’t want them mushy, but you don’t want them crunchy either.

Serve with crackers, a yummy sourdough or cheese toast with melted cheddar and fresh parmesan. It’s delicious, hearty, and even better the second day. It’s also our go-to when someone is feeling under the weather.