The BEST chicken noodle soup you’ll ever make, starts with a simple homemade chicken broth, and the option of making your own egg noodles!
My preschooler came home the other day with his new class list, which included pictures of each child, their favorite color, and their favorite food. The “favorite foods” of all of the kids were pretty typical: chicken nuggets, pizza, fries, ice cream. I’m reading down the list and then I get to my son, Jackson’s. It says “Chicken Divan”!
My husband and I both laughed out loud and had to wonder what his teachers thought as they wrote that one down. Hilarious, but true– chicken divan is definitely one of my four-year-old’s favorite foods 🙂 . And what’s not to love? It’s just rice, chicken, and broccoli with a delicious yogurt/curry sauce baked on top. It’s simple comfort food!
I’m so grateful my kids are such awesome little eaters. They definitely have their moments, don’t get me wrong, but for the most part, they eat whatever I serve them.
If you’re looking for some new tasty dinner ideas for your kids, I can easily name my kids top favorite dinners. These dinners are the ones where I never have to ask them twice to keep eating. They sit in their chairs and eat happily, often asking for seconds.
In no specific order, their favorites are:
And, this incredible homemade chicken noodle soup, served with our favorite homemade rolls!
The magic of this chicken noodle soup starts with the homemade chicken broth. I buy a rotisserie chicken for this recipe–that way I can use some of the chicken meat in the soup, and make homemade chicken broth with the bones of the chicken. (I get my rotisserie chicken from Costco and it usually provides enough chicken for at least two meals!)
Start by removing all of the meat from the rotisserie chicken; the dark and white meat. Place it in a covered container, in the fridge, for later.
Add all of what’s left of the chicken–the bones and skin–to a large pot. Throw in some carrots, onion, celery, spices, and cover it with water. Bring to a simmer and cook for a few hours. This is a total “fix it and forget it” type of thing. You can throw everything together early in the morning and walk away while it simmers. So easy.
Once the broth has simmered, strain it, and use it to make chicken noodle soup. Add some sautéed carrots and celery, along with some more spices. Add your rotisserie chicken meat, and noodles.
My mom always made chicken noodle soup with homemade egg noodles, which may seem like a lot of work to you, but they are SOO EASY! Like, four ingredients easy.
All you need is salt, flour, milk and eggs. Mix those ingredients together into a dough, roll it out with a rolling pin, and cut it into thin strips. You don’t need a special pasta maker or any special equipment, and you don’t need to wait for the dough to dry, either. You just add the raw noodles right to your pot of boiling chicken broth and they cook in 2-3 minutes. How easy is that?!
If you still feel like you’re not up to it, you can totally use store-bought noodles. My favorite ones to use are farfalle noodles.
Here are my pros and cons for using homemade egg noodles:
It makes a little more mess, obviously, then if you use store-bought noodles.
They’re also not as “pretty” looking as store-bought noodles,
They wont absorb liquid like store-bought noodles do, so you don’t have to worry about them becoming soggy.
They’re incredibly EASY and use ingredients you already have in your pantry.
They’re delicious, and it’s very satisfying enjoying a big bowl of chicken noodle soup that you made completely from scratch.
I hope you enjoy this amazing soup as much as my family does. There is nothing warmer or more comforting, any time of year. I’ve brought this soup many times to friends with new babies, or friends who were sick, and it’s always a hit. The flavors of this hearty and delicious soup just can’t be beat.
The BEST chicken noodle soup you'll ever make, starts with a simple homemade chicken broth, and the option of making your own egg noodles!
- 1/2 tablespoon butter
- 2 celery ribs diced
- 3-4 large carrots diced
- 1 clove garlic minced
- Homemade chicken broth (recipe below) , or substitute about 6 cups high-quality chicken broth
- 3-4 additional cups low-sodium chicken broth*
- 1 teaspoon salt ,to taste
- ½ teaspoon fresh cracked black pepper , to taste
- 1/8 tsp EACH dried rosemary, sage, and crushed red pepper ,or more, to taste
- 1 batch homemade egg noodles* , or 5 cups bite-size dry farfalle or egg noodles
- 3 cups Rotisserie chicken meat , pulled from the chicken used to cook the homemade broth, recipe below
Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds. Add reserved chicken broth (if you made the broth from the rotisserie chicken bones), or add store-bought chicken broth. Add an additional 3-4 cups of additional chicken broth. Season the broth with salt (definitely TASTE the broth before adding more salt), pepper, and a tiny pinch of rosemary, sage and crushed red pepper.
Bring broth to a boil. Add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodes, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender to bite. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
Add chicken meat from the rotisserie chicken. At this point I taste the broth again and add more seasonings, if needed, to taste. I may add another small spoonful of “better than bullion” paste, more salt and pepper if it needs it, and possibly a little more rosemary.
*I like to use Better than Bullion chicken base, mixed with water, instead of canned chicken broth
Homemade chicken broth using a rotisserie chicken and a few simple vegetables and spices. Add everything to the pot and let it simmer for 2 hours.
- 1 rotisserie chicken
- 2 carrots chopped into 2 in pieces
- 2 celery stalks leaves included, chopped into 2 in pieces
- 2 medium onions chopped into large chunks
- 2 dried bay leaves
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 6 cups water
- 6 teaspoons chicken bullion*
Remove all of the meat from the rotisserie chicken and set it aside. (I usually shred it and refrigerate it in a tupperware. I typically only use half of the meat from one chicken for this soup. With the rest of the meat you could make one of these recipes.
Place the entire remaining chicken carcass (the skin and bones) into a large stockpot. Add carrots, celery, onion, bay leaves, peppercorns, rosemary, thyme and water to the pot.
- Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
- Reduce heat to low, cover and simmer on low for 2-4 hours.
Strain broth through a fine sieve strainer, discarding bones, vegetables and seasonings so that you are only left with the clear smooth broth. Stir in chicken bullion.
At this point, you can return the broth to the pot and continue making your chicken noodle soup, OR:
Cover and refrigerate the broth for several hours or overnight. This helps any fat to rise to the surface. Once cooled, you can skim off the thin layer of fat from the top of the broth.
- You can refrigerate the broth for several days if you want, or pour it into a large freezer ziplock bag and freeze it for later. If you want to prepare this soup all in the same day, then I suggest making the broth in the morning, refrigerate it, and finish the soup around dinnertime.
*I prefer to use "better then bullion" chicken base.
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