There’s nothing like a warm bowl of Grandma’s Homemade Chicken Noodle Soup to make everything better. But if you don’t have the time to spend hours in the kitchen, we’ve got you covered! Thanks to a few shortcuts like using store-bought rotisserie chicken and frozen noodles, you can make this comfort food classic in just over 30 minutes.
Why You’ll Love This Grandma’s Chicken Noodle Soup Recipe
- Easy to Make: You don’t need to spend all day in the kitchen making stock from scratch to whip up a pot of Grandma’s homemade chicken soup. Store-bought chicken stock, rotisserie chicken, and frozen noodles are simple hacks that make the process easier.
- Perfect Anytime: Whether you’re battling an illness or just need something to warm you up from the cold, this simple stove top chicken noodle soup is the answer!
- Family-Friendly: With juicy chicken, colorful veggies, and tender pasta in a flavorful broth, this tasty soup is a one that both kids and adults will love.
For more chicken dishes, check out this White Chicken Chili, Smothered Chicken and Rice, and Chicken and Quinoa Bake next.
Ingredients
- Chicken: I used a store-bought rotisserie chicken for an easy shortcut. Feel free to roast your own chicken if you’d like.
- Chicken Stock or Bone Broth: You can use store-bought or homemade chicken stock, but I highly recommend using bone broth, as it is richer in flavor and higher in protein. Feel free to make your own bone broth or buy it at the store.
- Veggies: You’ll need onion, garlic, carrots, and celery. These layer in flavor but also give the soup some more body and texture.
- Herbs: I used a bay leaf as well as fresh thyme and oregano. You can use dried herbs instead if that’s what you’ve got on hand.
- Noodles: I used frozen homestyle egg noodles, but feel free to make your own noodles from scratch.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Creamy: Make a creamy version of Grandma’s chicken soup by stirring in 1 cup of heavy cream or half-and-half after cooking. If you need it to be dairy-free, use canned coconut milk instead.
- Low-Carb: Replace the noodles with spiralized zucchini or cooked cauliflower rice for a low-carb old fashioned chicken noodle soup.
- Vegetarian: Give Grandma’s chicken soup recipe a meatless makeover by swapping the chicken for chickpeas or white beans, and replace the chicken stock with vegetable stock. You can also add more veggies like mushrooms and butternut squash to make it more filling.
- Gluten-Free: All you have to do to make this easy chicken noodle soup on the stove gluten-free is to use gluten-free noodles or even rice, and ensure the stock you are using is gluten-free.
How to Make Grandma’s Chicken Noodle Soup
Here’s what you’ll need to do to make a batch of Grandma’s old-fashioned chicken noodle soup the easy way!
- Step 1: Start with the veggies. Saute the onion and garlic in olive oil in a large stockpot until soft. Then, stir in the carrots, celery, and herbs.
- Step 2: Add the broth. Pour in the chicken stock or bone broth.
- Step 3: Stir in the chicken. Add the shredded or chopped rotisserie chicken and any juices from the package. Bring to a boil.
- Step 4: Cook the noodles. Add the noodles to the boiling soup and cook until tender, about 10 minutes. Taste and season with salt and pepper.
Storage Directions
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a saucepan over medium heat stirring occasionally, until warmed throughout. You may need to add some water or broth as the noodles tend to soak up the liquid during storage.
- Freezing: If you plan on freezing the soup, make it without the noodles and add them when reheating. Store the soup in a freezer-safe container for up to 3 months.
Serving Suggestions
Here are some delicious ideas for enjoying this chicken noodle soup:
- Serve with a slice of homemade whole wheat bread and butter, or try these cheesy breadsticks, or cheese toasts.
- Pair your soup with an easy salad like this pear salad with pomegranate seeds.
- After a warm bowl of soup, it’s time for a decadent dessert! Try this mint chocolate pie or banana cream pie for the perfect cozy way to end your meal.
Expert Tips
- Don’t skip the chicken juices: The juices will add an amazing flavor to the broth, making it taste like it cooked all day long.
- Skim the broth: As the soup simmers, skim off any foam or excess fat that rises to the surface.
- Keep the noodles frozen: Don’t thaw the noodles before adding them to the soup, and be sure to follow the package instructions for cooking times..
Recipe FAQs
You sure can! Add the onion, garlic, carrots, celery, shredded or chopped rotisserie chicken with any juices, chicken stock, bay leaf, thyme, and oregano to the pot. Cook on low for 6-8 hours or high for 3-4 hours. Add the frozen noodles and cook until tender, about 15-20 minutes. Season with salt and pepper to taste, and serve.
Yes! Start by adding the onion and garlic plus a tablespoon of olive oil or butter to your instant pot, and cook on the sauté setting until soft. Next, add the carrots, celery, shredded or chopped rotisserie chicken with any juices, chicken stock, bay leaf, thyme, and oregano. Seal the lid and pressure cook on high for 5 minutes. Then, quick release the pressure. Switch back to sauté, add the frozen noodles, and cook until tender, about 5-7 minutes. Season with salt and pepper and serve.
More Comforting Soup Recipes
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Grandma's Chicken Noodle Soup
Ingredients
Chicken noodle soup
- 1 onion chopped
- 3 garlic cloves chopped
- 5 carrots chopped
- 5 celery sticks chopped
- 16 ounces rotisserie chicken meat + juices
- 62 ounces chicken stock I prefer bone broth!
- salt
- 1 bay leaf
- 1-2 sprigs fresh thyme can use dried
- 1-2 sprigs fresh oregano can use dried
- 1 package frozen homemade noodles
Instructions
- in a large stock pot sauté your onions and garlic in a little olive oil until soft.
- Add in carrots, celery, spices, and chicken. If chicken is on the bone remove. Add in any juices from the rotisserie chicken for added flavors.
- Pour in your chicken broth and bring to a boil.
- Once boiling add in noodles and boil as long as noodle instructions suggest about 10 minutes.
- Salt and pepper as needed.
Video
Notes
- Try using bone broth instead of chicken stock for more protein and depth of flavor.
- Leftover soup will keep for up to 4 days when stored in an airtight container in the refrigerator.
- Make sure you add the chicken juices that pool at the bottom of the rotisserie chicken container, as they will give the broth an amazing homemade flavor.
Nutrition
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Erin V says
oh man this is gonna be great for when it's freezing haha!
Tarra says
This is my favorite recipe from Oh So. We make it often and everyone in the family loves it!
Mary Wagner says
Sounds pretty tasty. Never thought of using the juice left in the container. The noodles look like Reems also in the freezer section. I also put in tarragon a little dijon mustard and cream (optional) when I make homemade soup. I usually make Bisquick dumplings with a little tarragon and parsley. My mother in law used to make a dumpling like a loaf of bread, I think she put an egg in it. She would slice it and it came out light and fluffy. Just a thought.