This quick and easy Homemade Chicken Noodle Soup recipe uses a cooked rotisserie chicken to save time and effort. Using a purchased supermarket rotisserie
chicken is a much simpler and easier way to make homemade soups. In our house, when the carcass of the rotisserie chicken is picked clean, it's time to make
delicious chicken stock. This chicken soup recipe still tastes like you have been cooking all day!
More of Linda's great
Soup, Stew, and Chili Recipes and lots of
Homemade Chicken Noodle Soup Recipe:
Slow Cooker (Crock Pot)
Yields: 6 to 8 servings
Prep time: 20 min
Chicken Stock Cook Time: 60 min
Stove Top Soup Cook time: 45 min
Slow cooker time: 4 hrs on high or 8 hrs on low
1 fully-cooked rotisserie chicken carcass with some skin/meat left on the bones (any excess fat removed and discarded)*
2 cups low-sodium chicken broth (optional)
2 to 3 cloves of
3 large carrots, peeled and sliced
2 to 3 ribs celery, sliced
1/2 red or orange bell pepper, cored, seeded and diced (optional)
1 cup thick-sliced (or quartered) white mushrooms (optional)
2 teaspoons chicken bouillon granules
Salt and freshly-ground
black pepper to taste
1 (8-ounce) packaged dried egg noodle pasta**
3 tablespoons coarsely-chopped fresh
cilantro leaves (optional)
Chicken meat, coarsely chopped or shredded
* I like to use the the Costco rotisserie chickens. They are much cheaper to buy
and very delicious and moist. Cut or pull most of the meat off the bones and
skin; reserve approximately 50% of the chicken meat for the soup (as much or as little as you desire).
** You could use any type of pasta that you
Making Homemade Chicken Stock:
Chicken Stock - Basic Chicken Stock to learn
how easy it is to make your own homemade chicken stock. This quick and easy Homemade Chicken Stock recipe uses a cooked rotisserie
chicken to save time and effort. Using a purchased supermarket rotisserie
chicken is a much simpler and easier way to make homemade stock. The taste is so much better than those boxed or
canned chicken stocks that you can purchase in your local grocery store. You
will love this shortcut method of making homemade chicken stock.
In a large soup pot (or
cast-iron Dutch oven) over medium-high heat, place the prepared chicken carcass
(I usually break the carcass into smaller pieces to fit into the pot easier). Add chicken stock and enough water to
completely cover the chicken carcass. Bring the water just to a boil and then reduce heat to a slow simmer. Let simmer approximately 60 to 90 minutes.
The key to a good stock is to bring water to a boil just once at the beginning and then cook at just barely a simmer for the
remainder of the cooking time, as long slow cooking is best to extract all the subtle flavors.
After cooking, remove the pot from the heat. Remove and discard the chicken bones and any meat pieces (since you have cooked the
mixture for a long time, there is no nutritional value left). Strain the remaining liquid to remove smaller particles in the stock
(pour the liquid through a fine mesh sieve place over a large pot). Be careful as the stock will be hot!
The chicken stock is now ready to use in your Homemade Chicken Noodle Soup.
Storing Chicken Stock:
The chicken stock can be refrigerated up to 3 day in advance of using. If not planning to use the chicken stock within 3 days,
place in the freezer until ready to use. Whether the stock has been refrigerated until cold or stored in the freezer, there will be a thin layer of chicken fat
that has congealed on the top. Remove that by scraping it off with a spoon before you cook with the stock.
Making Chicken Chicken Noodle Soup:
Stove Top Method:
In a large soup pot (or
cast-iron Dutch oven) over medium-high heat, place the prepared chicken stock. Bring just to a boil
and then reduce heat to medium. Add onion, garlic, carrots, celery, bell pepper,
mushrooms, and chicken bouillon. Add salt and pepper to taste. Cook the vegetables until slightly soft.
Increase heat to high and bring to a boil. Add dried egg noodles and cook approximately 20 minutes or until noodles are tender (any type of pasta can be used).
After noodles are cooked, reduce heat to low, taste and season soup with additional salt and pepper (if needed). Add the chopped cooked chicken and the
cilantro leaves. Let soup simmer until chicken meat is warm.
Makes 6 to 8 servings.
Slow Cooker (Crock Pot) Method:
Pre-heat slow cooker.
In a large skillet over medium-high heat, add 1 tablespoon of butter. When butter has melted add onions, carrots and celery and
sauté for 2 minutes until onions are translucent. Remove sautéed vegetables and add to slow cooker. Add in raw garlic, bell pepper,
mushrooms, cooked chicken meat, chicken stock and chicken bouillon. Salt and Pepper to taste. Cover with lid and cook on low heat for 8
hours or high heat for 4 hours.
When soup is done cooking, add dried noodles and cover with lid again. Continue cooking 20 minutes longer or until noodles are tender.
After noodles are cooked, season soup with additional salt and pepper (if needed). Add the cilantro leaves and serve in bowls.
Makes 6 to 8 servings.