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5 from 2 votes

Quick and Easy Chicken Noodle Soup

Servings: 6
Calories: 69kcal
Author: Melissa Griffiths

Ingredients

  • 3 14 oz cans chicken broth
  • 1 quart water
  • 1 store-bought roast chicken
  • 1 tablespoons vegetable oil
  • 1 large onion diced
  • 2 large carrots peeled and diced
  • 1 large celery stalk diced
  • 2 cups egg noodles
  • salt and pepper to taste

Instructions

  • Separate chicken meat from skin and bones. *Reserve meat.
  • Bring broth and water to a simmer over high heat in a large soup pot. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
  • Strain broth through a colander into a large container; reserve broth and discard skin and bones.
  • Return pot to burner set on medium-high and add oil, then onions, carrots and celery. Sauté until soft, about 8 to 10 minutes.
  • Add chicken and broth. Bring to a simmer. Add noodles and cook until tender.
  • (Soup base can be refrigerated up to 3 days in advance. Return to a simmer before adding noodles.)

Notes

*I always buy one of the big Costco or Sam’s Club rotisserie chickens. I use the dark meat for the soup and save most of the breast meat for making something like BBQ chicken sandwiches or chicken tacos.

Nutrition

Calories: 69kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 11mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 8IU | Calcium: 9mg | Iron: 0.2mg