Quick and Easy Homemade Chicken Noodle Soup

Name: Quick and Easy Homemade Chicken Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8
Cuisine: American
Ingredients: 1 rotisserie chicken (Costco or other store); 1 onion, peeled and large diced; 3-4 cloves of garlic, minced; 2 cups sliced celery with the leafy green tops; 2 cups of sliced carrots; 3-4 quarts of chicken stock (the noodles soak up a lot of broth); One 11oz or 16oz package of Grandma’s Frozen Wide Egg noodles; 1 cup of parmesan or pecorino cheese (optional - but recommended); ½ cup of heavy cream (optional); ⅓ cup sherry cooking wine; 2 teaspoons chopped rosemary; Salt & pepper to taste

Servings

6-8

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

American

Category

Chicken Noodle Soup

There are millions of Chicken Noodle Soup recipes out there. We've tried a lot and this one, adapted from Paula Deen's amazing Lady's Chicken Noodle Soup is always the perfect balance of simplicity, homemade taste, and wholesome deliciousness. What makes it so great?

First, we use a Costco roasted chicken. This saves time and gives it amazing flavor. Of course, we also use Grandma's Frozen Wide Egg noodles. These noodles can cook directly in the boiling broth and they soak up all the flavors without falling apart or getting soggy. These two secret weapons make this soup taste like it has been cooking for hours, but can be ready to serve in under 30 minutes. It's perfect for a rainy weeknight, or if someone is feeling under the weather. We also recommend this as a perfect dinner for a night camping!

Quick and Easy Homemade Chicken Noodle Soup

Ingredients

1 rotisserie chicken (Costco or other store)
1 onion, peeled and large diced
3-4 cloves of garlic, minced
2 cups sliced celery with the leafy green tops
2 cups of sliced carrots
3-4 quarts of chicken stock (the noodles soak up a lot of broth)
One 11oz or 16oz package of Grandma’s Frozen Wide Egg noodles
1 cup of parmesan or pecorino cheese (optional - but recommended)
½ cup of heavy cream (optional)
⅓ cup sherry cooking wine
2 teaspoons chopped rosemary
Salt & pepper to taste

Directions

Remove the meat from the roasted chicken and shred into small pieces. Set aside.
Prep the vegetables: Mince the garlic, chop onions, and slice carrots and celery.
In a large pot or Dutch oven, sauté the onions and garlic in a small amount of olive oil or butter until softened.
Add the chicken stock and bring to a boil.
Once boiling, add the celery and carrots and cook until just tender.
Add Grandma’s egg noodles directly to the pot of boiling broth and cook for 10-12 minutes. Note these can be cooked or simmered for longer to soak up more broth.
When noodles are done, stir in chicken, sherry, rosemary, cream and parmesan. Cook for another 2 minutes and serve!