Souper Comforting Chicken Noodle

Chicken Noodle Soup

My take on the classic! My chicken soup seasoning takes it from ordinary to extraordinary!
Cook Time 15 minutes
Course Soup
Cuisine American
Servings 8 16oz bowls


  • 1 Large Stock Pot (6-8 qt)


  • 1 quart Chicken Broth
  • 1 quart Turkey Broth if you don't have just use two quarts chicken broth. I prefer low sodium versions or homemade!
  • 10 oz Vegetables I use a frozen mix that is carrots, corn, and green beans.
  • 12 oz Diced or Shredded Chicken Leftover rotisserie chicken works great!
  • 1 cup Cooked Egg Noodles Cook according to package
  • 1-2 tbsp Rachel's Spice Co Chicken Soup Seasoning Where the magic happens!
  • Rachel's Spice Co Five Star Pepper to taste


  • Put the stock in a large pot on the stove. 
  • Add chicken, vegetables, and seasoning and simmer until the vegetables are tender and the chicken is falling apart.
  • Add noodles either by the bowl or add them at the end of the soup to cook right in the soup. I find this option best if you will be consuming all the soup at once. If I'm making this soup for multiple meals I cook my noodles and add them as I go.
  • *** Chicken can be whatever you have on hand. Leftover rotisserie chicken, grilled chicken, canned chicken etc. If you need to cook chicken just for this I liberally season two boneless chicken breasts with loaded salt and pepper. Bake at 350 until juices run clear and internal temp of 165 degrees. Should take about 30 min depending on the size of the meat. Then pull or chop the chicken for the soup. If you like pulled chicken, the instant pot is another excellent option for cooking. Just season and cook it according to the manufacturer's instructions for the pulled chicken.
  • *** For the broth you can use boxed or make your own. You can use just chicken if that's what you have on hand. If you happen to have a leftover chicken carcass, say from a rotisserie chicken or a roast chicken dinner you can make your own stock! Just cover the carcass with around 4 qts of water in either a pot on the stove or a slow cooker and cook on high for about 3 hours. Keep adding hot water when the level gets low from the boiling.  Then turn it down to a simmer or put on low for an hour and add the vegetables: a couple carrots, some onion, few pieces of celery, garlic, and a touch of salt. And the glorious thing is there is no need to chop anything up small. This is all going to be discarded anyway.  Simmer the mixture, or keep on low in the slow cooker, for another hour. Then strain everything and there you have delicious homemade chicken broth! It sounds like a lot but it's really just a lot of time. A good day off project!


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