You don’t have to open a can when you’re craving chicken noodle soup. We use leftover roast chicken to make this quick and easy homemade chicken noodle soup. It’s on the table and ready to enjoy in less than 30 minutes. When fast and flavorful is what you need, stir up a pot of chicken noodle soup. You can also substitute turkey for the roast chicken for a homemade turkey noodle soup.
There is just something comforting about a bowl of Homemade Chicken Noodle Soup. I crave it when I’m not feeling well, when it’s freezing outside or when I’m feeling nostalgic. It’s like an instant mood booster and a warm hug all wrapped into one bowl. Turns out, homemade chicken noodle soup is good for the soul.
When you use LEFTOVER ROAST CHICKEN this soup comes together in less than 30 minutes. To continue with my waste not, want not philosophy, I’ve even made HOMEMADE CHICKEN STOCK from the bones of the roast chicken to make this soup more flavorful. That color? It’s from the homemade chicken stock.
Is Chicken Noodle Soup Really Good For You?
The natural salts, the warm soup and steam can be very beneficial in helping to clear and sooth irritated passageways in nose and throat. Some of the ingredients in homemade chicken noodle soup, like: onions, carrots, celery and chicken can also contain immune boosting antioxidants and nutrients.
Can Chicken Noodle Soup Help with Cold and Flu Symptoms?
Chicken soup is good for soothing both cold and flu symptoms. How? The hot soup helps break up congestion associated with colds and flu. The salt in the soup and its warmth can soothe a sore throat. Studies have found that chicken soup has anti-inflammatory properties.
*You should always consult with your physician for your specific health needs.
Can you substitute turkey for the roast chicken in this soup recipe?
Yes you absolutely can. In fact, this is a perfect after Thanksgiving meal to make when you’re trying to use up leftover turkey and just can’t bear to eat one more turkey sandwich.
This soup is on the chunkier side, meaning I prefer extra noodles, chicken and fixings. If you’re more on the broth side, simply add more chicken stock OR use less of the noodles and chicken.
Options, you know we like them.
- Into a saute pan melt butter over medium heat. Add onion, celery and carrots. Stir to combine. Cook until onions are translucent.
- Into a cast iron pot heat chicken stock until warmed through. Season with salt, pepper to taste.
- Add egg noodles and cook until just softened.
- Add chicken and onion mixture. Stir to combine. Lower heat and continue cooking until chicken is warmed through. Check seasoning, adjust if necessary.
- Garnish with Fresh thyme.
You can substitute turkey for chicken.
If you prefer your soup with more broth, add additional stock.
- Le Creuset of America Toughened NonStick Deep Fry Pan, 12"
- Le Creuset Signature Enameled Cast-Iron 4-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
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