Chicken Soup In A Flash

Chicken soup.  Classic comfort food.  It’s the thing I always want when I’m sick.  But here’s the thing.  When you’re the wife or the mom or the primary food preparer in the house…there’s nobody to make YOU chicken noodle soup.  And you know…Campbell’s just really doesn’t do it.  So here’s a quick and dirty recipe for a mostly homemade chicken noodle soup–with a few shortcuts that’ll allow you to have GOOD homemade chicken soup, even if you’re sick as a dog.  Makes 6-8 servings.


  • 2 quarts of good chicken stock (this could be home prepared if you tend to keep it on hand or store-bought–I like Kitchen Basics)
  • 4 cups water
  • 1 rotisserie chicken
  • 1 package of frozen mirepoix (this is a fabulous short cut…you’ll find these with the frozen veggies–a mix of onion, celery, and carrots)
  • 2 cups noodles of choice (Tinkyada brown rice elbows are good for gluten free, I like No Yolks dumplings for regular)
  • 1 tsp kosher salt
  • parsley
  • fresh ground black pepper


  1. Debone your chicken and shred.  If you’re into it, save the bones to make your own stock later.
  2. Add everything but the noodles and simmer in a large stock pot for approximately 20 minutes.
  3. Add the noodles and simmer until soft, according to package directions.
  4. Serve it up with your favorite bread or crackers.

Printable version.

2 thoughts on “Chicken Soup In A Flash

  1. I love chicken soup especially when I’m not feeling well. I’ve shared so many variations on my site with my favorite being a Chinese chicken soup. Your recipe looks yummy!

  2. Great post, love the photo, isn’t it strange how no matter our nationality we all yearn for a steaming bowl of soup when we feel under the weather. Please take a look at our “get well soon” bubbling bowl of onion soup if your in need of more comforting warmth in a bowl.

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