Do you know any kids that don’t like chicken noodle soup? I’m not sure they exist. Even my super picky kids will eat this chicken noodle soup. And even better, this is kid friendly recipe is semi-homemade. So, it takes a fraction of the time of most homemade chicken noodle soup recipes, and you can have it for a weeknight dinner.
Rotisserie Chicken vs Shredded Chicken
Most chicken noodle soup recipes call for cooking your own chicken, and creating the broth that way. This is very time consuming and makes the chicken kind of blah. Instead, I use the chicken from a grocery store rotisserie chicken. It’s easy to pick one up at the store on the way home, just strip the chicken quickly, cut it up and you’re ready to go. If you have some shredded chicken in the house that works too! I’d use about 1 1/2 to 2 cups of shredded chicken to make a pot of chicken noodle soup.
Should You Use Chicken Stock or Chicken Broth in Chicken Noodle Soup?
Most chicken noodle soup has light, almost clear broth. Which looks great, but doesn’t really have much flavor. Instead of using just broth, I like to do half broth and half chicken stock. The stock is more opaque, but it packs a lot more of a flavor punch than the broth. Going full stock in this recipe is too much. I use two 32 ounce bottles, 1 of broth and 1 of stock.
How Many Noodles?
When making chicken noodle soup, most recipes call for 3 ounces of noodles. I bought the regular sized bag of wide strip egg noodles, and that’s 12 ounces. I feel strange only making 1/4 of the bag, so I make half of the bag (aka- 6 ounces). This makes a very noodle-full soup. Resist the urge to make the full bag unless you’re making a huge vat of soup!
A kid friendly chicken noodle soup recipe. It's semi-homemade and so fast and easy that you can have this for a weeknight dinner!
- 1 tbsp Olive Oil
- 1 Medium Onion diced
- 2 cups Carrots sliced
- 4 Celery Stalks diced
- 3 cloves Garlic minced
- 2 tsp Fresh Thyme
- 1 Bay Leaf
- 32 ounces Chicken Broth
- 32 ounces Chicken Stock
- 6 ounces Egg Noodles
- 1 Rotisserie Chicken shredded
In a big soup pot heat the olive oil, then add the onions, celery, garlic, thyme, a pinch of salt and pepper. Cook until soft, about 6-7 minutes.
Add bay leaf, broth and stock to the pot. Let simmer about 30 minutes.
Cook the egg noodles until al dente. Add noodles and chicken to the stock. Cook on medium heat for about 5 minutes to all flavors together. Add salt and pepper to taste.