This is one of my very favorite recipes, because not only is it quick and easy to make, but it seriously tastes like it has been simmering over a stove the entire day. Chicken noodle soup doesn’t need to do that to be amazing. It is homey and comforting, and one of my very favorites.
Soup is usually more of a fall/winter thing in our house, but after two months of a very unseasonably hot summer here in Seattle, we’ve finally had two glorious cool and cloudy days- perfect for chicken noodle soup.
When onions are translucent, add chicken, corn, and broth
When I’m doing my meal plan on Sundays, and I know I’m making soup that week, I always grab a rotisserie chicken at Costco to shred up and use later in the week for the soup. After you’ve pulled off all the chicken you want to use, you can boil the chicken bones with some onions, celery, and carrots for about three hours to make your own broth. I do this often. Homemade chicken broth keeps really nicely in your freezer too. However, we don’t always have time to be making our own. Costco sells a Kirkland brand of Organic Chicken Stock that I absolutely love. It’s about $2 per container (cheaper than the cheapest stuff at the grocery store,) and it’s organic, and very flavorful- it tastes like Thanksgiving. If you haven’t tried it, do. It is the perfect thing to use for this recipe if you aren’t going to make your own broth (I didn’t today!)
You can also do the chicken a few ways. You can roast your own, you can use a rotisserie, or you can even bake a couple of chicken breasts (bone in or boneless) in the oven and then shred them with a fork. As long as the result is two cups of cooked chicken, you’re good.
The other key to this amazing soup recipe is to use fresh corn right off the cob. It really makes a difference. In the dead of winter, this isn’t always an option, and frozen white corn will work in a pinch.
This recipe does need to simmer for at least an hour, but the work that goes into making it is about 15 minutes total. Which makes it a perfect weeknight dinner, and a regular rotation in our household.
I serve these with Rhodes frozen dinner rolls- if you make a lot of soups, these are so much easier than buying fresh bread to go with it every time. I also like to do a nice green salad when we have soup for dinner.
Hope you enjoy this recipe, and happy (almost) fall. Can you tell I’m ready?
A Rumbly in my Tumbly original.
2 tablespoons olive oil
2 medium yellow onions, diced
4 carrots, peeled and diced
4 stalks of celery, diced
2 cobs of sweet (I prefer white) corn, (or 1 1/2 cups frozen white corn)
2 cups of cooked chicken
64 oz of chicken stock (I like my soup nice and brothy, you can use less if you like)
1/2 tsp dried oregano
1/2 tsp sage
1 teaspoon garlic powder
salt (I use chicken bouillon instead- gives it more depth of flavor) and pepper to taste
1 1/2 cups dried egg noodles
(julienned fresh spinach *for topping, optional)
Over medium heat in a large pan with a lid, heat your olive oil. Toss in the carrots, onions, and celery and cook over medium heat until they are softened a bit and the onions are translucent.
Dump in your chicken and your corn.
Add in the chicken stock and seasonings. Cover and bring to a boil, then reduce heat to low. Simmer on low for about an hour, and add the egg noodles about 10 minutes before serving.
I like to serve it with a little bit of julienned fresh spinach on top. Mix it into the soup. So good.