Winter weather is the perfect time for homemade Chicken Noodle Soup -this one is super easy and makes an extra meal to be frozen and heated for a second meal.

Is it cheating to use store bought Rotisserie Chicken?! I don’t think so. It makes this soup a quick weeknight meal!

I make this in a big ole pot. For my family of five, we eat it, then freeze the remainder for a second dinner a few weeks later. It freezes into a complete block, I just turn it upside down in a pot and simmer, cook the noodles separately just like the recipe calls for and enjoy!

Chicken Soup

Easy, delicious chicken noodle soup. Perfect for a cold day or soothing whatever ails you!

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Course dinn, Soup

Cuisine American

Servings 10

Ingredients

  

• 2 Rotisserie Chicken (Pre-Cooked)
• 5 Quarts Water
• 5 Tbsp Chicken Powder
• 3 Celery Stalks
• 1/2 Cup Scallions mostly green, some white
• 2 Big Carrots grated
• 2 tsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 Tbsp Salt
• 1 1/2 tsp Ground Pepper
• 2 Packages Egg Noodles

Instructions

 

Prepare Soup

• In a large pot, combine water, chicken powder, diced white meat from the chicken, diced scallions, garlic powder, onion powder, salt and pepper. Add 3 whole celery stalks (they are just for flavor while the soup cooks and are removed before serving). Stir and bring to a bowl. Add the grated carrot.

Prepare Noodles

• Meanwhile, cook the noodles in a pot of salted water – be sure to cook el dente – then strain.

Serve

• Taste test the soup to see if any adjustments are needed – more water, more seasoning etc.
• Place noodles in individual bowls and ladle soup on top.

Notes