20-Minute Loaded Chicken Noodle Soup

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My little brother — you know, the one who didn’t eat anything other than meat and cheese on his tacos until the age of 18 — he made HOMEMADE sushi rolls the other day. Yep, he and his girlfriend not only made sushi, but they recorded doing so on video which was promptly uploaded to Facebook to be shared.

I “liked” the video. I mean, I’m seriously, seriously impressed. He was even able to share that the sushi rice was able to be found at their local Chicagoland grocer. My little brother went to the grocery store looking for sushi rice? Still trying to envision that one…

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Oh my, little brother of mine….you’ve come so, so far.

Honestly, though…these sushi rolls looked pretty killer. A little on the girth-y side, but delicious nonetheless. Plus, there was avocado and cucumber in the rolls (2 green foods!!), and my brother patted the rice smoothly against the seaweed sheets in a expert fashion rather effortlessly, I must say.

I was quick to request homemade sushi from him…to which he happily obliged. I think he takes any and every opportunity to show off his culinary skills and so long as my taste buds and stomach are on the receiving end of that, I’m all for it.

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I, on the other hand, have reverted back to oldie but goodie recipes. A recipe that probably shouldn’t work as well as it does. You just don’t see soups made like this — basically, simmering the veggies, not sauteing first. It’s half lazy and half genius.

You see, your broth takes on all the flavors of the ingredients while reducing the amount of time and the effort in babysitting the pot. In short, it’s nearly impossible to mess up this recipe. You throw everything in a pot and let it go — easy peasy. The real beauty of the soup, however, is in that it is packed with all the good stuff – veggies, chicken, and of course, noodles. There’s lots of goodies in every bite.

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4.5 from 2 reviews
Loaded Chicken Noodle Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 64 oz low-sodium chicken broth
  • 1 lb (5-6 whole) carrots, finely diced
  • 3 large celery stalks, finely diced
  • 4 cups (6 oz) dry egg noodles
  • 14 oz rotisserie chicken (skin removed)
  • ½ tsp black pepper
Instructions
  1. Bring the chicken broth to a simmer in a large pot over medium-high heat. Add the carrots and celery and cook for 8-10 minutes, or until softened.
  2. Add the noodles and cook for 3-4 minutes, until partially cooked.
  3. Add the chicken and black pepper; cook an additional 2-3 minutes. Serve hot.
Nutrition Information
Serving size: 2 cups Calories: 296 Fat: 3.2 Carbohydrates: 36.5 Sugar: 5.5 Sodium: 229 Fiber: 4.3 Protein: 27.8 Cholesterol: 98

 It’s getting closer to Friday! 😀

Be well,

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6 Comments

  1. October 31, 2013 / 7:42 am

    I love making my own chicken noodle soup too! I’m glad mine isn’t the only one that’s like “would you like some broth with your chicken and noodles?” 🙂 I’m SOOO making a batch of this soon!

  2. Maureen
    October 31, 2013 / 11:08 am

    This is basically how I make mine, although I use a fresh raw chicken and put it all in the crock pot so it cooks all day, then add the noodles right at the end. I also add a chopped onion, some garlic powder, a bay leaf, oregano, thyme, and sage. Perfect for this cold weather!

  3. October 31, 2013 / 3:21 pm

    I routinely make a similar soup with whole roasted chicken we grill – it gives the soup an added smokey flavor because of the chicken – so simple and delicious!

  4. November 6, 2013 / 3:14 pm

    Making sushi with the GF… oh the things we do for love 😉

  5. Kathy D
    November 9, 2013 / 7:38 am

    This is just what the doctor ordered. We picked up my daughter from college so she could spend the weekend at home. She has a sore throat and the sniffles and had requested chicken noodle soup. I had some Campbells in the pantry (always there as a back-up), but knew she would prefer homemade. I remembered you had posted this 20 minute recipe, so decided to give it a whirl. It is deeeeeelicious and soooooo easy. The only change I made was to use a can of white meat chicken instead of the rotisserie. To tell you the truth, I’m not sure if I would be able to taste the difference between this soup and one that took hours to make. I thought it might need salt, but it didn’t – another bonus. The only change I may make next time, is to cut back on the pepper just a little. Thank you for posting! P.S. Since the recipe has so few ingredients, I think it’s important to choose a really good broth. I used an organic broth made by Nash Brothers Trading Company. It was the first time I tried that brand. It was delicious!

    • Nicole, RD
      Author
      November 9, 2013 / 2:26 pm

      Thanks, Kathy! 🙂 Hope your daughter is feeling better!

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