Easy Homemade Chicken Noodle Soup

Southern Living SE: Soups and Stews_Slowcooker 2015


Well it’s that time of year! My favorite – SOUP season!  Cool weather, comfort food and family and friends. This Chicken Noodle Soup only takes about 30 minutes to make and is great reheated the next day. I put a little “twist” on it – as usual -that gave it tremendous flavor. Hope you enjoy it!


2 lb Rotisserie Chicken shredded

1 cup of diced onion, celery and carrots

2 tsp fresh rosemary and thyme finely chopped

2 garlic cloves minced

2 tsp olive oil

1 freshly squeezed lemon

5  – 14.5 oz cans of organic chicken broth

salt and pepper to taste

1 1/2 cups of dry cellentini noodles (corkscrew – has great texture!)

The secret ingredient – 2 – 4.9 oz pks of Lipton Chicken Noodle cup a soup (noodles discarded) The seasoning in these little packets packs a mighty flavor punch.


  • In a large non-stick skillet saute the onion, carrots and celery for 5 minutes then add the garlic for an additional 1 minute, remove from heat
  • While the veggies are cooking, cook the pasta according to package directions, drain and set aside
  • In a large stock pot add the chicken broth and the season packets from both Lipton cup a soups and bring to a low boil for about 5 minutes.
  • Add the rosemary, thyme, chicken, noodles and veggies and lemon juice
  • Season to taste with salt and pepper
  • Return to a bowl then reduce to low for 30 minutes. Enjoy!




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