This isn’t your grandmother’s chicken noodle soup. Well, if you had my grandmother, the chicken noodle soup I grew up consisted of blackened chicken infused with a bajillion bitter Asian spices. On the other hand, my mom was the cool mom who always reached for the can of Campbell’s Chicken & Stars anytime we were sick.
But as an adult, there’s something quite unsatisfying about heating up a can of soup. There’s some placebo effect that homemade soup will make me feel better much quicker than the storebought stuff. Over the years, I have perfected the easiest chicken soup using a bunch of shortcuts. It doesn’t take a lot of ingredients, and most of the items are probably already in your pantry or refrigerator. It tastes like a cross between a chicken noodle soup and chicken and biscuits stew. Best of all, it comes together in under 20 minutes. So make yourself this hot and piping chicken soup and huddle under the blanket and get better soon :)
*I promise this soup tastes good even when you are not sick.
Quick & Easy Rotisserie Chicken Soup
Ingredients
- 1 rotisserie chicken
- 1 medium onion, diced
- 1 garlic clove, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 Tbs butter
- 3 Tbs flour
- 5 cups chicken stock, vegetable stock, or water
- 1/2 cup milk or half & half
- Salt and pepper, to taste
Method
- Remove the skin from the rotisserie chicken and shred the chicken until you have around 3 cups of meat. Save the rest for another use.
- In a medium saucepan, melt butter over medium heat. Stir in onion, garlic, carrot, and celery, cook for 5 minutes, or until vegetables start to soften. Stir in flour and cook for an additional minute. Pour in stock or water and bring soup to a boil. Reduce to low heat. Add in shredded chicken and cook until you can easily pierce through a carrot, about 5 minutes.
- Stir in milk or half & half. Season with salt and pepper.
Recipe notes
- If you would like chicken noodle soup, add dried egg noodles once the soup is boiling. It should cook within the last 5 minutes.
- Want to use the InstantPot instead? No problem! Using the sauté option, melt the butter and stir in the vegetables, make sure it’s all coated in the butter. Stir in flour and cook for 1 minute. Cover with stock or water and add the chicken. Put lid on and lock the pressure valve. Set to Manual pressure for 5 min. Natural release for 10 min when done, then release the remaining pressure. Stir in milk and season with salt and pepper.
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