Shortcut Chicken Noodle Soup with Store-Bought Broth: A Comfort Classic in a Flash

Written by Sarah Gardner

There's just something undeniably soul-soothing about a big bowl of chicken noodle soup. Whether you're fighting off a cold, craving something cozy on a rainy day, or just need a warm, nourishing hug in food form, this shortcut chicken noodle soup with store-bought broth checks all the boxes. And the best part? It’s a simple chicken noodle soup recipe that you can throw together on a busy weeknight without sacrificing flavor or that classic homemade vibe. This version skips the long simmer but still delivers a hearty chicken noodle soup feel—thanks to a few clever shortcuts and flavor-boosting tricks. If you’ve been wondering how to make chicken noodle soup without spending hours in the kitchen, this is the answer.

Shortcut Chicken Noodle Soup with Store Bought Broth

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American
Servings 6

Equipment

  • Large soup pot or Dutch oven For cooking the soup. A 5 to 6-quart size works great. If you don’t have one, any large saucepan will do the trick—just make sure it’s deep enough for broth and noodles.
  • Cutting board and sharp knife For chopping your mirepoix (onion, celery, carrot).
  • Wooden spoon or heatproof spatula For stirring the aromatics and soup.
  • Measuring cups and spoons Especially if you’re watching sodium levels.
  • Ladle For serving that steaming bowl of goodness.

Ingredients
  

For the Soup

  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion diced
  • 2 large carrots peeled and sliced into thin coins
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 cups low sodium chicken broth store-bought, but use the best quality you can find
  • 2 cups cooked chicken rotisserie chicken is perfect here; white or dark meat
  • teaspoons kosher salt adjust to taste depending on your broth
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • ½ teaspoon turmeric optional, for color and depth
  • 2 cups egg noodles or any homemade noodles for chicken noodle soup, if you’ve got them
  • 1 tablespoon chopped fresh parsley for garnish
  • A squeeze of lemon juice brightens everything up

Instructions
 

Sauté the Aromatics

  1. Place your soup pot on the stovetop over medium heat. Add the olive oil or butter, then toss in your diced onion, sliced carrots, and celery. Sauté for about 6–8 minutes until the vegetables begin to soften and the onion turns translucent. Stir occasionally to prevent burning.

Add Garlic and Spices

  1. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the thyme, black pepper, and turmeric if using. This spice not only adds a rich golden hue to your broth but also enhances the depth of flavor—great if you’re using a basic low sodium chicken broth.

Pour in Broth and Simmer

  1. Add all 8 cups of chicken broth to the pot. Raise the heat and bring it to a gentle boil. Once boiling, reduce to a simmer and let it go for about 10 minutes. This gives your vegetables time to fully cook and the flavors to meld together. If you're going for that best homemade chicken noodle soup feeling, now's a good time to sneak in a parmesan rind or a splash of dry white wine for even more flavor.

Add the Chicken and Noodles

  1. Stir in the shredded cooked chicken and uncooked egg noodles. Let the soup simmer until the noodles are tender—about 6 to 8 minutes depending on their thickness. If you’re using homemade noodles for chicken noodle soup, they may cook faster, so keep an eye on them.

Finish and Serve

  1. Taste and adjust seasoning—maybe an extra pinch of salt or a squeeze of lemon to wake it all up. Ladle into bowls and top with chopped parsley. Serve immediately and enjoy the comforting, home made chicken noodle soup vibes.

Pairings

While this shortcut chicken noodle soup holds its own as a complete meal, you can definitely round it out with a few extras:

  • Crusty Bread or Garlic Toast: Perfect for dunking and scooping up that flavorful broth.
  • Side Salad: A simple green salad with vinaigrette balances the warmth of the soup nicely.
  • Grilled Cheese Sandwich: A cozy partner, especially if you're feeding kids or need something more substantial.
  • Pickles or Olives: The acidity and brine from a small side of pickles cuts through the richness and adds complexity.
  • Sparkling Water or White Wine: Something crisp and clean to sip on is ideal here.

FAQs

1. Can I use chicken thighs instead of rotisserie chicken?

Absolutely. Boneless, skinless chicken thighs work wonderfully and bring a deeper flavor than breast meat. Simply poach them in the broth before adding the veggies, then shred and return to the pot. If you're aiming for the best chicken noodle soup possible, thighs are often the secret weapon.

2. Is this considered a low sodium chicken noodle soup?

It can be! Just be sure to use low sodium chicken broth and adjust salt only at the end. You can also skip the salt entirely and let each person season their own bowl.

3. Can I make this soup from scratch instead of using store-bought broth?

Definitely. If you're feeling ambitious and want to experience true chicken noodle soup from scratch, simmer a whole chicken with aromatics for a few hours, then strain and use that broth in place of the store-bought kind. You'll end up with the best homemade chicken noodle soup you’ve ever had.

4. Can I freeze this soup?

Yes, but it’s best to freeze the broth and chicken without the noodles. Noodles tend to get mushy when thawed and reheated. Cook fresh noodles separately when you’re ready to serve the soup again.

5. What kind of noodles work best?

Egg noodles are the classic choice for chicken noodle recipes, but feel free to try wide ribbons, fusilli, or even broken-up spaghetti in a pinch. If you're feeling adventurous and want to explore chicken soup recipes homemade from top to bottom, go ahead and roll out your own dough for homemade noodles for chicken noodle soup.

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