I was sharing with someone a simple way to make chicken noodle soup the other day. This person has a very busy schedule and is rarely at home and when she is, she is busy studying for her classes she takes in between working full time. Cooking from scratch is just not in her cards right now, money is tight and understandably so. I shared with her my cheater’s version of making chicken noodle soup. You can put it together in the amount of time it takes to heat up your kettle.

Normally, I make chicken soup from scratch but must confess. I have been cheating ever so slightly! Now I know you can’t substitute the taste of homemade (from scratch) chicken soup – it’s impossible! No matter what the can or box tells you – it just doesn’t taste the same. Making soup (from scratch) can be a bit daunting to the first timer and I’m here to tell you it really isn’t. It is so easy you won’t believe it. Instruction on how to do this will follow.
If you are just learning how to cook or have never attempted to make chicken (noodle) soup before or just don’t have time – I have an easy quick and cheap version of chicken noodle soup. Now, if you are a “make it from scratch” snob – DON’T READ ANY FURTHER and just skip to the next part! If you are new in the kitchen and don’t know where to start, don’t have a lot of time or money – stick with me.
Here is what you will need:
- 1 package of Ramen Noodle Soup – Chicken Flavor
- 1 egg (optional)
- Leftover bits of day old salad (carrots, celery and lettuce)
- boiling water
1. Add water to the kettle (sauce pan) and let it come to a boil.
2. Open package (over a bowl as not to lose any of the noodle bits) and place in bowl. At this point I usually break the noodles up a bit and then add the bouillon packet.
3. Add the egg and break the yolk – this will add flavor and color to the soup – similar to egg drop soup but with the yolk.
4. Add salad stuff.
5. Pour boiling water over to cover noodles and veggies and stir.
6. Allow to steep for a few minutes and voila!
The veggies will cook just enough to add flavor but not too much that they are mushy with exception to the lettuce. The carrots will give off a sweet taste with a slight crispy bite. The egg, my oldest son’s tip to me a few years ago, really does add a nice flavor not to mention up-ing the nutritional value to the, what I am sure is a MSG-filled bouillon packet.
Do I recommend this on a regular basis? No! But it will do in a pinch.
The Real Thing
You will find that making soup is so easy and takes no time at all. My favorite type of soup is what I call refrigerator soup. It is whatever I have left over and can be used to add to my soup. More on that in a sec. First let’s start with the chicken!
- 1 whole chicken (chicken parts, chicken breasts or whatever is on sale)
- carrots, celery (a must – it is what adds that certain flavor to soups) and if you have onions and garlic – even better!
- salt and peppe
- water to cover
- stock pot
- 1 or 2 eggs to add later (again, optional)
If you only have salt and pepper, that will work but to get that added boost of flavor, you really need the celery, carrots, onion and garlic. They are simple, basic ingredients and should be something you have on hand should you plan on doing more cooking in the future.
Rinse your chicken off and if you are using a whole fryer, make sure to take out the neck and innards from the inside cavity of the bird but don’t throw them away. They can be used to add flavor to your stock (water) and tossed later. I like using the neck and heart/liver to make a gravy with but that is for another time.
Add bird to the pot.
Roughly cut up your carrots, celery (use the whole part of the celery), onions and garlic and throw them on top of chicken. If you have a bay leaf or two, add it.
Add salt and pepper and enough water to cover and then some. I always add enough water so that it does not spill over the top when boiling. How’s that for measurements?!
Bring to a boil and turn the heat down a bit to allow a slight boil. If the water is jumping out of the pot, you need to turn the temp down a bit more. We want a slight bubbling/gurgling thing going – no jumping ship kinda stuff.
Let simmer for an hour or more until the chicken turns white and you can pierce the chicken meat and have clear (not bloody) liquid come out..
If you are using a whole bird (bones and all), you will need to allow the water temp to cool down enough so that you can debone the chicken. At this point, whole fryer or bits and pieces, I strain the stock pot into a bowl (using a strainer) and allow the chicken to cool so that I can deskin, debone and shred keeping the stock in the bowl for later.
You know what you have now?
No! Not a great big mess!
You have chicken stock and/or the makings of chicken (fill in the blank)!
That was not that hard. When the stock is brewing, I know I have about an hour to do something else. I don’t forget the chicken is on the stove because it is not long before the whole house is smelling absolutely wonderful! You can do this while doing other things in your home. If you run out of time, put the whole stock pot in the refrigerator, cover and finish it the next day.
Now if you want to make chicken noodle soup…
Add your shredded chicken to the stock you made, chopped or diced carrots and celery, 2 eggs (whisked & optional), spaghetti noodles broken in half and bring to a boil and allow to simmer until the noodles have become al dente. You can also use egg noodles. Or, if you really have the time, make your own pasta. They are actually very simple to do and do not take long to make. You can start them while your chicken is simmering on the stove.
With this very basic recipe, you can make…
- Chicken and Dumplings – dumplings are simply a biscuit mixture that is added to the last 20 minutes of simmering.
- Chicken salad or salad sandwiches – save the stock and freeze in 2 or 4 cups servings in air tight bags or containers.
- BBQ Chicken sandwiches – shred the chicken and add your favorite BBQ sauce.
- Use breast of chicken to make salads, sandwiches (whole pieces with cheese melted on top), mixed in with pasta and red sauce, etc.
Need more help? You Tube has some great instructional videos on how to make soup.

Enjoy!