Easy and ready in no time, you'll want to make a huge pot of this rich, creamy chicken noodle soup.
This chicken noodle soup is like a pair of fuzzy slippers waiting for you at the end of a long day. It’s cozy, comforting, and encourages you to put your feet up as quickly as possible.
I’ve been battling a stomach bug off and on for the past month, so I was in desperate need of a dish that required minimal prep work but would deliver maximum comfort. This soup is everything I could have hoped for: warm, flavorful, and ready in a hurry.
The secret to this soup’s speed is a few ready-made ingredients. Store-bought rotisserie chicken is both faster and more flavorful than cooking raw chicken in with the soup, evaporated milk gives the broth a velvety richness without the fuss of making a cream-sauce base, and quick-cooking dumpling noodles can be added right into the pot.
The soup begins with a quick sauté of the veggies, then simmering the broth and adding the remaining ingredients for a 10-minute bubble. While the soup cooks away, it’s time for the fun part – the toppings!
Every good soup deserves a bit of bling, so our soup is dressed to impress with crunchy tortillas chips, spicy shredded pepper jack cheese, and fresh cilantro. I love the extra texture and flavor that each provides.
Whether you need a quick meal between holiday shopping runs, a cozy dish to warm you on a cool evening, or some old-fashioned soup to help kick your cold, this soup has you covered.
Bring a big spoon!