Weeknight Chicken Noodle Soup

I don’t know about you, but some nights I am wiped from work and the temptation to succumb to take out, eat out, or something in a box is almost too much to resist. One meal that James and I are happy to eat any time of year is chicken noodle soup. You may think that homemade soup is something you need hours and hours for, and yes, sometimes that’s true. But on a weeknight, it really is possible to have homemade soup in under an hour.

There are a few pantry items you need to keep on hand in order to make this possible, but believe me, once you’ve done that, when you go to stare into the depths of your fridge, and suddenly realize you’ve got everything you need for this filling and healthy supper, the wash of relief and hunger might just be at equal measures.

The nice thing about this soup is that it’s mostly root vegetables, which keep in your fridge for quite some time. I’ve also got a few tips and tricks for you. Celery will keep for weeks in a fridge, so long as you wrap it tightly and completely in aluminum foil. If you want to use fresh herbs in this, know that bunches will keep in the fridge a little longer in a cup with water in the bottom, just enough to cover any roots or cut ends.

As someone who is passionate about food, you might ask how I can recommend to you stock in a box. Well, I gotta be honest. So long as I’m buying organic, I honestly don’t see the difference between me putting the stock in a resealable container and someone else doing it. If you have your own frozen stock, or have time to make some a few days before – then great. But this is one of those short cuts that isn’t filled with tons of chemicals or more salt than you would use when making it yourself. So go ahead – allow yourself this shortcut. It’s great for emergencies like a random Tuesday night when you can’t face anything else but chicken noodle soup in under an hour.

If you know you’ve got a busy week ahead, pick up a rotisserie chicken when you do your grocery shopping. You don’t even have to eat it that night. It’ll keep for several days in the refrigerator, and then you have it on hand for several dinners: chicken sandwiches, this soup, or chicken caesar salad. Pick up the vegetables in the recipe below, and you are good to go!


  1. says

    I just got done saying that I haven’t really been sick all season…of course I wake up today with a sore throat! I think you infected my via Skype! Hope you’re feeling better, my friend!

  2. says

    Thanks for the tip about keeping celery in aluminum, I’ll try that. I’m also going to see about getting a bag of the frozen leeks from Trader’s, that would definitely come in handy too.

  3. says

    Amber!!! How did you know that I eat this at least once a week?! I’m a chicken noodle soup addict!! Thanks for sharing your version, and thanks for the tip about TJ chopped leeks! :)

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