Sick or not, this classic chicken noodle soup with a dino twist is sure to please the whole crew in 20 minutes or less!
RECIPE INDEX
- About this recipe
- Alternatives
- Planet friendly points
- Recipe steps explained
- More fun recipes to try
- Expiration & Storage
ABOUT THIS DINO CHICKEN NOODLE SOUP
We’re sick! So of course chicken noodle soup came to mind. Sometimes meals and recipes aren’t just another dinner. Sometimes they help you out when you’re not feeling you’re best. This one’s so simple, but soo delicious. The plus side is everyone will like it. Your teething baby can eat the soft veggies and noodles while your toddler and older kiddies will enjoy the dino noodles and classic flavors. Yes, I said dino noodles! I mean you can’t go wrong, what kid doesn’t go through a dinosaur or even mermaid/unicorn phase. My kids are obsessed with dinosaurs right now, and I figure what better way to make them want to eat their dinner than Dino noodles lol. Oh adults are allowed to enjoy and have fun with it too of course.
ALTERNATIVES
Dino noodles.
They don’t have to be dino noodles! They can in reality be any kind of egg or classic pasta noodle. Some other pastas that would work are another fun shape, character or animal noodle. Regardless, checkout this cute local Nashville company that makes and sells these really cool pastas! They’re available on Amazon too! Thiss past year we bought their turkey pasta for our thanksgiving mac n’ cheese!
Chicken broth.
You can easily sub with veggie broth or even beef broth (Now we’re talkin’ a Chicken Beef Noodle Soup). It will give a bit of a different flavor if you do so just keep that in mind. You can always use boullion cubes or concentrate jars mixed with water if you don’t have the broth itself. I will say the actual broth is my favorite due to it being the easiest to just pour and move on to the next step.
Veggies.
Carrots and celery are classics in this soup. If you don’t have one of the two, corn or broccoli a good sub that will taste good in this soup. Chopped broccoli stalks would give a similar presence and texture as celery.
PLANET FRIENDLY POINTS
Using chicken broth alone is an eco friendly practice. A lot of broths are made from animal or in this case chicken carcasses or other parts of the bird that we don’t eat here in the US. A lot of meat broths will also have veggie scraps for added flavors. Also a win win!
RECIPE STEPS EXPLAINED
1 Prep pot
Place a large soup pot on the stove, turn heat to medium. Add 3 tablespoons of olive oil.
2 Chop carrots and celery
While your stove heats up slice your carrots (1/2 cup worth) and celery(2 stalks). Add them to the pot as you cut. Once the pot is hot and you hear some sizzling, start stirring occasionally to prevent burning. We’re softening our veggies and creating a flavor base here. I’d suggest slicing the carrots and celery into 1/2in to 1/4in thick pieces. Remember, the thicker you make them, the longer they’ll take to cook.
3 Add spices
Add 2 teaspoons salt, 8 cracks of pepper (or 3 pinches pepper,) 1 pinch of thyme and 1 tablespoon garlic powder once you’re done cutting veggies. Allow to simmer for about 2 more minutes once all spices are in.
4 Add chicken broth and shred/add chicken
Add chicken broth (8 cups). Allow to simmer. Turn up the heat a tad if you need to get it lightly boiling. While simmering, Shred the rotisserie chicken. You can use as little or as much as you’d like. I’d say 1-2 chicken breasts is pretty standard. You can also use one thigh one breast, all dark meat… Whatever combo floats your boat! Add the chicken as you shred it. Even though there aren’t really that many bones in breast meat, sometimes bones like to sneak in there! So just make sure to double check.
5 Once at a boil, add the noodles
My directions say cook the noodles (2 cups or approx 7oz worth) for 10 minutes. Follow the directions for your noodles for how long to cook them on the package. Regardless you’ll want your soup to cook for at least 5-10 minutes to get some of that real rotisserie chicken flavor in the broth. Just be aware that your noodles will continue to cook once you cut the heat. To be safe. I suggest to cut the heat slightly before they’re fully cooked OR eat immediately.
6 Chop parsley
Chop fresh parsley (213 sprigs) to garnish and serve! I love pairing it with a fresh Ceasar salad.
7 Taste the broth & adjust
Add more salt or chicken bouillon if you think it needs more depth of flavor. I suggest starting with 1-2 teaspoons of the bouillon and going up from there if you want more flavored depth.
PREP TIPS
Having some rotisserie chicken ready to go, will be ideal for this recipe! If not, feel free to boil some chicken with salt and pepper until the chicken interior is 165°F. They should take give or take 20 to 30 minutes. Cut your chicken into quarters for a quicker cook time.
COMPATIBLE RECIPES
Try making a head these croutons to toss in a Caesar salad salad. The perfect pairing for chicken noodle soup.
Sweet potato fries in the oven or air fryer make a great side for chicken noodle soup as well, if you find yourself making these check out my chipotle aïoli recipe as a delicious fry dip!
EXPIRATION & STORAGE
Store in an airtight container in the fridge for up to 8 days. Reheat in the microwave or stove top in a pot.
20 Minute Dino Chicken Noodle Soup
Description
Sick or not, this classic chicken noodle soup with a dino twist is sure to please the whole crew in 20 minutes or less!
Ingredients
Instructions
1 Prep pot
-
Place a large soup pot on the stove, turn heat to medium. Add 3 tablespoons of olive oil.
2 Chop carrots and celery
-
While your stove heats up slice your carrots (1/2 cup worth) and celery(2 stalks). Add them to the pot as you cut. Once the pot is hot and you hear some sizzling, start stirring occasionally to prevent burning. We’re softening our veggies and creating a flavor base here. I’d suggest slicing the carrots and celery into 1/2in to 1/4in thick pieces. Remember, the thicker you make them, the longer they’ll take to cook.
3 Add spices
-
Add 2 teaspoons salt, 8 cracks of pepper (or 3 pinches pepper,) 1 pinch of thyme and 1 tablespoon garlic powder once you’re done cutting veggies. Allow to simmer for about 2 more minutes once all spices are in.
4 Add chicken broth and shred/add chicken
-
Add chicken broth (8 cups). Allow to simmer. Turn up the heat a tad if you need to get it lightly boiling. While simmering, Shred the rotisserie chicken. You can use as little or as much as you’d like. I’d say 1-2 chicken breasts is pretty standard. You can also use one thigh one breast, all dark meat… Whatever combo floats your boat! Add the chicken as you shred it. Even though there aren’t really that many bones in breast meat, sometimes bones like to sneak in there! So just make sure to double check.
5 Once at a boil, add the noodles.
-
My directions say cook the noodles (2 cups or approx 7oz worth) for 10 minutes. Follow the directions for your noodles for how long to cook them on the package. Regardless you’ll want your soup to cook for at least 5-10 minutes to get some of that real rotisserie chicken flavor in the broth. Just be aware that your noodles will continue to cook once you cut the heat. To be safe. I suggest to cut the heat slightly before they’re fully cooked OR eat immediately.
6 Chop parsley
-
Chop fresh parsley (2-3 sprigs) to garnish and serve! I love pairing it with a fresh Ceasar salad.
7 Taste the broth & adjust
-
Add more salt or chicken bouillon if you think it needs more depth of flavor. I suggest starting with 1-2 teaspoons of the bouillon and going up from there if you want more flavored depth.
