Easy walmart chicken noodle soup recipe: Save money

Let's be honest, sometimes you just need a big bowl of warm, comforting chicken noodle soup. But who has hours to simmer a whole chicken from scratch? And let's not even talk about the price of those pre-made tubs. If you're looking for a budget-friendly, surprisingly delicious way to get your soup fix, you've landed in the right spot. We're diving into the magic of the **walmart chicken noodle soup recipe**, specifically the version that starts with a humble, pre-cooked deli chicken. Yep, that rotisserie bird sitting under the heat lamp is about to become the foundation for something truly special, and dirt cheap. Forget bland, watery soup; this method pulls serious flavor out of simple ingredients. We'll walk you through transforming that bird and some pantry staples into a hearty, soul-soothing meal that feels like it took all day, but really didn't. Get ready to make a fantastic pot of soup without breaking the bank or your back.

Unlock the Secret Walmart Chicken Noodle Soup Recipe

Your Deli Chicken is the Unsung Hero

Alright, let's cut to the chase. The "secret" to this **walmart chicken noodle soup recipe** isn't some fancy, obscure ingredient or a technique passed down through generations of soup masters. It's the humble, oven-roasted deli chicken you can grab for eight bucks or less. Seriously. People spend hours roasting chickens, boiling bones, skimming fat, and frankly, sometimes the result is... fine. This method bypasses all that fuss. You get a chicken that's already cooked, seasoned, and ready to contribute its savory goodness to your soup base without the prep work. It feels almost like cheating, and maybe it is, but the goal here is delicious, cheap soup, not culinary martyrdom.

Why This "Hack" Actually Works

Using a deli chicken for your **walmart chicken noodle soup recipe** isn't just about convenience; it's about flavor extraction, plain and simple. These chickens are typically roasted at high heat, which renders fat and caramelizes the skin, adding layers of flavor you don't always get from just boiling raw chicken. When you simmer this already-cooked bird in water with some basic aromatics, you pull all that developed flavor into your broth. It's like getting a head start on richness. Plus, you're using the entire chicken – bones, skin, and meat – ensuring no flavor is left behind. It’s an efficient, effective way to build a deep, chicken-y base without the usual effort.

Gathering Your (Cheap) Ingredients

So, you've got the chicken. What else do you need for this particular **walmart chicken noodle soup recipe**? The beauty is, it's all standard stuff you likely have or can get for pocket change. We're talking water, some bouillon cubes for an extra flavor punch (don't be a purist, they work here), bay leaves, garlic, salt, and pepper. Then come the veggies: carrots, celery, and onion. The holy trinity of soup aromatics. You don't need perfect-looking produce; grab the slightly sadder carrots on sale. They're going into soup anyway. This ingredient list keeps the cost down, aligning perfectly with the "dirt cheap" promise of this approach.

Starting Simple: The Base for Your Walmart Chicken Noodle Soup

Getting the Chicken into the Pot

you've got your deli chicken. The first step in this **walmart chicken noodle soup recipe** is getting that bird ready for its second act. Grab your largest stock pot. Seriously, the biggest one you own. This recipe makes a good amount of soup. Plop the entire chicken into the pot. Don't bother shredding it yet; the goal is to extract all that lovely chicken flavor from the bones, skin, and meat simultaneously. Fill the pot with 6 to 8 quarts of cold water. The exact amount depends on how soupy you like it, but start with at least 6. Toss in your bouillon cubes here too. Think of them as insurance – boosting that chicken flavor profile right from the start.

Adding the First Layer of Flavor

With the chicken and water in the pot, it's time to introduce some foundational aromatics. Add a couple of bay leaves. These contribute a subtle, savory depth. Toss in a few cloves of smashed garlic; you don't even need to mince it finely at this stage, just get it in there. Generously season with salt and black pepper. Remember, you're seasoning a large volume of water and a whole chicken, so don't be shy, but you can always adjust later. Bring this whole concoction to a rolling boil over high heat. This gets the flavor extraction process going quickly.

• Use cold water to start – it helps draw impurities out slowly, resulting in a clearer broth.
• Don't underestimate the power of bouillon cubes in a budget recipe. They add a necessary punch.
• Season boldly upfront, but know you'll taste and adjust later.

The Initial Simmer and Strain

Once it hits a boil, reduce the heat immediately to a gentle simmer. You want small bubbles rising occasionally, not a violent churn. Let this simmer, uncovered, for about an hour. What's happening during this time? The chicken is giving up its flavor, the bouillon is dissolving, and the bay leaves and garlic are infusing the liquid. After an hour, carefully remove the chicken from the pot using tongs or a slotted spoon. It will be very tender, maybe even falling apart. Set the chicken aside to cool slightly. Now comes a crucial step for a clear soup: strain the broth. Pour the entire contents of the pot through a fine-mesh sieve or a colander lined with cheesecloth into another large pot or a clean container. Discard the solids (bones, skin, bay leaves, garlic). You are left with a rich, golden chicken broth, the real base for your **walmart chicken noodle soup recipe**.

Adding Flavor and Veggies to the Walmart Chicken Noodle Soup Recipe

Prepping Your Soup Vegetables

you've got that beautiful, strained chicken broth – the golden foundation for your **walmart chicken noodle soup recipe**. Now it's time to make it look and taste like actual soup, not just fancy chicken water. This means vegetables. Grab your carrots, celery, and onion. Don't overthink the cuts here. A simple dice or slice works perfectly fine. Aim for pieces that are roughly the same size so they cook evenly. About half-inch chunks are usually good. The onion will mostly dissolve and lend flavor, but the carrots and celery will give you that classic soup texture and color. It's not rocket science; just get them prepped and ready to go into the pot.

Simmering Veggies for Flavor

Pour that strained chicken broth back into your large pot. Bring it up to a gentle simmer again. Now, add all those chopped vegetables – the carrots, celery, and onion. This is where the broth starts to really deepen in flavor and the vegetables soften up and release their own goodness. Let this mixture simmer for about 30 minutes. You'll notice the color changing slightly, and the smell in your kitchen will start to shift from just chicken-y to proper, comforting soup aroma. Don't rush this part; it's essential for getting tender vegetables and a well-rounded flavor profile.

• Cut vegetables into similar sizes for even cooking.
• Don't be afraid to use slightly older produce for soup; it's forgiving.
• Simmering time allows vegetables to soften and infuse the broth.

Reintroducing the Star: The Chicken

While your vegetables are simmering away, remember that deli chicken you set aside? Now's the time to deal with it. Once it's cool enough to handle, pick all the meat off the bones. Discard the bones and skin (you've already pulled their flavor into the broth). Shred or chop the chicken meat into bite-sized pieces. It should be incredibly tender. After the vegetables have simmered for 30 minutes, add the shredded chicken meat back into the pot with the broth and vegetables. Let it simmer for another few minutes, just long enough to heat the chicken through. This ensures the meat is warm and integrated into the soup.

Finishing Your Hearty Walmart Chicken Noodle Soup

Adding the Noodles (or Rice)

Alright, you've got the rich broth, the tender veggies, and the shredded chicken back in the pot. Your kitchen probably smells amazing, like proper comfort food is happening. Now, the crucial step that makes it *noodle* soup: adding the pasta. This is where you decide between noodles or rice, as the original recipe suggests. If you're going with noodles – egg noodles are classic for a reason – add them directly to the simmering soup. The cooking time will depend on the type and size of noodle, but it's usually around 6-10 minutes. You want them tender but not mushy. They'll soak up some of that glorious broth as they cook, thickening the soup slightly. If you're using rice, add it now too. White rice usually takes about 15-20 minutes to cook through in the simmering liquid. Keep an eye on it; nobody wants crunchy rice in their **walmart chicken noodle soup recipe**.

• Egg noodles: Cook directly in the soup for about 6-10 minutes.
• Rice: Add and simmer for roughly 15-20 minutes until tender.
• Don't overcook the starch; mushy noodles or rice are a soup tragedy.

Final Touches and Serving

Once your noodles or rice are cooked through, your **walmart chicken noodle soup recipe** is almost ready. This is the time for final adjustments. Taste the soup. Does it need more salt? A crack of fresh black pepper? Sometimes a splash of lemon juice or a tiny bit of vinegar can brighten everything up, but that's optional. Stir in some fresh chopped parsley if you have it; it adds a pop of color and freshness that cuts through the richness. Ladle the hot soup into bowls. Serve it as is, or with some crusty bread for dipping. This recipe makes a good amount, perfect for feeding a family or having plenty of leftovers. It’s simple, it’s cheap, and it delivers on that comforting chicken noodle soup promise.

Making the Most of Leftover Walmart Chicken Noodle Soup

Storing Your Delicious Leftovers

So you've made a huge pot of this amazing **walmart chicken noodle soup recipe**, and chances are, you've got leftovers. This is where the "two meals" promise really pays off. Let the soup cool down completely before you even think about putting it away. Sticking hot soup directly into the fridge can raise the temperature of everything else in there, which is just asking for trouble. Once it's cool, portion it into airtight containers. Glass containers are great because they don't stain or hold onto smells like some plastics can. Make sure the lids are sealed tight to prevent freezer burn if you're going that route, and to keep fridge odors out (and soup odors in!).

Reheating Without Ruining It

Reheating soup seems simple enough, right? Just zap it or heat it on the stove. But with chicken noodle soup, especially this **walmart chicken noodle soup recipe** which likely has noodles cooked directly in it, you need a little finesse. Noodles can get mushy if overheated or reheated too many times. The best way is gently on the stovetop over medium-low heat. Stir it occasionally. If the soup seems a little thick after being in the fridge (the noodles soak up liquid), add a splash of water or extra broth when reheating. Avoid blasting it on high heat in the microwave unless you enjoy exploding food and rubbery noodles.

• Always cool soup completely before storing.
• Use airtight containers for freshness.
• Reheat gently on the stovetop for best texture.
• Add a splash of liquid if the soup is too thick when reheating.

Turning Leftovers into Something New

While simply reheating is the easiest way to enjoy your leftover **walmart chicken noodle soup recipe**, you can get a little creative. If you find the noodles have become too soft for your liking, strain them out and add fresh, quickly cooked noodles to the reheated broth and chicken/veg mix. Or, ditch the noodle idea entirely for the second round; reheat the broth, chicken, and veggies, then serve it over rice for a different kind of comforting meal. You could even thicken the leftover soup base slightly with a cornstarch slurry and use it as the liquid for a quick chicken pot pie filling, topping it with a biscuit or pastry crust. It’s surprisingly versatile once you think beyond just "soup."

Your New Go-To Soup Strategy

So there you have it. Turning a standard-issue deli chicken into a genuinely good pot of soup isn't rocket science, and it definitely won't empty your wallet. This approach cuts corners where it makes sense – time and cost – without sacrificing that essential comforting flavor. It's a practical solution for busy weeknights or when you're feeling under the weather and just need something warm and easy. No fancy techniques, no obscure ingredients, just solid soup from simple beginnings. Give it a shot; you might just find yourself making this more often than you expected.