Chicken Noodle Soup
This soup is easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup. To save time, use store bought rotisserie chicken or leftover chicken. If you don’t have them all the herbs on hand, use what you do have. Egg noodles are my favorite but another pasta may be substituted and make sure to salt your soup to taste. It makes enough to stash half in the freezer for a rainy day or for winter cold and flu season.
This recipe contains olive oil, carrots, celery, onions (vidalia/sweet), garlic (fresh), chicken broth, bay leaves, thyme (dried), black pepper, noodles (egg, extra wide), chicken (rotisserie), parsley (italian), lemon juice, salt
Prep time: 15 min
Cook time: 30 min
- 2 tbsp. olive oil
- 1 cup(s) carrots, peeled, thin sliced
- 1 cup(s) celery, thin sliced
- 1 whole vidalia/sweet onion (medium), diced small
- 2 clove(s) fresh garlic, minced
- 64 oz. chicken broth, low sodium
- 2 whole bay leaves
- 1/2 tsp. dried thyme
- 1 tsp. pepper, or to taste
- 12 oz. wide egg noodles, or your favorite pasta
- 2 cup(s) rotisserie chicken, shredded
- 3 - 4 tbsp. flat-leaf parsley (Italian), finely chopped
- 1 tbsp. lemon juice (optional)
- 1 ds. salt, to taste
- 1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes. Add the chicken broth, bay leaves, thyme, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
- 2. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
- 3. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference.
- 4. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months