Description
This homemade chicken noodle soup is a comforting, hearty classic made with fresh vegetables, shredded rotisserie chicken, wide egg noodles, and fragrant herbs simmered in a flavorful chicken broth. It's perfect for a nourishing lunch or dinner that warms you from the inside out.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 large yellow onion
- 3 medium carrots
- 3 medium stalks celery
- 3 cloves garlic
Cooking Fats and Seasonings
- 2 tablespoons unsalted butter or olive oil
- 2 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 5 sprigs fresh thyme
- 2 dried bay leaves
Broth and Protein
- 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
- 1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken
Noodles and Herbs
- 6 ounces dried extra-wide egg noodles (about 3 1/4 cups)
- 1/2 medium bunch fresh parsley or dill
Optional
- 1/2 large lemon (for juice, about 2 tablespoons)
Instructions
- Prepare Vegetables: Dice 1 large onion (about 2 cups). Peel and cut 3 medium carrots crosswise into 1/2-inch thick rounds (about 1 3/4 cups). Cut 3 medium celery stalks crosswise into 1/2-inch thick pieces (about 1 1/4 cups). Mince 3 garlic cloves. Add all to a large bowl.
- Sauté Vegetables: Melt 2 tablespoons unsalted butter or heat 2 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, minced garlic, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until onions are translucent and vegetables are softened, about 5 minutes.
- Add Broth and Herbs: Pour in 2 (32-ounce) cartons of low-sodium chicken broth (about 8 cups). Add 5 sprigs of fresh thyme and 2 dried bay leaves. Increase heat to medium-high and bring the soup to a boil.
- Shred Chicken: While soup comes to a boil, shred the meat from 1 rotisserie chicken (2 1/2 to 3 pounds) or use about 1 pound of cooked, boneless chicken. Shred into bite-sized pieces, approximately 3 cups.
- Add Chicken and Noodles: Add the shredded chicken and 6 ounces dried extra-wide egg noodles (about 3 1/4 cups) to the boiling soup. Reduce heat to maintain a gentle simmer.
- Simmer and Cook Noodles: Simmer the soup until the noodles are just shy of al dente, about 7 minutes or 1 minute less than the package instructions. Stir occasionally to prevent sticking.
- Prepare Fresh Herbs: Meanwhile, finely chop the leaves and tender stems from 1/2 medium bunch of fresh parsley or dill until you have 1/4 cup.
- Finish Soup: Remove and discard the thyme sprigs and bay leaves. Taste the soup and season with additional kosher salt if needed. Stir in the chopped parsley or dill.
- Add Lemon Juice (Optional): If using, squeeze juice from 1/2 large lemon (about 2 tablespoons) and stir into the soup to brighten flavors.
- Serve: Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- Using rotisserie chicken adds rich flavor and convenience, but you can also use leftover cooked chicken or poached chicken breasts.
- Extra-wide egg noodles give the soup a hearty texture, but you may substitute with any egg noodles or pasta you prefer.
- If a richer flavor is desired, substitute unsalted butter for olive oil when sautéing the vegetables.
- For a dairy-free option, use olive oil instead of butter.
- Fresh herbs like parsley or dill add brightness—experiment with what you have on hand.
- Adjust salt levels according to taste, especially if using homemade broth or salted chicken broth.
- The lemon juice at the end adds a nice fresh contrast but can be omitted if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
