Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 2 Tbsp olive oil; 1 1/2 cups diced carrots; 1 1/2 cups diced yellow onions; 1 1/4 cups diced celery; 3 garlic cloves; 2 (32 oz) cartions low-sodium chicken broth; 2 tsp each chopped fresh thyme, rosemary and sage*; Salt and freshly ground black pepper; 2 cups (5 oz) medium egg noodles; 3 cups shredded rotisserie chicken; 3 Tbsp chopped fresh parsley; 1 Tbsp fresh lemon juice

User Reviews

5.0

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6
Course
Soup
Cuisine
American

Chicken Noodle Soup

Iris Warren

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A simple yet perfectly delicious chicken noodle soup! Filled with lots of noodles, veggies and tender chicken. It has lots of flavor, and it's just what you need on a chilly day or sick day! A recipe you'll want on repeat. Makes about 12 cups.

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Ingredients

Servings

2 Tbsp olive oil
1 1/2 cups diced carrots (about 3)
1 1/2 cups diced yellow onions (1 medium)
1 1/4 cups diced celery (about 3 ribs)
3 garlic cloves, minced
2 (32 oz) cartions low-sodium chicken broth or homemade chicken stock
2 tsp each chopped fresh thyme, rosemary and sage*
Salt and freshly ground black pepper
2 cups (5 oz) medium egg noodles (dry)
3 cups shredded rotisserie chicken (from about a 1 3/4 lb - 2 lb rotisserie chicken)
3 Tbsp chopped fresh parsley
1 Tbsp fresh lemon juice (optional)

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Instructions

Heat olive oil in a large pot over medium-high heat.
Add carrots, onions and celery and 4 minutes, then add garlic and saute 1 minute longer.
Stir in chicken broth, thyme, rosemary, and sage. Season with salt and pepper to taste.
Optional highly recommend step: place larger bones of rotisserie chicken (legs, wings etc) and some of the browned skin on a few layers of cheesecloth, wrap up and tie with butchers twine. Add sachet to pot submerging in broth. This really does add a lot of flavor even though it doesn't simmer for hours.
Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer until veggies are almost tender, about 10 - 15 minutes.
Stir in noodles, cover and boil over medium heat until noodles are cooked through, stirring occasionally, about 7 minutes (or as directed on package).
Remove chicken bones if used, stir in chicken, parsley and lemon and serve warm.

Notes

Look for the poultry herb pkg. so you don't have to purchase all 3 separately, or use 1/2 tsp of each dried.
To make this in about 30 minutes - prep some of the ingredients while sauteing and simmering vegetables, such as shredding chicken and chopping herbs.
Recipe inspired by my Slow Cooker Chicken Noodle Soup