Description
This homemade chicken noodle soup recipe combines tender shredded chicken, wide egg noodles, and fresh vegetables in a flavorful, savory broth infused with herbs. It's a comforting, nourishing meal perfect for any day, made quickly using rotisserie chicken and simple pantry ingredients.
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 Proteins
- 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
- 1/2 large lemon (optional)
Instructions
- Prepare Vegetables: Dice the large onion to yield about 2 cups. Peel and slice the carrots into 1/2-inch thick rounds, approximately 1 3/4 cups. Cut the celery into 1/2-inch thick pieces, about 1 1/4 cups. Mince the garlic cloves. Add all prepared vegetables to a large bowl as you go.
- Sauté Aromatics: In a heavy-bottomed Dutch oven or large pot, melt 2 tablespoons of unsalted butter or heat olive oil over medium heat. Add the chopped 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 tender, about 5 minutes.
- Add Broth and Herbs: Pour in two 32-ounce cartons of low-sodium chicken broth. Add 5 sprigs of fresh thyme and 2 dried bay leaves. Increase heat to medium-high and bring to a boil.
- Shred Chicken: While broth comes to a boil, use two forks to shred the meat from the rotisserie chicken or cooked boneless chicken into bite-sized pieces, yielding about 3 cups.
- Add Chicken and Noodles: Once broth is boiling, add the shredded chicken and 6 ounces of dried extra-wide egg noodles. Reduce heat to maintain a gentle simmer. Cook for 6 to 7 minutes, until noodles are nearly al dente, about one minute less than package instructions.
- Chop Herbs: While noodles cook, finely chop the leaves and tender stems from 1/2 medium bunch of parsley or dill, aiming for about 1/4 cup.
- Finish Soup: Remove and discard the thyme sprigs and bay leaves. Taste the soup and add additional kosher salt if needed. Stir in the chopped parsley or dill. If using, squeeze the juice of 1/2 large lemon (about 2 tablespoons) into the soup and stir to combine.
- Serve: Ladle soup into bowls and enjoy warm for a comforting, homemade meal.
Notes
- You can substitute fresh herbs with 1 teaspoon dried parsley or dill if fresh is unavailable.
- Rotisserie chicken helps speed up prep, but leftover cooked chicken works well.
- Extra-wide egg noodles can be replaced with any sturdy pasta such as fettuccine or pappardelle cut into smaller pieces.
- For a richer broth, use chicken stock instead of broth or add a splash of white wine during sautéing.
- Adjust salt based on the saltiness of your chicken broth and personal preference.
- Lemon juice brightens the flavor but can be omitted if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg
