Description
A comforting, quick homemade chicken noodle soup that comes together in under 30 minutes using simple ingredients like rotisserie chicken and pantry staples. Perfect for busy weeknights, sick days, or when you need a nourishing meal without the fuss.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups chicken broth (low-sodium recommended)
- 3 cups shredded rotisserie chicken
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 1 tablespoon lemon juice (optional)
Instructions
- Dice the onion, slice the carrots, chop the celery, and mince the garlic. Have all vegetables ready.
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until onions are translucent and carrots soften.
- Add minced garlic and dried thyme. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in chicken broth and add the bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes to meld flavors.
- Stir in the shredded rotisserie chicken. Simmer for 2-3 minutes until heated through. Taste and adjust salt and pepper as needed.
- Cook egg noodles separately in salted boiling water according to package directions (usually 7-9 minutes) until al dente, then drain. Alternatively, add noodles directly to the soup for the last 7 minutes of simmering.
- Stir cooked noodles into the soup. Add chopped fresh parsley and lemon juice if using.
- Taste one final time and adjust seasoning. Serve hot with crusty bread or crackers.
Notes
For best freezing results, leave out the noodles when freezing. Freeze the broth and chicken mixture, then cook fresh noodles when reheating. If your soup is too salty, add a diced potato and simmer for 10 minutes to absorb excess salt. For extra flavor depth, you can roast the carrots and onions at 400°F for 20 minutes before adding to the broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: chicken noodle soup, homemade soup, weeknight dinner, quick recipes, comfort food, rotisserie chicken, easy soup, 30 minute meals