Easy Chicken Noodle Soup Recipe

Is there anything more comforting than a bowl of chicken noodle soup? Perhaps the warm, brothy concoction brings back memories of being sick as a child — okay, admittedly not the fondest association, but it sure was nice to qualm those cold symptoms with a steaming bowl. While your parents may have cracked open a can back in the day, you can do better than that as an adult and make a homemade version. It's easier than you might think, especially if you follow this recipe from developer Jaime Shelbert, which allows for a few shortcuts (like using a pre-cooked rotisserie chicken) to maximize on convenience without sacrificing flavor.

"This soup is a favorite in my family," Shelbert says. "Even though chicken noodle soup is synonymous with recuperating from colds and winter comfort food, we love it all year round." And, if you do want to brighten the soup up during summer months, Shelbert has a solution for that: "Add a squeeze of lemon and a handful of fresh herbs from the garden in the warmer months to brighten the flavors."

Round up the ingredients to make chicken noodle soup

To make this soup, you'll need extra-virgin olive oil, a diced onion, diced carrots, diced celery, dried thyme, salt, pepper, bay leaves, bone broth, chicken broth, egg noodles, a rotisserie chicken cut or torn into pieces, and chopped parsley. "Another reason I love this recipe is for how customizable it is," Shelbert says, noting that she likes to switch out the veggies. "Zucchini and corn make delicious add-ins," she says, adding that "in the winter, it's a great idea to chop up dark leafy greens and add them at the end of the cook time until they are just wilted."

As you'll note, Shelbert also "swapped in some bone broth" instead of just using chicken broth. "Bone broth packs more of a nutritious punch, adding essential vitamins and minerals," she explains.

Sauté the veggies

Another great thing about this recipe is that it will come together in one pot, so grab your stockpot or Dutch oven, and let's get into it! First, heat the olive oil, then add in the onion, carrots, and celery. Allow these veggies to sauté for about 4 minutes, just until they begin to soften. 

Build the rest of the soup

Now, add the thyme, salt, pepper, and bay leaves. Next, pour in both kinds of broth, then crank the heat up so that the soup comes to a boil. At that point, toss in the egg noodles and cook for about 10 minutes, just until the noodles are nice and tender. Finally, add in the cooked chicken and  parsley. Let it cook for another minute or 2, giving the chicken a chance to heat up. Remove those bay leaves, then give the soup a quick taste and adjust seasonings as needed. 

Serve your warm and comforting chicken noodle soup

Just like that, you have warm, delicious chicken noodle soup — that wasn't too much more effort than cracking open a can, right? "If you are looking for something to serve with your chicken noodle soup, grilled cheese sandwiches, biscuits, or a large garden salad pair well," Shelbert recommends. 

As for leftovers, you can "store this soup in an airtight container in the refrigerator for up to 5 days," Shelbert advises. If possible, store the cooked noodles separately from the broth to prevent them from becoming too mushy and soggy. 

Easy Chicken Noodle Soup Recipe
5 from 64 ratings
Ditch the can! This soup recipe allows for a few shortcuts (like using a rotisserie chicken) to maximize on convenience without sacrificing flavor.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
6
Servings
chicken noodle soup in pot
Total time: 30 minutes
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 medium carrots, diced (about ¾ cup)
  • 1 celery stalk, diced (about ⅓ cup)
  • 1 ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 bay leaves
  • 1 quart bone broth
  • 1 quart chicken broth
  • 8 ounces egg noodles
  • 2 cups diced rotisserie (cooked) chicken
  • ¼ cup chopped parsley
Directions
  1. Heat the olive oil in a Dutch oven or stockpot over medium heat. Add the onions, carrots, and celery. Sauté for about 4 minutes until just softened.
  2. Add the thyme, salt, and pepper. Stir, then add the bay leaves.
  3. Add the bone broth and the chicken broth. Raise the heat and bring it to a boil.
  4. Once boiling, add the egg noodles and cook for 10 minutes, or until just tender.
  5. Add the chicken and parsley. Cook another minute or 2 until heated through.
  6. Remove the bay leaves and adjust seasonings to taste.
  7. Serve the soup hot.
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