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Easy Chicken Noodle Soup

A close-up shot of a bowl of easy chicken noodle soup, featuring tender chicken, bright orange carrots, and wavy noodles in a savory broth.
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A comforting and quick chicken noodle soup recipe perfect for sick days or weeknight meals, using rotisserie chicken and egg noodles.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 8 cups low-sodium chicken broth
  • 2 cups shredded cooked chicken (from a rotisserie chicken)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 6 ounces uncooked egg noodles
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Pour in chicken broth. Add shredded chicken, thyme, parsley, salt, and pepper. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
  4. Add egg noodles to the pot. Cook according to package directions, usually 7-10 minutes, until tender but not mushy.
  5. Taste and adjust seasoning if needed.
  6. Ladle soup into bowls. Garnish with fresh parsley, if desired.

Notes

  • To prevent noodles from becoming mushy, cook them directly in the soup just before serving. If you plan to freeze leftovers, cook the noodles separately and add them to individual bowls when reheating.
  • For a richer flavor, you can add a bay leaf while the soup simmers and remove it before serving.
  • This soup freezes well. Cool completely, then store in airtight containers for up to 3 months.

Nutrition

Find it online: https://kingscook.com/easy-chicken-noodle-soup/