Name: Truly Homemade Chicken Noodle Soup
Yield: 4 - 6
Cuisine: European
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium-size (9 oz.) yellow onion, chopped (about 2 cups); 3 medium carrots, thinly sliced (about 1 cup); 2 large celery stalks, chopped (about 1 cup); 2 large garlic cloves, minced (about 1 Tbsp.); 1 rotisserie chicken, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken); 8 cups lower-sodium chicken broth; 1 teaspoon Italian seasoning; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 cups uncooked wide egg noodles; Chopped fresh flat-leaf parsley

We love this easy Chicken Noodle Soup!

No recipe website would be complete without a recipe for chicken noodle soup. Our version is healthy, satisfying, and tastes incredible. Bonus, you can make this soup from scratch in under 40 minutes!

Every time I start to think about this soup, I want to make it. Classic chicken noodle soup is pure comfort food. Thankfully, our recipe is so easy you can even make it tonight!

TO MAKE THIS CHICKEN NOODLE SOUP , YOU WILL NEED

Extra-virgin olive oil: Rich in antioxidants, extra-virgin olive oil is ideal for sautéing the veggies in this chicken noodle soup with rotisserie chicken recipe. However, if you want to add more richness to your soup, substitute the oil for unsalted butter—the rule of thumb is three-quarters of butter for olive oil, so for 2 tablespoons of oil, use 2 2/3 tablespoons of butter.

Vegetable Medley: Cooking and softening the vegetables in the first step is key to allowing the flavors to release and work together. While this recipe uses a mirepoix of vegetables, i.e., onion, celery and carrots, feel free to add more veggies to the mix. Spinach, corn, peas, zucchini, kale and sweet potatoes are all perfect additions.

Chicken: In this recipe, rotisserie chicken from the grocery store makes the prep extremely easy—and keeps the total cook time to just 30 minutes. However, if you have the time, you can roast your own whole chicken, shred it, and use the bones to make your own homemade chicken stock.

Broth: We recommend using lower-sodium chicken stock to keep the sodium count of your rotisserie chicken soup in chicken. You can also use the rotisserie chicken bones to make your own stock at home.

Herbs and seasonings: Italian seasoning and fresh parsley—as a garnish—keep this chicken noodle soup simple but flavorful. To further enhance the taste of your comforting soup, add in some oregano, rosemary and thyme—dried or fresh, the choice is up to you.

Noodles: While wide egg noodles are traditional in chicken noodle soup, you can easily swap them out for whatever pasta you have on hand. For example, macaroni and farfalle would work quite well in this recipe. You can even cut cup fresh lasagna noodles for a bit of a homemade noodle.

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE CHICKEN NOODLE SOUP?

First off sauté the in extra-virgin olive oil in a Dutch oven over medium heat. Stir often until the veggies are nice and soft, approximately 8 minutes.

Next add the broth, shredded chicken, and seasonings. Bring the soup mixture to a boil before simmering for 6 minutes while the flavors develop.

Then add in the egg noodles. Cook until noodles are tender over medium heat for approximately 6 minutes. Season with salt and pepper.

Finally ladle the chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve with a slice of toasted bread or saltine crackers.

RECIPE NOTES AND HELPFUL TIPS:

Add a squeeze of lemon at the end. This helps to enliven all the flavors, especially if eating a once-frozen soup.

You can chop the vegetables and shred the rotisserie chicken a day in advance to make dinner more effortless. Cover and refrigerate them in an air-tight container before you’re ready to start cooking the soup.

ESTIMATE NUTRITIONAL INFORMATION:

Yield: 4 – 6 | Serving size: 1

FREQUENTLY ASKED QUESTIONS (FQAs):

Can I use leftover chicken for Chicken Noodle Soup?

Yes, leftover cooked chicken can be a great addition to Chicken Noodle Soup. Shred or chop the cooked chicken and add it to the soup during the last few minutes of cooking.

What can I do to make Chicken Noodle Soup more flavorful?

Using homemade chicken stock or broth can enhance the flavor. You can also add garlic, bay leaves, or other seasonings for extra depth.

Can I make Chicken Noodle Soup in advance?

Yes, you can make Chicken Noodle Soup ahead of time and store it in the refrigerator for a few days. It can also be frozen for longer storage. Just be sure to cool it completely before refrigerating or freezing.

Can I customize Chicken Noodle Soup to my liking?

Absolutely! You can add other ingredients like peas, corn, spinach, or mushrooms. Adjust the seasoning to your taste, and even choose a different type of noodle if you prefer.

Is Chicken Noodle Soup a healthy option?

Chicken Noodle Soup can be a nutritious choice, as it typically contains lean protein, vegetables, and a warm broth. However, the nutritional value may vary based on the specific ingredients and preparation.

What are some common variations of Chicken Noodle Soup?

There are various regional and cultural adaptations of this classic soup, like matzo ball soup, chicken and rice soup, and more.

Can I make Chicken Noodle Soup if I’m short on time?

Yes, there are quick and easy recipes for Chicken Noodle Soup that use store-bought broth and precooked chicken, making it a time-friendly meal.

What are some popular side dishes to serve with Chicken Noodle Soup?

Common sides include crusty bread, saltine crackers, or a simple green salad.

Let’s Make This Easy, Hearty Chicken Noodle Soup!

And there you have it – this easy, yummy Chicken Noodle Soup is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Truly Homemade Chicken Noodle Soup

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Serves: 4 - 6

Nutrition facts: calories fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 tablespoons extra-virgin olive oil
1 medium-size (9 oz.) yellow onion, chopped (about 2 cups)
3 medium carrots, thinly sliced (about 1 cup)
2 large celery stalks, chopped (about 1 cup)
2 large garlic cloves, minced (about 1 Tbsp.)
1 rotisserie chicken, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken)
8 cups lower-sodium chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups uncooked wide egg noodles
Chopped fresh flat-leaf parsley

Instructions

Step 1. Sauté vegetables: Sauté onions, carrots, celery and garlic in extra-virgin olive oil in a Dutch oven over medium heat. Stir often until the veggies are nice and soft, approximately 8 minutes.

Step 2. Add the chicken broth and rotisserie chicken: Add in the broth, shredded chicken, and seasonings. Bring the soup mixture to a boil before simmering for 6 minutes while the flavors develop.

Step 3. Add the noodles: Add in the egg noodles. Cook until noodles are tender over medium heat for approximately 6 minutes. Season with salt and pepper.

Step 4. Serve the soup: Ladle the chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve with a slice of toasted bread or saltine crackers.