This chicken noodle soup is ready in about 45 minutes start to finish, and it tastes like it simmered all day. It's the kind of meal you want when you're feeling under the weather or when the temperature drops.
The recipe leans on a rotisserie chicken to save time. If you have leftover cooked chicken, use that. The broth gets deep flavor from a quick saute of onion, carrot, and celery, then everything simmers together while the noodles cook right in the pot.
I like to serve it with crackers or a simple green salad. For busy nights, you can prep the vegetables and shred the chicken ahead, so dinner is just a matter of boiling the broth.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
For sauteing the vegetables. You can substitute butter or a neutral oil like canola.
1 yellow onion, diced
About one medium onion. Sweet onion works too.
2 carrots, peeled and sliced
About 1 cup of slices. Baby carrots work, just slice them.
2 celery stalks, sliced
About 1 cup. Celery adds that classic soup flavor.
2 cloves garlic, minced
Fresh garlic is best. Garlic powder works in a pinch, use 1/2 teaspoon.
6 cups low-sodium chicken broth
Low-sodium lets you control the salt. Homemade broth is great too.
2 cups water
This lightens the broth and gives the noodles room to cook. Adjust if you like a thicker soup.
8 ounces wide egg noodles
About half of a standard 1-pound bag. Substitute any short pasta or rice.
2 cups cooked, shredded chicken
Use a rotisserie chicken or leftover roast chicken. Leftover turkey works too.
1 teaspoon dried thyme
Or use 2 teaspoons fresh thyme. Rosemary also works.
Salt and black pepper to taste
Season at the end, after the noodles have absorbed some salt.
Pro Tips
Meals When You Are Sick
Easy chicken noodle soup made in 45 minutes with rotisserie chicken, tender egg noodles, and a flavorful broth that warms you up on a chilly night.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups water
- 8 ounces wide egg noodles
- 2 cups cooked, shredded chicken
- 1 teaspoon dried thyme
- Salt and black pepper to taste
