Description
This comforting homemade chicken noodle soup recipe features tender shredded rotisserie chicken, fresh vegetables, and wide egg noodles simmered to perfection in a flavorful broth. It's a classic dish perfect for cozy dinners or when you need a warm, nourishing meal.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 large yellow onion
- 3 medium carrots
- 3 medium stalks celery
- 3 cloves garlic
Cooking Fats and Seasonings
- 2 tablespoons unsalted butter or olive oil
- 2 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 5 sprigs fresh thyme
- 2 dried bay leaves
Broth and Protein
- 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
- 1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken
Pasta and Fresh Herbs
- 6 ounces dried extra-wide egg noodles (about 3 1/4 cups)
- 1/2 medium bunch fresh parsley or dill
- 1/2 large lemon (optional)
Instructions
- Prepare vegetables: Dice the onion into about 2 cups, peel and slice the carrots into 1/2-inch rounds totaling about 1 3/4 cups, cut celery stalks into 1/2-inch pieces totaling about 1 1/4 cups, and mince the garlic cloves. Add each prepared ingredient to a large bowl.
- Sauté aromatics: Melt 2 tablespoons unsalted butter or heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion mixture, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onions are translucent, approximately 5 minutes.
- Add broth and herbs: Pour in 2 cartons (64 ounces) of low-sodium chicken broth. Add 5 sprigs fresh thyme and 2 dried bay leaves. Increase heat to medium-high and bring the mixture to a boil.
- Prepare chicken: While broth heats, use two forks to shred the meat from the rotisserie chicken or cooked boneless chicken into bite-sized pieces, yielding about 3 cups.
- Cook noodles and chicken: Once the broth is boiling, add the shredded chicken and 6 ounces dried extra-wide egg noodles. Reduce the heat to maintain a gentle simmer and cook until noodles are just shy of al dente, about 7 minutes (1 minute less than package instructions).
- Prepare herbs and finish soup: Finely chop the leaves and tender stems from half a medium bunch of fresh parsley or dill to yield 1/4 cup. Remove and discard the thyme sprigs and bay leaves from the soup. Taste and adjust seasoning with additional kosher salt if needed. Stir in the chopped herbs. If desired, squeeze juice from half a large lemon to get about 2 tablespoons and add to the soup, stirring to combine.
Notes
- For a richer flavor, use unsalted butter instead of olive oil for sautéing the vegetables.
- If you prefer a quicker version, use pre-cooked or leftover chicken instead of rotisserie chicken.
- Extra-wide egg noodles give a hearty texture, but you may substitute with standard egg noodles if desired.
- Fresh herbs like parsley or dill add bright flavor; use whichever you prefer or have on hand.
- Adjust salt according to your taste and depending on the saltiness of the broth used.
- Lemon juice is optional but adds a pleasant brightness to the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
