Homemade Chicken Noodle Soup
This homemade chicken noodle soup is everything you love about the classic — warm, hearty, and easy to make. With rotisserie chicken and fresh herbs, it’s a comforting meal that tastes like home with a bright modern twist.
Equipment
- Large Dutch Oven or Soup Pot
- Wooden Spoon
- Knife and Cutting Board
- Ladle
Ingredients
Main Ingredients
- 1 large yellow onion diced
- 3 medium carrots sliced
- 3 medium celery stalks chopped
- 3 cloves garlic minced
- 2 tbsp unsalted butter or olive oil
- 2.5 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 2 cartons low-sodium chicken broth 32 oz each
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 1 rotisserie chicken or 1 lb cooked chicken, shredded
- 6 oz extra-wide egg noodles dried
- 0.5 bunch fresh parsley or dill chopped
- 0.5 lemon juiced, optional
Instructions
- Dice the onion, carrots, and celery. Mince the garlic. Set aside in a prep bowl.
- In a large Dutch oven, melt butter or heat oil over medium heat. Add onion, carrots, celery, salt, and pepper. Cook 5 minutes until softened.
- Pour in chicken broth, add thyme sprigs and bay leaves. Bring to a gentle boil.
- Shred rotisserie chicken into bite-sized pieces while the broth heats.
- Add noodles and shredded chicken to the pot. Reduce heat and simmer until noodles are just tender, about 10 minutes.
- Remove thyme and bay leaves. Stir in chopped parsley or dill. Add a squeeze of lemon juice if using.
- Taste and adjust seasoning. Serve warm and enjoy the comfort in every spoonful.
Notes
For best results, add noodles just before serving if making ahead. A bit of lemon at the end brightens the whole bowl.
Nutrition
Calories: 340kcalCarbohydrates: 28gProtein: 26gFat: 14gSaturated Fat: 4gCholesterol: 70mgSodium: 940mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 4200IUVitamin C: 6mgCalcium: 60mgIron: 2.5mg
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