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Classic Chicken Noodle Soup

Overhead view of a bowl of chicken noodle soup with shredded chicken, carrots, noodles, and parsley.
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A comforting and classic chicken noodle soup recipe, perfect for cold weather or when you’re feeling under the weather. This recipe offers guidance on using rotisserie chicken for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (1 medium)
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 medium)
  • 8 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 bay leaf
  • 3 cups shredded cooked chicken (rotisserie chicken recommended)
  • 1 1/2 cups egg noodles
  • 2 tablespoons chopped fresh parsley

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 salt, pepper, thyme, rosemary, and bay leaf. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
  4. Add shredded chicken and egg noodles to the pot. Increase heat to medium and cook until noodles are tender, about 8-10 minutes, stirring occasionally.
  5. Remove the bay leaf. Stir in fresh parsley.
  6. Serve hot.

Notes

  • For a richer broth, you can add homemade chicken broth or simmer chicken pieces in the broth before shredding.
  • Egg noodles are classic, but you can also use other pasta shapes like ditalini or small shells.
  • This soup freezes well. Let it cool completely before transferring to airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
  • Consider this soup as part of your meal planning for easy weeknight dinners.

Nutrition

Find it online: https://cutcooktaste.com/chicken-noodle-soup-classic-comfort-food/