This Chicken Noodle Soup is rich, golden, and packed with tender vegetables, soft egg noodles, and juicy rotisserie chicken in a broth that tastes like you simmered it for hours. I started making this version on busy weeknights when I needed something warm and nourishing without spending all evening at the stove. The smell alone, those carrots and celery softening in butter with just a hint of garlic, brings everyone to the kitchen. It's ready in 40 minutes but feels like the kind of soup your mom would make when you were home sick from school.
If you're looking for more easy, comforting dinner recipes, this one belongs in your regular rotation.
If you're craving more hearty comfort, try these ,Healthy Cucumber Salad Recipe or Best Buffalo Chicken Dip Recipe or this Healthy Butter Chicken Recipe.
Why You will Love This Chicken Noodle Soup !
This soup checks every box. It's easy chicken noodle soup that doesn't require fancy techniques or hard-to-find ingredients. You probably have most of what you need already. The broth is flavorful and comforting, the vegetables add sweetness and color, and the chicken makes it hearty enough to be a full meal. It's perfect for cold days, for when someone's feeling under the weather, or just when you want something warm and satisfying. Plus, it reheats beautifully, so leftovers taste just as good the next day.
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Chicken Noodle Soup Ingredients
Here's what you need to make this nourishing, chicken noodle soup from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Soup
Butter: Just half a tablespoon adds richness and helps the vegetables soften without sticking to the pot.
Celery: Diced celery brings a mild, fresh flavor and a little crunch that balances the tender noodles.
Carrots: These add natural sweetness and beautiful color. Dice them into bite-size pieces so they cook evenly.
Garlic: One clove, minced, adds a subtle savory note without overpowering the broth.
Chicken stock or broth: This is the base of your soup. Use good-quality stock for the best flavor, homemade if you have it.
Salt: Helps bring out all the flavors. Taste as you go since stock can vary in saltiness.
Black pepper: Freshly ground pepper adds a gentle warmth.
Dried rosemary: Just a pinch gives the broth an herby depth.
Dried thyme: Another classic soup herb that pairs perfectly with chicken.
Crushed red pepper flakes: A tiny bit adds subtle warmth without making it spicy.
Egg noodles: Use homemade if you have them, or grab a bag of dry egg noodles or farfalle. They cook right in the broth and soak up all that flavor.
Rotisserie chicken: Shredded rotisserie chicken is a huge time-saver and adds tender, juicy meat to every spoonful.
Better Than Bouillon chicken flavor: This concentrated paste boosts the broth's richness. You can also use chicken bouillon granules.
HOW TO MAKE Chicken Noodle Soup
These steps will guide you through making a pot of comforting, flavorful soup from start to finish.
Sauté the vegetables: Add butter, diced celery, and diced carrots to a large stock pot over medium-high heat. Sauté for 3 minutes until they start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
Season the broth: Pour in the chicken stock and season with rosemary, thyme, crushed red pepper, salt, and pepper. Taste the broth before adding too much salt. Stir in a spoonful of Better Than Bouillon or chicken bouillon granules to deepen the flavor.
Boil and add noodles: Bring the broth to a rolling boil. Add your noodles, whether homemade egg noodles or dry store-bought pasta, and cook just until al dente, usually 6 to 8 minutes depending on the type.
Prevent mushy noodles: If using store-bought noodles, remove the pot from the heat as soon as they're barely tender. They'll continue softening slightly in the hot broth.
Add the chicken: Stir in the shredded rotisserie chicken meat. Let it warm through for a minute or two. Taste the broth one more time and adjust the seasoning if needed.
Store leftovers: Keep any leftover soup in an airtight container in the refrigerator for 4 to 5 days, depending on how fresh your chicken was when you started.
Substitutions and Variations
You can adapt this rotisserie chicken noodle soup to fit what you have on hand.
Noodles: Swap egg noodles for any small pasta like shells, rotini, or even rice if you want to make it gluten-free.
Chicken: Use leftover roasted chicken, cooked chicken breasts, or poach chicken thighs right in the broth if you have extra time.
Vegetables: Add diced onion at the start, or toss in peas, green beans, or spinach at the end for extra color and nutrition.
Herbs: Fresh parsley, dill, or a bay leaf can replace or complement the dried herbs.
Broth: Use vegetable broth and skip the chicken for a vegetarian version with chickpeas or white beans instead.t.
Equipment For Chicken Noodle Soup
Large stock pot: An enameled pot or any big, heavy-bottomed pot works perfectly. You need enough room for the broth, vegetables, noodles, and chicken without overflowing.
Storage and Reheating Tips
Store your Chicken Noodle Soup in an airtight container in the fridge for up to 5 days. The noodles will absorb more broth as they sit, so you might want to add a splash of extra stock or water when you reheat it. Warm it gently on the stove over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in 1-minute intervals, stirring between each one. This soup doesn't freeze as well with the noodles already in it because they get mushy, but you can freeze the broth and chicken separately, then cook fresh noodles when you're ready to eat.
Serving Suggestions
This hearty Chicken Noodle Soup is wonderful on its own, but here are a few cozy ways to serve it.
Ladle it into big bowls with crusty bread or warm rolls on the side for dipping. The bread soaks up the broth and makes the meal feel extra comforting. You could also serve it with a simple side salad, maybe mixed greens with a light vinaigrette, for a balanced dinner. Crackers are always a hit, especially buttery ones or oyster crackers sprinkled on top. And if you want to make it feel a little fancier, add a sprinkle of fresh parsley or a squeeze of lemon juice right before serving..
Expert Tips
Taste your broth early: Since chicken stock varies in saltiness, taste after adding your seasonings and adjust before you add the noodles.
Don't overcook the noodles: Al dente noodles hold up better in the soup. If they're too soft, they'll turn mushy as they sit in the hot broth.
Use rotisserie chicken: It saves so much time and the meat is already seasoned and juicy. Just shred it and stir it in at the end.
Add Better Than Bouillon gradually: A little goes a long way. Start with one teaspoon and add more if you want a richer, more concentrated flavor.
Let it rest: If you have a few extra minutes, let the soup sit off the heat for 5 minutes before serving. The flavors meld together beautifully.
FAQ
Start with a good chicken stock, tender vegetables like carrots and celery, egg noodles, and shredded chicken. Season it with garlic, thyme, rosemary, salt, and pepper. A little Better Than Bouillon adds extra depth. My mom always says the secret is tasting as you go and adjusting the salt at the end.
Yes, it's nourishing and balanced. You get protein from the chicken, vitamins from the vegetables, and carbs from the noodles for energy. Homemade versions are lower in sodium than canned and packed with real ingredients. It's a great choice when you're feeling under the weather or just want something wholesome.
Overcooking the Chicken Noodle Soup is the biggest one. They turn mushy if they sit in the broth too long. Also, under-seasoning the broth or adding the chicken too early can make it dry. Taste often and add the shredded chicken at the very end so it stays tender.
It's all about the broth. Use quality chicken stock, add aromatics like garlic and herbs, and don't be afraid to boost the flavor with a little bouillon paste. Fresh vegetables, tender chicken, and perfectly cooked noodles make every spoonful satisfying. And honestly, making it with love helps too.
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Pairing
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Chicken Noodle Soup
Ingredients
Method
- Melt the butter in a large pot over medium-high heat, then add the diced celery and carrots and cook until just beginning to soften.
- Stir in the minced garlic and cook briefly until fragrant, being careful not to let it brown.
- Pour in the chicken stock and season the broth with rosemary, thyme, red pepper flakes, salt, and black pepper, tasting and adjusting as needed.
- Bring the soup to a steady boil, then add the noodles and cook only until tender but still slightly firm.
- Remove the pot from heat as soon as the noodles reach al dente, allowing them to finish cooking gently in the hot broth.
- Stir in the shredded chicken, then taste once more and adjust seasoning or add bouillon base if the flavor needs strengthening.
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