This homemade Chicken Noodle Soup is better than anything you'll find in a can. Made with leftover rotisserie chicken, chicken broth, and fresh vegetables, it's cozy, warm, light, and comforting. Ready in 30 minutes or less.
Looking for more easy soup recipes? Try my tomato soup next!
About This Recipe
This chicken noodle soup is a recipe that I come back to every year. It's cozy, comforting, and healing. It's great for cold winter nights, days when you're feeling a little under the weather, or just when you need a healthy reset.
I first started making it a few years ago when I was recovering from a cold. I was looking for something simple and nourishing, and that could be made from what I already had in the fridge. The last thing I wanted to do was go to the grocery store, with all my coughing.
Staring into my fridge, I pulled together what I had - chicken broth, a few carrots and celery sticks, and some leftover rotisserie chicken - I ended up making the most comforting bowl of soup.
Since then, it's become one of my wife and I's favorite recipes. Sometimes, I switch up the vegetables, depending on what's in my fridge, or use different noodles. It's very versatile and always comes out delicious.
Key Ingredients
Olive oil: For sautéing the vegetables. Feel free to use butter if you want extra richness.
Vegetables: I typically use a classic combination of celery, carrots, onion, and garlic. But for today's recipe, I omitted the onions and garlic since I'm avoiding those foods right now as part of a new diet I'm trying. So in the pictures below, you won't see onions and garlic, but I usually add them!
Chicken broth: You can buy pre-made stock or make your own.
Seasonings: Salt, black pepper, and Italian seasoning.
Chicken meat: I used leftover rotisserie chicken with the skin removed. You can also use raw or cooked chicken breasts. If you use raw, you can add them to the soup at the same time as the noodles. If you use cooked, just as them at the very end.
Egg noodles: Any shape of egg noodles will work! We cook them directly in the soup so they absorb the delicious flavors of the soup.
Instructions
STEP 1: Heat the olive oil in a large pot over medium-high heat. Add the carrots, celery, onions, and garlic. Cook for 6-7 minutes until softened.
STEP 2: Add the chicken broth, salt, black pepper, and Italian seasoning. Bring to a boil.
STEP 3: Add the uncooked pasta and reduce to a gentle simmer. Note: If you're using raw chicken breast, add it in now. Cook for 8-10 minutes until the pasta is al dente.
STEP 4: Stir in the rotisserie chicken and enjoy!
Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil (or butter)
- 3 ribs celery (diced)
- 3 large carrots (diced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 10 cups chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
- 4 cups dry egg noodles
- 3 cups rotisserie chicken meat (or chicken breasts)
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the celery, carrot, onions, and garlic, and saute for 6-7 minutes until softened.
- Add the chicken broth, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce to a gentle bubble.
- Add the uncooked egg noodles and cook for 8-10 minutes or until al dente. Note: If you're using raw chicken breast, add it now with the noodles. Once it's fully cooked, take it out and cut it into bite-sized pieces.
- Remove the soup from the heat and stir in the chicken meat. Serve immediately.
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