Description
This Homemade Chicken Noodle Soup is a comforting and hearty classic made from scratch using fresh vegetables, tender rotisserie chicken, and wide egg noodles simmered in flavorful low-sodium chicken broth. It's perfect for a cozy meal and easy to prepare in about 40 minutes.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 large yellow onion
- 3 medium carrots
- 3 medium stalks celery
- 3 cloves garlic
Soup Base
- 2 tablespoons unsalted butter or olive oil
- 2 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
- 5 sprigs fresh thyme
- 2 dried bay leaves
Protein and Noodles
- 1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken
- 6 ounces dried extra-wide egg noodles (about 3 1/4 cups)
Herbs and Garnish
- 1/2 medium bunch fresh parsley or dill
- 1/2 large lemon (optional)
Instructions
- Prepare Vegetables: Dice 1 large onion to yield about 2 cups. Peel and cut 3 medium carrots crosswise into 1/2-inch thick rounds (about 1 3/4 cups). Cut 3 medium celery stalks crosswise into 1/2-inch pieces (about 1 1/4 cups). Mince 3 garlic cloves. Place all these prepared vegetables into a large bowl as you finish each one.
- Sauté Aromatics: Melt 2 tablespoons unsalted butter or heat 2 tablespoons olive oil in a heavy-bottomed Dutch oven or pot over medium heat. Add the prepared onion, carrots, celery, and minced garlic along with 2 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring occasionally, until the onion becomes translucent and the vegetables soften, about 5 minutes.
- Add Broth and Herbs: Pour in 2 (32-ounce) cartons 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.
- Shred Chicken: While the broth heats, use two forks to shred meat from 1 (2 1/2- to 3-pound) rotisserie chicken or use about 1 pound cooked boneless chicken into bite-sized pieces, yielding approximately 3 cups.
- Cook Noodles and Chicken: Add the shredded chicken and 6 ounces dried extra-wide egg noodles to the simmering soup. Reduce heat to maintain a gentle simmer. Cook the noodles for 6 to 7 minutes, or one minute less than the package instructions so they are just shy of al dente.
- Add Fresh Herbs and Lemon: Meanwhile, finely chop the leaves and tender stems from 1/2 medium bunch of fresh parsley or dill until you have about 1/4 cup. Remove and discard the thyme sprigs and bay leaves from the soup. Taste the soup and add more kosher salt as needed. Stir in the chopped parsley or dill. If using, squeeze the juice from 1/2 large lemon, about 2 tablespoons, into the soup and stir to combine.
Notes
- Using rotisserie chicken saves time and adds rich flavor, but leftover cooked chicken works well too.
- Fresh thyme and bay leaves add depth; make sure to remove before serving.
- You can substitute olive oil for butter for a lighter option or to make it dairy free.
- For gluten-free options, substitute egg noodles with gluten-free pasta or spiralized vegetables.
- Add lemon juice at the end to brighten the flavor and balance the richness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
