Every recipe index needs to have a staple chicken noodle soup recipe — it’s a classic! Maybe I’m biased, but this one is SOUPer good and surprisingly simple. Aside from curing all winter aliments, there is just something about chicken noodle soup that is comforting to eat and satisfying to make.
Making homemade chicken stock sure is delicious, but there are ways to cut corners and cooking time, without sacrificing the rich flavors in your soup. My secret? Buy a store bought rotisserie chicken! Let the grocery store do the hard part for you. Another great shortcut that not many people know about is buying a Mirepoix from Trader Joe’s, which consists of pre-chopped carrots, celery, and onions. This is a great starter for any soup and will save you even more cooking time.
One of my most used kitchen items in the winter is my dutch oven. It is a great tool to have on hand because it’s safe for stove top cooking, but also in the oven because they can withstand high heats. Traditionally used as a slow cooker, the dutch oven is excellent for making soups too! I always use my dutch oven for this recipe, but any large pot will work.
My chicken noodle soup recipe calls for a few different herbs; bay leaves, dried oregano, dried basil, dried thyme. You’ll likely already have these on hand. If you buy any fresh herbs for this recipe, I’d suggest parsley. It adds great flavor, but also makes for a beautiful garnish when it is time to serve.
As far as noodles go, I prefer using egg noodles, but you could substitute for another type of noodle or even wild rice depending on your preference. If you make modifications don’t forget to adjust your cooking time.
Lastly, this recipe makes a big batch. It is great to eat fresh off the stove, but it is also great to stash away in the freezer for one of those days when you are not feeling well. To preheat, just add little extra chicken broth or a splash of water to thin out since soup ingredients likely absorbed extra broth.
Rotisserie Chicken Noodle Soup
- dutch oven
- 1 tbsp salted butter
- 1 small white onion chopped
- 3 celery stalks chopped
- 2 large garlic cloves minced
- 10 cups chicken broth lower sodium
- 1 rotisserie chicken shredded (about 3 cups)
- 4 large carrots sliced
- 2 bay leaves
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh parsley chopped, plus more for garnish
- 3 cups egg noodles extra wide
- In a dutch oven or large pot, melt the butter over medium heat.
- Add the onion and celery. Cook for 5-6 minutes until tender and the onion is translucent.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the chicken broth, followed by the shredded chicken, carrots, bay leaves, oregano, basil, thyme, fresh parsley, salt, and pepper. Stir until all ingredients are evenly incorporated. Increase the heat to high and bring the soup to a boil. Once boiling, reduce heat to a simmer, cover the pot, and cook for 20 minutes.
- Add egg noodles and cook according to time on package.
- Remove bay leaves and season with additional salt and pepper if necessary.
- Ladle into soup bowls. Garnish with freshly chopped parslet and oyster crackers. Enjoy!
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made!
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