Chicken Noodle Soup

This Chicken Noodle Soup is easy, quick and so full of flavor.  It is plump full of sweet onion, fresh celery, juicy carrots, earthy garlic, wide egg noodles and already cooked succulent rotisserie chicken.

I usually purchase my rotisserie chickens from Costco but they are available at most grocery stores.  They are tender and taste terrific making them perfect for a great pot of chicken soup. You will only need about half of the chicken so enjoy the other half in one of my many rotisserie chicken recipes like Chicken Pot Pie Soup, Chicken Waldorf Salad, King Ranch Chicken and Chicken Bacon Ranch Quesadilla.

Why this recipe works

• With the use of already cooked rotisserie chicken this easy to prepare soup is completed in 30-35 minutes depending on the thickness of your egg noodles.
• This soup is simply delicious and one the whole family can enjoy. Even my picky son loves this soup and asks for seconds and thirds.
• There are no special tools or techniques for this soup recipe.  Even a beginner can master this chicken soup.

How do you make this easy Chicken Noodle Soup

Start by heating a little oil in a Dutch oven or heavy stock pot over medium-high heat.  Then add your onions, celery and carrots and cook until the onions and celery are soft stirring frequently.  Now reduce your heat to low and add the garlic, parsley, poultry seasoning, fresh ground black pepper, and thyme leaves.  Cook for 1 minute stirring constantly.  Then add your chicken broth and bring to a simmer.

Once simmering add your egg noodles and cook until almost tender.  Now add your diced rotisserie chicken and simmer until the noodles and veggies are tender.  Turn the heat to low and stir in the cream. Season with kosher salt and fresh ground black pepper. Garnish with fresh thyme and parsley. For best results serve promptly.

Recipe notes and tips

• Rotisserie chickens are available at most local grocery stores and big box stores like Costco and Sams.
• You will only need about half of the chicken so enjoy the other half in one of my many rotisserie chicken recipes.
• Feel free to use any kind of egg noodles including Amish and frozen.  Just cook them until they are almost tender then simply add your diced chicken and finish cooking.
• If you know you are going to have leftovers simply remove that portion before adding the noodles.  Then when heating the leftover soup bring it to a simmer and add the egg noodles cooking until almost tender then add the chicken and finish cooking until tender.
• Freeze for up to four months in a heavy duty freezer bag or freezer container. Hold the pasta until ready to heat and eat.  Thaw in the refrigerator overnight. Then simply simmer over the stove and add your pasta cooking until tender.

Three ways to thicken soup

• Flour Slurry – mix 3-4 tablespoons flour with a cup of the hot broth.  Slowly stir into the soup while whisking.  Let simmer for several minutes to thicken.
• Cornstarch Slurry – mix 3 tablespoons cornstarch with 3 tablespoons cool chicken broth or water.  Slowly stir into the soup while whisking.  Let simmer for several minutes to thicken.
• When soup is done cooking reduce heat to low and add 1/2 – 3/4 cup heavy whipping cream.

Easy Chicken Noodle Soup Recipe

Satisfy your chicken noodle soup craving with this easy made from scratch 30-minute recipe. A delicious homemade soup will cure just about any ailment, and this hearty chicken noodle soup is a perfect cure!

4.98 from 34 votes

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Course: Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 329kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 3 celery ribs chopped
• 3 large carrots chopped
• 2 cloves garlic minced
• 1 teaspoon dried parsley
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon thyme leaves
• 6 cups low sodium chicken broth or chicken stock
• 3 cups uncooked wide egg noodles
• 2 1/2 cups diced cooked chicken breasts or chicken thighs rotisserie chicken
• 1/2 cup heavy whipping cream
• kosher salt and fresh ground black pepper

Instructions

• In large stock pot or heavy saucepan heat oil over medium heat. Add your onions, celery and carrots and cook until the onions and celery are soft; stirring frequently.  Reduce heat to low and add the garlic, parsley, poultry seasoning, black pepper, and thyme leaves.  Cook for 1 minute stirring constantly.  Add chicken broth and bring to a simmer.
• Once simmering add your egg noodles and cook until almost tender; approximately 15 minutes.  Add your diced rotisserie chicken and simmer until the noodles and carrots are tender.  Turn the heat to low and stir in the cream.  Season with kosher salt and fresh ground black pepper.  For best results serve promptly.
•  

Notes

• Rotisserie chicken are available at most local grocery stores and big box stores like Costco and Sams.
• You will only need about half of the chicken so enjoy the other half in one of my many rotisserie chicken recipes.
• You can use any kind of egg noodles including Amish and frozen.  You just need to cook them until they are almost tender then simply add your diced chicken and finish cooking.
• If you know you are going to have leftover simplys remove that portion before adding the noodles.  Then when heating the leftover soup bring it to a simmer and add the egg noodles cooking until almost tender then add the chicken and finish cooking until tender.
• Freeze for up to four months but hold the pasta until ready to heat and eat.  Then simply simmer over the stove and add your pasta cooking until tender.

 

Nutrition

Calories: 329kcal | Carbohydrates: 22g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 143mg | Potassium: 542mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5469IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg

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This post was originally published August 23, 2017 and was republished with new content December 2, 2020.

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