Homemade Chicken Noodle Soup: A Comforting Bowl of Fresh Ingredients
By Emma Collins
Prep
10 min
Cook
20 min
Total
30 min
Servings
6
Start with rotisserie chicken․ Rotisserie chicken is flavorful and tender․ Chicken noodle soup, made from scratch, is a filling and hot soup․
This soup recipe contains fresh vegetables, including carrots and celery, and herbs․ The soup is healthy and can be customized to meet your preferences․ Other ingredients add body and flavor to this soup․
As you cook the dish, you might taste sweetness from the sautéed vegetables․ Overcooked noodles are a common issue with this dish․ Noodles cooked in the soup will release additional starch․
Serve the soup warm, garnished with fresh herbs for color and taste․ To store leftovers, refrigerate in an airtight container for up to 3-4 days or freeze for up to 3 months․
Why you'll love this recipe
- Made with fresh vegetables like carrots and celery, this soup has a rich flavor and texture․
- Uses rotisserie chicken and other time-saving techniques to create unique flavors with less cooking time․
- Customizable with different vegetables to your preference․ This soup can be customized to your liking․
- This recipe is easy to prepare․ It takes about 30 minutes to make and is a good choice for weeknights․
- Suitable for leftovers; leftovers can be refrigerated or frozen for later use․
Ingredients
- •2 tablespoons olive oil
- •1 medium onion (diced)
- •2 medium carrots (sliced)
- •2 stalks celery (sliced)
- •3 cloves garlic (minced)
- •8 cups low-sodium chicken broth
- •1 whole rotisserie chicken (shredded)
- •1 cup egg noodles
- •1 teaspoon dried thyme
- •1 teaspoon dried parsley
- •Salt and pepper (to taste)
- •1 whole lemon (juice, optional)
- •Fresh herbs (for garnish (optional))
Instructions
- 1
In a large pot, heat the olive oil over medium heat.
- 2
Add the diced onion, carrots, and celery.
- 3
Sauté for about 5 minutes, or until the vegetables are tender.
- 4
Stir in the minced garlic and cook for an additional minute until fragrant.
- 5
Add the chicken broth to the pot and bring it to a boil.
- 6
Once boiling, add the shredded rotisserie chicken and egg noodles.
- 7
Stir to combine.
- 8
Add the dried thyme, dried parsley, salt, and pepper.
- 9
Reduce the heat to a simmer and let it cook for about 10 minutes, or until the noodles are tender.
- 10
If desired, stir in the juice of one lemon for added brightness.
- 11
Ladle the soup into bowls and garnish with fresh herbs if desired.
FAQ
Nutrition (per serving)
Calories
350
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