How to Make The Best Chicken Noodle Soup

Chicken Noodle Soup is an iconic comfort food dish that has been enjoyed for generations. Out of all the many soups, it is an easy to make dish that’s always there when we need a little comfort. This classic soup is my go to soup, and it’s a favorite for so many people.

As the weather is beginnings to change, a bowl of chicken noodle soup is an easy meal for any night of the week. Today I share my quick and easy recipe for this classic dish. To make this chicken recipe even easier, we use already cooked rotisserie chicken. This soup is great as a the main meal or it can be serves alongside a healthy sandwich or salad.

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1. Ingredients

Rotisserie Chicken, Celery, Onion, Baby Carrots, Egg Noodles, Garlic, Butter, Chicken Broth, Thyme, Oregano, Bay Leaf, Basil, Parsley, Salt and Black Pepper.

• Make sure to cut your rotisserie chicken into small pieces. Also makes sure to remove all the skin and bones then set your chicken aside until later.

2. Saute the Vegetables for the Chicken Noodle Soup

Place your pot or Dutch oven on medium heat then melt the butter. Add the onion, celery, carrots and garlic then sauté for 5 minutes or until your vegetable begin to soften.

3. Add the Chicken

After 5 minutes add the chicken then season with the basil, salt, pepper, thyme and oregano then mix until well combined.

4. Making the Chicken Noodle Soup

Pour in your chicken broth then add the bay leaf then bring your soup to a boil. Add the egg noodles and cook for 6 ½ minutes.

After 6 ½ minutes add the parsley then give your soup a final stir then it is ready to serve.

Chicken Noodle Soup Recipe

Recipe by Soul Food Cooking

5.0 from 2 votes

Course: Soups, AppetizersDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Ingredients

• 1 Rotisserie Chicken

• 2 stalks Celery

• 1 Cup Onion

• 1 Cup Baby Carrots

• 10 oz Egg Noodles

• 3 cloves Garlic

• 1 Tbsp Butter

• 9 Cups Chicken Broth

• 1 tsp Thyme

• 1 tsp Oregano

• 1 Bay Leaf

• 1 tsp Basil

• 1 tsp Salt

• 1/2 tsp Black Pepper

• Parsley

Directions

• Place your pot or Dutch oven on medium heat then melt the butter
• Add the onion, celery, carrots and garlic then sauté for 5 minutes
• After 5 minutes add the chicken.
• Season with the basil, salt, pepper, thyme and oregano then mix until well combined
• Pour in your chicken broth then add the bay leaf then bring your soup to a boil
• Add the egg noodles and cook for 6 ½ minutes
• After 6 ½ minutes add the parsley then give your soup a final stir.

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