Description

This Easy Chicken Noodle Soup recipe uses flavorful rotisserie chicken for a fast, hearty bowl of comfort. With tender egg noodles, fresh veggies, and aromatic broth, it’s ready in under 30 minutes and loved by all ages.

Ingredients

2 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, sliced

8 cups chicken broth

2 cups shredded rotisserie chicken

2 cups wide egg noodles

1 tsp dried thyme

1/2 tsp dried parsley

Salt and pepper, to taste

Juice of 1/2 lemon (optional for brightness)

Fresh parsley, for garnish

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Instructions

1. Heat olive oil in a large soup pot over medium heat.

2. Add onion, carrots, and celery. Sauté 5–6 minutes until softened.

3. Add garlic and cook 1 more minute.

4. Pour in chicken broth, thyme, and parsley. Bring to a boil.

5. Add egg noodles and cook according to package directions (usually 8–10 minutes).

6. Stir in shredded rotisserie chicken and cook until heated through, 2–3 minutes.

7. Taste and adjust salt and pepper.

8. Optional: Stir in lemon juice for brightness.

9. Serve hot, garnished with fresh parsley.

Notes

Use gluten-free noodles for a GF version.

Soup stores well for 3–4 days—reheat gently to keep noodles from getting mushy.

Add spinach or kale in the last 2 minutes for extra greens.