I made my Easy Delicious Chicken Noodle Soup with shredded rotisserie chicken, fresh carrots, crisp celery, and aromatic onion and garlic. The broth, enhanced by thyme and bay leaf, mingles with tender egg noodles, olive oil, and parsley for a remarkably tasteful finish every time I prepare this classic dish.
I’ve been experimenting with a recipe that totally blew my mind and I just had to share it with you all. This Easy Homestyle Chicken Noodle Soup is a game changer and I promise after a bowl of this, you won’t even miss those chain store soups like Panera or Campbell’s.
I was positive I could create a version that was not only flavorful but also thick and loaded with vegetables. I used a rotisserie chicken for convenience and amazing flavor, plus low-sodium chicken broth and water to keep it light.
The addition of sliced carrots, celery, chopped onion, and minced garlic with a bay leaf and a pinch of dried thyme make it a fresh chicken noodle soup that seriously hits the spot. I threw in some egg noodles and a drizzle of olive oil to tie everything together.
Trust me, this homemade soup recipe is among the best chicken soup recipes ever that anyone must try for a delicious homemade meal.
Why I Like this Recipe
I love this recipe because it makes a comforting bowl of soup really fast and it fills my kitchen with amazing smells. I like how I can use a rotisserie chicken and not waste any leftovers while gettin lots of veggies in one meal. I really enjoy how the egg noodles add that perfect texture and make the soup feel heartwarming and homemade. And honestly, it always reminds me of lazy weekend afternoons spent cozying up with a bowl of something tasty.
Ingredients
- Rotisserie Chicken: Juicy, protein-packed meat that brings a rich, comforting, and truly savory flavor.
- Carrots: Sweet, crunchy veggies that provide fibre, vitamin goodness, and natural mild sweetness.
- Celery: Crisp stalks offering essential fibre, low calorie crunch, and a refreshing, light texture.
- Yellow Onion: Mildly sweet and aromatic vegetable that boosts flavor, depth, and savory notes.
- Garlic: Bold, spicy cloves that add heart-healthy benefits, a kick, and robust flavor.
- Egg Noodles: Soft, carb-rich noodles absorbing the thick broth for a delightful and hearty texture.
- Olive Oil: Healthy fat used to sauté aromatics, enhancing flavors and givin the broth a silky finish.
- Fresh Parsley: Bright green herb finishing the soup with fresh, tangy notes and a vibrant look.
Ingredient Quantities
- 1 rotisserie chicken (about 3 cups shredded meat)
- 4 cups low-sodium chicken broth
- 4 cups water
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 cup egg noodles
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley (optional)
How to Make this
1. In a large pot, heat the olive oil over medium heat and add the chopped yellow onion; cook it until soft, about 3 to 4 minutes.
2. Toss in the minced garlic and let it cook for about one minute until it’s fragrant.
3. Put in the sliced carrots and celery, add the bay leaf, dried thyme, and a pinch of salt and black pepper, and stir for another 3 minutes so the veggies start to soften.
4. Pour in the 4 cups of low-sodium chicken broth and 4 cups of water, and bring the whole mixture to a gentle simmer.
5. Now, stir in the shredded rotisserie chicken and let everything simmer together for about 10 minutes, so the flavors mix well.
6. Add the egg noodles to the pot and cook according to the package instructions, usually around 7 to 9 minutes until they’re tender but still firm.
7. Give the soup a taste and adjust salt and pepper if needed, making sure it’s just right.
8. Once the noodles are cooked, remove the bay leaf from the pot.
9. Finally, stir in the chopped fresh parsley (if you like) and serve hot. Enjoy your easy homestyle chicken noodle soup!
Equipment Needed
1. Large pot – for simmering all the ingredients together
2. Chef’s knife – for chopping the onion, garlic, carrots, and celery
3. Cutting board – for safely prepping your veggies
4. Measuring cups – to accurately measure the chicken broth and water
5. Measuring spoons – to portion out the dried thyme, salt, and pepper
6. Wooden spoon – for stirring the soup during cooking
7. Ladle – for serving the soup when it’s done
FAQ
Easy Homestyle Chicken Noodle Soup Recipe Substitutions and Variations
- Instead of rotisserie chicken you can use some leftover roasted chicken or even poached chicken if you have it lying around
- If you don’t have low-sodium chicken broth try homemade broth using chicken bones or a low-sodium vegetable broth which works pretty well
- Don’t have egg noodles? You can toss in any other small pasta like macaroni, or even rice noodles for a twist
- For olive oil you could use a bit of butter or any neutral oil like canola if you’re all out
- Fresh parsley is great but if you dont have it, chopped cilantro or green onions can do the trick
Pro Tips
1. Try roasting the garlic and even the onions lightly before adding them to the soup so that they really bring out a deep flavor that makes the broth taste even better it might seem extra work but trust me its worth it.
2. If you’re using store bought rotisserie chicken be sure to remove most of the skin and adjust the salt because even low-sodium broth can turn out too salty if you’re not careful
3. Keep an eye on the noodles while they cook. I learned the hard way that overcooking them will make the soup watery so always test a noodle before you decide its done
4. Feel free to add extra veggies like peas or corn at the end of cooking for a pop of color and texture its a little twist that can really change up the regular taste of chicken noodle soup
Easy Homestyle Chicken Noodle Soup Recipe
I made my Easy Delicious Chicken Noodle Soup with shredded rotisserie chicken, fresh carrots, crisp celery, and aromatic onion and garlic. The broth, enhanced by thyme and bay leaf, mingles with tender egg noodles, olive oil, and parsley for a remarkably tasteful finish every time I prepare this classic dish.
6
servings
250
kcal
Equipment: 1. Large pot – for simmering all the ingredients together
2. Chef’s knife – for chopping the onion, garlic, carrots, and celery
3. Cutting board – for safely prepping your veggies
4. Measuring cups – to accurately measure the chicken broth and water
5. Measuring spoons – to portion out the dried thyme, salt, and pepper
6. Wooden spoon – for stirring the soup during cooking
7. Ladle – for serving the soup when it’s done
Ingredients
-
1 rotisserie chicken (about 3 cups shredded meat)
-
4 cups low-sodium chicken broth
-
4 cups water
-
2 large carrots, peeled and sliced
-
2 stalks celery, sliced
-
1 medium yellow onion, chopped
-
3 garlic cloves, minced
-
1 bay leaf
-
1/2 teaspoon dried thyme
-
Salt and freshly ground black pepper, to taste
-
1 cup egg noodles
-
1 tablespoon olive oil
-
2 tablespoons chopped fresh parsley (optional)
Directions
- In a large pot, heat the olive oil over medium heat and add the chopped yellow onion; cook it until soft, about 3 to 4 minutes.
- Toss in the minced garlic and let it cook for about one minute until it's fragrant.
- Put in the sliced carrots and celery, add the bay leaf, dried thyme, and a pinch of salt and black pepper, and stir for another 3 minutes so the veggies start to soften.
- Pour in the 4 cups of low-sodium chicken broth and 4 cups of water, and bring the whole mixture to a gentle simmer.
- Now, stir in the shredded rotisserie chicken and let everything simmer together for about 10 minutes, so the flavors mix well.
- Add the egg noodles to the pot and cook according to the package instructions, usually around 7 to 9 minutes until they’re tender but still firm.
- Give the soup a taste and adjust salt and pepper if needed, making sure it's just right.
- Once the noodles are cooked, remove the bay leaf from the pot.
- Finally, stir in the chopped fresh parsley (if you like) and serve hot. Enjoy your easy homestyle chicken noodle soup!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 6
- Calories: 250kcal
- Fat: 8g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 4g
- Cholesterol: 60mg
- Sodium: 350mg
- Potassium: 350mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 4g
- Protein: 20g
- Vitamin A: 4000IU
- Vitamin C: 7mg
- Calcium: 40mg
- Iron: 1mg
