Experience a new take on Chicken Noodle Soup Homemade featuring tender rotisserie chicken and crisp vegetables infused with hints of lemon and ginger. This recipe turns everyday ingredients into an unforgettable communal meal, inviting friends and family to gather around a bowl brimming with character and delightful surprises.
I recently tried a trick that completely changed my soup game. I used a whole rotisserie chicken (it really is genius) and shredded it into this amazing homemade chicken noodle base that gives you loads of rich flavor.
I started with 10 cups of low-sodium chicken broth and added in three sliced carrots, some chopped celery and a diced onion along with four garlic cloves. I let it simmer with a bay leaf, a teaspoon of dried thyme and half a teaspoon of dried oregano before tossing in my wide egg noodles.
I even finished it off with the juice of a lemon and just a bit of grated fresh ginger for that extra zing. Trust me, if you enjoy a good chicken noodle soup with a little twist like a flu survival kit feel, this recipe is a must try.
Enjoy experimenting with the flavors!
Why I Like this Recipe
I love how this recipe makes use of a rotisserie chicken because it makes prep so quick and still delivers amazing flavor without spending hours in the kitchen.
I really appreciate that the mix of carrots, celery, and onions gives the soup a homey feel and packs it with lots of nutrients.
I like adding the lemon juice and ginger since they give the broth this fresh, zesty kick that really wakes up the other flavors.
Lastly, I enjoy that it’s super simple to make. It always feels like a warm hug on a cold day or when im not feeling great.
Ingredients
- Whole rotisserie chicken: A protein powerhouse that enriches the broth with flavor and its leftovers add a robust base.
- Carrots: Loaded with fiber and natural sweetness, they add crisp texture and nutrition to the soup.
- Celery: It adds subtle saltiness and crunch, helping balance out the hearty flavors in the mix.
- Onion: It delivers aromatic taste with a hint of sweetness which boost the overall savoriness.
- Garlic: Punchy and robust, this ingredient ups the flavor and has health benefits that can help fight colds.
- Lemon: Its tangy zing brightens up the broth and balances the savory elements perfectly.
Ingredient Quantities
- 1 whole rotisserie chicken (about 2 to 3 lbs), shredded (you can save the bones for extra flavor if you want)
- 10 cups of low-sodium chicken broth
- 3 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 8 oz wide egg noodles
- Juice of 1 lemon
- 1-2 teaspoons grated fresh ginger
- Cayenne pepper (optional for a little extra kick)
How to Make this
1. Grab a big soup pot and heat it up over medium heat. Dump in the diced onion, minced garlic, sliced carrots, and chopped celery. Let em cook until the onion looks soft, about 5 minutes.
2. Toss in the bay leaf, dried thyme, and dried oregano. Season with salt and black pepper, and if you like a little heat add a pinch of cayenne pepper.
3. Pour in the 10 cups low-sodium chicken broth and stir in the 1-2 teaspoons grated fresh ginger. Let the broth come to a boil then lower the heat so it simmers.
4. Let the veggies cook in the simmering broth for about 8-10 minutes until they start to get tender.
5. Add the shredded rotisserie chicken into the pot (you can drop the bones in too for extra flavor if you want) and stir it all together.
6. Bring the soup back to a simmer and add the 8 oz of wide egg noodles.
7. Cook the noodles along with the rest of the soup until they’re tender, following the package instructions for timing.
8. Squeeze in the juice of one lemon, giving the soup a fresh zing.
9. Give it a taste and adjust the salt, pepper, or cayenne if needed to get the perfect flavor.
10. Remove the bay leaf and then ladle your soup into bowls. Enjoy this comforting, flavor packed soup perfect for a cold day or when you’re feeling under the weather!
Equipment Needed
1. Big soup pot
2. Stove burner
3. Cutting board
4. Sharp chef’s knife
5. Vegetable peeler
6. Grater
7. Measuring spoons
8. Stirring spoon
9. Citrus juicer or a fork to squeeze lemon
FAQ
The World’s BEST Homemade Chicken Noodle Soup Recipe + Flu Survival Kit Substitutions and Variations
- If you don’t have a whole rotisserie chicken, you can use leftover cooked chicken or even rotisserie style chicken from your deli counter performance.
- If low-sodium broth isn’t available, feel free to use regular broth but just be cautious and adjust the salt levels later.
- Instead of wide egg noodles, you might try using spaghetti broken into chunks or even ramen noodles to mix things up a little.
- If you’re out of lemon juice, a splash of white vinegar mixed with a bit of water works well as a substitute.
- Don’t have fresh ginger? You can swap it out with a pinch of dried ginger powder but use slightly less since it’s more potent.
Pro Tips
1. Try tossing in the chicken bones along with the meat. They really boost the broth’s flavor and make your soup taste homemade, even if it seems a little extra effort at first.
2. Keep a close eye on the noodles when you add them. Overcooked noodles can get all mushy and lose that nice, firm texture, so check them a couple times as they simmer.
3. Once you squeeze in the lemon juice, give the soup a good taste before serving. A little tweak of salt, extra ginger, or even a pinch more cayenne can turn a okay soup into something epic.
4. If you’re using fresh ginger, grate it finely instead of using a big chunk. It blends better into the broth and gives a more even flavor throughout. Enjoy experimenting and making it your own!
The World's BEST Homemade Chicken Noodle Soup Recipe + Flu Survival Kit
Experience a new take on Chicken Noodle Soup Homemade featuring tender rotisserie chicken and crisp vegetables infused with hints of lemon and ginger. This recipe turns everyday ingredients into an unforgettable communal meal, inviting friends and family to gather around a bowl brimming with character and delightful surprises.
6
servings
300
kcal
Equipment: 1. Big soup pot
2. Stove burner
3. Cutting board
4. Sharp chef’s knife
5. Vegetable peeler
6. Grater
7. Measuring spoons
8. Stirring spoon
9. Citrus juicer or a fork to squeeze lemon
Ingredients
-
1 whole rotisserie chicken (about 2 to 3 lbs), shredded (you can save the bones for extra flavor if you want)
-
10 cups of low-sodium chicken broth
-
3 large carrots, peeled and sliced
-
3 celery stalks, chopped
-
1 large onion, diced
-
4 garlic cloves, minced
-
1 bay leaf
-
1 teaspoon dried thyme
-
1/2 teaspoon dried oregano
-
Salt and black pepper, to taste
-
8 oz wide egg noodles
-
Juice of 1 lemon
-
1-2 teaspoons grated fresh ginger
-
Cayenne pepper (optional for a little extra kick)
Directions
- Grab a big soup pot and heat it up over medium heat. Dump in the diced onion, minced garlic, sliced carrots, and chopped celery. Let em cook until the onion looks soft, about 5 minutes.
- Toss in the bay leaf, dried thyme, and dried oregano. Season with salt and black pepper, and if you like a little heat add a pinch of cayenne pepper.
- Pour in the 10 cups low-sodium chicken broth and stir in the 1-2 teaspoons grated fresh ginger. Let the broth come to a boil then lower the heat so it simmers.
- Let the veggies cook in the simmering broth for about 8-10 minutes until they start to get tender.
- Add the shredded rotisserie chicken into the pot (you can drop the bones in too for extra flavor if you want) and stir it all together.
- Bring the soup back to a simmer and add the 8 oz of wide egg noodles.
- Cook the noodles along with the rest of the soup until they're tender, following the package instructions for timing.
- Squeeze in the juice of one lemon, giving the soup a fresh zing.
- Give it a taste and adjust the salt, pepper, or cayenne if needed to get the perfect flavor.
- Remove the bay leaf and then ladle your soup into bowls. Enjoy this comforting, flavor packed soup perfect for a cold day or when you're feeling under the weather!
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: 300g
- Total number of serves: 6
- Calories: 300kcal
- Fat: 9g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 4g
- Cholesterol: 70mg
- Sodium: 400mg
- Potassium: 300mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 4g
- Protein: 25g
- Vitamin A: 800IU
- Vitamin C: 12mg
- Calcium: 40mg
- Iron: 1.5mg
