Chicken noodle soup is one of the fondest memories I have of my childhood. Classic, comforting, a cure-all for whatever ailed me, and I could taste all the love in it.
However, the version I remember from my childhood took hours and hours. Sometimes I don’t have time to watch a boiling pot for half the day and all the stirring……But this version is super easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup.
To save time, I used store-bought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you’re so inclined.
There are quite a few herbs used including thyme, oregano, bay leaves, and parsley. You can certainly use dried herbs, if you don’t have fresh on hand.
Egg noodles can be substituted and you can use whatever noodles are your favorite.
This soup is so classic and the flavors are so ‘homey’. I love that it is ready in a flash and makes enough to stash half in the freezer for a rainy day or for cold and flu season.
- 2 tbsp olive oil
- 1 cup carrots, peeled and sliced thin
- 1 cup celery, sliced thin
- 1 cup yellow onion, diced small
- 2 garlic cloves, minced
- 64 oz (8 cups) low-sodium chicken broth, plus more if desired
- 2 bay leaves
- 1 tsp fresh thyme
- 1/2 tsp dried oregano
- 1 tsp pepper
- 12 oz wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken (I used store-bought rotisserie chicken to save time)
- 4 tbsp fresh flat-leaf parsley leaves, finely chopped
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
- Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
- Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Enjoy – see you in the Kitchen!