Go Back

Classic Chicken Noodle Soup

This chicken noodle soup is simple, wholesome, and packed with flavor, made with tender chicken, hearty vegetables, and perfectly cooked noodles in a rich, savory broth. It’s the definition of comfort food and a staple that belongs in every home cook’s recipe collection.
Print Recipe Pin Recipe
Course: Appetizer, Side Dish, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 rotisserie chicken shredded
  • 2 medium yellow onions finely diced
  • 4 cups chicken broth
  • 1 tablespoon kosher salt
  • 2 bay leaves
  • 1 8-ounce bag baby carrots
  • 1 medium celery rib sliced into ¼-inch pieces
  • 1 tablespoon minced garlic
  • ¼ teaspoon dried thyme
  • 1 8-ounce bag egg noodles
  • Fresh parsley chopped, for garnish

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onions and minced garlic, sautéing until softened and fragrant, about 3 to 4 minutes.
  2. Stir in the shredded rotisserie chicken, allowing it to warm through for 1 to 2 minutes.
  3. Pour in the chicken broth, then add the baby carrots, chopped celery, dried thyme, kosher salt, and bay leaves. Stir to combine.
  4. Cover the pot and bring the soup to a gentle simmer. Cook until the carrots and celery are tender, about 15 to 20 minutes.
  5. Add the egg noodles to the pot and continue simmering, uncovered, until the noodles are cooked to al dente, about 6 to 8 minutes.
  6. Remove the bay leaves, taste, and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
  7. Enjoy!