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Fresh ingredients for chicken noodle soup - carrots, celery, garlic, herbs, and egg noodles on wooden cutting board

CHICKEN NOODLE SOUP

Classic chicken noodle soup ready in 30 minutes! Tender rotisserie chicken, fresh veggies, and egg noodles in a savory broth – better than takeout and kid-approved.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: soup, Main course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • - 8 cups low-sodium chicken stock
  • - 1 tbsp butter or olive oil
  • - 3 carrots diced
  • - 2 celery ribs chopped
  • - 3 garlic cloves minced
  • - 2 cups shredded rotisserie chicken
  • - 2 cups egg noodles
  • - 1 tsp Better than Bouillon optional
  • - ½ tsp dried rosemary
  • - ½ tsp dried thyme
  • - Salt and black pepper to taste
  • - Fresh parsley for garnish
  • - 1 tbsp lemon juice optional but recommended

Equipment

  • Dutch oven or large stock pot
  • Ladle
  • Chef's knife
  • cutting board
  • Measuring cups and spoons
  • Airtight containers for storage

Method
 

  1. In a large Dutch oven, melt butter over medium heat. Add carrots, celery, and garlic. Sauté 3-4 minutes until softened.
  2. Pour in chicken stock. Add rosemary, thyme, pepper, and Better than Bouillon. Bring to a boil.
  3. Stir in egg noodles and cook according to package directions (6-8 minutes).
  4. Reduce heat to low. Stir in shredded chicken and simmer 3-5 minutes until heated through.
  5. Taste and adjust salt and pepper. Stir in lemon juice for brightness.
  6. Ladle into bowls, garnish with parsley, and serve!

Notes

• Store noodles separately from broth.
• Add fresh lemon at the end for brightness.
• Double the batch and freeze the broth mixture for busy nights.
Nutrition (per serving):
Calories: 210 | Protein: 21g | Fat: 5g | Carbs: 16g | Sodium: 870mg