Chicken Noodle Soup
Updated March 12, 2025
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons unsalted butter
- 1medium yellow onion, finely chopped
- Salt and black pepper
- 8cups chicken stock
- 2bay leaves or thyme sprigs (or 1 teaspoon dried thyme)
- ¼cup finely chopped parsley or dill, stems reserved, plus more for garnish
- 2medium carrots, cut into ½-inch pieces
- 2celery stalks, cut into ½-inch pieces
- 6ounces dried noodles, such as egg noodles or short pasta
- 3cups shredded, cooked chicken (from 1 rotisserie chicken)
Nutritional analysis per serving (6 servings)
394 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 30 grams protein; 1116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large pot or Dutch oven, melt the butter over medium.
- Step 2
Add the onion, season with salt and pepper, and cook until softened but not browned, 5 to 7 minutes.
- Step 3
Add the chicken stock, bay leaves and herb stems and bring to a boil over high.
- Step 4
Add the carrots, celery and noodles and cook, uncovered, over medium-high until the pasta is al dente according to package directions, 7 to 10 minutes.
- Step 5
Add the chicken and simmer just until warmed, 1 to 2 minutes. Pluck out the bay leaves and herb stems, stir in the chopped parsley, and season to taste with salt and pepper.
Private Notes
Comments
I shred the rotisserie chicken as soon as I get home while it is warm. Toss the skin, juices, and carcass to simmer while prepping other ingredients. Usually crack big bones with a mallet and add tsp vinegar. Strain broth and decide what kind of soup today. Add appropriate vegetables and spices, Asian, Italian, Mexican. Shred breasts , add back when vegetables tender. Save dark meat for quesadillas and sandwiches. The 2 of us get at least 4 meals from a chicken $$$
I boil the noodles separately and add with chicken at the end. Store leftovers separately as well. There’s nothing worse than leftover soup with gummy noodles that have been sitting in the broth.
Trader Joes has the best Organic Chicken broth that you can find. Not clear, watery, or salty. It is excellent.
I make my chicken stock, then followed the recipe. I generally use barley but today I used orzo. Delicious!
I read thru Comments, before cooking. Used the tip to add Better Than Bouillon (2T) to my less than flavorful low-sodium Pacific brand chicken broth. Game changer! Will try utilizing carcass bones from rotisserie chicken next time to make my own broth. I had a delish package of dried egg noodles from Germany, that I cooked/kept leftovers separately. I added a handful of chopped fresh dill, and it wasn’t too much. I let half of the parsley and dill stems cook loosely in the soup - good call. Continuously tasting and modifying as needed will make this soup yours.
Kick it up a notch by adding a star anise with the bay leaf, allowing the mixture to simmer for a half hour--just enough time to prep a salad to go with it. It's incredible what one little spice pod can do.