Chicken Noodle Soup
Updated March 12, 2025
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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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.
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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 $$$
Trader Joes has the best Organic Chicken broth that you can find. Not clear, watery, or salty. It is excellent.
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.
I basically made the recipe as written, and it was done in like 20 minutes. The beauty of cooking the onions separately is that you can sauté the onions as you chop the other vegetables and shred the chicken. The amount of noodles was appropriate. The only thing I would do differently is to use 10 cups of broth instead of 8. I used some soy sauce at the end for an umami boost, which worked great. I was actually so surprised how quick and easy and delicious this was as written.
Skip the butter! The way my grandparents made it, just adapt it to throwing everything into the pot. No butter.
My darling is battling one of those hack-all-night-and-sniffle all day colds, and nothing seems to help…except this! I made a grocery run today: Rotisserie chicken from Costco, low sodium stock from Trader Joe’s. After breaking down the bird, I simmered the carcass for an hour, giving the broth a rich, superior taste. I followed the recipe without alteration and took the suggestion to cook the egg noodles separately (to answer the oft-asked question, I put them in the bowl and ladled the soup on top). No gummy leftovers!