Homemade Chicken Noodle Soup Recipe – Classic Comfort Food Recipe
This Homemade Chicken Noodle Soup is a classic comfort food recipe featuring tender shredded rotisserie chicken, wide egg noodles, and fresh vegetables simmered in a flavorful broth infused with thyme and bay leaves. Easy to make on the stovetop, it’s perfect for warming up on chilly days or when you need a soothing meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Vegetables
- 1 large yellow onion, diced (about 2 cups)
- 3 medium carrots, peeled and sliced into 1/2-inch rounds (about 1 3/4 cups)
- 3 medium celery stalks, sliced into 1/2-inch pieces (about 1 1/4 cups)
- 3 cloves garlic, minced
Soup Base
- 2 tablespoons unsalted butter or olive oil
- 2 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
- 5 sprigs fresh thyme
- 2 dried bay leaves
Protein & Pasta
- 1 (2 1/2- to 3-pound) rotisserie chicken, shredded (about 3 cups) or 1 pound cooked, boneless chicken, shredded
- 6 ounces dried extra-wide egg noodles (about 3 1/4 cups)
Herbs & Garnish
- 1/2 medium bunch fresh parsley or dill, finely chopped (about 1/4 cup)
- 1/2 large lemon (optional, for juice, about 2 tablespoons)
Instructions
- Prepare Vegetables: Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic. Add all these prepared vegetables to a large bowl as you finish each.
- Sauté Vegetables: Heat 2 tablespoons of unsalted butter or olive oil in a heavy-bottomed Dutch oven or pot over medium heat. Add the vegetables along with 2 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
- Add Broth and Seasonings: Pour in 2 (32-ounce) cartons of low-sodium chicken broth. Add 5 sprigs of fresh thyme and 2 dried bay leaves. Increase heat to medium-high and bring the soup to a boil.
- Shred Chicken: While the soup comes to a boil, shred the chicken meat from the rotisserie chicken or cooked boneless chicken using two forks into bite-sized pieces, aiming for about 3 cups.
- Cook Noodles and Chicken: Add the shredded chicken and 6 ounces of dried extra-wide egg noodles to the boiling soup. Reduce heat to maintain a gentle simmer and cook the noodles for 6 to 7 minutes, or about 1 minute less than package instructions, until just shy of al dente.
- Prepare Herbs: While noodles cook, finely chop the leaves and tender stems of 1/2 a medium bunch of fresh parsley or dill until you have about 1/4 cup.
- Finish Soup: Remove the thyme sprigs and bay leaves from the soup and discard them. Taste the soup and adjust the salt level as needed. Stir in the chopped parsley or dill. If using, squeeze the juice from 1/2 large lemon (about 2 tablespoons) into the soup and stir well.
Notes
- Using rotisserie chicken adds convenience and flavor, but any cooked chicken can be used.
- Adjust salt according to your broth and taste preference.
- Extra-wide egg noodles hold up well in soup without becoming mushy quickly.
- Lemon juice adds a bright, fresh touch but can be omitted if preferred.
- For a gluten-free version, substitute noodles with gluten-free pasta or omit them.
Keywords: chicken noodle soup, homemade soup, rotisserie chicken, comfort food, classic soup, easy chicken soup
