Servings

6–8 servings

Prep Time

• Prep: 20 minutes
• Cook: 40 minutes
• Total: 1 hour

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Ingredients

Soup

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 2 cups cooked chicken breast or rotisserie chicken, shredded
• 8 ounces (225 g) egg noodles
• 1 teaspoon sea salt (or to taste)
• ½ teaspoon black pepper
• 1 tablespoon fresh lemon juice (optional, for brightness)

Garnish

• 2 tablespoons fresh parsley, chopped
• Fresh cracked black pepper

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Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Ladle

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Instructions

Step 1: Sauté the Vegetables

Heat olive oil and butter in a large pot over medium heat.

Add:

• Onion
• Carrots
• Celery

Cook for 6–8 minutes, stirring occasionally, until softened.

Add garlic and cook for 1 minute until fragrant.

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Step 2: Add Seasonings

Stir in:

• Thyme
• Parsley
• Oregano
• Bay leaf

Cook for 30 seconds to release the flavors.

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Step 3: Add Broth

Pour in the chicken broth.

Bring to a gentle boil.

Reduce to a simmer and cook for 15 minutes.

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Step 4: Cook the Noodles

Add the egg noodles.

Cook according to the package directions, usually 7–9 minutes, until just tender.

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Step 5: Add Chicken

Stir in the shredded chicken.

Simmer for 5 minutes, until heated through.

Remove the bay leaf.

Add lemon juice if using.

Taste and adjust with salt and pepper.

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Step 6: Serve

Ladle into bowls.

Garnish with fresh parsley and cracked black pepper.

Serve hot with crusty bread, crackers, or a side salad.

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Serving Suggestions

• Warm dinner rolls
• Garlic bread
• Buttermilk biscuits
• Caesar salad
• Mixed green salad
• Grilled cheese sandwich

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Tips for Success

• Use homemade chicken broth for the richest flavor.
• Don’t overcook the noodles, or they may become mushy.
• For meal prep, cook the noodles separately and add them to each serving before eating.
• Rotisserie chicken makes this recipe quick and convenient.
• A splash of lemon juice brightens the broth without making it taste lemony.

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Storage

Refrigerator

Store in an airtight container for 3–4 days.

Freezer

Freeze without the noodles for up to 3 months. Add freshly cooked noodles when reheating.

Reheating

• Stovetop: Heat over medium-low until hot.
• Microwave: Heat in 1-minute intervals, stirring between each.

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Nutrition (Approximate Per Serving)

• Calories: 310
• Protein: 24 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Sugar: 4 g
• Fat: 13 g
• Saturated Fat: 3.5 g
• Cholesterol: 75 mg
• Sodium: 720 mg
• Potassium: 480 mg
• Calcium: 5% DV
• Iron: 10% DV

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Nut Information

Naturally Nut-Free

This recipe contains no peanuts or tree nuts in its traditional form.

Contains

• Eggs (egg noodles)
• Gluten/Wheat (egg noodles)

Does Not Contain

• Peanuts
• Tree nuts
• Soy (unless present in the broth or noodles)
• Fish
• Shellfish

Nut-Free Tips

• Check packaged chicken broth and egg noodles for allergen statements if cooking for someone with a severe nut allergy.
• Avoid cross-contamination by using clean utensils and cookware.

Gluten-Free Option

Replace the egg noodles with:

• Gluten-free pasta
• Rice noodles
• Gluten-free egg noodles

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Frequently Asked Questions (Q&S)

Q: Can I use raw chicken instead of cooked chicken?
A: Yes. Add about 1½ pounds (680 g) of boneless, skinless chicken breasts or thighs to the simmering broth and cook for 20–25 minutes, until the internal temperature reaches 165°F (74°C). Remove, shred, and return to the soup.

Q: Can I use rotisserie chicken?
A: Absolutely! It’s a convenient, flavorful shortcut.

Q: Why are my noodles soggy?
A: They were likely overcooked or left in the soup too long. For leftovers, store noodles separately if possible.

Q: Can I add more vegetables?
A: Yes. Peas, corn, spinach, kale, mushrooms, or green beans are excellent additions.

Q: Can I make this in a slow cooker?
A: Yes. Cook the vegetables, broth, seasonings, and raw chicken on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, then stir in cooked noodles just before serving.

Q: Can I freeze the soup?
A: Yes, but it’s best to freeze it without the noodles to maintain the best texture.

Q: What herbs work best?
A: Thyme, parsley, oregano, rosemary, and a bay leaf create a classic, comforting flavor.

Q: How can I make it creamier?
A: Stir in ½ cup of heavy cream or ½ cup of whole milk during the last few minutes of cooking for a creamy variation.

Q: What can I serve with chicken noodle soup?
A: Crusty bread, grilled cheese, biscuits, crackers, or a fresh green salad are all delicious pairings.