Description
This homemade chicken noodle soup is a comforting and hearty dish made with fresh vegetables, tender rotisserie chicken, and wide egg noodles simmered in a flavorful chicken broth infused with fresh thyme and bay leaves. Enhanced with fresh parsley or dill and optional lemon juice, it’s perfect for a cozy meal any time of the year.
Ingredients
Scale
Vegetables
- 1 large yellow onion (about 2 cups, diced)
- 3 medium carrots (peeled and cut into 1/2-inch thick rounds, about 1 3/4 cups)
- 3 medium stalks celery (cut into 1/2-inch thick 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
- 1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken (shredded, about 3 cups)
Noodles and Garnish
- 6 ounces dried extra-wide egg noodles (about 3 1/4 cups)
- 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 yellow onion, peel and slice carrots into half-inch rounds, chop celery into half-inch pieces, and mince garlic cloves. Combine all into the same large bowl as you prepare them for easy access during cooking.
- Sauté Aromatics: Heat butter or olive oil in a heavy Dutch oven or large pot over medium heat. Add the diced onion mixture, kosher salt, and black pepper. Cook, stirring occasionally, until onions turn translucent and fragrant, about 5 minutes.
- Add Broth and Herbs: Pour in the low-sodium chicken broth, then add fresh thyme sprigs and dried bay leaves. Increase heat to medium-high and bring the broth mixture to a rolling boil. While waiting, shred the rotisserie or cooked chicken into bite-sized pieces using two forks.
- Cook Noodles and Chicken: Add shredded chicken and dried extra-wide egg noodles directly into the simmering broth. Reduce heat to maintain a gentle simmer. Cook noodles until nearly al dente, approximately 6 to 7 minutes, which is one minute less than package instructions. During this time, finely chop the parsley or dill until you have about a quarter cup.
- Finish the Soup: Remove and discard the thyme sprigs and bay leaves from the pot. Taste the soup and add more kosher salt if needed. Stir in the chopped parsley or dill. If desired, squeeze the juice from half a large lemon (about 2 tablespoons) into the soup and mix well to brighten the flavors.
- Serve: Ladle the hot soup into bowls and enjoy immediately as a wholesome, comforting meal perfect for chilly days or when you need a nourishing dish.
Notes
- You can substitute fresh chicken breast or thighs if rotisserie chicken is unavailable; just cook and shred before adding.
- For a richer broth, add a splash of white wine or a teaspoon of chicken bouillon during simmering.
- Adjust salt to taste since broth and chicken can vary in sodium content.
- Use gluten-free noodles to make this recipe gluten free, but adjust cooking times accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months; noodles may absorb broth over time, so add extra broth when reheating.
