Chicken Noodle Soup
This chicken noodle soup combines store-bought rotisserie chicken with fresh vegetables and egg noodles for a restaurant-quality comfort meal that comes together in under 30 minutes.
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This chicken noodle soup combines store-bought rotisserie chicken with fresh vegetables and egg noodles for a restaurant-quality comfort meal that comes together in under 30 minutes.
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In a large pot or Dutch oven, melt the salted butter over medium heat.
Add the finely diced onion, celery, and carrots. Sauté until the vegetables are tender but not browned, about 5-7 minutes.
Add the minced garlic and cook for one more minute until fragrant.
Pour in the chicken broth and stir in the roasted chicken base until it dissolves.
Season with salt and bring the soup to a boil.
Add the egg noodles to the boiling broth and stir.
Stir in the shredded rotisserie chicken.
Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the noodles are fully cooked.
Squeeze in the juice of half a lemon, if desired. This is optional but adds brightness.
Taste the soup and adjust seasonings if necessary before serving.
Store in an airtight container in the refrigerator for up to 4 days; reheat on stovetop and add extra broth if soup has thickened.
Yes. Poach 2 cups diced raw chicken in the broth for 12–15 minutes until cooked through, then proceed with the recipe.
Wide egg noodles are traditional, but you can substitute regular egg noodles, fettuccine, or small pasta shapes like ditalini.
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding broth if needed to loosen.
Yes. Cook the broth and vegetables, then refrigerate separately from the noodles and chicken. Combine and reheat when ready to serve.
No, but you can substitute regular egg noodles with gluten-free pasta—cook separately and add just before serving to avoid mushiness.
