Chicken Noodle Soup

Chicken noodle soup is what I make when I want a warm, filling meal but do not have much time. This version starts with rotisserie chicken, so most of the work is already done before the pot heats up. I usually make it on busy weeknights, or when someone at home is coming down with a cold.

I start the vegetables in butter and olive oil so the broth tastes fuller before the chicken and noodles go in. From there it simmers with herbs and wide egg noodles until the noodles are tender. When I want a little heat in the bowl, I make my Sriracha chicken noodle soup instead.

What is Chicken Noodle Soup?

Chicken noodle soup is simple: chicken broth, soft vegetables, chicken, and noodles in one warm bowl. I keep mine on the lighter, clear side, though some cooks stir in milk or cream for a thicker, creamier bowl. I like wide egg noodles here because they make the soup more filling but still keep the broth light. When I want a faster noodle fix, I go for my egg drop ramen instead.

Ingredients

• Rotisserie chicken – Already cooked and seasoned, so it keeps the prep short and the soup flavorful. Leftover baked or boiled chicken works too, as long as it is fully cooked. It is the same shortcut I use for my chicken cordon bleu.
• Celery and carrot – These two are where almost every soup I make starts. Celery gives the broth a clean flavor while the carrot softens and adds a little sweetness.
• Yellow onion – Softens early and gives the broth its first layer of flavor.
• Chicken broth – Use one that tastes good on its own since it becomes the base of the soup. I go with low sodium so I can control the salt once the chicken and noodles go in.
• Butter and olive oil – I cook the vegetables in both. The butter makes the broth taste richer, and the oil helps it cook gently and not brown.
• Wide egg noodles – They hold their shape and stay firmer than thin noodles, which soften too fast. Extra wide noodles or kluski work well too.
• Dried oregano, basil, and parsley – These add flavor to the broth and keep the soup light. Dried holds up better than fresh through the simmer, so if you only have fresh, use about three times as much since fresh herbs are milder.

How to Cook Chicken Noodle Soup

1. Start with Butter and Oil

I start with butter and olive oil because the vegetables taste better when they soften in fat first. The oil helps keep the butter from browning too fast.

1. Melt the butter in a cooking pot over medium heat.
2. Pour in the olive oil and let both warm together until they sizzle slightly, not browning.

2. Soften the Vegetables

Do not rush this part. The onion, celery, and carrot need a few minutes to soften before the broth goes in.

1. Add the onion, celery, and carrot. Cook for 5 to 7 minutes, until the onion softens and the vegetables smell sweet.
2. Season with salt and pepper, stirring to coat.
3. Add the rotisserie chicken and stir for about 3 minutes, just to warm it through and mix it with the vegetables.

3. Simmer the Broth

Covering the pot gives the herbs a few minutes to season the broth before the noodles go in. Fifteen minutes is plenty, and the chicken stays tender since it is already cooked.

1. Pour in the chicken broth and bring it to a boil.
2. Add the oregano, basil, and parsley. Stir, cover the pot, and cook over medium heat for 15 minutes.

4. Cook the Noodles

Add the noodles near the end so they cook in the broth but do not get too soft. Watch them so they finish just tender, then taste before you serve.

1. Stir in the wide egg noodles. Cook uncovered for about 8 minutes, until tender.
2. Taste and adjust the salt and pepper. Ladle into bowls and serve hot.

How to Make It More From Scratch

The rotisserie chicken keeps this quick, but the bones can still help you make a better broth. It is worth saving them if you have a little extra time. Simmer them with a few vegetables for a simple homemade stock.

• Save the bones – After you cube the meat, keep the carcass and skin instead of throwing them out.
• Simmer for stock – Cover the carcass with water, add a halved onion, a couple of celery ribs, a carrot, and a bay leaf, then simmer for about an hour.
• Strain and use – Strain out the solids and use this stock in place of the boxed broth. Skim off any fat on top if you want a cleaner taste.

Best Noodles for Chicken Noodle Soup

Wide egg noodles are my default. They hold their shape, reheat well, and do not fall apart the way thin pasta can. If you are making this for leftovers, that sturdiness matters even more.

A few other shapes work too:

• Kluski or extra wide egg noodles – Sturdier than standard egg noodles, so they stay firm even after a day in the fridge.
• Ditalini or small shells – Smaller shapes that are easy to eat with a spoon.
• Broken spaghetti or fettuccine – Fine when you do not have egg noodles. Snap them into shorter pieces first.
• Gluten free noodles – These soften faster, so cook them on the side and add them to each bowl.

Tips

• Taste before you salt – Store broth and rotisserie chicken both carry salt, so season at the very end once the noodles are in.
• Keep noodles separate for leftovers – If you know you will have extra, cook the noodles on the side and stir them into each bowl so the pot does not turn into one thick mass.
• Slice the carrots thin – Thin coins soften in about the same time the noodles cook, so nothing stays crunchy.
• Buy real wide egg noodles – The wide cut holds up to reheating far better than thin or fine noodles.
• Add a squeeze of lemon – A little lemon at the end helps if the broth tastes plain.
• Pull the skin off first – Take the skin off the rotisserie chicken before you cube it so the broth stays clean instead of oily.

What to Serve with Chicken Noodle Soup

I keep the sides simple so the soup stays the center of the meal.

• Ultimate Grilled Cheese Sandwich – The classic pairing, and the one I reach for most.
• Saltine crackers – The easiest option when you just want something to crumble in.
• Chickpea Salad – A cold bean salad for when you want a little more on the side.
• Easy Cucumber Salad – Cool and crisp against the warm soup.
• Buttered toast or crusty bread – Good for finishing what is left in the bowl.

Variations to Try

From here, you can adjust the soup depending on what you have or what you feel like eating.

• Creamy version – Stir half a cup of heavy cream or a splash of milk into the broth at the end for a thicker bowl.
• Swap the noodles for rice – Add cooked white rice instead of egg noodles when you want chicken and rice soup. Stir it in at the end.
• Add greens – A few handfuls of chopped spinach or kale wilt into the hot broth in the last couple of minutes and add color.
• Make it spicy – Add chili crisp or hot sauce to individual bowls if some people want heat and others do not.

Storage and Reheating

I keep leftovers in a covered container in the fridge for up to 3 days. The noodles keep softening as they sit, so I add a splash of water or broth when I reheat on the stove. When I want to freeze it, I leave the noodles out and cook fresh ones when I serve it.

More Comfort Recipes to Try

These are a few more recipes I make when I want dinner to stay easy.

• Chicken Chop Suey – A chicken and vegetable stir fry that cooks fast.
• Pulled Pork Grilled Cheese Sandwich – A loaded grilled cheese with shredded pork inside.
• Tuna Salad Sandwich – A cold lunch that does not need cooking.
• Sausage and Basil Spaghetti – A weeknight pasta with sausage and a tomato sauce.
• Clam and Scallop Pasta – A quick seafood pasta with a simple sauce.

Frequently Asked Questions

Can I use rotisserie chicken for chicken noodle soup?

That is exactly what this recipe uses. Rotisserie chicken is already cooked and seasoned, so you only warm it through, which saves a lot of time. Leftover baked or boiled chicken works the same way.

Can I use raw chicken instead of rotisserie chicken?

You can. Simmer boneless chicken breasts or thighs in the broth until cooked through, about 15 to 20 minutes, then remove, shred, and return the meat to the pot. You lose some speed, but the broth comes out richer.

Why do my egg noodles get mushy?

Egg noodles turn soft when they sit in hot broth too long. Add them near the end and cook just until tender, about 8 minutes. For leftovers, cook the noodles separately and add them to each bowl.

Can I make chicken noodle soup in a slow cooker?

It works. Soften the vegetables first, then add them with the broth, chicken, and herbs and cook on low for 4 to 6 hours. Stir in the noodles in the last 20 to 30 minutes so they do not overcook.

Is chicken noodle soup good when you are sick?

This is what a lot of people reach for on sick days. The warm broth is hydrating and easy on the stomach, and the chicken and vegetables keep it filling. It will not cure a cold, but it is gentle food when you do not feel like eating much.

If you make this chicken noodle soup, tell me how it turned out in the comments, and let me know what you served on the side.

---