Chicken noodle soup has cemented itself as a go-to meal, especially during colder seasons or when someone feels under the weather. You’ll find it on diner menus, inside school thermoses, and always on grocery store shelves in canned form. Many people serve this soup during fall and winter or prepare it as a quick dinner on busy weekdays.
I personally enjoy this recipe when paired with a crisp grilled cheese sandwich or simple saltine crackers. The process is speedy, especially since I used rotisserie chicken, which skips several prep steps. My version keeps the broth rich with butter and herbs, while still managing to stay light. The use of wide egg noodles keeps it close to the classic roots without feeling too heavy.
I’m proud of this chicken noodle soup recipe because this mirrors everyday situations of moms and solo-living people being practical all over the world. So if you have leftover chicken, instead of just directly heating them, make them into something healthy, like this chicken noodle soup!
What is Chicken Noodle Soup?
Chicken noodle soup is a broth-based dish usually made with chicken, vegetables like carrots and celery, and some form of noodles. This was brought over by German immigrants, who used egg noodles to thicken otherwise thin broths. In its basic form, it’s both soup and light stew without leaning into either one too much.
In the U.S., chicken noodle soup became a pantry staple because of its ties to comfort, recovery, and tradition. People outside the U.S. also prepare it because it’s straightforward, doesn’t need fancy ingredients, and works across cultures.
Ingredients of Chicken Noodle Soup
- Rotisserie chicken (1 lb., sliced into cubes) – Pre-cooked rotisserie chicken saves time and keeps the prep speedy. It adds rich, well-seasoned meat to the broth without needing extra seasoning.
- Celery stalk (1 cup, chopped) – Celery provides a natural lightness and helps balance the broth. It also gives subtle crunch when not overcooked.
- Yellow onion (1/4 cup, chopped) – Onion lays down the base flavor for the broth. It melts into the soup while boosting depth from the first few minutes of cooking.
- Carrot (1 medium, sliced) – Carrot adds mild sweetness and color. As it softens, it blends into the soup, making it feel more home-style.
- Chicken broth (48 oz.) – This forms the backbone of the soup. I used a low-sodium broth to control the salt level more easily throughout cooking.
- Butter (2 1/2 tablespoons) – Butter brings in extra body and smoothness to the broth. It also helps soften vegetables without using high heat.
- Olive oil (2 tablespoons) – I combine this with butter so the fat base doesn’t burn. It also coats the vegetables during the sauté step, which helps pull out their flavors.
- Wide egg noodles (2 cups) – These soak up just the right amount of broth and stay soft without falling apart. They also cook fast, which makes this dish convenient for busy nights.
- Dried oregano (1 teaspoon) – Oregano adds earthiness to the base broth. It supports the chicken flavor without taking over.
- Dried basil (1/2 teaspoon) – Basil cuts through the salt and brings a faint herby layer. I use less of it so it doesn’t outshine the parsley and oregano.
- Dried parsley (1 tablespoon) – Parsley gives freshness and a clean finish to the soup. I always use dried here because it holds up better during the boil.
- Salt and pepper (to taste) – These two adjust the final soup after all the simmering. I usually add more after tasting with the noodles in.
How This Chicken Noodle Soup Stands Out
Many recipes for chicken noodle soup online either use raw chicken that needs boiling from scratch (not speedy, I know) or rely heavily on store-bought broth with little added seasoning. My version strikes a better flavor base by using both olive oil and butter to soften vegetables and round out the broth without making it greasy. The herb combination gives it a stronger profile while still letting the chicken and broth shine.
What also stands out is the use of rotisserie chicken. It’s fully cooked but still moist, which cuts down on cooking time and gives the broth a well-developed flavor. Compared to recipes that boil chicken thighs or breasts, mine works better when you’re short on time, plus the marinade from the chicken already sipped in.
How to Cook Chicken Noodle Soup
- Start with the fat base – Melt 2 1/2 tablespoons of butter and pour in 2 tablespoons of olive oil in a pot over medium heat. Let them warm together until they start to sizzle slightly but don’t brown. This combination gives the soup a richer mouthfeel without making the broth greasy. Once melted, the pot is ready for the vegetables.
- Cook the vegetables – Add 1/4 cup chopped yellow onion, 1 cup chopped celery stalk, and 1 medium sliced carrot. Stir them well and let them cook until the onions soften. This step builds flavor early and allows the carrot and celery to soften gently. I usually let this run for about 5 to 7 minutes, stirring occasionally.
- Season as you go – Sprinkle in salt and pepper according to your preference. Stir and taste so it doesn’t go flat later when you add broth. The vegetables should now have absorbed some of the seasoning. This helps the base carry more flavor across the whole soup.
- Add the protein – Toss in the 1 lb. cubed rotisserie chicken and stir to coat with the cooked vegetables and seasoning. Let it heat through for around 3 minutes. This helps reheat the chicken while allowing its juices to mix into the base. Since it’s already cooked, you don’t need to keep it in too long before adding liquid.
- Pour in the broth – Add the full 48 oz. of chicken broth. Let it boil while stirring gently so the chicken and vegetables don’t settle at the bottom. This stage pulls all flavors into the broth and activates the herbs in the next step. Let the broth hit a rolling boil before you reduce the heat.
- Add herbs and simmer – Mix in 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1 tablespoon dried parsley. Cover the pot and simmer on medium heat for 15 minutes. The herbs steep into the broth and help tie everything together. I usually check once halfway through to give it a quick stir.
- Cook the noodles last – Pour in 2 cups of wide egg noodles and cook uncovered for 8 minutes. Stir a few times to keep them from sticking to the bottom. Once tender, take a quick taste to check salt levels again. At this point, the soup is ready to serve.
What to Have with Chicken Noodle Soup
In the United States, people commonly enjoy chicken noodle soup with simple sides that match its mild and comforting profile. One classic pairing is, like what I mentioned earlier, a grilled cheese sandwich, which adds contrast with its toasty edge and creamy interior. If you prefer something lighter, saltine crackers are an easy match.
You’ll also find buttered toast or garlic bread served alongside, especially when the soup becomes part of a family dinner spread. Speaking of bread and spread, there’s a kind of sandwich that can go well with this soup, try my egg sandwich spread. It’s something cold with a hot bowl. Or try my toasted bruschetta with toasted basil and tomato for a delightful pair.
You now have everything to build your own comforting table spread. The pairing ideas above let the chicken noodle soup shine, while giving you just enough variety to feel like you’ve served a full meal.
Chicken Noodle Soup
Ingredients
- 1 lb. rotisserie chicken sliced into cubes
- 1 cup celery stalk chopped
- 1/4 cup yellow onion chopped
- 1 medium carrot sliced
- 48 oz. chicken broth
- 2 1/2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups wide egg noodles
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 tablespoon dried parsley
- salt and pepper to taste
Instructions
- Melt butter in a cooking pot. Add olive oil.2 1/2 tablespoons butter, 2 tablespoons olive oil
- Once the butter and oil gets hot, add the onion, celery, and carrot. Cook until the onion becomes soft.1 cup celery stalk, 1 medium carrot, 1/4 cup yellow onion
- Add salt and pepper. Stir.salt and pepper to taste
- Add the chicken in the cooking pot. Stir and continue to cook for 3 minutes.1 lb. rotisserie chicken
- Pour the chicken broth in. Let boil.48 oz. chicken broth
- Add basil, oregano, and parsley. Stir. Cover and cook in medium heat for 15 minutes.1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1 tablespoon dried parsley
- Add the noodles. Continue to cook for 8 minutes.2 cups wide egg noodles
- Transfer to a bowl. Serve.
Video
Notes
- Don’t rush the vegetable base. Letting the onion, celery, and carrot soften before adding the broth gives the soup its flavor base. Some skip this and end up with a broth that tastes thin or too raw. I usually give it 5 to 7 minutes at medium heat while stirring to get the right result. You’ll know it’s ready when the onions look glossy and the carrots are slightly flexible.
- Choose the right broth. If you use store-bought broth, go for low-sodium. This gives you better control of the salt level. Some broths are already too strong or seasoned, and you’ll risk overdoing it. If you want extra richness, you can stir in half a bouillon cube or two teaspoons of chicken powder, but taste before adding.
- Use wide egg noodles, not thin ones. Thin or quick-cook noodles fall apart fast and turn soggy. I always go for wide ones because they absorb just enough broth without collapsing. They also reheat better if you store leftovers.
- Fresh parsley can be swapped, but use more. If you prefer fresh parsley, double or even triple the amount. Dried herbs are stronger, so if you switch to fresh, you need more to get the same flavor. Add it toward the end of cooking to keep the taste from fading.
I made this for my husband who was sick and I didn’t have alot of time. He had to be at work in 2hrs. This was the best idea ever, it was delicious and he said it tasted so homemade. Soup for the Soul!
Thank you
Lissette Tabales
You are welcome and thanks for the feedback, Lissette. I hope that he feels better now.