There’s something about the warmth of chicken noodle soup that instantly takes me back to simpler times. I can still remember sitting at the kitchen table as a child, the comforting aroma of simmering broth filling the air, signaling that a bowl of pure comfort was on the way. And I know that Chicken Noodle Soup will always be at the top of the list when it comes to comforting soups. If it’s raining where you are right now, or if someone’s feeling under the weather, the best soup to have is always chicken noodle soup. Let’s talk about making one that brings back those cozy, nostalgic feelings!

Ingredients in Chicken Noodle Soup
This recipe went out-of-the-box by using rotisserie chicken instead of regular chicken breasts. There are some advantages in this approach and saving time is one of these–not to mention additional flavor brought about by the roasted chicken.
- 1 lb. rotisserie chicken, sliced into cubes – Rotisserie chicken is pre-cooked, making it convenient and flavorful. It adds a rich, savory taste to the soup, and slicing it into cubes helps it blend smoothly with the noodles and vegetables.
- 1 cup chopped celery stalk – Adds a mild, fresh crunch and a subtle, earthy flavor. Without celery, the soup would lose its classic vegetable balance.
- 1/4 cup chopped yellow onion – Brings sweetness and depth of flavor when sautéed. It forms the base of the soup’s flavor profile.
- 1 medium carrot, sliced – Add natural sweetness, color, and crunch to the soup.
- 48 oz. chicken broth – Serves as the liquid base, providing a savory foundation and moisture. It infuses the soup with a rich, comforting flavor!
- 2 1/2 tablespoons butter – Adds richness and helps sauté the vegetables, giving the soup a smooth texture.
- 2 tablespoons olive oil – Used for sautéing the vegetables, adding a light fruity flavor and helping to release their natural sweetness.
- 2 cups wide egg noodles – Egg noodles are soft and absorb the broth while providing a satisfying texture.
- 1 teaspoon dried oregano – Adds a fragrant, herbal note that pairs well with chicken. It enhances the soup’s savory qualities. Without oregano, the soup might feel one-dimensional.
- 1/2 teaspoon dried basil – Offers a slightly sweet, aromatic flavor that complements the other herbs. It gives the soup a fresh, Italian-inspired taste.
- 1 tablespoon dried parsley – Adds a fresh, slightly peppery flavor that brightens the soup. It also enhances the appearance with a pop of color.
- Salt and pepper to taste – Enhances all the other flavors, while pepper adds mild heat and depth. Together, they balance the overall taste.

How to Cook Chicken Noodle Soup
Sautéing the Vegetables
Begin by melting butter in a cooking pot, then add olive oil to it. Once the butter has melted and the oil is hot, add the chopped onion, celery, and carrot. Stir the vegetables and cook until the onion becomes soft and translucent. This step brings out the sweetness of the vegetables, adding depth to your chicken noodle soup.
Seasoning and Adding Chicken
Once the vegetables are softened, add salt and pepper to taste. Stir to evenly coat the vegetables with seasoning. Then, add the cubed rotisserie chicken to the pot and mix. Cook for about 3 minutes to let the flavors meld.
Adding the Broth and Herbs
Pour in the chicken broth and bring the mixture to a boil. Once boiling, add dried oregano, basil, and parsley. Stir to combine, then cover the pot. Let it cook on medium heat for 15 minutes so the flavors have time to develop and the soup becomes fragrant.
Stirring the Noodles into the Broth
After the soup has simmered, add the wide egg noodles and stir them into the broth. Continue cooking for another 8 minutes, or until the noodles are tender and have absorbed some of the soup’s flavor. Once everything is cooked, transfer the soup to bowls and serve hot. Your homemade chicken noodle soup is ready to enjoy—perfect for warming up on a cold day!
Looking for Other Chicken Noodle Soup Recipes
If you prefer lighter, thinner noodles, Chicken Sotanghon Soup is a wonderful option to explore. For a Filipino twist, you can’t go wrong with the comforting flavors of Pinoy-style Chicken Noodle Soup. Craving something with a kick? Sriracha Chicken Noodle Soup adds a spicy edge to the classic recipe. Try these variations and bring a touch of warmth and nostalgia to your table!
Chicken Noodle Soup
Ingredients
- 1 lb. rotisserie chicken sliced into cubes
- 1 cup chopped celery stalk
- 1/4 cup chopped yellow onion
- 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 chopped celery stalk, 1 medium carrot, 1/4 cup chopped 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

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.