Chicken Noodle Soup

Comforting soup made with leftover rotisserie chicken, noodles, and herbs

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American, Filipino

Keyword: chicken recipes, soup recipe

Servings:

Calories: 444kcal

Author: Daisy Merano

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.

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.