Description
This comforting chicken noodle soup is designed for the modern home cook, delivering the soul-soothing flavors of a slow-simmered broth in just 30 minutes. By using pre-cooked rotisserie chicken and a high-quality broth base, this one-pot meal creates a perfect balance of tender vegetables, savory herbs, and satisfying egg noodles. It is the ideal solution for busy weeknights, offering a hearty, wholesome, and budget-friendly dinner that feels like a warm hug in a bowl.
Ingredients
2 tablespoons olive oil
1 cup carrots, peeled and sliced thin
1 cup celery, sliced thin
1 medium yellow onion, diced
8 cups high-quality chicken broth
3 cups cooked rotisserie chicken, shredded
4 ounces wide egg noodles
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the carrots, celery, and onion. Sauté for 5-7 minutes until the onions are translucent and vegetables begin to soften.
Pour in the chicken broth, dried thyme, and dried oregano. Bring the mixture to a gentle boil.
Stir in the egg noodles and cook for 6-8 minutes, or until the noodles are al dente.
Add the shredded rotisserie chicken to the pot and simmer for another 2-3 minutes until heated through.
Season with salt and pepper to taste.
Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that noodles may soak up broth over time; add a splash of water or extra broth when reheating. Use gluten-free noodles if necessary.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg