I turned rotisserie chicken and a few pantry staples into an Easy Delicious Chicken Noodle Soup that’s thick, loaded with vegetables, and utterly satisfying.
I never thought I’d ditch canned soup until I made this Easy Homestyle Chicken Noodle Soup. It’s surprisingly thick and full of flavor, and yeah it’s loaded in a way that actually fills you up.
I rely on rotisserie chicken and egg noodles so every bowl has substance not just broth. Some friends call it the Fresh Chicken Noodle Soup that finally lives up to the name, others joke it’s the Chicken Noodle With Rotisserie Chicken hack that saves hours.
I burnt a few batches learning this, so trust me when I say its worth it.
Ingredients
- Cooked chicken: rich in protein, great for muscle repair, keeps soup hearty and filling.
- Carrots: add natural sweetness and beta carotene, good for eyes and immune health.
- Celery: low calorie fiber source, gives a subtle savory crunch and fresh flavor.
- Yellow onion: builds savory depth, has antioxidants, helps make the broth taste rounded.
- Egg noodles: comforting carbs for energy, soft texture so kids often love them.
- Garlic: punch of flavor and immune boosting compounds, not too spicy when simmered.
- Lemon juice: a splash brightens flavors and adds subtle acidity, optional but recommended.
Ingredient Quantities
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and sliced (about 1 1/2 cups)
- 3 celery stalks, sliced (about 1 cup)
- 2 cloves garlic, minced
- 3 cups cooked, shredded chicken (about 1 rotisserie chicken)
- 8 cups low sodium chicken broth
- 8 oz egg noodles (about half a 16 oz package)
- 3 tbsp all purpose flour
- 2 bay leaves
- 1 tsp dried thyme or 4 fresh sprigs
- 1 1/2 tsp kosher salt, more to taste
- 1/2 tsp freshly ground black pepper, more to taste
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice, optional
How to Make this
1. Heat 3 tbsp butter and 1 tbsp olive oil in a large pot over medium heat until the butter melts and starts to foam. Add 1 diced yellow onion, 3 sliced carrots and 3 sliced celery stalks, season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper, and cook, stirring, until the vegetables are soft and the onion is translucent about 7 to 9 minutes.
2. Stir in 2 cloves minced garlic and cook 30 seconds until fragrant, dont let it burn.
3. Sprinkle 3 tbsp all purpose flour over the veggies and stir constantly for 1 to 2 minutes so the raw flour taste cooks out and a light roux forms.
4. Slowly pour in about 8 cups low sodium chicken broth while whisking or stirring vigorously to dissolve the roux and prevent lumps. Add 2 bay leaves and 1 tsp dried thyme or 4 fresh sprigs. Bring to a gentle simmer.
5. Let the soup simmer for 10 to 15 minutes so it thickens and the flavors meld. Taste and adjust salt and pepper as needed. If it gets too thick, add a splash more broth or water.
6. Add 8 oz egg noodles and 3 cups cooked shredded chicken (rotisserie works great if you want to save time). Simmer until the noodles are tender, usually 7 to 9 minutes depending on the noodle. If using fresh thyme sprigs remove them before serving, also fish out the bay leaves.
7. Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice if using, then taste and tweak seasoning one last time.
8. Serve hot. Tip: if you expect leftovers, you can cook the noodles separately and add them to each bowl before serving so they dont get mushy sitting in the fridge.
Equipment Needed
1. Large heavy-bottomed pot (6 to 8 qt) for sautéing and simmering
2. Chef’s knife (sharp)
3. Cutting board
4. Wooden spoon or silicone spatula for stirring
5. Measuring cups and measuring spoons
6. Whisk to dissolve the roux and prevent lumps
7. Colander or fine mesh strainer for draining noodles or rinsing veggies
8. Ladle for serving
9. Tongs or two forks to shred the cooked chicken (rotisserie is easiest)
These should cover everything you need to make the soup, dont forget a peeler if your carrots arent prepped.
FAQ
Easy Homestyle Chicken Noodle Soup Recipe Substitutions and Variations
- 3 tbsp unsalted butter: swap with 3 tbsp olive oil for a lighter soup, or use 3 tbsp ghee for the same buttery flavor but less milk solids. For dairy free try 2 tbsp coconut oil, though it will add a mild coconut note.
- 8 oz egg noodles: use 8 oz short pasta (rotini, shells, or small shells) or 8 oz gluten free pasta if needed. Rice noodles work too but cut cooking time and texture will be different.
- 3 tbsp all purpose flour: replace with 1 1/2 tbsp cornstarch or arrowroot mixed into a cold slurry (equal water) and whisk in near the end to thicken. You can also use a 1 to 1 gluten free flour blend if you want a direct swap.
- 3 cups cooked, shredded chicken: use 3 cups shredded cooked turkey, or 2 cans (12.5 oz each) drained canned chicken, or for a vegetarian version use about 3 cups cooked chickpeas and switch to veggie broth.
Pro Tips
– Let the onion and carrots get a bit of color instead of just softening, it adds real depth to the broth. Dont let the garlic sit and burn though, toss it in at the end of the veggies and move fast.
– For a lump free, silky broth make the roux right: stir the flour until it loses that raw smell and then whisk in cold broth slowly. If you want it richer but not heavier, stir in a splash of cream or whole milk at the very end.
– Cook the egg noodles a minute less than the package says or cook them totally separate and add to bowls when serving. They keep way better that way so leftovers dont turn to mush.
– Use rotisserie chicken for speed but save the bones to simmer a quick stock later, it makes the soup taste homemade. Shred the warm meat with two forks so you get nice, irregular pieces, and finish with a little lemon juice to brighten everything up.
Easy Homestyle Chicken Noodle Soup Recipe
I turned rotisserie chicken and a few pantry staples into an Easy Delicious Chicken Noodle Soup that's thick, loaded with vegetables, and utterly satisfying.
6
servings
409
kcal
Equipment: 1. Large heavy-bottomed pot (6 to 8 qt) for sautéing and simmering
2. Chef’s knife (sharp)
3. Cutting board
4. Wooden spoon or silicone spatula for stirring
5. Measuring cups and measuring spoons
6. Whisk to dissolve the roux and prevent lumps
7. Colander or fine mesh strainer for draining noodles or rinsing veggies
8. Ladle for serving
9. Tongs or two forks to shred the cooked chicken (rotisserie is easiest)
These should cover everything you need to make the soup, dont forget a peeler if your carrots arent prepped.
Ingredients
-
3 tbsp unsalted butter
-
1 tbsp olive oil
-
1 medium yellow onion, diced (about 1 cup)
-
3 medium carrots, peeled and sliced (about 1 1/2 cups)
-
3 celery stalks, sliced (about 1 cup)
-
2 cloves garlic, minced
-
3 cups cooked, shredded chicken (about 1 rotisserie chicken)
-
8 cups low sodium chicken broth
-
8 oz egg noodles (about half a 16 oz package)
-
3 tbsp all purpose flour
-
2 bay leaves
-
1 tsp dried thyme or 4 fresh sprigs
-
1 1/2 tsp kosher salt, more to taste
-
1/2 tsp freshly ground black pepper, more to taste
-
2 tbsp chopped fresh parsley
-
1 tbsp lemon juice, optional
Directions
- Heat 3 tbsp butter and 1 tbsp olive oil in a large pot over medium heat until the butter melts and starts to foam. Add 1 diced yellow onion, 3 sliced carrots and 3 sliced celery stalks, season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper, and cook, stirring, until the vegetables are soft and the onion is translucent about 7 to 9 minutes.
- Stir in 2 cloves minced garlic and cook 30 seconds until fragrant, dont let it burn.
- Sprinkle 3 tbsp all purpose flour over the veggies and stir constantly for 1 to 2 minutes so the raw flour taste cooks out and a light roux forms.
- Slowly pour in about 8 cups low sodium chicken broth while whisking or stirring vigorously to dissolve the roux and prevent lumps. Add 2 bay leaves and 1 tsp dried thyme or 4 fresh sprigs. Bring to a gentle simmer.
- Let the soup simmer for 10 to 15 minutes so it thickens and the flavors meld. Taste and adjust salt and pepper as needed. If it gets too thick, add a splash more broth or water.
- Add 8 oz egg noodles and 3 cups cooked shredded chicken (rotisserie works great if you want to save time). Simmer until the noodles are tender, usually 7 to 9 minutes depending on the noodle. If using fresh thyme sprigs remove them before serving, also fish out the bay leaves.
- Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice if using, then taste and tweak seasoning one last time.
- Serve hot. Tip: if you expect leftovers, you can cook the noodles separately and add them to each bowl before serving so they dont get mushy sitting in the fridge.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 522g
- Total number of serves: 6
- Calories: 409kcal
- Fat: 16g
- Saturated Fat: 5.8g
- Trans Fat: 0.08g
- Polyunsaturated: 1.9g
- Monounsaturated: 5.5g
- Cholesterol: 108mg
- Sodium: 500mg
- Potassium: 500mg
- Carbohydrates: 38g
- Fiber: 2.5g
- Sugar: 1.7g
- Protein: 19g
- Vitamin A: 5000IU
- Vitamin C: 2.5mg
- Calcium: 30mg
- Iron: 1mg