Hearty, flavorful and easy-to-make this Favorite Chicken Noodle Soup Recipe is loaded with veggies, fragrant herbs and rotisserie chicken adding an element of ease with a delicious flavor and ready in under an hour. This soup is pure comfort and beyond perfect for a cold winter day!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Chicken Noodle Soup is everything you want in a comforting, homemade meal-easy to make, full of wholesome nutritious ingredients and bursting with flavor. The addition of rotisserie chicken adds richness and makes it a breeze to prepare. This soup recipe is perfect for busy weeknights or lazy weekends and even better on a snowy winter day!
Enjoy this heartwarming bowl of soup with our very favorite Garlic Herb Dinner Rolls and I hope this recipe becomes a favorite in your household as it is in mine!
Ingredient Notes
Rotisserie Chicken-Using a store bought rotisserie chicken saves time without sacrificing flavor. You can also use the bones of the chicken to add depth to the broth if you choose.
Vegetables- A traditional combination of vegetables; onion, celery and carrots, create the classic base for this delicious chicken soup. You can always add extra veggies like zucchinis or peas to this classic recipe.
Broth-Whether you prefer to make homemade chicken broth or use the convenience of store bought, chicken broth adds a wonderful flavor to this soup. For a richer flavor and added nutrients, I also love doing half chicken broth and half bone broth.
Herbs- Adding aromatic herbs to the chicken soup is so important for the flavor. I love adding thyme and dill for a fresh and fragrant flavor. You can add other herbs such as rosemary or even basil.
Cheese- The flavor of parmesan cheese in this soup is perfection. If you prefer this soup to be dairy free, you can skip this ingredient.
Noodles- Any pasta or egg noodle that you love is a great addition to the soup. I prefer to boil the noodles separate and add the straight to the serving bowl and then pour the soup over the noodles. This avoids the noodles from absorbing all the broth.
Step-by-Step Directions
Step 1: Sauté the Vegetables
In a large pot or dutch oven, heat the oil and butter over medium heat. Add the onion, garlic, carrots, celery and salt and pepper and sauté for 6-8 minutes, until the vegetables are softened.
Step 2: Add the Broth
Add the chicken broth, fresh thyme and dill to the pot. Bring to a boil and then reduce to a simmer for 20-30 minutes to infuse the broth with flavor.
Step 3: Cook the Noodles
Whiles the broth simmers, cook the noodles in a separate pot according to the package instructions. Drain the noodles, drizzle with olive oil and set aside. Cooking the noodles separately will prevent them from soaking up too much of the broth.
Step 4: Add the Cheese and Chicken
Add the shredded parmesan cheese to the broth and gently stir until combined. Add the chicken and simmer for another 10 minutes.
Step 5: Serve and Enjoy!
Taste the soup and season with salt and pepper if needed. Add the noodles to your individual serving bowls and then pour the soup over the noodles. Sprinkle with parmesan cheese and fresh herbs for a pop of color. Serve with toasted sour dough bread and enjoy!
Tips To Make The Best Chicken Noodle Soup Recipe
Bone Broth: For add nutrients and an extra depth in flavor, add bone broth combined with chicken broth. I love adding half chicken broth and the other half my favorite Kettle and Fire Mushroom Chicken Bone Broth.
Cook Noodles Separate: Always boil the noodles in a separate pot instead of in the soup to prevent them from absorbing too much broth. Add them directly to the boil and pour the soup over the noodles.
Perfect Leftovers: Chicken Noodle Soup gets better the next day so make sure to save the leftovers in an airtight container in your refrigerator. Store the noodles in a separate container .
Ingredients
- 2 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoon Unsalted Butter
- 1 Small Yellow Onion Diced
- 4 Garlic Cloves Finely Chopped
- 1 Cup Carrots Diced
- 1 Cup Celery Diced
- ½ Teaspoon Salt
- ¼ Teaspoon Ground Black Pepper
- 1 Tablespoon Fresh Dill Chopped
- 2 Sprigs Fresh Thyme
- 6 Cups Chicken Broth
- ½ Cup Grated Parmeson Cheese
- 3 Cup Shredded Rotisserie Chicken
- 1 lb Noodles cooked separately
- Garnish: Fresh Herbs and Parmesan Cheese
Instructions
- Sauté the Vegetables: In a large pot or dutch oven, heat the oil and butter over medium heat. Add the onion, garlic, carrots, celery and salt and pepper and sauté for 6-8 minutes, until the vegetables are softened
- Add the Broth: Add the chicken broth, fresh thyme and dill to the pot. Bring to a boil and then reduce to a simmer for 20-30 minutes to infuse the broth with flavor.
- Cook the Noodles: Whiles the broth simmers, cook the noodles in a separate pot according to the package instructions. Drain the noodles, drizzle with olive oil and set aside. Cooking the noodles separately will prevent them from soaking up too much of the broth.
- Add the Cheese and Chicken: Add the shredded parmesan cheese to the broth and gently stir until combined. Add the chicken and simmer for another 10 minutes.
- Serve and Enjoy: Taste the soup and season with salt and pepper if needed. Add the noodles to your individual serving bowls and then pour the soup over the noodles. Sprinkle with parmesan cheese and fresh herbs for a pop of color. Serve with toasted sour dough bread and enjoy!
Leave a Reply