This comforting homemade chicken noodle soup is a perfect restorative meal that comes together in under thirty minutes. By utilizing a pre-cooked rotisserie chicken and nutrient-dense ingredients like fresh aromatics, turmeric, and bright lemon, you can create a bowl that warms the soul and satisfies the palate. It is an ideal choice for busy weeknights or whenever you need a quick, wholesome dinner that feels like it has been simmering all day long.
List of ingredients
- 1 tbsp olive oil
- 4 medium carrots, peeled and sliced into 1/3rd inch rounds
- 3 stalks celery, halved and sliced
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 tsp turmeric
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- 1/2 lemon, zested and juiced
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 pinch cayenne (optional)
- 1 bay leaf
- 10 cups chicken broth or bone broth
- 2-3 cups dry egg noodles
- 1 rotisserie chicken, meat removed and shredded
- 2-3 tbsp chopped fresh parsley
- salt and pepper to taste
step-by-step instructions
- Step: Heat olive oil in a large dutch oven or heavy pot with lid over medium to medium-high heat until hot and shimmering.
- Step: Add carrots, celery and onion and sautee on medium heat for around 10 minutes until veggies are softened.
- Step: Add in garlic, turmeric, thyme, rosemary, lemon zest, salt, pepper and pinch of cayenne (if using). Sauté over medium heat for about 1-2 minutes until garlic is fragrant.
- Step: Stream in chicken or bone broth and add in 1 bay leaf and juice of 1/2 lemon. Stir to combine and bring to a boil over medium-high heat.
- Step: Once a boil is reached, add in 2-3 cups of egg noodles and shredded chicken. Bring back to a boil and then cover and turn heat down to low.
- Step: Simmer over low heat for 10-15 minutes until the pasta is soft. Remove from heat. Taste and add additional salt & pepper according to preference. Add in chopped parsley and serve.
Refining your broth quality
Selecting the right base
The quality of your broth defines the depth of your soup, so selecting a high-quality chicken or bone broth is paramount. Bone broth offers a richer, more gelatinous body and higher protein content, which can enhance the feeling of satisfaction after eating. If you are choosing a store-bought version, look for options that list chicken bones or stock as the first ingredient to ensure the most robust flavor.
Adjusting broth levels for desired consistency
If you prefer a soup with a higher ratio of noodles and chicken to liquid, you can reduce the broth by one cup. Conversely, if you enjoy more broth to spoon over crusty bread, keep the full ten cups. Remember that dry egg noodles will soak up quite a bit of liquid as they sit, so having extra broth on hand is useful if you intend to store the soup for later.
Perfecting the vegetable preparation
Uniform sizing for even cooking
To ensure all your vegetables cook through at the same rate, slice your carrots and celery into consistent, thin rounds. If the pieces are too large, they may remain firm while the onions and garlic soften, leading to an uneven texture. Aim for slices roughly one-third of an inch thick to provide enough substance for a hearty bite without requiring excessive cooking time.
Managing aromatic depth
Sautéing the carrots, celery, and onion until they are thoroughly softened is the secret to a base that doesn’t taste raw. Do not rush this initial ten-minute window, as the browning of the onions and the softening of the celery create the foundation of the soup’s flavor. Adding the garlic and dry spices toward the end of this phase prevents the garlic from scorching, which would introduce a bitter profile.
Choosing and managing your noodles
Noodle texture variety
While traditional egg noodles are the standard for this recipe, you can experiment with various shapes like fusilli or small shells if they are what you have in the pantry. If you choose a different pasta shape, check the package instructions for cooking times, as some shapes require more time to soften than thin egg noodles. Avoid overcooking the pasta, as it will continue to absorb liquid and soften even after you turn off the heat.
Preventing mushy results
The best way to ensure the noodles stay firm is to serve the soup immediately after they reach the desired level of tenderness. If you are preparing the soup in advance, consider boiling the noodles separately and adding them to individual bowls before ladling the hot soup over them. This prevents the pasta from becoming waterlogged or disintegrating during storage in the refrigerator.
FAQs
Can I make this soup in a slow cooker?
Yes, you can cook the soup in a slow cooker by adding all ingredients except the noodles and parsley to the pot. Cook on low for six to seven hours, then add the noodles during the final thirty minutes of cooking time. Stir in the fresh parsley right before serving.
How do I make the flavor more intense?
If you find the broth needs more character, add an extra splash of lemon juice or a dash of fresh ginger during the sauté phase. Fresh herbs like rosemary and thyme can also be increased if you prefer a more herbal profile. Salt is the primary tool for intensity, so ensure you taste and adjust at the very end.
Can I add other vegetables to this recipe?
You can certainly incorporate additional vegetables like kale, spinach, or diced parsnips. Add greens like spinach or kale during the final two minutes of cooking so they wilt but do not lose their bright color. Harder vegetables like parsnips should be added alongside the carrots and celery at the start.
Storage and reheating techniques
Handling leftovers
This soup stores well in the refrigerator for up to four days when placed in an airtight container. The noodles will continue to soften and soak up the broth, so you may notice the soup thickens over time. Add a small amount of extra water or chicken broth when reheating to restore the original consistency.
Freezing the soup
If you plan to freeze the soup, it is best to omit the noodles and add them only when you are reheating the batch for service. The liquid base, chicken, and vegetables can be stored in freezer-safe bags or containers for up to three months. Thaw the soup in the refrigerator overnight before warming it on the stovetop.
Common cooking adjustments
Balancing the acidity
The addition of lemon zest and juice is intended to brighten the soup, but if it tastes too tart, add a small pinch of sugar or honey to neutralize the acid. Start with a very small amount, as you only need a hint of sweetness to pull the flavors back into balance. Always re-taste after adding any ingredient to ensure the flavor profile remains consistent.
Adjusting salt levels
Since different brands of chicken broth vary wildly in their sodium content, it is crucial to wait until the final step to season with salt. Use low-sodium broth if you want complete control over the final saltiness of the dish. Remember that the shredded chicken from a rotisserie bird may already contain significant seasoning, so adjust your salt usage based on the chicken’s initial flavor profile.
Print
Nourishing Chicken Noodle Soup
- Total Time: PT30M
- Yield: 6 servings 1x
- Diet: High Protein
Description
Not only can this simple homemade chicken noodle soup be made in 30 minutes or less but it is sure to help you kick the cold with illness fighting ingredients.
Ingredients
- 1 tbsp olive oil
- 4 medium carrots, peeled and sliced into 1/3rd inch rounds
- 3 stalks celery, halved and sliced
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 tsp turmeric
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- 1/2 lemon, zested and juiced
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 pinch cayenne (optional)
- 1 bay leaf
- 10 cups chicken broth or bone broth
- 2–3 cups dry egg noodles
- 1 rotisserie chicken, meat removed and shredded
- 2–3 tbsp chopped fresh parsley
- salt and pepper to taste
Instructions
- Step: Heat olive oil in a large dutch oven or heavy pot with lid over medium to medium-high heat until hot and shimmering.
- Step: Add carrots, celery and onion and sautee on medium heat for around 10 minutes until veggies are softened.
- Step: Add in garlic, turmeric, thyme, rosemary, lemon zest, salt, pepper and pinch of cayenne (if using). Sauté over medium heat for about 1-2 minutes until garlic is fragrant.
- Step: Stream in chicken or bone broth and add in 1 bay leaf and juice of 1/2 lemon. Stir to combine and bring to a boil over medium-high heat.
- Step: Once a boil is reached, add in 2-3 cups of egg noodles and shredded chicken. Bring back to a boil and then cover and turn heat down to low.
- Step: Simmer over low heat for 10-15 minutes until the pasta is soft. Remove from heat. Taste and add additional salt & pepper according to preference. Add in chopped parsley and serve.
Notes
You can use any preferred noodle shape; simply adjust the cooking time based on package directions to ensure they don’t overcook.
- Prep Time: PT5M
- Cook Time: PT25M
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 162 kcal
- Sugar: 1.3 g
- Sodium: 790 mg
- Fat: 5.7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 13.9 g
- Fiber: 1.5 g
- Protein: 7.9 g
- Cholesterol: 13.3 mg