Chicken Noodle Soup

When I was growing up, I remember liking only two kinds of soup: tomato and chicken noodle. To be honest I didn’t like chicken noodle soup very much and would never choose it over tomato soup. But then fast-forward a few years, and my taste has changed. Now I am always searching for a good chicken noodle soup!

This soup, while delicious, takes a shortcut and uses rotisserie chicken. You can cook your chicken to use in it, but the rotisserie shortcut makes this soup come together quickly.

Another secret of this tasty soup is using chicken stock rather than chicken broth. I have tried it both ways, and I prefer the stock because the taste is more flavorful and complex. Finally, I use a medium-sized egg noodle. Why? I find they are easier to pick up than wide noodles. But that is just a personal preference and doesn’t affect the taste of the soup.

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Chicken Noodle Soup

Chicken soup with vegetables and egg noodles

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Course

Soup

Cuisine

American

Keyword

Rotisserie Chicken Noodle, Soup

Prep Time

30 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 1 rotisserie chicken
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, chopped
• 1 clove garlic, minced
• 4 large carrots, sliced into coins
• 4 large celery ribs, chopped
• 1/4-1/3 cup celery leaves, chopped
• 10 cups chicken stock, divided (broth may be substituted)
• 1 teaspoon Better Than Bouillon chicken base (can substitute a chicken bouillon cube)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 dried bay leaves
• 1 sprig fresh thyme (or 1/4 teaspoon dried thyme)
• 8 ounces medium-width egg noodles
• 1/2 teaspoon lemon juice
• Salt and pepper to taste

Course Soup Cuisine American Keyword Rotisserie Chicken Noodle, Soup Prep Time 30 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 1 rotisserie chicken 1 tablespoon olive oil 1 tablespoon butter 1 large onion, chopped 1 clove garlic, minced 4 large carrots, sliced into coins 4 large celery ribs, chopped 1/4-1/3 cup celery leaves, chopped 10 cups chicken stock, divided (broth may be substituted) 1 teaspoon Better Than Bouillon chicken base (can substitute a chicken bouillon cube) 1/2 teaspoon salt 1/2 teaspoon pepper 2 dried bay leaves 1 sprig fresh thyme (or 1/4 teaspoon dried thyme) 8 ounces medium-width egg noodles 1/2 teaspoon lemon juice Salt and pepper to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Cut the chicken into small pieces, discarding the skin, bones, and cartilage. Refrigerate until needed.
2. In a large stockpot, heat the olive oil and butter until the butter melts. Add the onion, garlic, carrots, celery, and celery leaves and saute for 3-4 minutes on medium heat.
3. Add one cup of stock, cover pan tightly, and simmer for 10 minutes until vegetables are tender.
4. Add the rest of the stock, salt, pepper, thyme, bay leaves, and egg noodles. Cook for 7-8 minutes without a lid, or until noodles are tender.
5. Add the lemon juice. Stir. Add the chicken and stir.
6. Add any additional salt and pepper to taste if needed. Remove bay leaves and fresh thyme stems before serving.

Recipe Notes

For best taste, use chicken stock instead of chicken broth.  If making your own broth, use bone-in and skin-on chicken for the best flavor.