Description
A fast, cozy one-pot chicken noodle soup using rotisserie chicken. An herby, aromatic broth with wide egg noodles, tender carrots and celery, and a bright squeeze of lemon—weeknight-easy, deeply comforting, and perfect for make-ahead lunches.
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter (optional; use more oil if avoiding dairy)
1 medium yellow onion, finely chopped
2 medium carrots, peeled & sliced ¼-inch thick
2 ribs celery, sliced ¼-inch thick
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme (or 2 tsp fresh)
½ tsp dried parsley (or 2 tbsp fresh, chopped, divided)
8 oz wide egg noodles
3 cups shredded rotisserie chicken (skin removed)
¾–1 tsp kosher salt, to taste
½ tsp freshly ground black pepper
1–2 tbsp fresh lemon juice (to taste)
Optional garnish: chopped fresh parsley
Instructions
Heat & Sauté (3–5 min): Heat oil (and butter, if using) over medium. Add onion, carrots, and celery; cook until glossy and slightly tender.
Bloom Garlic & Herbs (1 min): Stir in garlic, thyme, and parsley; cook 30–60 seconds until fragrant.
Broth & Simmer (8–10 min): Add broth, bay leaf, a pinch of salt, and pepper. Bring to a boil, then reduce to a lively simmer until carrots are just fork-tender.
Noodles (6–8 min): Add egg noodles. Simmer, stirring once or twice, until tender but springy.
Chicken & Finish (2–3 min): Stir in shredded chicken to warm through. Remove bay leaf. Off heat, add lemon juice and remaining fresh parsley.
Taste & Adjust (1 min): Season with more salt, pepper, and lemon to taste. Rest 2 minutes before serving.
Notes
Must-haves: broth, noodles, chicken, aromatics, salt. Flexible: butter, bay, lemon, fresh parsley.
Use low-sodium broth so you can season perfectly at the end.
Storage: 3–4 days in the fridge (store noodles separate for best texture). Freeze up to 3 months without noodles.
Reheat gently; add a splash of broth/water and a squeeze of lemon.
Diet swaps: dairy-free (omit butter); gluten-free (use GF egg-style or rice noodles).
Add-ins (last 2–3 min): peas, spinach, or small broccoli florets.
Make it creamy: off heat, whisk in ¼ cup plain yogurt or evaporated milk (don’t boil).
Troubleshooting: too salty—dilute with unsalted broth/water + lemon; bland—salt + lemon + parsley; watery—simmer 5–7 min more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American