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5 from 1 vote

Chicken Noodle Soup - Ultimate Comfort Food

Course: Soup
Author: Nikki of soulfullymade.com


  • 2 tablespoons olive oil
  • 2 to 3 carrots peeled and sliced
  • 2 to 3 celery stalks sliced
  • 1/4 of a medium Vidalia Onion diced small
  • 2 garlic cloves minced
  • 80 ounces of chicken broth you can adjust this to your liking
  • 1 to 2 bay leaves
  • 1/2 to 1 teaspoon fresh thyme or 1/4 to 1/2 dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon black pepper
  • salt this is by preference, you can also use low salt chicken broth if you need to watch salt
  • 12 ounces egg noodles - pick your favorite to use
  • chicken breasts from a rotisserie chicken - shredded or chopped I use the lemon pepper one
  • flat leaf parsley to garnish optional


  • In a large dutch oven heat oil over medium-high heat.
  • Add carrots, celery, and onion and sauté until softened about 7 or 8 minutes over medium heat. Stirring so they do not burn.
  • Add garlic and sauté for about two more minutes. Stirring so not to burn.
  • Add chicken broth, thyme, oregano, pepper, and chicken. Bring to a boil (return to medium-high heat) and let boil for 5 minutes. Turn down to medium to medium-low heat, depending on your stove, and cook for 30 minutes to 1 hour. (just depends on how much time you have) I like to cook for an hour.
  • Add noodles and cook for about 10 minutes or until noodles are soften. If needed add more chicken broth or water and adjust salt as desired.
  • Taste soup and add salt for desired taste. This will vary with saltiness of broth and rotisserie chicken. I added about 1/4 teaspoon. Now is the time to adjust your spices (i.e. more salt,pepper, and herbs) to your personal preference. Tip - if you do not have a lemon pepper rotisserie chicken - you could add a little fresh lemon juice to brighten it up. Remove the bay leaves and serve immediately. You can refrigerate this in an airtight container for 3 to 5 days in the refrigerator or freeze for up to 6 months.