This easy chicken noodle soup recipe is just what the doctor ordered. Using a rotisserie chicken for ease and building the most flavorful base, this chicken noodle soup recipe is perfect for cold weather or when you need some comfort food!
I’ve been eating this soup for over 20 years. My grandma/mom used to make this anytime one of us would be feeling under the weather and it is basically a hug in a bowl. Fast forward, now as an adult, I find myself making this several times a month even when I’m not feeling under the weather.
The base is the most important part of making a super flavorful soup. The onion, celery, carrots, ginger and garlic are the vegetables I utilize. I use a combination of olive oil, a little butter, dried thyme, and chicken bouillon. I used to use the cubes, but I came across this paste version and it’s AMAZING! It gives the broth so much umami (the 5th taste) and dimension, the paste absorbs better into the stock than the cubes.
I always use a rotisserie chicken because it’s so much easier and that crispy skin gives the broth so much flavor [even though I end up eating half of it while cutting up the chicken]. This also cuts down on the prep time, since the chicken is already cooked. If roasting my own chicken, this recipe is a great way to utilize leftovers.
I actually cook the noodles in the soup, instead of separately because it soaks up so much delicious flavor that we built with the broth. Because of this, when adding the broth it may seem like too much, but the noodles will soak a lot of it up.
Heads up! After adding the pasta to the soup, make sure you scrape the bottom of the pot after a few minutes, because they tend to stick at first.
Once it’s done simmering, you have a cozy delicious chicken noodle soup that is perfect for cold days, days you aren’t feeling well, or days that you just need a great soup! Oddly enough, the leftovers of this chicken noodle soup taste even better the next day.
Love soup? Here’s other recipes
- Vegetable orzo soup
- Vegan mushroom soup
- Hot Italian sausage white bean soup
- Slow cooker butternut squash soup
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Chicken Noodle Soup
- 1 rotisserie chicken shredded or cubed
- 3 tablespoons olive oil
- ¼ cup diced yellow onion
- 4 cloves garlic pressed through garlic press or minced
- 1 inch fresh ginger peeled and grated
- 1 ¼ cups sliced carrot
- 1 ¼ cups sliced celery
- 1 tablespoon unsalted butter
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 ½ tablespoons Better Than Bouillon organic chicken paste or 2 bouillon cubes
- 3 quarts low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 8 ounces elbow pasta or pasta of choice
- Handful parsley chopped
- Fresh ground pepper to taste
- Serve with crackers or fresh baguette
- Place a soup pot (or dutch oven) over medium/high heat and add 3 tbsp olive oil.
- Add onion, carrots and celery, sauté for 6-8 minutes until vegetables begin to soften (I cover with the lid to assist, stirring every few minutes).
- Next, add the garlic, ginger, thyme, and 1 tbsp butter. Stir for 2 minutes until garlic is fragrant. Add the bouillon paste and stir to coat all the vegetables.
- Once the vegetables are tender, pour in chicken stock, lemon juice, bay leaves, shredded chicken. Allow to come to a gentle boil.
- Once at a light boil, lower the heat to low, add the pasta and stir a few times to ensure pasta doesn’t stick to bottom of the pot. Cover and simmer for 20 minutes, taste to make sure pasta is cooked through and season with salt & pepper to taste.
- Remove the bay leaves, add chopped parsley and serve with crackers or fresh baguette.
Thank you. When do I add in the bay leaves? I didn’t see that part.
So sorry about that error! After you add in the stock. Then remove before serving. Will edit the recipe when I get home, thanks for catching!
What size Dutch oven did you use?
Mine is a 5 1/2 quart Dutch oven