Homemade chicken noodle soup with cuts of carrots and celery, tender pieces of chicken, egg noodles, and a seasoned chicken broth. It’s really the best cure-all when you aren’t feeling well and the best part is it’s a one-pot meal!
It’s perfect for fall and winter weather or when you are ill and need comfort food. The seasoned broth alone would be tasty if you ever had to be on a clear liquid diet (but make sure you strain the herbs first!)
Ingredients for Chicken Noodle Soup
- Chicken Broth
- Egg Noodles
- Rotisserie Chicken
- Olive Oil
- Bay Leaves
The prep for this dish is having some tender rotisserie chicken pulled off the bone and dice the carrots and celery. That’s the bulk of it and it’s pretty simple!
I did not include cooking a rotisserie chicken in the prep time for this recipe – it was something I already had on hand from leftovers.
One of our local grocery stores also sells pulled rotisserie chicken in pre-made containers that you may be able to find already made instead of having to make it yourself.
If you happen to have a Sam’s Club membership they sell rotisserie chicken for less than $4 something a piece – for a whole chicken! Take advantage if you are a member.
How to Make Perfect Shredded Chicken
Making shredded rotisserie-style chicken at home is so easy! If you don’t have leftover rotisserie chicken and haven’t had luck finding some at the grocery you can try Instant Pot Shredded Chicken. It gets the chicken perfectly tender.
If you do not have an Instant Pot to whip up some shredded chicken, this is the easiest and fastest way: boiling chicken. I’ve used this method countless times.
Tip: Add extra chicken broth because the noodles will continue to absorb the liquid in your soup.
How long does chicken noodle soup last in the fridge?
Chicken noodle soup lasts in the refrigerator for up to 3-4 days in an airtight container.
How to Freeze Chicken Noodle Soup
Freezing soups with noodles are not the best idea because the noodles themselves soak up a lot of the liquid and then disintegrate.
To freeze chicken noodle soup successfully, make the base of the soup with the chicken, broth, and seasonings as normal, but leave out the egg noodles.
Freeze it in an airtight container for up to 3 months.
When preparing to thaw the soup leave it in the refrigerator overnight and into the next day for supper.
Once it’s thawed, boil the egg noodles and add them to the soup.
Try these other great soups & stews!
- 50 Best Soups for Cold Weather
- Cream of Chicken Soup
- Cream of Mushroom Soup
- Creamy Loaded Potato Soup
- Garlic Bread Soup
- Instant Pot Beef Stew
- Instant Pot Chicken Cacciatore Chili
- Instant Pot Meatball and Potato Soup
- Lobster Bisque
- Shrimp and Sausage Gumbo
- Wisconsin Beer Cheese Soup
Chicken Noodle Soup
- 64 oz Reduced-Sodium Chicken Broth
- 2 cups Egg Noodles
- 2 cups Shredded Chicken
- 1 cup Sliced Carrots
- 1 cup Sliced Celery
- 1 teaspoon Olive Oil
- 1 tablespoon Minced Garlic
- 2 Bay Leaves
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- Salt to Taste
- Heat olive oil over medium-high heat in a large pot. Once hot, add carrots and celery and cook for 7 minutes. Add garlic and all seasonings and cook for 30-60 seconds, until it becomes aromatic.
- Add broth and chicken. Stir ingredients and bring pot to a boil.
- Add noodles and reduce heat to medium-high. Allow to simmer for 6-7 minutes, or until noodles are al dente. Remove the bay leaves and serve with crackers or bread.
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