Ah, yes. It’s officially soup season. Also known as my favorite time of year.
I officially kicked off soup season with the most classic of soups, chicken noodle. This is my go-to recipe that makes a perfect home-made chicken noodle every time, and results in a perfectly warming bowl in about 30 minutes (if starting with pre-cooked chicken). This is an ideal candidate for rotisserie chicken meat, as it comes perfectly pre-cooked and ready to shred into the warm chicken broth. The recipe calls for ½ of the rotisserie chicken, which can be all white meat (two breasts), all dark meat (two thighs, two drumsticks), or a mix of the two (one breast, one leg and one thigh). Use the combination that works best for you!
The recipe below makes enough for 2 big servings of soup with some leftovers, so it’s great for meal prep and scale-able for more portions. I’ve been re-heating my leftovers for a perfect work from home lunch served with a side-salad, which has been a nice little mid-day treat.
Recipe down below, along with some photos!
Classic Chicken Noodle Soup
- ½ onion, diced
- 2 carrots, diced
- 1 tbsp olive oil
- 1 quart chicken broth
- ½ rotisserie (or pre-cooked) chicken, shredded
- 1 cup egg noodles
- 1 tsp rosemary
- Salt and pepper to taste
- Chop your onion and carrots into large dice, set aside.
- Prep your chicken by shredding the meat into large pieces, set aside.
- In a large pot or wide-bottomed sauté pan, add the oil and place the pan over medium-high heat. Add the chopped onions and carrots, stir to combine. Cook over medium-high heat, stirring occasionally, until the onions are translucent and the carrots are beginning to become tender, about 3-5 minutes.
- Pour the chicken broth into the pot, stir to combine. Bring the chicken broth up to a full boil over medium-high heat before proceeding to the next step.
- Add the shredded chicken to the pot, stir to combine. Again bring the chicken broth up to a full boil over medium-high heat before proceeding to the next step.
- Add the egg noodles, and cook until fully tender (about 10 minutes), stirring occasionally and tasting to check for done-ness.
- Once the noodles are fully cooked, turn the heat off of the soup and add the rosemary, salt, and pepper. Taste the broth and adjust for more seasoning as needed.
- Ladle into bowls and enjoy!
Forgot how much I love soup? Check out these recipes from last winter below!
Chicken Soup with Italian Sausage Meatballs
Meal Prep (and Fridge Clean-out) Magic – Ribollita
Thanks, my Claire!! 😃🧡💛
You’re welcome! Enjoy!
Great recipe. I tried it with slight modification in spices and it came out fabulous.
That’s awesome, Daniel! Thanks for making this recipe and reporting back, I love to hear about people making my recipes! Happy cooking!