Homemade chicken noodle soup in two serving bowls.

Chicken Noodle Soup

Servings: 6
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots (about 3)
  • 1 1/2 cups diced yellow onions (1 medium)
  • 1 1/4 cups diced celery (about 3 ribs)
  • 3 garlic cloves, minced
  • 2 (32 oz) cartions low-sodium chicken broth or homemade chicken stock
  • 2 tsp each chopped fresh thyme, rosemary and sage*
  • Salt and freshly ground black pepper
  • 2 cups (5 oz) medium egg noodles (dry)
  • 3 cups shredded rotisserie chicken (from about a 1 3/4 lb - 2 lb rotisserie chicken)
  • 3 Tbsp chopped fresh parsley
  • 1 Tbsp fresh lemon juice (optional)


  1. Heat olive oil in a large pot over medium-high heat.

  2. Add carrots, onions and celery and 4 minutes, then add garlic and saute 1 minute longer.

  3. Stir in chicken broth, thyme, rosemary, and sage. Season with salt and pepper to taste.

  4. Optional highly recommend step: place larger bones of rotisserie chicken (legs, wings etc) and some of the browned skin on a few layers of cheesecloth, wrap up and tie with butchers twine. Add sachet to pot submerging in broth. This really does add a lot of flavor even though it doesn't simmer for hours.

  5. Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer until veggies are almost tender, about 10 - 15 minutes.

  6. Stir in noodles, cover and boil over medium heat until noodles are cooked through, stirring occasionally, about 7 minutes (or as directed on package). 

  7. Remove chicken bones if used, stir in chicken, parsley and lemon and serve warm.

Recipe Notes

  • Look for the poultry herb pkg. so you don't have to purchase all 3 separately, or use 1/2 tsp of each dried.
  • To make this in about 30 minutes - prep some of the ingredients while sauteing and simmering vegetables, such as shredding chicken and chopping herbs.
  • Recipe inspired by my Slow Cooker Chicken Noodle Soup