Chicken Noodle Soup

A simple yet perfectly delicious chicken noodle soup! Filled with lots of noodles, veggies and tender chicken. It has lots of flavor, and it's just what you need on a chilly day! A recipe you'll want on repeat.

Course: Soup
Cuisine: American
Keyword: chicken noodle soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 292 kcal
Author: Jaclyn


  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced yellow onions
  • 3 garlic cloves , minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 tsp each chopped fresh thyme, rosemary and sage*
  • 1/3 cup chopped parsley , divided
  • Salt and freshly ground black pepper
  • 1 1/3 cups medium egg noodles (dry)
  • 12 oz . shredded rotisserie chicken (from about a 2 lb rotisserie chicken)
  • 1 Tbsp fresh lemon juice (optional)


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

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

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

  4. Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes.

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

  6. Stir in chicken and heat through, about 1 minute. Stir in lemon and parsley 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 30 minutes - prep some of the ingredients while sauteing and simmering vegetables, such as shredded chicken and chopping herbs.