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chicken noodle soup

46 Pinches 1 Photo
smalltownwoman avatar
Ofallon, MO
Updated on Dec 3, 2020

This Chicken Noodle Soup is easy, quick and so full of flavor. It is plump full of sweet onion, fresh celery, juicy carrots, earthy garlic, wide egg noodles and already cooked succulent rotisserie chicken. I usually purchase my rotisserie chickens from Costco but they are available at most grocery stores. They are delicious tender and juicy making them perfect for a great pot of chicken soup.

prep time 10 Min
cook time 20 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 3 stalks celery chopped
  • 3 carrots chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon thyme leaves
  • 6 cups low sodium chicken broth
  • 3 cups uncooked wide egg noodles
  • 2 1/2 cups diced cooked chicken (rotisserie chicken)
  • 1/2 cup heavy whipping cream

How To Make chicken noodle soup

  • Step 1
    In large stock pot or heavy saucepan heat oil over medium heat. Add your onions, celery and carrots and cook until the onions and celery are soft; stirring frequently. Reduce heat to low and add the garlic, parsley, poultry seasoning, black pepper, and thyme leaves. Cook for 1 minute stirring constantly. Add chicken broth and bring to a simmer.
  • Step 2
    Once simmering add your egg noodles and cook until almost tender; approximately 15 minutes. Add your diced rotisserie chicken and simmer until the noodles and carrots are tender. Turn the heat to low and stir in the cream. For best results serve promptly.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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