Chicken Noodle Soup

Beth Pierce


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.


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10 Min
20 Min
Stove Top


  • 1 Tbsp
    vegetable oil
  • 1
    onion chopped
  • 3 stalk(s)
    celery chopped
  • 3
    carrots chopped
  • 2 clove
    garlic minced
  • 1 tsp
    dried parsley
  • 1/2 tsp
    poultry seasoning
  • 1/4 tsp
    fresh ground black pepper
  • 1/4 tsp
    thyme leaves
  • 6 c
    low sodium chicken broth
  • 3 c
    uncooked wide egg noodles
  • 2 1/2 c
    diced cooked chicken (rotisserie chicken)
  • 1/2 c
    heavy whipping cream

How to Make Chicken Noodle Soup


  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.
  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.

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