Some days just call for chicken noodle soup. Rainy day? Check. Cold lingering in your chest? Check. Just craving something that feels like home in a bowl? Triple check.
This recipe is old-school with a tiny twist — it’s the kind of thing you whip up without feeling like you’re in a Food Network competition. Plus, starting with a rotisserie chicken? Yeah, that’s my shortcut love language.

Oh, and before we dive in — this soup smells so good while cooking, your neighbors might “accidentally” stop by. Don’t say I didn’t warn you.

📇 Recipe Card – Cozy Chicken Noodle Soup

Ingredients

• 1 large yellow onion, chopped (don’t cry… okay, you probably will)
• 3 medium carrots, peeled and sliced
• 3 medium stalks celery, chopped
• 3 cloves garlic, minced
• 2 tbsp unsalted butter or olive oil (dealer’s choice)
• 2 ½ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 2 cartons (32 oz each) low-sodium chicken broth (about 8 cups)
• 5 sprigs fresh thyme
• 2 dried bay leaves
• 1 rotisserie chicken (2 ½ – 3 lb), or about 1 lb cooked boneless chicken, shredded
• 6 oz dried extra-wide egg noodles (about 3 ¼ cups)
• ½ bunch fresh parsley or dill, chopped
• ½ large lemon (optional but brightens the whole thing)

Instructions

1. Sauté the basics – In a big ol’ pot, melt the butter over medium heat (or heat your olive oil if you’re going dairy-free). Toss in onion, carrots, celery, and cook until they start looking soft and friendly, about 5–7 minutes. Add garlic for the last minute — it burns faster than gossip spreads.
2. Build that flavor – Sprinkle in the salt and pepper. Pour in the chicken broth, toss in thyme and bay leaves, and bring it all to a gentle simmer.
3. Add the chicken – If you’re using rotisserie chicken, shred it while sneaking a few bites (chef’s tax). Add it to the pot and let it simmer about 15 minutes so the flavors get cozy.
4. Noodles time – Stir in egg noodles and cook until tender, about 6–8 minutes. Try not to eat them straight out of the pot… I fail every time.
5. Finish strong – Pull out the thyme stems and bay leaves. Stir in fresh parsley or dill. If you want that bright pop, squeeze in the lemon. Taste, adjust salt/pepper, and serve hot.

Pro tip – This soup loves crusty bread on the side. Seriously, it’s like they were made for each other.

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Chicken Noodle Soup

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• Author: Emily
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A cozy, classic chicken noodle soup packed with tender chicken, fresh vegetables, and hearty egg noodles in a flavorful broth.

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Ingredients

Scale 1x2x3x

• 1 large yellow onion, chopped
• 3 medium carrots, peeled and sliced
• 3 medium stalks celery, chopped
• 3 cloves garlic, minced
• 2 tbsp unsalted butter or olive oil
• 2 ½ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 2 cartons (32 oz each) low-sodium chicken broth (about 8 cups)
• 5 sprigs fresh thyme
• 2 dried bay leaves
• 1 rotisserie chicken (2 ½ – 3 lb), or about 1 lb cooked boneless chicken, shredded
• 6 oz dried extra-wide egg noodles (about 3 ¼ cups)
• ½ bunch fresh parsley or dill, chopped
• ½ large lemon (optional)

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Instructions

1. In a large pot, melt butter or heat olive oil over medium heat.
2. Add onion, carrots, and celery, and cook until softened, about 5–7 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Season with kosher salt and black pepper.
5. Pour in chicken broth, add thyme and bay leaves, and bring to a boil.
6. Reduce heat and simmer for 20 minutes.
7. Add shredded chicken and noodles, cooking until noodles are tender, about 6–8 minutes.
8. Remove thyme stems and bay leaves.
9. Stir in fresh parsley or dill and a squeeze of lemon juice, if using.
10. Adjust seasoning to taste and serve hot.

Notes

For the best flavor, use homemade chicken broth if possible. Leftovers keep well refrigerated for 3–4 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 5g
• Sodium: 780mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 65mg

Keywords: chicken noodle soup, soup, comfort food, chicken, noodles

Wrapping it up

This isn’t just chicken noodle soup. It’s that thing you’ll want in your back pocket (and your freezer) for when life gets messy, or chilly, or both. It’s forgiving, it’s fast-ish, and it’s the edible version of a warm blanket.

And honestly? Watching those noodles soak up all that golden broth is kind of hypnotizing. So go ahead, grab that pot, and make the soup your grandma would be proud of — even if you totally cheated with rotisserie chicken.