Description
This super easy chicken noodle soup is a quick and comforting dinner made with classic ingredients. Using precooked chicken like rotisserie helps it come together in just 30 minutes — perfect for busy nights or picky eaters.
Ingredients
- 2 tablespoons olive oil
- 2 large carrots, diced small
- 3 stalks celery, diced small
- 1 cup sweet onion, diced small (about one medium onion)
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
- 1 teaspoon fresh ginger (or 1/2 teaspoon powdered ginger)
- 4 tablespoons water
- 8 ounces egg noodles
- 4 cups low-sodium chicken broth (32 ounces)
- 2 cups cooked chicken, cubed or shredded (rotisserie works great)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
1. Add olive oil to a large soup pot and let it warm up. Add carrots, celery, and onion to the pan and sauté for 1–2 minutes.
2. Add thyme, garlic, ginger, and water to the vegetables. Cook for 3–4 minutes until everything softens.
3. In a separate pot, bring water with a pinch of salt to a boil. Add egg noodles and cook according to package directions, usually 8–10 minutes. Drain and set aside.
4. Add broth, cooked chicken, and water to the soup pot. Bring the entire mixture to a boil.
5. Add cooked noodles to the soup pot. Sprinkle with salt and pepper, taste, and adjust seasoning as needed.
6. Serve hot and enjoy!
Notes
Precooked chicken like rotisserie makes this recipe super fast and easy.
For extra nutrition, stir in spinach or kale at the end of cooking.
This soup stores well in the fridge for 3–4 days. If planning to store, keep noodles separate to avoid them getting soggy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 297
- Sugar: 4g
- Sodium: 853mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0.02g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 70mg