Chicken noodle soup brings rotisserie chicken, vegetables and egg noodles together in broth. Add the noodles at the stage shown in the card so they do not overcook.
Table of Contents
Ingredients and preparation
Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.
- 1/2 cup butter (divided)
- 1 large onion (finely diced)
- 3 celery stalks (finely diced)
- 5 medium carrots (peeled and finely chopped)
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 6 cups chicken stock
- 1 rotisserie chicken (shredded)
- 24 oz egg noodles
- 1/3 cup chopped parsley (optional for garnish)
How to make it
Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.
Serving and storage
Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.
Recipe card
The card below has the complete quantities, times and step-by-step method.
PrintChicken Noodle Soup Recipe
This classic chicken noodle soup recipe is a one-pot meal made with rotisserie chicken, egg noodles, carrots, celery, and a rich homemade broth.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 10, 10 servings 1x
- Category: Soup
- Cuisine: American, Southern
Ingredients
- 1/2 cup butter (divided)
- 1 large onion (finely diced)
- 3 celery stalks (finely diced)
- 5 medium carrots (peeled and finely chopped)
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 6 cups chicken stock
- 1 rotisserie chicken (shredded)
- 24 oz egg noodles
- 1/3 cup chopped parsley (optional for garnish)
Instructions
- Add 4 tablespoons (¼ cup) of the butter to large pot over medium heat until melted.
- Add diced onions, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then place to the side.
- Add remaining ¼ cup of butter over medium low heat. Sprinkle in flour and whisk together allowing it to brown somewhat until it becomes the color of golden brown (about 8-12 minutes)
- Whisk in chicken stock, (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
- Add the shredded chicken and cooked vegetables back to the pot. Reduce the heat to a low simmer and cook for 8–10 minutes, allowing the broth to slightly thicken and the flavors to come together.
- Add entire package of egg noodles to pot and stir to separate.
- Cook uncovered for 8–10 minutes, stirring occasionally.
- Once noodles are tender yet still firm, scoop soup into bowls, sprinkle with parsley and serve.
Nutrition
- Calories: 425 kcal
- Sugar: 6 g
- Sodium: 334 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 86 mg
Keywords: chicken noodle soup with vegetables, creamy chicken noodle soup, creamy chicken noodle soup recipe, easy creamy chicken noodle soup, homemade creamy chicken noodle soup
