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Homemade Chicken Noodle Soup

A cozy dish packed with delicious flavors and nutritious vegetables that warms you up on chilly days, perfect for family meals or quick lunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded Use leftover for convenience.
  • 2 cups egg noodles
  • 4 cups chicken broth
  • 1 medium potato, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • to taste Salt and pepper Adjust seasoning as needed.
  • 1 cup heavy cream Optional for creaminess.

Method
 

Cooking
  1. In a large pot, bring the chicken broth to a boil.
  2. Add the diced potatoes, carrots, and celery. Cook for 10 minutes until the vegetables start to soften.
  3. Stir in the egg noodles and shredded rotisserie chicken.
  4. Add thyme, oregano, salt, and pepper. Continue to cook until noodles are tender, about 8-10 minutes.
  5. If desired, stir in heavy cream for added creaminess before serving.
  6. Serve hot and enjoy!

Notes

Use fresh vegetables for the best flavor. For a healthy twist, consider adding spinach or kale in the last few minutes of cooking. To store leftovers, cool soup and keep in the fridge for up to 3 days, or freeze with some space in the container for expansion.