This easy chicken noodle soup is the ultimate comfort food, and with a few shortcuts, comes together quickly and is so delicious!
Soups are one of those things I can eat all fall/winter long and never tire of! They are so comforting and satisfying, and for me, easy to throw together. I always do my best to come up with shortcuts, as I hate making dinner (but I’ll make desserts all day long!), so whatever I can do to make it easier, I’ll do. This easy chicken noodle soup is one of those recipes that I’ve found a few shortcuts that make it a snap to throw together, but is still loaded with flavor!
The first shortcut is using rotisserie chicken, I love the flavor and not having to spend the time cooking chicken. The second shortcut is using diced mirepoix – for some reason having to chop vegetables always makes me want to give up on a recipe quickly, so buying this is a lifesaver! I do usually end up adding some extra carrots though, just because the boys really like them, and the more veggies I can get them to eat, the better! I also like to use dried herbs, since most of the year, I don’t have fresh on hand (I of course had to splurge though and use a tiny bit of fresh for the photoshoot 😉). So in under 30 minutes, you can have some homemade, delicious soup to enjoy!
Easy to make, this delicious homemade chicken noodle soup is the best comfort food!
- 2 tablespoons olive oil
- 7 ounces diced mirepoix (or you can just chop your own carrots, onion and celery. I also add in extra chopped carrots, because we love them – feel free to adjust vegetables to your liking)
- 3 cloves garlic, minced
- 2 teaspoons seasoned salt*
- 1/2 teaspoon ground pepper
- 2 teaspoons dried parsley
- 2 bay leaves
- 8-10 cups chicken broth
- 12 ounces egg noodles, uncooked
- 1 rotisserie chicken, chicken removed from bone and shredded
- fresh ground salt* & pepper, to taste
Add olive oil to a dutch oven or large soup pot. Add the mirepoix (or chopped carrots, celery, and onion) and cook for 5-10 minutes over medium heat, stirring occasionally, until vegetables are soft. Add garlic and cook for 1 more minute.
Add in seasoned salt, pepper, parsley and bay leaves. Stir. Pour in 8 cups of broth and turn up heat slightly, bringing soup to a low boil. Add in chicken and egg noodles. Continue to boil for about 10 minutes, or until noodles are soft.
Add in more broth if desired (the noodles will absorb some of the liquid, so if you want it more broth-y, add more). Taste, and adjust any seasonings as desired, adding in fresh ground salt & pepper as well.
Remove bay leaves and serve immediately.
*Salt level will vary based on the chicken broth you use, as well as how salty the rotisserie chicken is, so adjust as needed.