← Back to 30-Minute Dinners · Comfort · Chicken Noodle Soup
285 cal28g protein32g carbs6g fat920mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch50 min activeShortcut25 min active
Everyday 25nothing beyond the everyday cabinet
Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.
Chicken Noodle Soup
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Comfort25 minBeginner friendly
Serves−6+· written for 6 — change it and the ingredients follow
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Ingredients
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rotisserie chickenshredded, about 3 cups meat, or equal weight in frozen cooked chicken1 whole
carrotspeeled and chopped into thin rounds3 medium
celerychopped into half-moons3 stalks
yellow oniondiced1 medium
egg noodles8 oz
chicken broth8 cups
bay leaf2 leaves
dried thyme1 tsp
kosher salt1 tsp
black pepper0.5 tsp
butter1 tbsp
Cook it to
Chicken165°F / 74°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Peel and chop carrots into thin rounds. Chop celery into half-moons. Dice the onion.
2Bring chicken broth to a boil in a large pot. Add butter, carrots, celery, and onion. Stir in bay leaves and thyme.
3Simmer for 10 minutes until vegetables soften.
4Shred the rotisserie chicken and add it to the pot along with the egg noodles. Bring back to a boil and cook for 7–8 minutes until noodles are tender.
5Taste and season with salt and pepper. Remove bay leaves. Ladle into bowls and serve hot.