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Best Easy Homemade Chicken Noodle Soup in 20 Minutes

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This quick chicken noodle soup uses a rotisserie chicken to deliver slow-cooked flavor in just 20 minutes. It’s the perfect comfort food for busy weeknights, sick days, or cold evenings.

Ingredients

Scale
  • 1 rotisserie chicken (about 2–3 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1½ teaspoons salt (or to taste)
  • ½ teaspoon black pepper
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Pull the meat off the rotisserie chicken, discard the skin, and shred the meat into bite-sized pieces using two forks. Set aside. Reserve the bones.
  2. Heat olive oil in a large pot over medium-high heat. Add diced onion, carrot rounds, and sliced celery. Cook for 5-6 minutes, stirring occasionally, until vegetables soften and onions are translucent.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and water. Add dried thyme, dried oregano, bay leaf, salt, and black pepper. Drop in the reserved chicken bones. Bring to a boil over high heat.
  5. Reduce heat to medium-low and let simmer for 5 minutes to infuse flavor from the bones.
  6. Remove the chicken bones with tongs and discard. Watch for small bone fragments.
  7. Add wide egg noodles to the simmering broth. Cook according to package directions (about 6-8 minutes), stirring occasionally.
  8. Once noodles are tender, stir in the shredded rotisserie chicken and heat through for about 1 minute. Do not boil.
  9. Remove the bay leaf. Taste and adjust salt and pepper as needed.
  10. Serve immediately, garnished with fresh parsley if desired.

Notes

Don’t overcook the noodles – cook them al dente as they’ll continue softening in hot broth. Use the chicken bones to add depth to the broth. Go easy on salt initially since rotisserie chicken is already seasoned. For meal prep, cook noodles separately and add just before serving to prevent mushiness. The soup can be refrigerated for up to 4 days or frozen (without noodles) for up to 3 months.

Nutrition

Keywords: chicken noodle soup, easy chicken soup, rotisserie chicken soup, quick soup, homemade soup, comfort food, 20 minute meal

Find it online: https://ovenmila.com/best-easy-homemade-chicken-noodle-soup-in-20-minutes/