This easy chicken noodle soup is warm, comforting, and full of flavor. Made with tender rotisserie chicken, fresh veggies, and tasty herbs, it’s perfect for a quick and cozy meal. The homemade broth makes it even better, but store-bought works too!

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Ingredients Needed:

½ tablespoon butter
2 ribs celery, diced
3-4 large carrots, diced
1 clove garlic, minced
10 cups chicken stock or broth
1 teaspoon salt, to taste
½ teaspoon black pepper, to taste
⅛ teaspoon dried rosemary (or more, to taste)
⅛ teaspoon dried thyme
⅛ teaspoon crushed red pepper flakes
4 cups dry egg noodles (or homemade egg noodles)
3 cups rotisserie chicken, shredded
1 teaspoon Better than Bouillon chicken flavor (or chicken bouillon granules, as needed)

How To Make Chicken Noodle Soup Recipe?

Sauté the veggies: Melt butter in a large pot over medium-high heat. Add diced celery and carrots, and cook for 3 minutes. Stir in garlic and cook for 30 seconds.
Add broth and seasonings: Pour in chicken stock and season with rosemary, thyme, crushed red pepper, salt, and black pepper. Taste the broth and add “Better than Bouillon” or chicken bouillon granules for extra flavor.
Cook the noodles: Bring the broth to a boil. Add egg noodles and cook until just tender. If using store-bought noodles, remove the pot from heat as soon as they are al dente to prevent them from getting mushy.
Add the chicken: Stir in the shredded rotisserie chicken. Taste and adjust the seasoning if needed.

Recipe Tips:

Use a rich broth for the best flavor: If using store-bought broth, add Better than Bouillon or a bouillon cube to make it taste homemade. A weak broth can make the soup bland.
Don’t overcook the noodles: Store-bought noodles will keep cooking in the hot broth even after turning off the heat. Remove the pot from heat as soon as they are just tender to keep them from turning mushy.
Add chicken at the end: Rotisserie chicken is already cooked, so adding it at the last step keeps it juicy. If added too early, it can become dry and tough.
Taste and adjust seasoning: The flavor of your soup depends on your broth. Always taste before adding more salt, as store-bought broth can already be salty.
Let the soup sit before serving: After cooking, let the soup rest for 5-10 minutes. This allows the flavors to blend, making the soup taste even better.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover chicken noodle soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4-5 days.
Freeze: Allow the soup to cool completely before pouring it into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
Reheat: Pour the soup into a pot and warm it over medium heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to loosen the texture.

Nutrition Facts:

Calories: 320 kcal
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
Sodium: 900mg
Potassium: 450mg
Total Carbohydrate: 35g
Dietary Fiber: 4g
Sugars: 3g
Protein: 28g

Try More Jamie Oliver Recipes:

Jamie Oliver Chicken Noodle Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

½ tablespoon butter
2 ribs celery, diced
3-4 large carrots, diced
1 clove garlic, minced
10 cups chicken stock or broth
1 teaspoon salt, to taste
½ teaspoon black pepper, to taste
⅛ teaspoon dried rosemary (or more, to taste)
⅛ teaspoon dried thyme
⅛ teaspoon crushed red pepper flakes
4 cups dry egg noodles (or homemade egg noodles)
3 cups rotisserie chicken, shredded
1 teaspoon Better than Bouillon chicken flavor (or chicken bouillon granules, as needed)

Directions

Sauté the veggies: Melt butter in a large pot over medium-high heat. Add diced celery and carrots, and cook for 3 minutes. Stir in garlic and cook for 30 seconds.
Add broth and seasonings: Pour in chicken stock and season with rosemary, thyme, crushed red pepper, salt, and black pepper. Taste the broth and add “Better than Bouillon” or chicken bouillon granules for extra flavor.
Cook the noodles: Bring the broth to a boil. Add egg noodles and cook until just tender. If using store-bought noodles, remove the pot from heat as soon as they are al dente to prevent them from getting mushy.
Add the chicken: Stir in the shredded rotisserie chicken. Taste and adjust the seasoning if needed.

Notes

Use a rich broth for the best flavor: If using store-bought broth, add Better than Bouillon or a bouillon cube to make it taste homemade. A weak broth can make the soup bland.
Don’t overcook the noodles: Store-bought noodles will keep cooking in the hot broth even after turning off the heat. Remove the pot from heat as soon as they are just tender to keep them from turning mushy.
Add chicken at the end: Rotisserie chicken is already cooked, so adding it at the last step keeps it juicy. If added too early, it can become dry and tough.
Taste and adjust seasoning: The flavor of your soup depends on your broth. Always taste before adding more salt, as store-bought broth can already be salty.
Let the soup sit before serving: After cooking, let the soup rest for 5-10 minutes. This allows the flavors to blend, making the soup taste even better.