Can I use rotisserie chicken instead of raw chicken?

Yes! Using rotisserie chicken is one of my favorite shortcuts when I’m short on time. Just shred the cooked chicken and add it in during the last 10 minutes of simmering so it warms through without overcooking.

How do I keep the noodles from getting mushy?

The key is to cook the noodles just until al dente. They’ll soften a bit more as the soup rests. If you’re planning to store leftovers, I recommend cooking the noodles separately and adding them fresh when reheating.

Can chicken noodle soup be frozen?

Absolutely. The trick is to freeze the soup without the noodles, since they don’t hold up well in the freezer. Just make the soup base, cool it, then freeze in airtight containers. When you’re ready to enjoy, thaw, reheat, and add freshly cooked noodles.

What’s the best type of noodles for chicken noodle soup?

Egg noodles are the classic choice, but you can use any small pasta like ditalini, rotini, or even broken spaghetti. If you want a gluten-free version, rice noodles or gluten-free pasta work great too.

Chicken Noodle Soup Best Family Friendly Dinner

Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 3 carrots, sliced; 3 celery stalks, diced; 3 garlic cloves, minced; 8 cups chicken broth or stock; 1½ pounds boneless, skinless chicken breasts or thighs; 1½ teaspoons kosher salt; ½ teaspoon black pepper; 1 teaspoon dried oregano; 1 teaspoon fresh thyme (or ½ teaspoon dried); 2 bay leaves; 2 cups egg noodles (or pasta of choice)

Description

This comforting homemade chicken noodle soup is warm, hearty, and nostalgic—perfect for chilly nights or when you need a little cozy pick-me-up.

Ingredients

Scale

2 tablespoons olive oil
1 yellow onion, diced
3 carrots, sliced
3 celery stalks, diced
3 garlic cloves, minced
8 cups chicken broth or stock
1½ pounds boneless, skinless chicken breasts or thighs
1½ teaspoons kosher salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon fresh thyme (or ½ teaspoon dried)
2 bay leaves
2 cups egg noodles (or pasta of choice)

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Instructions

Heat olive oil in a large Dutch oven or pot over medium heat.
Sauté onion, carrots, and celery until softened, about 5 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Stir in chicken broth, chicken, oregano, thyme, salt, pepper, and bay leaves.
Bring to a simmer and cook until chicken is tender, about 15 minutes.
Remove chicken, shred with two forks, and return to pot.
Bring soup to a gentle boil, add egg noodles, and cook until noodles are just tender, about 6–7 minutes.
Taste and adjust seasoning. Remove bay leaves before serving.

Notes

For best texture, cook noodles separately if planning to store leftovers. Add fresh herbs like parsley or dill for a bright finish. Use rotisserie chicken for a quick shortcut.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 750mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg