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Two bowls of creamy chicken noodle soup garnished with fresh parsley on a countertop
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4.91 from 20 votes

Chicken Noodle Soup Recipe

This classic chicken noodle soup recipe is a one-pot meal made with rotisserie chicken, egg noodles, carrots, celery, and a rich homemade broth.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: American, Southern
Servings: 10 servings
Calories: 425kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 1/2 cup butter divided
  • 1 large onion finely diced
  • 3 celery stalks finely diced
  • 5 medium carrots peeled and finely chopped
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock
  • 1 rotisserie chicken shredded
  • 24 oz egg noodles
  • 1/3 cup chopped parsley optional for garnish

Instructions

  • Add 4 tablespoons (¼ cup) of the butter to large pot over medium heat until melted.
  • Add diced onions, celery and carrots and season with salt and pepper.  Cook until veggies get somewhat tender and soft, about 5-6 minutes then place to the side.
  • Add remaining ¼ cup of butter over medium low heat.  Sprinkle in flour and whisk together allowing it to brown somewhat until it becomes the color of golden brown (about 8-12 minutes)
  • Whisk in chicken stock, (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
  • Add the shredded chicken and cooked vegetables back to the pot. Reduce the heat to a low simmer and cook for 8–10 minutes, allowing the broth to slightly thicken and the flavors to come together.
  • Add entire package of egg noodles to pot and stir to separate.
  • Cook uncovered for 8–10 minutes, stirring occasionally.
  • Once noodles are tender yet still firm, scoop soup into bowls, sprinkle with parsley and serve.

Notes

How to Store

  • Fridge: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Just know the noodles will keep soaking up broth and get softer the longer it sits, so it will thicken up.
  • Freezer: If you know you're freezing, make the soup without the noodles. Freeze the creamy soup base for up to 3 months, then cook the noodles fresh and add them when you're ready to serve. If you freeze it with noodles, they will be much softer once thawed.
  • Reheating: Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of chicken stock or water to loosen it up if it's too thick. You can also reheat in the microwave in short bursts, stirring in between so it heats evenly.

Nutrition

Calories: 425kcal | Carbohydrates: 60g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 334mg | Potassium: 473mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5644IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg