Butter and olive oil go in together, onion, celery, and carrots sauté for 4 minutes until fragrant, garlic follows for 30 seconds, then stock, turmeric, rosemary, thyme, sage, and bay leaves go in and simmer for 6 minutes while the bouillon deepens the broth. Noodles cook for 6 minutes al dente, then the pot comes off the heat before rotisserie chicken and lemon juice are stirred in; that off-heat finish is what keeps the chicken tender instead of rubbery. Rainy Wednesday, and the whole house smells like someone spent all afternoon on it. Best eaten fresh the same day, but reheats on the stove with a splash of broth if needed.
Ingredient Breakdown
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 ribs of celery, sliced
- 3 large carrots, peeled and sliced
- 3 cloves garlic, pressed or minced
- 12 cups chicken stock (or chicken broth)
- 1 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon turmeric, or more if desired
- 1/8 teaspoon dried sage
- 2 bay leaves
- 1 teaspoon Better Than Bouillon (or granulated chicken bouillon), or to taste
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 1/2 cups uncooked wide egg noodles
- 4 cups rotisserie chicken breast, roughly chopped or shredded
- 1 tablespoon lemon juice, or more to taste
- 1/4 cup fresh Italian parsley
The chicken stock does the heavy lifting in this dish, making all the difference in flavor and richness.
The Method
- Add olive oil and butter to a large pot over medium-high heat. Once melted, add diced onion, celery, and carrots. Sauté for 4 minutes until soft and tender. The veggies should be vibrant and fragrant.
- Add a pinch each of salt and pepper, then toss in the minced garlic. Sauté for 30 seconds until you can smell the garlic.
- Pour chicken stock into the pot and add thyme, rosemary, turmeric, sage, a pinch of ground black pepper, and bay leaves. Bring the soup to a boil, stirring and scraping any browned bits from the bottom of the pot.
- Reduce the heat to medium and stir in the bouillon. Let the soup simmer for 6 minutes to deepen flavors.
- Taste the broth and adjust bouillon or seasonings as needed.
- Add noodles to the pot and then reduce the heat to medium-low. Cook until the pasta is al dente (about 6 minutes). Don’t overcook the noodles; they should still have a slight bite.
- Remove the pot from the heat, and stir in the shredded rotisserie chicken and lemon juice. Do a final taste test and adjust salt if needed.
- Discard the bay leaves and drizzle a little olive oil over the top for a lovely finish. Ladle into bowls, garnish with fresh parsley, and finish with ground black pepper.
Total time for this process is around 20 minutes, and the soup is done when the noodles are just tender.
Timing & Temperature
- Sauté veggies: 4 min at medium-high | veggies soften and become fragrant.
- Add garlic: 30 sec at medium | garlic aroma fills the kitchen.
- Simmer soup: 6 min at medium | bubbles break the surface.
- Cook noodles: 6 min at medium-low | noodles are just tender. Total: 20 minutes.
The biggest mistake you can make is overcooking the noodles, which turns them mushy.
Where People Get Stuck
- MISTAKE: Not simmering the broth long enough.
- RESULT: The soup tastes bland and flat.
- FIX: Let the broth simmer fully for at least 6 minutes.
- SIGNAL: You’ll see the aromatics floating and releasing their flavors.
- MISTAKE: Overcooking the noodles while cooking the soup.
- RESULT: Noodles become mushy and lose their texture.
- FIX: Add noodles right before you finish cooking the broth.
- SIGNAL: Noodles should be cooked al dente.
- MISTAKE: Skipping seasoning adjustments after simmering.
- RESULT: Flavors are unbalanced.
- FIX: Taste the broth and adjust seasoning as needed.
- SIGNAL: You should achieve a well-rounded flavor profile.
A good result hinges on simmering long enough to bring out the flavors of the herbs.
Variations That Work
- Egg noodles to whole wheat pasta: Adds a nuttier flavor; cook for an additional minute.
- Store-bought rotisserie chicken to homemade boiled chicken: Results in a fresher taste; ensure to shred after cooking.
- Regular chicken broth to low-sodium chicken broth: Lighter flavor; add extra seasoning to balance.
The right ingredients can make this soup even better without complicating the preparation.
What to Serve With It
- Crusty bread: The butter and garlic flavors absorb well; perfect for dipping.
- Side salad with a tangy vinaigrette: The acidity cuts through the richness of the soup.
- Garlic bread: Adds a crispy contrast to the soft soup textures.
A warm, crusty bread paired with this soup completes the meal perfectly.
Storage
- Fridge: 3-4 days in an airtight container.
- Freezer: Not recommended, as noodles can become mushy.
- Reheat: On the stovetop with a splash of broth over medium heat for about 5-7 minutes.
- Next day: Soup thickens overnight, so add more broth when reheating.
The soup is best eaten fresh the same day because the noodles soften if they sit for too long.
Yield & Nutrition
- Servings: 6
- Calories: 300
- Protein: 25g
- Carbs: 30g
- Fat: 10g
- Fiber: 3g
These are estimates. Exact values depend on specific brands and portion sizes.
Final Word
The key takeaway here is that simmering the stock is essential for a rich flavor. Next time, try using homemade chicken for an even fresher taste. You’ll find this dish is a wonderful balance of flavors and textures, making it perfect for family dinners or cozy lunches.
FAQ
Can I make this ahead of time?
You can cook the soup base up to 2 days ahead and refrigerate it. Just add the noodles and rotisserie chicken on the day of serving to keep the noodles perfectly cooked.
How long does chicken noodle soup keep in the fridge?
It will last for about 3-4 days in the fridge when stored in an airtight container. Just be sure to reheat it gently.
Can you freeze chicken noodle soup?
Freezing is not recommended since the noodles will break down and become mushy when thawed. It’s best fresh or refrigerated.
What can I substitute for egg noodles?
You can use whole wheat pasta instead for a healthier twist. Just remember to adjust the cooking time for al dente consistency.
If you’re interested in other delicious soup options, check out this easy chicken and vegetable noodle soup.
Print
Creamy Chicken Noodle Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting creamy chicken noodle soup made with rotisserie chicken, fresh vegetables, and herbs.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 ribs of celery, sliced
- 3 large carrots, peeled and sliced
- 3 cloves garlic, pressed or minced
- 12 cups chicken stock
- 1 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon turmeric
- 1/8 teaspoon dried sage
- 2 bay leaves
- 1 teaspoon Better Than Bouillon
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 1/2 cups uncooked wide egg noodles
- 4 cups rotisserie chicken, roughly chopped or shredded
- 1 tablespoon lemon juice
- 1/4 cup fresh Italian parsley, chopped
Instructions
- Add olive oil and butter to a large pot over medium-high heat.
- Once melted, add diced onion, celery, and carrots. Sauté for 4 minutes until soft and tender.
- Add a pinch each of salt and pepper, then toss in the minced garlic. Sauté for 30 seconds.
- Pour chicken stock into the pot and add thyme, rosemary, turmeric, sage, and bay leaves. Bring to a boil.
- Reduce the heat to medium and stir in the bouillon. Let the soup simmer for 6 minutes.
- Taste the broth and adjust bouillon or seasonings as needed.
- Add noodles to the pot and cook until al dente (about 6 minutes).
- Remove the pot from the heat, and stir in the shredded rotisserie chicken and lemon juice.
- Discard the bay leaves, then ladle into bowls and garnish with fresh parsley.
Notes
Best eaten fresh the same day, but can be reheated on the stove with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg
