One Pot Chicken Noodle Soup that’s not only super easy to make, but it’s healthy and can be cooked and served in less than 30 minutes!
I feel like it’s officially winter! The temperature has dropped and it’s been so cold lately! I don’t know about you, but when it’s cold, I love a big bowl of soup to warm me up! Packed with tons of flavor, this chicken noodle soup is a must!
Every time I make this soup I can’t believe how fast I can get it on the table! Okay, I don’t actually have a kitchen table but coffee table just didn’t sound as good 🙂 Wanna know my trick for making this soup so fast? Rotisserie chicken! Instead of cooking chicken breast, I just grab a rotisserie chicken from the store, shred it, and toss it in the soup!
But my absolute favorite part about this soup is all the leftovers! Seriously…I have leftovers for days! I even freeze the soup in ready to go containers and take it to work!
I know a lot of you loved my Butternut Squash Soup with Bacon and Toasted Pecans and I promise you’ll love this one just as much!
- 2 tbsp olive oil
- 5 large carrots peeled and chopped thin
- 1 yellow onion chopped
- 5 cloves garlic minced
- 10 cups chicken broth
- 1 tsp dried thyme leaves
- ½ tsp dried oregano leaves
- 5 bay leaves
- ¼ tsp dried rosemary
- ½ tsp dried basil leaves
- 2 tbsp dried parsley flakes
- 1 tbsp salt
- ½ tsp pepper
- ⅛ tsp ground sage
- ¼ tsp ground all spice
- Juice from half a squeezed lemon
- 2 cups water
- 12 oz wide egg noodles
- 1 rotisserie chicken shredded
- Heat the olive oil in a large stockpot over medium high heat.
- Add the carrots, onion, and garlic. Cook for 12 minutes or until the carrots begin to soften
- Add the chicken broth, thyme, oregano, bay leaves, rosemary, basil, parsley, salt, pepper, sage, all spice, lemon juice, and water and bring to a boil
- Reduce heat to medium and add the egg noodles. Cook for 7 minutes
- In a separate bowl, microwave the shredded chicken for 1 minute if not already warm
- Add the shredded chicken to the stockpot and heat through. If you need more liquid, add another cup or 2 of chicken broth or water.
- Taste the broth and add more salt or spices if needed. Remove the Bay leaves and serve!
Leftovers: The egg noodles and chicken absorb a lot of the liquid once refrigerated so when you go to heat up your leftovers, just add a cup or two of water or chicken broth to each bowl!