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Perfect Quick Homemade Chicken Noodle Soup from Scratch

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This quick homemade chicken noodle soup delivers deep, satisfying flavor in about 45 minutes. With butter-sautéed vegetables, tender rotisserie chicken, and a bright finish of fresh dill and lemon, it tastes like it simmered all day.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery ribs, diced
  • 3 medium carrots, peeled and sliced into rounds (about 1 ½ cups)
  • 4 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 1 whole rotisserie chicken (about 3–4 cups shredded meat)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 8 ounces wide egg noodles (about 4 cups uncooked)
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley (for garnish)
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Prep your vegetables and chicken (5 minutes): Dice onion, celery, and carrots into ½-inch pieces. Mince garlic. Shred rotisserie chicken into bite-sized pieces, discarding skin and bones. Set chicken aside.
  2. Sauté the aromatics (8 minutes): Place Dutch oven over medium heat and add butter. Let melt until foamy but not browning (about 30 seconds). Add onion, celery, and carrots. Cook 6-7 minutes, stirring occasionally, until softened and onion is translucent. Add garlic and cook 1 minute until fragrant.
  3. Build the broth (15 minutes): Pour in chicken broth, scraping bottom of pot to release browned bits. Add thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes. Taste and adjust salt if needed.
  4. Add the noodles (10 minutes): Stir in egg noodles and increase heat to bring broth back to a gentle boil. Cook according to package directions (about 8-10 minutes), stirring occasionally.
  5. Add the chicken and finish (5 minutes): Once noodles are tender but still al dente, stir in shredded chicken. Cook 2-3 minutes to warm through. Remove from heat. Discard bay leaves. Stir in fresh dill, parsley, and lemon juice. Taste and adjust salt and pepper.
  6. Rest and serve (2 minutes): Let soup sit off heat for 2 minutes before serving. Ladle into bowls and garnish with extra fresh dill or parsley if desired.

Notes

For meal prep, cook noodles separately and add to individual bowls before pouring hot broth over them to prevent mushiness. The soup tastes even better the next day. To freeze, freeze the soup base without noodles and cook fresh noodles when reheating.

Nutrition

Keywords: chicken noodle soup, quick soup, homemade soup, rotisserie chicken soup, weeknight dinner, comfort food

Find it online: https://zorbmeal.com/perfect-quick-homemade-chicken-noodle-soup-from-scratch/