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Easy Homemade Chicken Noodle Soup
Using precooked chicken, such as rotisserie, and pre-made or store-bought broth takes all the fuss out of making homemade chicken noodle soup. Because who wants to cook for a long time when they're feeling under the weather? I love adding lemon and dill to this for a pop of flavor and vitamin C.
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Instructions
- 01
In a large pot, melt the 2 tablespoons butter in a large pot over medium-high heat.
- 02
Add the diced 1 large carrot, diced 2 stalks celery, and the diced 1 yellow onion. Sauté over medium high heat until softened about 5 minutes.
- 03
Add the 4 cups chicken stock/broth. Bring to a boil. Add the 4 oz. egg noodles and the 2 cups cooked shredded chicken.
- 04
Cover and simmer on low heat for 5-10 minutes, or until noodles are fully cooked. If the soup seems too thick, add more broth or some water.
- 05
Turn off the heat and stir in the juice of 1 lemon and 1 tablespoon fresh dill, if using. Season to taste with salt and pepper (you may not need a lot of salt, depending on if your broth was salty), and serve with lemon wedges and more dill to garnish if desired.
Nutrition
per serving · 1 serving
- Calories
- 334
- Protein
- 27g
- Carbs
- 28g
- Fat
- 13g
- Fiber
- 2g
- Sugar
- 3g
- Sat. fat
- 6g
- Sodium
- 202mg
- Cholesterol
- 91mg
Variations & swaps
Ingredients and Substitutions
- Butter – or oil, or schmaltz (chicken fat).
- Onions
- Celery
- Carrots
- Chicken broth – I used homemade bone broth, but any chicken broth, stock, or bouillon will do.
- Noodles – I used dry egg noodles, since they cook very quickly and are classic and comforting. Use any pasta you have! You can even break spaghetti into pieces. For a gluten free option, you can easily use rice here.
- Cooked Chicken – I used rotisserie. Use any cooked chicken you have (keep in mind the flavors!). Canned can be used in a pinch. Or, you can use uncooked chicken and poach it directly in the broth (more on that below).
- Lemon juice and fresh dill – You can leave these out if you don’t have them, but they add a lovely little something to the soup! Not to mention vitamin C from the lemon juice.
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