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Best Homemade Chicken Noodle Soup (Kid-Approved)

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This quick and easy chicken noodle soup uses a rotisserie chicken to deliver deep, comforting flavor in under an hour. It’s a budget-friendly, kid-approved meal that tastes like it simmered all day.

Ingredients

Scale
  • 1 rotisserie chicken (about 2–3 lbs)
  • 2 tablespoons olive oil or unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary (optional)
  • Salt and black pepper, to taste
  • 3 cups cooked, shredded chicken (from the rotisserie chicken)
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the rotisserie chicken: Pull all the meat off the bones, discarding the skin. Set aside about 3 cups of shredded chicken. Do not throw away the bones.
  2. Start the quick broth: Place the chicken bones and carcass into a large pot. Add 8 cups chicken broth and 2 cups water. Add bay leaf, dried thyme, and rosemary (if using). Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 15-20 minutes.
  3. Sauté the vegetables: In a separate large skillet or pot, heat olive oil or butter over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5-7 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Strain the broth: After 15-20 minutes, strain the broth through a fine-mesh strainer into a large bowl or clean pot. Discard the solids (bones and herbs).
  5. Combine the broth and vegetables: Return the strained broth to the large pot. Add the sautéed vegetables. Bring to a gentle boil.
  6. Cook the noodles: Add the wide egg noodles to the boiling broth. Cook according to package directions (usually 6-8 minutes) until tender but al dente.
  7. Add the chicken: Turn heat to low. Stir in the shredded rotisserie chicken. Warm through for 2-3 minutes. Do not boil.
  8. Season and serve: Taste and add salt and pepper as needed. Stir in fresh parsley if using. Ladle into bowls and serve hot.

Notes

For best results, cook noodles separately if you plan on leftovers to avoid mushy noodles. Season in layers—taste before adding more salt. The soup tastes even better the next day. For a gluten-free version, swap egg noodles for gluten-free pasta or rice.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, easy soup, kid-friendly, quick dinner, comfort food, homemade soup

Find it online: https://gleamgulp.com/best-homemade-chicken-noodle-soup-kid-approved/