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Easy Chicken Noodle Soup
Easy Chicken Noodle Soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Transform a rotisserie chicken into a comforting chicken noodle soup in just 30 minutes. A guaranteed crowd-pleaser!
Ingredients:
  • For the soup:
  • 8 ounces egg noodles
  • 1 cup white onion, diced (1 medium)
  • 1 cup celery, diced (about 2 stalks)
  • 1 cup carrots, diced (2 medium carrots)
  • 4 cups chicken stock, homemade or store bought
  • 2 cups shredded chicken, from a store-bought rotisserie chicken
  • 1 tablespoon melted butter
  • Salt and pepper, to taste
  • Fresh parsley, garnish
  • Crackers, for serving
  • DAD ADD: Soft-boiled eggs
  • 2 large eggs
Instructions:
  • Prepare the noodles: Boil a large pot of lightly salted water, cook the egg noodles following package instructions, strain, and mix with butter.
  • Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook until softened, about 4 to 5 minutes. Stir in garlic, salt, and pepper, and cook for an additional minute.
  • Pour in the fragrant chicken stock and let the soup gently simmer. Mix in the juicy shredded chicken and let the flavors meld together for a few minutes. Finish by tasting the soup and seasoning with salt and pepper to perfection.
  • For soft-boiled eggs: Bring 1/2-inch of water to a rapid boil in a medium pot. Gently add the eggs, cover, and cook for 6 1/2 minutes. Remove the pot from heat, uncover, and cool under cold water for 30 seconds to halt cooking.
  • To prepare the soup, distribute the egg noodles evenly among the bowls and ladle the soup on top. Peel the eggs once they have cooled, place them gently on the soup, garnish with fresh parsley, and serve with crackers.

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