Shredded Chicken Noodle Soup Recipe

4.74 from 15 votes

Shredded Chicken Noodle Soup Recipe

When I'm feeling under the weather, there's nothing that perks me up better than a warm bowl of homemade chicken noodle soup, made easy with leftover chicken for convenience!

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Main Course, Soup

Cuisine: American

Servings: bowls

Calories: 237kcal

Author: Becky Hardin

Equipment

Dutch Oven

Ingredients

2 tablespoons olive oil
2 ribs celery chopped
2 carrots chopped
1 yellow onion chopped
2 cloves garlic minced
4 cups low-sodium chicken broth
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
½ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried sage
1 bay leaf optional
3 cups dry egg noodles *
2 cups shredded cooked chicken **
chopped fresh parsley optional, for garnish

Instructions

In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the celery, carrots and onion. Cook for 5-7 minutes, or until the vegetables are tender.
2 tablespoons olive oil, 2 ribs celery, 2 carrots, 1 yellow onion
Add the garlic and cook for 1 minute more.
2 cloves garlic
Add the chicken broth and seasonings, to the pot and bring to a low boil. Boil for 5-10 minutes, until the vegetables are cooked through.
4 cups low-sodium chicken broth, ¼ teaspoon ground black pepper, ¼ teaspoon kosher salt, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary, ¼ teaspoon dried sage, 1 bay leaf
Add the egg noodles to the pot and boil for 10 minutes, until the noodles are cooked to al dente, still slightly firm.
3 cups dry egg noodles
If needed, add an extra cup of water or broth to adjust the consistency of your soup.
Add the cooked chicken and boil for 2-3 minutes more. Sprinkle salt and pepper to taste.
2 cups shredded cooked chicken
Serve while warm and optionally garnish with chopped parsley, crackers, or bread.
chopped fresh parsley

Video

Notes

*I like egg noodles for their richness, but you can use another type of noodle if you prefer.

**Use shredded cooked chicken for this recipe. You can cook up 2 chicken breasts, or use a rotisserie chicken from the store.

Tips:

I do not recommend cooking fresh chicken directly in the soup, as it can easily overcook and turn rubbery.
Add more or fewer vegetables depending on your preference. Popular additions include corn, peas, or seasonal vegetables.
If you're planning on having leftovers, I recommend cooking the noodles separately and adding them in as you reheat. This will prevent them from soaking up all the broth.
If you prefer a thicker soup, make a cornstarch slurry of 1 tablespoon of cornstarch and 1 tablespoon of cold water mixed together, then stir this into the hot soup!

Storage: Store chicken noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition