This is the best classic Chicken Noodle Soup recipe ever! It’s got a rich and super flavorful broth. It’s comforting and delicious.
Everybody loves a good chicken noodle soup. And, this recipe is a real winner. It’s got a few ‘secret’ ingredients that really push the flavor over the top.
How To Make Homemade Chicken Noodle Soup
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add olive oil and butter to a large pot.
- Add onion, celery, and carrots.
- Cook until soft.
- Add garlic.
- Cook for two minutes.
- Add chicken broth.
- Add a parmesan cheese rind and chicken base – I used Better Than Bouillon – No affiliation.
- Add bay leaves, dried thyme, dried dill, pepper, and salt.
- Bring the liquid to a simmer.
- Add egg noodles.
- Cook until the noodles are al dente.
- Add pulled rotisserie chicken, parsley, and lemon juice.
- Stir to combine.
- Let it rest for five minutes before serving.
Why Use A Parmesan Cheese Rind?
The rind of parmesan cheese is just the naturally hardened outer edge of the cheese. It is perfectly safe to eat. Adding the rind to a simmering soup adds lots of rich, salty, nutty, umami flavor.
How To Store
Store the soup in a sealed container in the refrigerator for up to five days. Or, store it in the freezer for up to three months. Transfer the container to the refrigerator to thaw the day before you want to reheat it.
More Great Chicken Soup Recipes
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Chicken Noodle Soup Recipe
Video
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 cup chopped yellow onion
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 Tbsp minced garlic
- 8 cups chicken broth
- 2 inch parmesan cheese rind
- 1 Tbsp chicken base (I used Better Than Bouillon)
- 2 dried bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp dried dill
- 1/2 tsp pepper
- 1/4 tsp salt
- 8 oz. egg noodles
- 2 cups pulled rotisserie chicken
- 2 Tbsp minced fresh flat-leaf parsley
- 1-2 Tbsp lemon juice
Instructions
- Add the olive oil and butter to a large soup pot over medium-high heat.
- Once the butter is melted, add the onion, celery, and carrots. Cook, stirring occasionally, for six minutes, until the vegetables are soft.
- Add the garlic. Cook, stirring often, for two minutes.
- Add the chicken broth, cheese rind, chicken base, bay leaves, thyme, dill, pepper, and salt. Stir to combine. Bring the liquid to a simmer.
- Add the egg noodles. Cook, stirring occasionally, according to their package directions (mine took 20 minutes).
- Remove the pot from the heat. Remove the cheese rind and bay leaves. Add the pulled chicken, parsley, and lemon juice. Stir to combine. Let the soup rest for five minutes before serving.
Notes
Nutrition
Check out all my great soup recipes and chicken recipes.
