SaveClassic Chicken Noodle Soup
Rotisserie-shortcut version with deeply seared mirepoix, herbs, and a final squeeze of lemon. 40 minutes, restaurant depth.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $2.33/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large yellow onion (diced)
- 3 piece carrots (diced)
- 3 stalk celery (diced)
- 4 cloves garlic (minced)
- 1 tbsp fresh thyme (leaves)
- 2 piece bay leaves
- 10 cup chicken stock (good quality)
- 3 cup rotisserie chicken (shredded)
- 8 oz wide egg noodles
- 2 tbsp lemon juice
- 1/3 cup fresh parsley (chopped)
- 2 tbsp fresh dill (chopped)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
Instructions
- 1
Heat oil and butter in a Dutch oven over medium-high. Add onion, carrot, celery, 1/2 tsp salt. Cook 8 minutes until edges caramelize and everything softens.
Browning the mirepoix separates soul-food chicken soup from hospital-cafeteria chicken soup.
- 2
Add garlic, thyme. Cook 1 minute until fragrant.
- 3
Pour in stock, add bay, remaining salt, pepper. Bring to a simmer.
Use the best stock you can. Shelf-stable boxed stock varies wildly — Swanson Natural or Kitchen Basics are solid.
- 4
Simmer 12 minutes to meld flavors and soften vegetables.
- 5
Add noodles, cook 7 minutes until al dente. Add shredded chicken last 2 minutes to warm through (to 165°F reheated).
- 6
Fish out bay. Kill heat. Stir in lemon juice, parsley, dill. Taste for salt.
Lemon at the end wakes up everything. Without it, the soup tastes muted and heavy.
- 7
Ladle into bowls, finish with more fresh herbs and black pepper.
Pairs With
Alsace
Lemon acidity matches the finish.
Belgian farmhouse
Herbal and peppery — echoes thyme and dill.
Warm, restorative
Classic sickbed pairing.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Boil noodles separately if batch-cooking — they bloat into mush in stored soup.
- •A Parm rind in the pot adds umami depth. Remove before serving.
- •Turmeric (1/2 tsp) adds golden color without changing flavor.
Substitutions
- rotisserie chicken → 2 lb bone-in thighs, simmered 25 min then shredded
- egg noodles → orzo, ditalini, or rice
Leftovers
Refrigerate 4 days. Store noodles separately. Freezes beautifully without noodles.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
