Homemade chicken soup doesn’t require hours and hours to prepare. Full of chopped veggies, fragrant spices and brimming with tender noodles, this comforting soup is made quickly and easily with store-bought broth and rotisserie chicken.
- 2 tablespoons canola or olive oil
- 1 medium onion, diced
- 2 large carrots, sliced thin
- 2 stalks celery, sliced thin
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon marjoram
- 1 teaspoon black pepper, or to taste
- 2 bay leaves
- 8 cups no salt/low salt chicken broth
- 2 cups shredded rotisserie chicken
- 12 ounces fresh, frozen or dry egg noodles
- 1 tablespoon fresh lemon juice
- Chopped flat leaf parsley or other fresh green herbs for garnish
- Salt and pepper to taste
- Heat the oil in a large, heavy bottom stock pot over medium heat.
- Add the onion, carrots and celery and sauté until soft – about 8 minutes. Add the minced garlic and sauté for one minute more.
- Add the thyme, sage, marjoram, black pepper and bay leaves and sauté for one minute until fragrant.
- Add the chicken broth and bring to a boil.
- Reduce heat, add the shredded chicken and simmer for 10 minutes.
- Add the noodles and simmer until the noodles are tender (or according to package directions).
- Remove from heat, add the lemon juice, stir, and taste to correct seasonings.
- Remove the bay leaves and cool completely before serving or storing.
- If enjoying immediately, garnish with parsley or herbs and serve hot.
- If sharing or saving for later, cool completely before placing in a container with a tight lid.
Refrigerate for 3-5 days, or freeze for 3-5 months. When reheating soup, always bring to a boil then simmer for at least five minutes before serving.