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This chicken noodle soup recipe is perfect for chilly nights when you’re low on time but need something comforting. You don’t even need to thaw the frozen egg noodles. Just shred a rotisserie chicken, sauté veggies and throw everything in the pot to boil together. This chicken noodle soup recipe tastes like it took days to make but is on the table in thirty minutes.
While you’re here, check out my tomato soup recipe!
Chicken Noodle Soup
Hearty chicken noodle soup with thick egg noodles, rotisserie chicken and carrots. Tastes like it simmered on the stove for days but it's ready in 30 minutes.
Ingredients
- 1 Yellow Onion diced
- 1 1/2 c Carrots roughly chopped
- 1 Rotisserie Chicken shredded
- 24 oz Reame’s Frozen Egg Noodles
- 96 oz Chicken Stock (3 32 oz boxes)
- 2 tbsp Better than Bouillon Chicken Base rounded
- 1 1/2 tsp Salt
- 1 tsp Pepper
Instructions
- Preheat olive oil over medium heat. Add the chicken drippings from the rotisserie chicken bag.
- Add diced onions and carrots to the pot and cook for 10 minutes.
- Add chicken stock, chicken base, rotisserie chicken, salt & pepper and frozen egg noodles.
- Bring to a boil and reduce heat to a simmer. Cook for 12 minutes or until the noodles are al dente.
- Serve hot.
Tried this recipe?Let us know how it was!