Ingredients
Equipment
Method
Sauté the vegetables
- Heat the olive oil or butter in a large pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring until the vegetables begin to soften.
Build the broth
- Add the garlic to the pot and cook for 1 minute. Stir until fragrant, then keep everything moving so it doesn’t brown.
- Pour in the chicken broth and add the dried thyme, dried parsley, and garlic powder. Bring the mixture to a boil, then reduce slightly if needed to keep it bubbling.
Simmer and cook noodles
- Add the shredded rotisserie chicken to the pot. Stir to distribute it through the broth.
- Simmer for 10 minutes. You should see a steady, gentle bubble around the chicken and vegetables.
- Add the egg noodles and stir. Cook for 6-8 minutes, until the noodles are tender.
Finish
- Season generously with salt and pepper to taste. Stir well and taste so the broth is well balanced.
- Garnish with fresh parsley right before serving. Serve hot for the best texture and flavor.
Notes
Pro tip: keep the noodles cooking only until tender, since egg noodles can soften further as the soup sits. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze the soup base (without adding noodles) for up to 2 months, then cook fresh noodles when reheating. For a lighter option, use reduced-sodium chicken broth and remove any visible chicken skin before shredding to cut sodium and fat.