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chicken noodle soup
Victor Eskew

Chicken Noodle Soup

A quick assembly meal that transforms rotisserie chicken and frozen vegetables into a classic comfort soup in about 30 minutes. This weeknight-friendly recipe uses batch components and pantry staples to deliver homemade flavor without the all-day simmer. Perfect for using up that rotisserie chicken before it goes to waste.
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Servings: 12
Course: dinner, Lunch, Soup
Cuisine: American
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 4 oz grass-fed butter grass-fed, salted
  • 2 cups Onions chopped, frozen package works perfectly
  • 2 lb Carrots sliced, frozen
  • 2 lb Celery sliced
  • 4 sprigs Thyme fresh
  • 1 gallon Chicken Stock
  • 2 lb Rotisserie Chicken pulled and chopped
  • 1 tablespoon Salt, Morton Coarse Kosher Salt Morton brand, adjust to taste
  • ½ teaspoon Black Pepper ground
Noodles (cooked and stored separately)
  • 1 lb Egg Noodles wide
Optional — Cornstarch Slurry
  • 2 teaspoon Cornstarch
  • ½ cup Water

Equipment

  • Large Pot
  • 8-Quart Stockpot
  • Colander
  • Enamel-Coated Cast Iron Pot

Method
 

Cook Noodles
  1. Bring a large pot of salted water to a boil.
  2. Cook the egg noodles for 1 minute less than the package directions.
  3. Drain and rinse with cold water to stop the cooking.
  4. Set aside and store cooked noodles separately until ready to serve.
Make Soup
  1. Melt butter in an 8-quart stockpot over medium heat.
  2. Add chopped onions and sauté until translucent, about 5 minutes.
  3. Add chicken stock and bring to a boil.
  4. Reduce to a simmer.
  5. Add celery, carrots, and fresh thyme sprigs.
  6. Simmer until the vegetables are tender to your liking, about 15-20 minutes.
Optional Thickening
  1. Combine cornstarch with ½ cup water and mix until dissolved.
  2. Bring broth to a boil and add the slurry while stirring constantly for 3 minutes.
Finish and Serve
  1. Add the pulled rotisserie chicken and stir to combine.
  2. Simmer for 10 minutes until heated through.
  3. Remove thyme sprigs.
  4. Season with kosher salt and black pepper to taste.
  5. Place a portion of cooked noodles in each bowl and ladle the hot soup over the top.
Storage and Reheating
  1. Store leftover soup and noodles separately.
  2. Reheat on the stovetop over medium-low heat, adding a splash of chicken stock if needed.
  3. Add noodles to each bowl at service.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

Store the noodles separately from the broth if you're planning leftovers—they'll absorb liquid and get mushy otherwise. The cornstarch slurry is optional but adds body if you prefer a thicker, more traditional soup texture. Frozen vegetables cut down on prep time significantly and work just as well as fresh in a simmered application like this. The key to depth of flavor here is quality chicken stock; homemade or a good store-bought makes all the difference. You can substitute other proteins like turkey or even swap in rice for the noodles. This reheats well for 3-4 days; just add a splash of stock when warming to restore the consistency.
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