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Simple Chicken Noodle Soup


  • 2 tablespoons olive oil
  • 3 large carrots
  • 1 medium onion
  • 2 large ribs of celery
  • 2 dried bay leaves
  • Salt and pepper
  • 2 32 ounce containers of chicken broth
  • 1 small organic rotisserie chicken
  • 1.5 cups wide egg noodle
  • Couple tablespoons fresh chopped parsley or to taste
  • Fresh or dried dill to taste


  1. Dice onion
  2. Slice carrot and celery in thin slices (I suggest a hand mandolin)
  3. Rough chop parley and set aside
  4. I prepare all veggies so I can shred the entire rotisserie chicken by hand while veggies are cooking
  5. Add olive oil to large pot over medium heat
  6. Add carrot and cook for 2 min
  7. Add onion and cook another 2 min
  8. Add celery and cook for additional 2 min
  9. Add bay leaf
  10. Salt and pepper to taste
  11. Add stock to the pot and bring to boil
  12. Boil for 2 min
  13. Add the noodle cook time about 6 min
  14. Add shredded chicken the last minute (I use a small organic rotisserie chicken and add all of the breast meat but you can add more or less depending on your liking)
  15. Turn off heat and remove the bay leaf
  16. Add parsley and dill
  17. Taste the seasonings at this point to check if needs more salt or pepper and serve
  • Category: Soup