Ingredients
Method
- Heat the olive oil in a large pot over medium-high heat.
- Add the celery, carrot, onions, and garlic, and saute for 6-7 minutes until softened.
- Add the chicken broth, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce to a gentle bubble.
- Add the uncooked egg noodles and cook for 8-10 minutes or until al dente. Note: If you're using raw chicken breast, add it now with the noodles. Once it's fully cooked, take it out and cut it into bite-sized pieces.
- Remove the soup from the heat and stir in the chicken meat. Serve immediately.
Notes
Ingredient Flexibility: I often use a whole teaspoon of Italian seasoning when I'm craving those herbal notes, and it never disappoints.
If you have fresh dill or parsley, stirring in a handful at the end is my favorite fresh finish.
Noodle Know-
How: To avoid mushy noodles, I cook them just to al dente in the soup, remembering they'll keep softening a bit from the residual heat.
For meal prep, I sometimes cook the noodles separately and add them to each bowl.
Storage Secret: This soup thickens up in the fridge as the noodles absorb the broth.
I always have extra broth on hand to loosen it up when reheating.
It keeps well for about 3 days.
Flavor Boost: Taste your broth before adding the chicken.
I find rotisserie chicken varies in saltiness, so adjusting the seasoning at that stage ensures a perfectly balanced soup every time.
Time-
Saving Twist: Using the rotisserie chicken is my go-to for a 30-minute meal, but when I have more time, I love simmering a couple of raw chicken breasts in the broth for 20 minutes before shredding.
It makes the broth even richer.
Simple Serving: A crack of fresh black pepper and a squeeze of lemon on top is my personal must-do.
It brightens the whole bowl beautifully.
Pot Size: Use the largest pot you have.
I learned the hard way that a pot that's too small makes adding the noodles and preventing boil-overs a real challenge.