When I was a young child, my grandma used to prepare these. She taught me how to create many of her beautiful foods once I was old enough to understand that I needed to get her delectable recipes. She hardly ever used a cookbook, and she never took notes. She didn’t always measure things the same, so you occasionally had to adjust the recipes.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
Ingredients
- 6 ounces NO YOLKS Extra Broad Noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 ribs celery, sliced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 rotisserie chicken, shredded, skin and bones removed*
- 4 quarts chicken broth
- salt and pepper
Instructions
- Heat oil in a large pot over medium heat. Add garlic and onions and sauté, about 2 minutes.
- Add carrots, celery, bay leaves, thyme, chicken, and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer for 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.
- *1 rotisserie chicken yields about 4 cups meat.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 2014 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this! I didn’t change a thing and it was wonderful.
Was really quick and easy to make! Very good, especially when everyone is sick!
Just made this soup & it turned out really well and was easy to make (I used shredded chicken I had in the freezer though). We are a family of 5, and this was way too much! I would recommend cutting the recipe down so you don’t have so much. If you want to freeze extra soup, don’t put the noodles in until you reheat the soup (either cook them in while reheating or add cooked noodles).
Sooooo goooood!!!!!
This is an excellent recipe! I made this for my family today and it was such a big hit. It is a great way to use up leftover rotisserie chicken. This is a definite keeper I am going to add into my soup rotations
Easy, delicious recipe… added the 4th quart of stock at the end of the cooking time and let it rest for about 30 minutes. Also used 12 oz of No Yolks. Added sweet peas to the soup as well.
Make sure not to use an excessive amount of noodles, otherwise all of the liquid will get absorbed by the noodles. I also like to use more carrots and celery than the recipe calls for because I prefer my soup chunky. And I used thighs instead of chicken breast, chicken breast is dry.
This was very delicious. My whole family gobbled it up. It also makes a ton so we have leftovers for another day/night. I did end up using my chopper for all of the veggies. I could also only get 4 14.5 ounce cans of chicken broth from the store, so I used water for the rest of the liquid. It was still really delicious and flavorful. Adding in salt and pepper before serving helped to bring out the flavors. I will definitely make this again.
Amazing- better than homemade. My husband and mother in law both said it’s the best they’ve ever had. I used regular egg noodles, 2 rotisserie chickens and only the breast meat. Wow!!!
First cooked 4 skinless, boneless chicken thighs in olive oil with garlic and onion. Once done, I added 1/2 bunch of baby kale leaves, a dash of turmeric, a handful of flat leaf parsley and 1/2 quart of bone broth This added a little more nutrition. I let it simmer on low for 5 hours. Added No Yolks noodles at last 30 minutes. Not only does my home smell delicious on this stormy, Winter day, but this NoYolks soup tastes SO good!
This soup is really tasty! Plus, quick and easy to put together equals a win win!
Easy but Kinda bland for me. I’ll try again but simmer the broth longer.
I enjoyed this recipe but would suggest using 3 quarts of chicken broth which seemed plenty.
Came out very good. I did let the broth simmer for about 5 hrs and added noodle in the last 30 minutes. Will make it again
Delicious. I used 2 quarts chicken stock from carton and 2 quarts broth made with cubes. I also loaded up the soup with carrots and celery (personal choice). The rotisserie chicken gives it a lot of flavor.
Five stars with the following changes. After sautéing the onion and garlic, I added the rest of the ingredients ( but not the carrots and chicken) and simmered for 30 minutes. Then I strained the broth for a clear appearance and added the chicken and the carrots and simmered this until the carrots were cooked. I cooked the noodles separately (personal preference) and served the soup in bowls over a portion of cooked noodles. Delightful soup! I Thank you NO YOKES(R) ! Oh yes, I added a few slices of peeled ginger and a touch of cayenne at the initial simmer.
Really good quicker version of chicken noodle soup. I usually use a whole (raw) chicken but it takes half of the day to make! I did double the carrots and celery because I like a lot of veggies.
We loved this very tasty soup…will be making it soon!!!!
I have made this several times. It’s quick and easy and delicious! The only change I have made was I used spaghetti instead of egg noodles because that was what I had in the pantry. Very tasty and will use this again and again and again…
It was delicious!! Thank you very much
This recipe was good, but I didn’t have fresh tyme so the dried tyme made it kind of strong. If I make it again, I will add less onion and use fresh herbs.