This recipe works well for marinating any type of meat. There is also a fantastic stir fry sauce. Grill to your preference after marinating the meat or vegetables of your choosing for 4 to 24 hours. For two weeks when refrigerated. Your final result will be better if you use higher-quality soy sauce. Whenever necessary, sauce can be diluted with water.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- 1 pound carrots, sliced diagonally
- 1 cup chopped celery
- ½ medium yellow onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon seasoned salt
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 4 cups chicken broth, or to taste
- 1 (8 ounce) package extra-wide egg noodles
- 1 cooked rotisserie chicken – skinned, boned, and meat shredded
Instructions
- Heat oil into a Dutch oven over medium-high heat. Add carrots, celery, onion, oregano, Italian seasoning, both salts, and pepper; cook and stir until vegetables have softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.
- Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.
- This is one of our most popular chicken noodle soup recipes of all time — learn more:
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Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 1019 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Made for my sick hubby tonight. In between sneezing and sniffles, he proclaimed it the best soup he’s ever had. Uses a 48oz box of chicken broth, added marjoram, tons of garlic salt, a tad of butter, and cooked extra big egg noodles on the side. Was delicious. Thank you
I made 1 change. I had to add an extra 4 cups of chicken broth. I used a chicken which is larger than your normal grocery stores chicken. I’m going to add more to the left overs. It was easy to make and was delicious.
Love it! Simple and super easy but very tasty. I used Penne as noodles and it was great.
Using 4 cups of chicken broth made it very thick, so I added one more cup. It tasted very good and was great for using up some leftover rotisserie chicken.
Good base recipie but I agree with others that the broth needs to be almost doubled. I also think there are way too many noodles and I used only 6 ounces. I’ll cut that down to 3-4 next time or use cooked rice instead. I used water and better than bouillon versus prepackaged stock. I also added a bay leaf and some white pepper. I’ll definitely be making it again.
It was wonderful. Only change I made was add about 1 cup more chicken broth. Will definitely make it again!
This soup was so easy, I just would probably add more stock next time! Chicken noodle soup is a favorite in our house and everyone devoured it!
This tasted very yummy, but I had to alter the quantity of broth. Other than that it’s quite a good recipe!
This recipe has great flavor and is super quick and easy. I gave it 4 stars because it really does need more broth. I doubled the amount of chicken broth.
There was not even enough liquid to cook the noodles. I had to use a 2nd 32 oz carton of broth !
I guaranty you will need to double the chicken broth. These noodles will absorb liquids in a few hours. Add a little extra seasoning for this reason. Fantastic soup.
This was some of the best chicken soup that I ever made. My 3 boys loved it.
Great soup! I roast the chicken bones for a half an hour, then simmer them in the broth to get a heartier flavor. And I cook the noodles separately. A great get well soup
This was a really good starter base. I started out making it exactly as written and found myself needing to add lots more broth- about 2 cups- just to even cover the noodles. My dutch oven isn’t huge, either, I used my 5 qt. Next time I’ll probably add another 2 on top of that. So in adding broth to cook the noodles, you’ll want to bump up the seasonings a bit as well. I don’t know who needs a full rotisserie chicken, but that is a whole lot of chicken. I stopped at about 2 big handfuls and that was good. The flavor was pretty good, too, it just felt like it was missing a little bit of smack. That may have been from trying to compensate from adding broth, though. Overall, a great way for us to use up veggies and chicken that needed using up. Especially since we have colds.
This soup was very easy and really good. We used a rotisserie chicken and added about 2 extra cups of chicken broth when making it. Then I’ve added more broth to the pan the following times I warmed it up. It tastes even better the next day!
It was pretty good and a very simple recipe to follow the only problem I had was there just wasn’t enough liquid to make it a soup really I had to add 3 cups of water so it didn’t taste the best. Next time I will be adding more chicken broth.
Loved by the family. Very good! I added just a LITTLE bit of crushed red pepper flakes for a tiny kick and about 1-2 cups more water after I added my egg noodles.
I loved the recipe the only thing I would do different is eliminate or cut down the amount of Italian seasoning but that’s just my preference. Would definitely make it again!
Being that it’s hard to have all ingredients on hand due to NY on pause, I’m doing the best I can, and that’s why I gave it a 4 star.. it’s more on me than on the recipe.
Use half of the chicken for dinner and the remainder goes into the soup. Often I’ll also add leftover vegetables rather than waste them.
Flavor is good but by the time the noodles absorb much of the stock it’s not really soup. I added 2 cups of water after cooking. Seasoning was still fine.