Shortcut Chicken Noodle Soup with Store Bought Broth

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course, Soup

Cuisine American

Servings 6

Large soup pot or Dutch oven For cooking the soup. A 5 to 6-quart size works great. If you don’t have one, any large saucepan will do the trick—just make sure it’s deep enough for broth and noodles.
Cutting board and sharp knife For chopping your mirepoix (onion, celery, carrot).
Wooden spoon or heatproof spatula For stirring the aromatics and soup.
Measuring cups and spoons Especially if you’re watching sodium levels.
Ladle For serving that steaming bowl of goodness.

2 tablespoons olive oil or unsalted butter
1 medium yellow onion diced
2 large carrots peeled and sliced into thin coins
2 celery stalks diced
3 cloves garlic minced
8 cups low sodium chicken broth store-bought, but use the best quality you can find
2 cups cooked chicken rotisserie chicken is perfect here; white or dark meat
1½ teaspoons kosher salt adjust to taste depending on your broth
½ teaspoon black pepper
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
½ teaspoon turmeric optional, for color and depth
2 cups egg noodles or any homemade noodles for chicken noodle soup, if you’ve got them
1 tablespoon chopped fresh parsley for garnish
A squeeze of lemon juice brightens everything up

Place your soup pot on the stovetop over medium heat. Add the olive oil or butter, then toss in your diced onion, sliced carrots, and celery. Sauté for about 6–8 minutes until the vegetables begin to soften and the onion turns translucent. Stir occasionally to prevent burning.

Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the thyme, black pepper, and turmeric if using. This spice not only adds a rich golden hue to your broth but also enhances the depth of flavor—great if you’re using a basic low sodium chicken broth.

Add all 8 cups of chicken broth to the pot. Raise the heat and bring it to a gentle boil. Once boiling, reduce to a simmer and let it go for about 10 minutes. This gives your vegetables time to fully cook and the flavors to meld together. If you're going for that best homemade chicken noodle soup feeling, now's a good time to sneak in a parmesan rind or a splash of dry white wine for even more flavor.

Stir in the shredded cooked chicken and uncooked egg noodles. Let the soup simmer until the noodles are tender—about 6 to 8 minutes depending on their thickness. If you’re using homemade noodles for chicken noodle soup, they may cook faster, so keep an eye on them.

Taste and adjust seasoning—maybe an extra pinch of salt or a squeeze of lemon to wake it all up. Ladle into bowls and top with chopped parsley. Serve immediately and enjoy the comforting, home made chicken noodle soup vibes.