A soul-warming Southern-inspired chicken noodle soup with a modern twist—tender chicken, bold herbs, and hearty noodles, ready in under an hour.

Scale

2 tbsp olive oil

1 yellow onion, diced

2 carrots, sliced

2 celery stalks

4 cups cooked chicken (rotisserie or raw)

8 cups chicken broth (low sodium)

2 tsp Italian seasoning

2 cups egg noodles

Salt and pepper to taste

Fresh parsley, lemon, or red pepper flakes for garnish

1. In a large pot, heat olive oil over medium. Sauté onions, carrots, and celery for 5–7 minutes.

2. Toss in garlic, seasoning, salt, and pepper. Stir to coat.

3. Add broth and bring to a boil. If using raw chicken, add now to poach (about 20 mins).

4. Remove chicken to shred. Add noodles and cook until just tender—about 7 mins.

5. Return shredded chicken to pot. Adjust seasoning and simmer 5–10 more minutes.

6. Garnish with parsley, lemon, or red pepper if desired.

Use wide egg noodles for best texture.

To freeze, cook noodles separately or add fresh during reheating.

Boost flavor with miso paste, soy sauce, or parmesan rind.

Add jalapeño or fire-roasted corn for a spicy kick.

Store in fridge up to 5 days or freeze in BPA-free containers.

Keywords: chicken noodle soup, comfort food, easy dinner, southern soup, freezer friendly