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I’ve made chicken noodle soup many times before, but when I needed to whip something up in a flash for a sick husband, I modified a new recipe from Cooks Illustrated and the results were awesome! Next time I might use my own chicken and do it myself, but in a pinch a rotisserie chicken from Costco along with all natural chicken stock was quick and easy and tasted great. I love chicken noodle soup and am a very tough critic, but even with a rotisserie chicken, this soup is absolutely delicious. 

Serves: 8    Time: 45 minutes


  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 6 carrots, peeled and cut into 1/2 pieces
  • 4 ribs celery, sliced
  • 1/2 teaspoon dried thyme
  • 3 quarts all-natural chicken stock
  • 3 cups shredded chicken
  • 2 cups wide egg noodles
  • 1/4 cup minced fresh parsley
  • salt and pepper


  1. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, (garlic if using), carrots, and celery and cook until slightly softened,3 to 4 minutes. Cover and cook until carrots are softer, about 10 minutes. Stir in the thyme, stock, and chicken. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
  2. Stir in the noodles and cook until just tender, about 5 minutes. Off the heat, stir in the parsley and season with salt and pepper to taste.