Recipe Background
This chicken soup offers rich aroma, tender textures, and easy comfort.
Steam rises from the pot as you simmer this hearty chicken soup, filling the kitchen with an aroma that wraps around you like a favorite blanket. The base begins with the comforting scent of sautéed onions, carrots, and celery—an aromatic trio that promises depth with each spoonful. Adding garlic brings a subtle, warming bite that melds seamlessly into the broth. The rotisserie chicken, already seasoned to perfection, infuses the soup with a rich, savory character without any fuss.
The texture is a dance between soft, tender chicken shreds and the slight bite of perfectly cooked egg noodles. Timing is key—add the noodles just as the broth reaches a gentle boil to prevent them from turning mushy. A hint of Italian seasoning and a dash of black pepper elevate the flavors, making each bite a carefully crafted experience. This soup is a feast for the senses, offering warmth and satisfaction in equal measure.
Sharing a bowl evokes a sense of home and hearth, a simple pleasure easy to recreate. Fresh parsley sprinkled on top brightens the dish, offering a fresh contrast to the savory base. Perfect for a quiet evening at your own table or a lively family gathering, this soup remains an all-time classic, proving that the best meals are often the simplest.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 3 medium carrots thinly sliced
- 2 large celery stalks chopped
- 2 large cloves garlic minced
- 1 rotisserie chicken skin and bones discarded and the meat shredded
- 8 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups wide egg noodles
- flat-leaf parsley chopped fresh
Directions
- Heat the oil in a large Dutch oven over medium-high heat.
- Add the onion, the carrots, the celery, and the garlic to the Dutch oven and cook, stirring often, until the vegetables are just soft, about 8 minutes.
- Stir the chicken, the broth, the Italian seasoning, the salt, and the pepper into the veggie mixture.
- Bring the mixture to a boil, then reduce the heat to medium and gently boil for 6 minutes.
- Add the noodles to the soup mixture.
- Reduce the heat to medium-low and cook until the noodles are tender, about 6 minutes.
- Garnish with the parsley and serve.
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