Recipe By Michelle Molina
Published Oct 4th
Prep 25m Cook 25m Additional - Ready In 50m
Servings 6 servings Calories 359.5

A hearty chicken noodle soup perfect for a cold day or a sick little one.

Recipe 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

Cooking Directions

  1. 1 Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
  2. 2 Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.

Nutrition Facts

  • Calories 359.5
  • Carbohydrate 36.9 g
  • Cholesterol 99.5 mg
  • Fat 10.3 g
  • Fiber 4 g
  • Protein 28.5 g
  • Saturated Fat 2.4 g
  • Sodium 1018.9 mg
  • Sugar 5.8 g


  1. 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
  2. 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. - Read more ...
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. Taste was very good, even though I had no celery. Only used a partial bag of noodles though, and didn't have much extra broth for the noodles after refrigerating leftovers for the next day. Had to add more.
  8. Easy to make and loved the flavor from the oregano and Italian seasoning. Will definitely make it again!
  9. Fast and simple!