- Large stockpot
- Cooking spoon
- Soup ladle
- Rotisserie chicken, cut into pieces with bones, or 4 cups shredded (or Turkey)
- 2 cups cooked egg noodles
- 1 tablespoon olive oil (or other preferred cooking oil)
- 1 large onion, chopped
- 4 cloves garlic, crushed or minced
- 2 celery stalks, cut into 1/2-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 teaspoon poultry seasoning or Italian seasoning
- 8 to 10 cups low-sodium chicken or vegetable broth
- 1 1/2 teaspoons fine sea salt (more or less to taste)
- 1 tablespoon fresh ginger, grated (optional)
- Black pepper (optional, to taste)
Instructions
- In a large stockpot, heat your olive oil over medium heat. Add your onion and cook for 5 minutes, until translucent. Add the crushed garlic and cook for another minute or two.
- Add in the celery, carrots and poultry or Italian seasoning. Stir to combine until the veggies are coated and cover the pot. Reduce the heat to low and steam the veggies for about 5 minutes until they’re slightly softened.
- Add in your broth and bring the soup to a boil, then add in the chicken and let it come to a simmer and cover again.
- Allow the soup to cook for another 10 minutes. In the meantime, cook your egg noodles according to the package directions, drain and set aside.
- Remove the soup from the heat and allow it to cool slightly before ladling it into a bowl for serving. Add your noodles to the bowls before serving to prevent them from getting soggy.
Tips for Cooking Chicken Noodle Soup
You can cut your rotisserie chicken into eight pieces (including the bones) in your soup, or use your fingers to separate the meat from the bones and shred it. This part is really about your preference! We’d suggest removing the skin, as it can get soggy and adds fat to the meal.
Or you can buy at Costco, rotisserie chicken pieces in a bag. 😉
If you’re eating Keto style, eliminate the noodles
If you’re eating strict Keto style, eliminate the noodles and the carrots.
