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A close-up of chicken soup with noodles, carrots, and green peas in it.

Homemade Chicken Noodle Soup

This soul-soothing chicken noodle soup combines golden homemade broth, juicy rotisserie chicken, and hearty veggies for a meal that’s equal parts nostalgic and nourishing. Perfect for cold days, sniffles, or pretending you’re a 1950s housewife (apron optional).
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Calories 250 kcal

Ingredients
  

  • 1 rotisserie chicken carcass bones + skin
  • 10 cups water
  • 1 large yellow onion halved (skin on)
  • 3 garlic cloves smashed (peel on)
  • 2 medium carrots roughly chopped
  • 2 celery stalks roughly chopped (leaves included)
  • 1 bay leaf
  • 1 tsp whole black peppercorns
  • 1 tbsp apple cider vinegar
  • For the Soup:
  • 2 tbsp unsalted butter or olive oil
  • 1 medium yellow onion diced
  • 3 medium carrots sliced into ¼-inch coins
  • 3 celery stalks sliced ¼-inch thick
  • 3 garlic cloves minced
  • 1 tsp dried thyme or 1 tbsp fresh
  • 1 tsp dried parsley
  • 1 lb cooked chicken shredded (rotisserie meat)
  • 2 cups wide egg noodles uncooked
  • 1 ½ tsp kosher salt plus more to taste
  • ½ tsp black pepper

Instructions
 

Make the Broth

  • Strip the chicken: Remove all meat from the rotisserie carcass. Save the meat; add bones/skin to a large stockpot.
  • Char the veggies: Heat a dry skillet over medium-high. Add onion halves (cut-side down), garlic, carrots, and celery. Cook 4–5 mins until lightly charred.
  • Simmer: Transfer charred veggies to the pot with bones. Add bay leaf, peppercorns, and vinegar. Cover with 10 cups water. Bring to a boil, then reduce heat to low. Simmer uncovered for 1 hour, skimming foam occasionally.
  • Strain: Pour broth through a fine-mesh sieve into a bowl. Discard solids.

Build the Soup

  • Sauté veggies: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook 8–10 mins until softened. Add garlic, thyme, and parsley; cook 1 min.
  • Add broth: Pour in strained broth. Bring to a gentle boil.
  • Cook noodles: Add egg noodles. Simmer 8–10 mins until tender (follow package time).
  • Finish: Stir in shredded chicken. Season with salt and pepper. Taste and adjust.

Serve

  • Ladle into bowls. Top with fresh dill, a lemon wedge, or hot sauce. Serve with crusty bread.