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Chicken Noodle Soup


  • 2 Tablespoons Olive Oil
  • 1 Medium Onion diced
  • 3 Stalks Celery chopped
  • 10 Baby Carrots chopped
  • 2 Garlic Cloves minced
  • 10 Cups Water
  • 1 Rotisserie Chicken
  • 2 Tablespoons Chicken Base
  • 2 Tablespoons Parsley
  • 2 Cups Egg Noodles
  • Salt & Pepper to taste


  1. Heat oil in a large pot.
  2. Add onion, celery, carrots, and garlic. Saute for about 10 minutes, until soft.
  3. Add water and rotisserie chicken. (I used an already cooked one from the store but you could cook your own.)
  4. Once it comes to a boil reduce heat, cover and simmer for 2 hours.
  5. Remove chicken making sure you remove all the bones.
  6. When the chicken has cooled, pick the bones clean, discard bones, skin and cartilage.
  7. Add about 2 cups of chicken. I set the rest aside for other recipes.
  8. Add chicken base, parsley, salt, pepper, and return to a boil.
  9. Add the egg noodles, reduce heat to simmer and simmer for 30 minutes.