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Chicken Noodle Soup

If you’re pressed for time, make this soup with the shredded meat from a rotisserie chicken and eliminate the water. But try it at least once as it’s written below, it makes flavorful enriched broth. 
Course: Soup
Cuisine: American
Keyword: chicken noodle soup, Soup
Servings: 6 servings


  • 8 cups chicken stock
  • 3 cups water
  • 4 bone-in chicken breasts (5 bone-in thighs work well too)
  • 2 bay leaves
  • 3 sprigs thyme, plus 1 teaspoon minced thyme reserved
  • 3 sprigs oregano
  • 1 yellow onion, diced white is fine too
  • 4 carrots, diced
  • 4 celery stalks, diced
  • 1-inch piece of fresh ginger, peeled and grated on a Microplane, about one heaping tablespoon
  • 2 teaspoons tamari, soy sauce or coconut aminos
  • 1/4 teaspoon sriracha
  • 8 ounces egg noodles
  • 2 teaspoons minced Italian parsley
  • 1/2 teaspoon kosher salt or more to taste
  • Freshly ground pepper


  • In a large Dutch oven or soup pot, add the chicken stock, water, raw chicken, bay leaves, thyme, and oregano. Bring to a low boil over high heat and skim off any foam that rises to the top. Cook for 20 minutes, covered, or until chicken is cooked through. It’s important to keep this covered as much as possible, you don’t want too much liquid to evaporate.
  • When chicken is done, transfer it from the pot to a rimmed cutting board and let rest until cool enough to handle. Discard skin, shred meat, and de-bone. (Tip: Reserve the bones to make stock! Either store them in the freezer to deal with later, or cover the bones with water in a medium-size pot and make a quick stock now. Add aromatics, such as half an onions or leek greens, carrot, and celery.)
  • Bring the soup base up to medium heat and remove the bay leaves and herb sprigs. Add onion, carrot, and celery to the broth and simmer for 15 minutes. 
  • Add ginger, tamari, and sriracha and stir. Add noodles, cover, and simmer for 8-10 minutes, according to package directions. Make sure the noodles are covered with liquid, if necessary, add more stock or water to cover them.
  • Add the shredded chicken, parsley and salt and pepper to the soup pot. Taste for seasoning; add more salt and pepper if necessary.