Chicken Noodle Soup


  • 2 Cooked Chicken Breasts (from a Rotisserie Chicken) - make sure to pull the meat apart
  • Chicken Stock (32 oz)
  • 2 cups of Water 
  • 2 cups of Egg Noodles
  • 1 cup of chopped Carrots 
  • 1 cup of chopped Celery 
  • 1 minced Onion 
  • 1 Bay Leaf
  • A few pinches of fresh Thyme 
  • 1 garlic clove - minced 
  • Salt/Pepper 
  • Splash of Olive Oil 


  1. Add a splash of olive oil to a large boiling pot. Place minced onions and garlic clove into pot and stir. Cook for a minute of two until onions begin to become clear.
  2. Add Carrots and Celery and a splash of Chicken Stock. Add the Bay Leaf and cook until the carrots begin to soften. This should take about 3-4 minutes. 
  3. For flavor, add some salt/pepper as well as the Bay Leaf and Thyme.
  4. Cut the breasts out of the Rotisserie chicken and make sure to pull apart the meat with your hands. 
  5. Place pulled chicken into the soup and cook for about 5 minutes. Make sure to stir. If you want some additional flavor, you can add some minced skin from the Rotisserie chicken into the broth. 
  6. Add 2 cups of the Egg noodles to the broth and cook for 5 more minutes or until the noodles are cooked. If you have never cooked with egg noodles before, please note that they cook very quick!! 
  7. Place in a bowl and serve hot! If you want additional flavor, I like to add a dash of Parmesan cheese to the soup!