Chicken Noodle Soup

Prep Time: 15 Minutes
Cook Time: 1 Hour
Servings: 8


  • 1 rotisserie chicken full breast or 3 cups chopped cooked chicken
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 large carrot (or 2 small), sliced
  • 1 large celery stalk (or 2 small), sliced
  • 6 cups reduced-sodium chicken broth
  • 2 cups water
  • ½ to 1 cup egg noodles
  • 2 tablespoons chopped fresh Italian parsley
  • Salt and freshly ground black pepper

Nutrient Analysis

Total Fat3.5g
Dietary Fiber1g


  1. Remove the wings from the chicken breast and reserve.
    Remove the skin from the breast and discard. Shred the
    meat off the breastbone and break the breastbone into
    two pieces. Reserve the meat and bones separately.
  2. In a stockpot over medium-high heat, add the oil. Sauté
    the onion, carrot, celery, chicken wings, and breastbone
    for 8 to 10 minutes, or until vegetables soften.
  3. Add the broth and water and stir to combine. Bring to
    a boil. Reduce the heat, cover, and simmer for 15 to 20
    minutes, stirring occasionally. Add the noodles and cook
    for 5 minutes, stirring occasionally. Add reserved chicken
    and parsley and cook for 2 to 3 minutes. Discard the
    bones before serving. Season with salt and pepper.
If your stomach is queasy, choose a rotisserie chicken with mild seasoning. Both traditional and lemon-pepper work well. If you are looking for stronger flavor, pick a spicier variety.
Avoid getting a rotisserie chicken that has been sitting out for a while. Try asking the deli staff whether they can give you a fresh one or tell you which are the freshest in the warmer.

More Recipes for Caregivers

Lemony Tilapia with Butter Lettuce and Herbs
See Recipe
Pimento Cheese
See Recipe