Oven Roasted Chicken Noodle Soup

Prep Time
10 Minutes
Cook Time
24 Minutes
Per Serving
6 People
270 Per Serving


  • 2 teaspoons olive oil 
  • 2 medium carrots, cut into 1/4-inch rounds 
  • 2 stalks celery, cut into 1/4-inch rounds 
  • 1 medium yellow onion, chopped 
  • 8 cups low-sodium chicken broth 
  • 2 dried bay leaves 
  • 1 teaspoon dried thyme 
  • 1 (8-ounce) package egg noodles 
  • 2 (8-ounce) trays John Soules Foods Oven Roasted Diced Chicken Breast, refrigerated
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley
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  1. Heat oil in large pot over medium heat. Add carrots, celery and onion, and cook, stirring occasionally, until tender, about 5 to 8 minutes. 
  2. Add chicken broth, bay leaves and thyme, and bring to a boil over medium-high heat. Stir in noodles and cook until tender, about 10 minutes. Add chicken and cook until fully heated through, about 4 to 6 minutes. Season with salt and pepper to taste. 
  3. Top with parsley and serve.

Tip: Pre-chopped onions can usually be found in the produce aisle of your local grocer.

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