Nothing is better than enjoying a big bowl of chicken noodle soup when the weather starts cooling down. With a handful of added herbs, our recipe puts a delicious twist on this classic meal. Fresh lemon thyme, tarragon, parsley, and lemon juice give this soup extra flavor. I also love my chicken noodle soup to be loaded with vegetables, noodles, and chicken. With this recipe, you’re bound to have a hearty bite in every spoonful!

Easy Chicken Noodle Soup

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Recipe Type: Soup

Serving Size: 2 cups

Makes 6 servings


  • 2 tablespoons butter
  • 1 large onion, diced
  • 6 medium carrots, diced
  • 6 celery ribs, diced
  • 1 cup frozen peas
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 3 sprigs lemon thyme (regular is fine, too)
  • 2 teaspoons pepper
  • ½ teaspoon tarragon
  • 10 cups reduced sodium chicken broth
  • 1 rotisserie chicken
  • 1 (16-ounce) package of Grandma’s Egg Noodles (or other Frozen Egg Noodles)
  • ¼ cup fresh parsley, chopped
  • 1 fresh lemon, juiced


  1. In a large pot, melt butter over medium heat. Once the butter is melted, add the onion, carrots, celery, peas, garlic, bay leaves, and thyme.
  2. Sauté for 5 minutes or until the onions are translucent and the vegetables are tender.
  3. Add the pepper, tarragon, and chicken broth.
  4. Cut the meat off the rotisserie chicken and add to the pot.
  5. Bring the soup to a boil and add the noodles. Cook to desired tenderness.
  6. Prior to serving, add fresh parsley and lemon juice.
  7. Enjoy!
Calories 250 (45 from fat)
Total fat 5g
Saturated fat 2.5g
Cholesterol 30mg
Sodium 1160mg
Carbohydrate 38g (6g dietary fiber, 7g sugar)
Protein 13g

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