A Chicken Noodle Soup Recipe for the Soul

By Natalie Fox, Marketing Director at Cancer Hope Network


I know, chicken noodle soup is NOT the first thing anyone really craves on a hot, beautiful summer day, but I just couldn’t resist. My sister and I came up with this concoction over the weekend when we both realized, after the 4th of July festivities, that we both had leftover rotisserie chicken at home that we had no idea what to do with. 

You can make this recipe tonight or save it for a cozy fall or winter day. Either way, when you’re in the mood for a quick, easy, and DELICIOUS comfort food dish, you are going to love this recipe. Bon Appetit!


2 tablespoons olive oil

3 carrots chopped

3 celery stalks chopped

1 small onion chopped

3 whole garlic cloves

1/4 cup parsley, packed

1 quart Low sodium organic chicken broth

2 cups shredded meat from Store-bought rotisserie chicken,

Half a stick of butter

1 cup water

Pappardelle pasta

  • In a dutch oven or large saucepan, saute olive oil, carrots, celery, onion, garlic and parsley until onions are translucent in color and carrots are tender
  • Add chicken broth, the 2 cups shredded chicken, butter and water, stir to combine and cover
  • Let simmer for 15-30 minutes
  • Meanwhile, bring 8 cups of salted water to a boil and cook pasta based on package instructions (I always prefer al dente)
  • Scoop noodles into a bowl, add the soup, sprinkle some Parmesan cheese and more parsley on top and enjoy!