Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (about 3 oz / 85 g) dry egg noodles
- 1 1/2 cups (about 6 oz / 170 g) shredded rotisserie chicken
- 1 cup (150 g) frozen carrots & celery mix
- 1/8 tsp dried thyme (a generous pinch)
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper, plus more to taste
- 1 tsp lemon juice (optional, for brightness)
Do This
- 1. In a large microwave-safe bowl (at least 2 1/2–3 quarts), combine broth and frozen carrots/celery. Cover loosely.
- 2. Microwave on HIGH for 4 minutes; stir.
- 3. Stir in egg noodles. Cover loosely and microwave on HIGH for 5 minutes, stirring once halfway.
- 4. Microwave 1–2 minutes more, just until noodles are tender.
- 5. Stir in shredded chicken, thyme, salt, and pepper. Microwave 1 minute to heat through.
- 6. Rest 2 minutes (it finishes cooking and cools to “sipable”). Taste, adjust seasoning, and add lemon if using.
Why You’ll Love This Recipe
- It tastes like homemade sick-day soup, but it’s weeknight-fast and microwave-only.
- Rotisserie chicken and frozen veggies make it hearty with almost zero prep.
- Egg noodles cook right in the broth, giving the soup a cozy, comforting body.
- The pinch of thyme adds that classic “chicken soup” flavor without extra work.
Grocery List
- Produce: Lemon (optional)
- Dairy: None
- Pantry: Low-sodium chicken broth, dry egg noodles, dried thyme, kosher salt, black pepper
- Prepared/Frozen: Rotisserie chicken, frozen carrots & celery mix
Full Ingredients
For the soup (2 servings)
- Low-sodium chicken broth: 4 cups (960 ml)
- Frozen carrots & celery mix: 1 cup (150 g)
- Dry egg noodles: 1 cup (about 3 oz / 85 g)
- Shredded rotisserie chicken: 1 1/2 cups (about 6 oz / 170 g)
- Dried thyme: 1/8 tsp (a generous pinch)
- Kosher salt: 1/4 tsp, plus more to taste
- Black pepper: 1/8 tsp, plus more to taste
Optional finishing touches (choose one)
- Lemon juice: 1 tsp (5 ml), stirred in at the end
- Extra broth: 1/4–1/2 cup (60–120 ml) if you like it more brothy after the noodles sit
Step-by-Step Instructions
Step 1: Choose the right bowl to prevent boil-overs
Use a large microwave-safe bowl that holds at least 2 1/2 to 3 quarts. Soup bubbles up quickly in the microwave, so extra headspace matters.
Add the 4 cups chicken broth and 1 cup frozen carrots & celery mix. Cover with a microwave-safe lid or plate loosely (leave a small vent so steam can escape).
Step 2: Heat the broth and vegetables first
Microwave on HIGH (100% power) for 4 minutes. Carefully remove and stir (the bowl and steam will be hot). This jump-starts the veggies so they don’t stay crunchy while the noodles turn soft.
If your microwave is under 900W, plan to add 1–2 extra minutes total across the recipe.
Step 3: Add noodles so they cook in the broth
Stir in 1 cup dry egg noodles, making sure the noodles are mostly submerged. Cover loosely again.
Microwave on HIGH for 5 minutes, then stop and stir well to break up any noodles that want to clump together.
Step 4: Finish cooking until the noodles are tender
Microwave on HIGH for 1–2 minutes more, just until the noodles are tender. (Egg noodles can go from perfect to too-soft quickly, so check at the 1-minute mark.)
Step 5: Add chicken and thyme for that classic “comfort soup” vibe
Stir in the 1 1/2 cups shredded rotisserie chicken, 1/8 tsp dried thyme, 1/4 tsp kosher salt, and 1/8 tsp black pepper.
Microwave on HIGH for 1 minute, just to warm the chicken through (it’s already cooked, so you’re only heating it).
Step 6: Rest, adjust, and serve
Let the soup rest for 2 minutes. This helps the noodles finish hydrating evenly and brings the temperature down to a cozy, sip-friendly level.
Taste and adjust seasoning with more salt and pepper if needed. If using, stir in 1 tsp lemon juice right at the end for a fresh, “homemade” lift.
Ladle into two bowls and serve hot.
Pro Tips
- Prevent boil-overs: Use a big bowl and a loose cover. If it starts foaming up, pause, stir, and continue in shorter bursts.
- Control noodle texture: Stop cooking when noodles are just tender; they keep softening as they sit.
- Make it extra cozy: Swap in bone broth for richer body, or add an extra pinch of thyme if you love herbal notes.
- Fix too-thick soup: Noodles absorb broth quickly. Add 1/4–1/2 cup extra broth and reheat for 30–60 seconds.
- Microwave wattage matters: For 700–800W microwaves, expect the total cook time to be closer to 13–15 minutes.
Variations
- Garlic-onion comfort boost: Stir in 1/4 tsp garlic powder and 1/4 tsp onion powder with the thyme.
- Creamy “sick day” version: Stir in 2 tbsp (30 ml) half-and-half after cooking and heat for 20–30 seconds (do not boil).
- Lemony herb finish: Add the 1 tsp lemon juice plus 1 tbsp chopped parsley (if you have it) right before serving.
Storage & Make-Ahead
For best texture, enjoy this soup right away. If you have leftovers, cool and refrigerate in a sealed container for up to 3 days. The noodles will continue absorbing broth, so reheat with an extra splash of broth or water (about 1/4 cup / 60 ml per bowl). Reheat in the microwave on HIGH in 60-second bursts, stirring between, until steaming hot.
Nutrition (per serving)
Approximate, based on 2 servings: 330 calories, 32 g protein, 34 g carbohydrates, 6 g fat, 2 g fiber, 700–950 mg sodium (varies widely by broth and rotisserie chicken).
