Cozy Rosemary Chicken Noodle Soup

Comfort in a bowl—tender noodles, sweet carrots and celery, and juicy shredded chicken in a fragrant broth enriched with The Olive Leaf Rosemary Olive Oil. Weeknight-easy and perfect for sick days, snow days, or anytime you want something soothing and homemade.

Ingredients (6–8 servings)

• 3 Tbsp The Olive Leaf Rosemary Olive Oil
• 1 medium onion, chopped
• 3/4 cup chopped celery
• 1 cup sliced carrots
• 2 garlic cloves, minced
• 9 cups chicken broth
• 6–8 oz wide egg noodles
• 1/2 tsp dried basil
• 1/2 tsp dried rosemary
• Kosher salt & freshly ground black pepper, to taste
• 2 cups cooked, shredded chicken breast (rotisserie works great)

Optional finish: squeeze of lemon, chopped parsley, or grated Parmesan.

Directions

1. Sauté the base. Warm Rosemary Olive Oil in a large pot over medium heat. Add onion, celery, and carrots; cook until just tender, about 5 minutes. Stir in garlic; cook 1 minute.
2. Simmer. Add broth, noodles, basil, dried rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes, until noodles and vegetables are tender.
3. Finish. Stir in the shredded chicken and heat through, 2–3 minutes. Adjust seasoning. Add a squeeze of lemon or parsley if you like, and serve hot.

Make Ahead & Storage

• Refrigerate: 3–4 days. If planning leftovers, cook noodles separately and add when serving so they don’t over-soak.
• Freeze: Up to 3 months without noodles; add freshly cooked noodles after reheating.