This Easy Chicken Noodle Soup is filled with tender chicken, fresh veggies, and lots of noodles! It takes an hour to make from start to finish and reheats like a dream!
In a large pot, add olive oil, onion, carrots, and garlic. Season with salt and pepper. Saute over medium heat about 5-7 minutes, or until carrots are soft.
Add chicken broth, bay leaves, rosemary, and Italian seasoning and sir to combine. Simmer for 15-20 minutes.
Add in chicken and egg noodles. Simmer for 10-15 minutes, or until noodles are cooked through.
Discard bay leaves and serve immediately or refrigerate until ready to serve.
Notes
Chicken: I used the cooked, shredded rotisserie chicken that you can find near the deli section of your grocery store.