Description
This classic Chicken Noodle Soup recipe is a comforting, homemade dish made with a flavorful chicken broth, tender rotisserie chicken, fresh vegetables, and egg noodles. Perfect for a cozy meal, it combines sautéed celery, carrots, and garlic with a seasoned chicken stock and delicate noodles cooked to al dente. The soup is seasoned with rosemary, thyme, black pepper, and crushed red pepper flakes, making it a hearty and delicious option ideal for any season.
Ingredients
Scale
Soup Base
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
- 10 cups chicken stock or broth
- 1 teaspoon salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- 1/8 teaspoon dried rosemary, or more, to taste
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon better than bouillon chicken flavor or chicken bouillon granules, as needed
Noodles and Chicken
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken, shredded
Instructions
- Sauté the Vegetables: Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Sauté for about 3 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Stock and Seasonings: Pour in the chicken stock and season the broth with dried rosemary, thyme, crushed red pepper flakes, salt, and freshly ground black pepper. Stir well and taste the broth before seasoning further. Add a spoonful of better than bouillon chicken flavor or chicken bouillon granules as needed to enhance the flavor.
- Cook the Noodles: Bring the broth to a boil. Add uncooked homemade egg noodles or dry store-bought pasta. Cook just until the noodles are al dente. Be careful not to overcook, especially if using store-bought noodles, as they will continue to soften after removing from heat.
- Add Chicken: Remove the pot from heat once noodles are tender. Stir in the shredded rotisserie chicken. Taste the broth again and adjust the seasoning as desired.
- Serve and Store: Serve hot. Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken.
Notes
- Making this Chicken Noodle Soup from scratch elevates the flavor and texture, especially when using homemade stock and fresh egg noodles.
- Taste the broth before adding additional salt to avoid over-seasoning.
- Be cautious with cooking time for store-bought noodles; remove from heat as soon as they are barely tender.
- Leftovers keep well refrigerated for 4-5 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
- Sugar: 6 g
- Sodium: 934 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 58 mg
