Description
This classic Chicken Noodle Soup combines tender rotisserie chicken, homemade or store-bought egg noodles, and a flavorful broth simmered with fresh vegetables and herbs. Made from scratch with a comforting blend of celery, carrots, garlic, and chicken stock, this hearty soup is perfect for a nourishing meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Vegetables
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
Soup Base
- 1/2 Tablespoon butter
- 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 (or more as needed)
Main Ingredients
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken, shredded
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, melt 1/2 tablespoon butter, then add diced celery and carrots. Sauté for 3 minutes until slightly softened. Add minced garlic and cook another 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in 10 cups of chicken stock. Season the broth with dried rosemary, thyme, crushed red pepper flakes, salt, and freshly ground black pepper. Taste the broth and add a spoonful of better than bouillon chicken flavor or chicken bouillon granules if additional flavor is needed.
- Cook Noodles: Bring the broth to a boil. Add the noodles—either homemade egg noodles or dry pasta—and cook just until al dente. Be attentive not to overcook the noodles, especially if using store-bought varieties, as they will continue cooking once removed from heat.
- Add Chicken: Remove pot from heat as soon as noodles are tender but firm. Stir in 3 cups of shredded rotisserie chicken. Taste the soup again and adjust seasoning if necessary.
- 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 used.
Notes
- Making Chicken Noodle Soup from scratch with homemade broth and noodles elevates the flavor and texture significantly.
- Be careful not to overcook the noodles; they become mushy and lose their pleasant bite.
- This soup can be personalized with extra herbs or spices according to your preference.
- Leftovers stored properly will remain flavorful and safe to eat for up to 5 days.
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
