Description
This homemade Chicken Noodle Soup recipe combines tender rotisserie chicken, fresh vegetables, and homemade or store-bought egg noodles in a flavorful chicken broth seasoned with herbs and spices. It’s a comforting, nutritious classic that is perfect for any day you need a warm, hearty meal.
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
Noodles and Chicken
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or other bite-size pasta
- 3 cups rotisserie chicken meat, shredded
Seasoning Add-ons
- 1 teaspoon Better Than Bouillon chicken flavor (or more as needed), or chicken bouillon granules
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, melt the butter. Add the diced celery and carrots and sauté for about 3 minutes until slightly softened. Then add the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken stock. Season the broth with dried rosemary, thyme, crushed red pepper flakes, salt, and freshly ground black pepper. Taste the broth and adjust seasoning, adding a spoonful of Better Than Bouillon or chicken bouillon granules as needed to enhance the flavor.
- Cook Noodles: Bring the broth to a boil. Add your choice of noodles—either homemade egg noodles or dry store-bought pasta. Cook just until the noodles are al dente, being careful not to overcook, especially if using store-bought noodles. Remove the pot from heat immediately once noodles are tender but firm, as they will continue to cook off-heat.
- Add Chicken and Final Seasoning: Stir in the shredded rotisserie chicken meat. Taste the soup one last time and add any additional salt, pepper, or bouillon if needed.
- 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 stock and egg noodles takes it to the next level and is well worth the extra effort.
- Adjust seasonings carefully, particularly salt and bouillon, to suit your taste and broth concentration.
- Be cautious not to overcook the noodles to avoid mushy texture; noodles continue cooking off heat.
- Use fresh rotisserie chicken for quick flavor and a tender protein addition.
- Leftovers store well in the fridge for up to 4-5 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
