Description
This classic Chicken Noodle Soup brings comforting homemade flavors with tender rotisserie chicken, fresh vegetables, and homemade or store-bought egg noodles simmered in a flavorful herb-infused chicken broth. Perfect for a cozy meal, it combines a hearty broth with just-cooked noodles for the ideal texture and taste.
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
- ½ 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 & Chicken
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or other bite-size pasta
- 3 cups rotisserie chicken, shredded or chopped
Additional Seasoning
- 1 teaspoon better than bouillon chicken flavor (or more, as needed), or chicken bouillon granules
Instructions
- Sauté Vegetables: Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes until vegetables soften slightly. Add minced garlic and cook for another 30 seconds until fragrant.
- Prepare Broth: Pour in the chicken stock and season with dried rosemary, thyme, crushed red pepper flakes, salt, and black pepper. Taste the broth and adjust salt and seasoning by adding a spoonful of better than bouillon chicken flavor or chicken bouillon granules as needed to enhance depth.
- Cook Noodles: Bring the broth to a boil. Add your choice of noodles—either uncooked homemade egg noodles or dry store-bought pasta. Cook just until noodles are al dente, ensuring they don’t overcook. Remove from heat as soon as noodles are tender to avoid mushiness, letting residual heat finish cooking them gently.
- Add Chicken: Stir in the shredded rotisserie chicken meat. Taste the soup and adjust seasonings again if necessary. Heat through briefly if needed.
- Serve and Store: Serve hot and enjoy. Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.
Notes
- Making this soup from scratch—with homemade stock and fresh egg noodles—elevates the flavor and texture to a superior level compared to store-bought alternatives.
- Be cautious when cooking store-bought noodles; remove them from heat as soon as tender to avoid mushy noodles since residual heat continues to cook them.
- Using rotisserie chicken speeds up preparation while still delivering delicious chicken flavor.
- Adjust the seasoning gradually and taste frequently to get the perfect balance.
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
