Description
This classic Chicken Noodle Soup recipe features a flavorful homemade broth infused with fresh herbs, tender rotisserie chicken, and perfectly cooked egg noodles. Easy to prepare and comforting, it’s a wholesome meal perfect for any day, especially when you need a warm, nourishing dish.
Ingredients
Scale
For the Soup:
- 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 batch homemade egg noodles, or 4 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken, shredded
- 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, add butter, diced celery, and diced carrots. Sauté for 3 minutes until they begin to soften. Add minced garlic and cook for another 30 seconds to release the garlic aroma without burning.
- 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 and add a spoonful of Better Than Bouillon chicken base or chicken bouillon cubes/granules as needed to deepen the flavor.
- Cook noodles: Bring the broth to a boil. Add the noodles—either homemade egg noodles or dry store-bought pasta—and cook until just al dente. Be careful not to overcook the store-bought noodles, as they will continue cooking after removing the pot from heat.
- Add chicken and adjust seasoning: Remove the pot from the heat, then stir in the shredded rotisserie chicken. Taste the soup again and adjust seasoning if necessary to balance flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for 4-5 days depending on freshness of chicken. For freezing, allow to cool completely and freeze in a suitable container for 2-3 months. Thaw in the fridge or reheat gently on the stove, undercooking noodles when freezing to prevent sogginess.
Notes
- Stock: Homemade chicken stock is highly recommended for best flavor, especially if using the bones from a rotisserie chicken. If using store-bought broth, enhance it with Better Than Bouillon chicken base for extra depth.
- Chicken: Using rotisserie chicken is convenient and flavorful; to use raw chicken, add it to boiling broth before noodles and cook about 5 minutes until done.
- Gluten-Free Adaptations: Use gluten-free egg noodles or prepare gluten-free homemade noodles with appropriate flour.
- Make Ahead: Best made ahead especially if using homemade egg noodles to prevent sogginess. When using dry noodles, prepare broth ahead, then cook noodles fresh before serving.
- Freezing: Cool completely before freezing. Undercook noodles if freezing soup to avoid soggy texture upon reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 3g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
