Description
A comforting and classic Chicken Noodle Soup made from scratch with sautéed vegetables, flavorful homemade or store-bought chicken stock, tender rotisserie chicken, and al dente egg noodles. This recipe offers a hearty, satisfying bowl of soup perfect for any chilly day or when you need a nourishing meal.
Ingredients
Scale
Vegetables and Butter
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
Broth and Seasonings
- 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
- 1 teaspoon better than bouillon chicken flavor (or chicken bouillon granules), or more as needed
Noodles and Protein
- 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, add butter, diced celery, and diced carrots. Sauté for about 3 minutes until the vegetables begin to soften. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare Broth: Pour in the chicken stock and season the broth by adding dried rosemary, thyme, crushed red pepper flakes, salt, and freshly ground black pepper. Taste the broth and adjust salt accordingly. Add a spoonful of better than bouillon chicken flavor or chicken bouillon granules if more flavor is needed.
- Cook Noodles: Bring the broth to a boil. Add the noodles—either uncooked homemade egg noodles or dry store-bought pasta. Cook until the noodles are just al dente. If using store-bought noodles, be careful not to overcook them, as they will continue to soften after removing from heat.
- Add Chicken: Remove the pot from heat and stir in shredded rotisserie chicken. Taste the soup again and adjust seasoning if necessary.
- Serve and Store: Ladle the hot soup into bowls and serve immediately. Store any leftovers in an airtight container in the refrigerator for 4-5 days depending on chicken freshness.
Notes
- Use homemade chicken stock and fresh egg noodles for the most flavorful result.
- Be mindful not to overcook the noodles; they will soften further once off the heat.
- Adjust seasoning gradually, tasting as you go.
- Leftover soup keeps well refrigerated 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
