Description
This comforting Chicken Noodle Soup features tender rotisserie chicken, homemade or store-bought egg noodles, and a flavorful broth enriched with fresh vegetables and aromatic herbs. Perfect for a cozy meal, this soup combines sautéed celery, carrots, and garlic with a seasoned chicken stock, delivering classic, heartwarming flavors in just 40 minutes.
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
Seasonings
- 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 (adjust as needed)
Noodles and Chicken
- 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 the butter and add the diced celery and carrots. Sauté for 3 minutes until vegetables begin to soften. Add the minced garlic and cook for an additional 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. Stir well and taste the broth carefully before adding more salt.
- Add Flavor Enhancer: Incorporate the chicken bouillon or better than bouillon chicken flavor as needed to enhance the depth of the broth. Stir to combine.
- Cook Noodles: Bring the broth to a boil, then add the noodles—either uncooked homemade egg noodles or dry store-bought pasta. Cook until the noodles are just al dente, being careful not to overcook, especially with store-bought noodles.
- Remove from Heat: Once noodles are barely tender, remove the pot from heat to prevent mushiness, as noodles will continue cooking in the hot broth.
- Add Chicken: Stir in the shredded rotisserie chicken meat. Taste the soup again and adjust the seasoning if needed.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate. Consume within 4-5 days depending on the freshness of the chicken used.
Notes
- Use homemade egg noodles for a traditional texture, or substitute with dry pasta such as farfalle for convenience.
- Taste the broth carefully before adding salt or bouillon as stock can vary in sodium content.
- Do not overcook the noodles; they should remain slightly firm to avoid a mushy soup.
- Leftovers freeze well but noodles may soften further upon reheating, so consider cooking noodles separately if freezing.
- For a gluten-free version, substitute gluten-free pasta and ensure the broth is gluten-free.
