Description
A comforting and hearty Chicken Noodle Soup made with fresh vegetables, savory herbs, and tender rotisserie chicken. Perfect for a warming meal, this recipe uses homemade or store-bought egg noodles simmered to al dente perfection in a well-seasoned chicken broth.
Ingredients
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 and Chicken
- 1 batch homemade egg noodles, or 4 cups dry egg noodles, farfalle, or other bite-size pasta
- 3 cups rotisserie chicken, shredded
Seasoning
- 1 teaspoon better than bouillon chicken flavor, or more as needed; alternatively chicken bouillon granules
Instructions
- Sauté Vegetables: Add butter, diced celery, and carrots to a large stockpot over medium-high heat. Sauté for 3 minutes until the vegetables begin to soften. Add minced garlic and cook for another 30 seconds to release its aroma.
- Prepare Broth: Pour in the chicken stock and season with dried rosemary, thyme, crushed red pepper flakes, salt, and freshly ground black pepper. Stir well and taste the broth. Add a spoonful of “better than bouillon” chicken flavor or bouillon granules if a stronger chicken flavor is desired.
- Cook Noodles: Bring the broth to a boil. Add the noodles—either homemade uncooked egg noodles or dry store-bought pasta—and cook until the noodles are just al dente.
- Prevent Overcooking: If using store-bought noodles, watch carefully to avoid overcooking. Remove the pot from heat as soon as noodles are barely tender since they will continue cooking in the hot broth, preventing them from becoming mushy.
- Add Chicken: Stir in the shredded rotisserie chicken. Adjust seasoning as needed by tasting and adding more salt, pepper, or bouillon for desired flavor balance.
- Storage: Allow soup to cool before transferring leftovers to an airtight container. Store in the refrigerator for 4-5 days depending on the freshness of the chicken used.
Notes
- Use rotisserie chicken to save time and add a rich, roasted flavor to your soup.
- Feel free to substitute homemade egg noodles with any bite-size pasta like farfalle.
- Adjust seasoning gradually and taste often for the best flavor balance.
- When cooking noodles directly in the broth, remove immediately when al dente to avoid mushiness.
- Leftover soup can be frozen for longer storage, though texture of noodles may change.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
