Description
A comforting and homemade chicken noodle soup featuring sautéed vegetables, tender shredded rotisserie chicken, and perfectly cooked egg noodles in a flavorful chicken broth seasoned with herbs and spices. This soup is easy to make in about 40 minutes and yields 8 hearty servings.
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
- 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 teaspoon Better Than Bouillon chicken flavor (or more as needed), or chicken bouillon granules
Noodles and Protein
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or other bite-size pasta
- 3 cups rotisserie chicken meat, shredded
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, melt the butter. Add the diced celery and carrots and sauté for about 3 minutes until they are slightly softened. Then add the minced garlic and cook for another 30 seconds until fragrant.
- 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 the broth and adjust seasoning by adding a spoonful of Better Than Bouillon or chicken bouillon granules as needed to enhance the flavor.
- Cook Noodles: Bring the broth to a boil. Add your choice of noodles—either homemade egg noodles or dry store-bought pasta. Cook just until the noodles are al dente, being careful not to overcook, especially if using store-bought noodles. Remove the pot from heat immediately once noodles are tender but firm, as they will continue to cook off-heat.
- Add Chicken and Final Seasoning: Stir in the shredded rotisserie chicken meat. Taste the soup one last time and add any additional salt, pepper, or bouillon if needed to achieve desired seasoning.
- Serve and Store: Serve the soup hot. Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Adjust the seasoning based on your preference and saltiness of the broth.
- Homemade egg noodles provide the best texture but store-bought noodles work well too.
- Do not overcook the noodles; they will soften more after removing from heat.
- Leftover soup can be refrigerated for up to 5 days or frozen for longer storage.
