Description
A classic, comforting Chicken Noodle Soup made from scratch with sautéed vegetables, homemade or store-bought egg noodles, tender rotisserie chicken, and a flavorful, seasoned chicken broth.
Ingredients
Scale
Soup Base
- ½ 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
- 1 teaspoon Better Than Bouillon chicken flavor, or chicken bouillon granules (or more, as needed)
Noodles & Chicken
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or other bite-size pasta
- 3 cups rotisserie chicken meat
Instructions
- Sauté Vegetables: In a large stockpot over medium-high heat, melt the butter and add the diced celery and carrots. Sauté for about 3 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Prepare Broth: Pour in 10 cups of chicken stock. Season the broth with dried rosemary, dried thyme, crushed red pepper flakes, salt, and freshly ground black pepper. Taste and adjust the seasoning as needed. Add a spoonful of Better Than Bouillon chicken flavor or chicken bouillon granules to deepen the chicken flavor if desired.
- Cook Noodles: Bring the broth to a boil. Add the noodles—homemade egg noodles or dry store-bought pasta—and cook until just al dente. Be careful not to overcook the noodles, especially if using store-bought ones. Remove the pot from heat as soon as noodles are barely tender because they will continue to soften off the heat.
- Add Chicken: Stir in the shredded rotisserie chicken meat. Taste the soup again and adjust seasoning if necessary.
- Serve and Store: Serve hot. Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken.
Notes
- Making chicken noodle soup from scratch with homemade stock and egg noodles offers superior flavor compared to store-bought versions.
- Taste the broth frequently during seasoning to prevent over-salting.
- Do not overcook the noodles; remember they continue cooking once removed from heat.
- Use rotisserie chicken for convenience and added flavor.
- Leftovers can be 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
