Description
This classic Chicken Noodle Soup is a comforting and hearty dish, perfect for any day when you need a warm, nourishing meal. Made with tender rotisserie chicken, fresh vegetables, homemade or store-bought chicken stock, and egg noodles, this soup is flavorful and easy to prepare. It offers a perfect balance of savory broth, tender chicken, and perfectly cooked noodles, with a blend of herbs and seasonings to enhance every spoonful.
Ingredients
Scale
For the Soup:
- 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 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or other bite-size pasta
- 3 cups rotisserie chicken, shredded
- 1 teaspoon Better Than Bouillon chicken flavor (or more as needed) or chicken bouillon granules
Instructions
- Sauté Vegetables: In a large stockpot over medium-high heat, melt the butter and add diced celery and carrots. Sauté for 3 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Prepare Broth: Pour in the chicken stock and season the broth with dried rosemary, thyme, crushed red pepper flakes, salt, and black pepper. Taste the broth and add a spoonful of Better Than Bouillon chicken base or chicken bouillon granules if additional depth of flavor is desired.
- Cook Noodles: Bring the broth to a boil. Add the noodles (either homemade egg noodles or dry store-bought pasta). Cook the noodles just until they are al dente; avoid overcooking to prevent mushy texture. Remove the pot from heat as soon as the noodles are tender but firm.
- Add Chicken: Stir in the shredded rotisserie chicken meat. Taste the soup again and adjust seasonings with more salt, pepper, or bouillon if needed.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for 4-5 days. The freshness depends on the chicken used.
Notes
- Stock: For best flavor, use homemade chicken stock made from rotisserie chicken bones. This enhances the richness and depth of the soup. If using store-bought broth, augment the flavor with Better Than Bouillon chicken base.
- Chicken: Rotisserie chicken is recommended for convenience and flavor. If using raw chicken, cook the chicken pieces in boiling broth for about 5 minutes before adding the noodles.
- Gluten-Free Adaptation: Substitute regular egg noodles with gluten-free noodles or make gluten-free egg noodles using gluten-free all-purpose flour.
- Make Ahead: For best results with homemade noodles, prepare the entire soup ahead. When using store-bought noodles, make the broth and cook noodles fresh on the day of serving to prevent sogginess.
- Freezing: Cool soup completely before freezing in a freezer-safe container for 2-3 months. Thaw overnight in the fridge or reheat over medium heat on the stove. Undercook the noodles if freezing with store-bought pasta to maintain texture on reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
