Chicken Noodle Soup
This Chicken Noodle Soup is comfort in a bowl! Tender chicken, fresh veggies, and hearty noodles make this classic recipe perfect for cozy days.
Equipment
- Large Pot
- Cutting board and knife
- Measuring cups and spoons
- Ladle
- Colander
Ingredients
- 0.5 tablespoon butter for sautéing the vegetables and adding richness
- 2 ribs celery diced
- 3-4 large carrots diced
- 1 clove garlic minced
- 10 cups chicken stock or broth use low sodium for control over saltiness
- 1 teaspoon salt to taste
- 0.5 teaspoon freshly ground black pepper to taste
- 0.125 teaspoon dried rosemary or more, to taste
- 0.125 teaspoon dried thyme
- 0.125 teaspoon crushed red pepper flakes optional, for a hint of spice
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or other bite-size pasta
- 3 cups rotisserie chicken
- 1 teaspoon better than bouillon chicken flavor or more, as needed
Instructions
- In a large pot, melt 1/2 tablespoon of butter over medium heat. Add diced celery and diced carrots. Sauté for about 5 minutes until they start to soften. Stir in minced garlic and cook for another minute until fragrant.
- Pour in 10 cups of chicken stock. Stir in salt, freshly ground black pepper, dried rosemary, dried thyme, and crushed red pepper flakes if using. Bring the mixture to a gentle boil.
- Once boiling, add homemade egg noodles or dry pasta. Allow the soup to simmer for about 8-10 minutes, or until the noodles are cooked through. Keep an eye on homemade noodles as they may cook more quickly.
- Stir in 3 cups of rotisserie chicken, shredding it into bite-sized pieces as you go. If needed, add 1 teaspoon of better than bouillon chicken flavor or more, to enhance the broth. Simmer for an additional 2-3 minutes to heat the chicken through.
- Taste the soup and adjust seasoning if necessary. Add more salt, pepper, or herbs as preferred.
- Ladle the soup into bowls, garnish if desired, and serve hot. Enjoy the comforting flavors of homemade chicken noodle soup!
Notes
- Use rotisserie chicken to save time while retaining rich flavor.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit the chicken.
- Freeze soup without noodles to avoid mushiness; add noodles fresh when reheating.