Description
This classic Chicken Noodle Soup recipe is a comforting blend of tender rotisserie chicken, homemade or store-bought egg noodles, and flavorful broth infused with celery, carrots, garlic, and aromatic herbs like rosemary and thyme. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and customizable with gluten-free options.
Ingredients
Scale
Soup Ingredients
- 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
- 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: Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Stock and Seasonings: Pour in chicken stock and season the broth with dried rosemary, thyme, crushed red pepper flakes, salt, and freshly ground black pepper. Taste the broth carefully before adjusting salt. Stir in “better than bouillon” chicken flavor or chicken bouillon granules to deepen the flavor, adding more if needed.
- Cook Noodles: Bring the broth to a boil. Add uncooked homemade egg noodles or dry store-bought pasta and cook just until noodles are al dente. If using store-bought noodles, take care not to overcook; remove from heat as soon as they are barely tender since they will continue cooking off-heat.
- Add Chicken: Stir in shredded rotisserie chicken meat. Taste the soup again and adjust seasoning if necessary.
- Serve and Store: Serve hot. Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on chicken freshness.
Notes
- Stock: Homemade stock is highly recommended for best flavor, especially if made from rotisserie chicken bones. If using store-bought broth, enhance with Better than Bouillon chicken base.
- Chicken: Use rotisserie chicken for convenience and flavor. For raw chicken, add it to boiling broth before noodles and simmer about 5 minutes until cooked.
- Gluten-Free: Substitute gluten-free egg noodles or use gluten-free all-purpose flour in homemade noodles.
- Make Ahead: Best made ahead when using homemade noodles which resist sogginess. For store-bought dry noodles, prepare broth ahead and cook noodles and add chicken the day of serving.
- Freezing: Cool completely before freezing in airtight containers for 2-3 months. Thaw overnight in fridge or reheat gently on stovetop. Undercook store-bought noodles before freezing to prevent sogginess on reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
