Description
A comforting and hearty Chicken Noodle Soup recipe that is perfect for chilly days or when you’re feeling under the weather. This classic soup is filled with tender chicken, vegetables, and flavorful broth, all simmered together to create a soul-warming dish.
Ingredients
Units
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
- 1 teaspoon Better Than Bouillon Chicken Flavor, or chicken bouillon granules
Instructions
- Add butter, diced celery, and carrots to a large stockpot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt. Taste and adjust seasoning as needed. Add Better Than Bouillon if desired.
- Bring broth to a boil. Add noodles and cook just until al dente.
If using store-bought noodles, be cautious not to overcook. Remove pot from heat as soon as they are just barely tender.
- Add rotisserie chicken meat. Adjust seasonings, if necessary.
- Store leftovers in the refrigerator for 4-5 days.
Notes
- Highly recommend using homemade stock for best flavor.
- Rotisserie chicken is ideal for both meat and making stock.
- Gluten-free options available with substitutions.
- Make ahead for best results with homemade noodles.
- Freeze soup for convenient future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
- Sugar: 6g
- Sodium: 934mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 58mg
