Description
This homemade Chicken Noodle Soup is a comforting classic made with tender rotisserie chicken, fresh vegetables, aromatic herbs, and either homemade or store-bought egg noodles. The broth is seasoned with rosemary, thyme, and a hint of crushed red pepper for depth of flavor, simmered to perfection for a hearty and satisfying meal.
Ingredients
Scale
Vegetables & Aromatics
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
Broth & Seasonings
- 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 teaspoon better than bouillon chicken flavor, or chicken bouillon granules, as needed
Noodles & Protein
- 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: Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes until vegetables start to soften. Add minced garlic and cook for another 30 seconds until fragrant.
- Prepare Broth: Pour in the chicken stock and season with dried rosemary, thyme, crushed red pepper flakes, salt, and pepper. Stir well and taste the broth, adjusting salt and seasoning as needed. Add a spoonful of better than bouillon or chicken bouillon granules if you want a richer flavor.
- Cook Noodles: Bring the broth to a boil. Add the noodles, whether homemade or dry store-bought, and cook just until they are al dente. Be careful not to overcook the noodles—remove the pot from heat as soon as they are just tender, as noodles will continue to soften in the hot broth.
- Add Chicken: Stir in the 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 the freshness of the chicken used.
Notes
- Making Chicken Noodle Soup from scratch elevates the flavor significantly, especially when using homemade stock and freshly prepared egg noodles.
- Be cautious when cooking store-bought noodles to prevent them from becoming mushy.
- Adjust seasoning gradually and taste frequently to achieve the perfect broth flavor.
- Leftovers keep well in the refrigerator for up to 5 days and can be reheated gently on the stovetop.
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
