Description
A comforting and classic Chicken Noodle Soup recipe featuring tender rotisserie chicken, homemade or store-bought egg noodles, and a flavorful broth enhanced with fresh vegetables and herbs. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and packed with warmth and nourishing ingredients.
Ingredients
Scale
Soup Base
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
- 10 cups chicken stock or broth
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon salt, to taste
- ½ teaspoon freshly ground black pepper, to taste
Pasta
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or other bite-size pasta
Protein and Seasoning
- 3 cups rotisserie chicken, shredded
- 1 teaspoon Better Than Bouillon chicken flavor or chicken bouillon granules (or more as needed)
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, melt the butter. Add the diced celery and carrots, sautéing for about 3 minutes until slightly softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare Broth: Pour in 10 cups of chicken stock. Season the broth with dried rosemary, thyme, crushed red pepper flakes, salt, and black pepper. Taste the broth before adjusting salt and add a spoonful of Better Than Bouillon chicken flavor or chicken bouillon granules as needed to deepen the flavor.
- Cook Noodles: Bring the broth to a boil. Add homemade egg noodles or dry store-bought pasta to the boiling broth. Cook just until the noodles are al dente, which means they should be tender but still have a slight bite.
- Monitor Cooking: If using store-bought noodles, remove the pot from heat as soon as the noodles are barely tender to prevent overcooking, as they will continue to soften in the hot broth.
- Add Chicken: Stir in the shredded rotisserie chicken. Taste the soup again and adjust seasonings as necessary to ensure a balanced and flavorful broth.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate. The soup will keep fresh for 4-5 days depending on the freshness of the chicken used.
Notes
- Be careful not to overcook the noodles to avoid mushy texture.
- Taste the broth before adding more salt as the bouillon can add extra saltiness.
- Homemade egg noodles work best but dry pasta can be used for convenience.
- This soup can be stored refrigerated for up to 4-5 days.
- Adjust red pepper flakes to taste depending on preferred spice level.
