Description
This classic Chicken Noodle Soup features tender rotisserie chicken, homemade or store-bought egg noodles, and a flavorful broth enriched with fresh vegetables and herbs. Perfectly comforting and nutritious, this soup is easy to prepare on the stovetop and ideal for using leftover chicken or making ahead and freezing for quick meals.
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 chicken bouillon granules), or more as needed
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, melt the butter. Add diced celery and carrots and sauté for 3 minutes until slightly softened. Then add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken stock and season it with dried rosemary, thyme, crushed red pepper flakes, salt, and pepper. Taste the broth and add Better Than Bouillon chicken base or chicken bouillon granules as needed to deepen the flavor.
- Cook Noodles: Bring the broth to a boil. Add the noodles—either uncooked homemade egg noodles or dry store-bought pasta—and cook until the noodles are just al dente. If using store-bought noodles, remove the pot from heat as soon as the noodles are tender to avoid overcooking, as they will continue to soften off the heat.
- Add Chicken and Final Seasoning: Stir in the shredded rotisserie chicken meat. Taste the soup once more and adjust the seasoning if necessary by adding more salt, pepper, or bouillon.
- Store Leftovers: Let the soup cool and store any leftovers in an airtight container in the refrigerator for up to 4-5 days, depending on the freshness of the chicken used.
Notes
- Stock: Homemade chicken stock is highly recommended for best flavor. Use the bones from a rotisserie chicken to make your stock, which can be made ahead and frozen.
- Broth Flavor: If using store-bought broth, enhance it with Better Than Bouillon chicken base for more depth.
- Chicken Options: Rotisserie chicken is preferred for convenience and flavor. If using raw chicken, add it to boiling broth before noodles and cook about 5 minutes until done.
- Gluten-Free Adaptations: Substitute gluten-free egg noodles or make homemade gluten-free noodles using gluten-free all-purpose flour.
- Make Ahead: Soup is best prepared ahead when using homemade noodles. For store-bought noodles, prepare broth first and cook noodles with chicken just before serving.
- Freezing Instructions: Cool soup completely and freeze in airtight containers for 2-3 months. Thaw overnight in refrigerator or reheat gently on stove. Slightly undercook noodles before freezing to prevent sogginess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg
