Description
This classic Chicken Noodle Soup is a comforting and hearty meal perfect for any day. Made with homemade chicken stock, fresh vegetables, and tender rotisserie chicken, it’s a delightful blend of flavors and textures. The egg noodles cook right in the broth, absorbing all the savory goodness for a fulfilling soup experience suitable for family dinners or cozy nights in.
Ingredients
Scale
Vegetables
- 1 cup celery, diced
- 1 ½ cups carrots, diced
- 4 cloves garlic, minced
Broth and Seasonings
- 8 cups homemade chicken stock or high-quality store-bought chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon chicken bouillon paste or 1 cube chicken bouillon (optional)
Other Ingredients
- 2 tablespoons butter
- 3 cups homemade egg noodles or 8 ounces dry egg noodles, farfalle, or other bite-size pasta
- 3 cups cooked rotisserie chicken, shredded
Instructions
- Sauté the Vegetables: In a large stockpot over medium-high heat, melt 2 tablespoons butter to start building flavor for the soup base.
- Add Celery and Carrots: Add 1 cup diced celery and 1 ½ cups diced carrots to the pot and sauté for about 3 minutes until they are slightly softened, releasing their natural sweetness.
- Add Garlic: Stir in 4 cloves minced garlic and cook for 30 seconds until fragrant, enhancing the aroma of the soup.
- Add the Broth and Seasonings: Pour in 8 cups of homemade chicken stock or store-bought broth to the pot.
- Season the Broth: Add 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon dried rosemary, ½ teaspoon dried thyme, and ¼ teaspoon crushed red pepper flakes to season the soup.
- Taste and Adjust Seasonings: Check the seasoning and add more if necessary to balance the flavors.
- Optional Bouillon: Stir in 1 teaspoon chicken bouillon paste or 1 bouillon cube if you want to boost the soup’s flavor.
- Bring to a Boil: Increase the heat and bring the broth mixture to a boil to prepare for cooking the noodles.
- Add Noodles: Add 3 cups homemade egg noodles or 8 ounces of dry pasta into the boiling broth.
- Cook Noodles: Cook the noodles until al dente—about 5-7 minutes for fresh noodles or 8-10 minutes for dry pasta—stirring occasionally to prevent sticking.
- Remove from Heat: Once noodles are tender but firm, immediately remove the pot from heat to prevent overcooking.
- Add Chicken: Stir in 3 cups shredded rotisserie chicken to warm through.
- Adjust Seasonings Again: Taste the soup again and adjust salt or pepper if needed.
- Serve: Ladle the hot soup into bowls ready to enjoy.
- Optional Serving Suggestion: Pair the soup with crusty bread or rolls for a complete, satisfying meal.
Notes
- Using homemade chicken stock gives the best depth of flavor, but high-quality store-bought broth works well too.
- Fresh homemade egg noodles cook faster and provide a tender texture compared to dry pasta.
- Adjust the spice levels by varying the amount of crushed red pepper flakes.
- Adding bouillon paste or cubes is optional but can enhance the soup’s richness.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, substitute the noodles with gluten-free pasta or rice noodles.
