why make this recipe
Chicken noodle soup is a beloved dish that brings comfort and warmth, especially on chilly days or when you’re feeling under the weather. It combines tender chicken, hearty vegetables, and flavorful broth, making it not just delicious but also nourishing. This recipe is easy to follow and perfect for a cozy family meal or a quick weeknight dinner.
Chicken Noodle Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (if using gluten-free noodles)
Description
A comforting and nourishing Chicken Noodle Soup packed with tender chicken, hearty vegetables, and flavorful broth, perfect for chilly days.
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
- 1 teaspoon “better than bouillon” chicken flavor (or more, as needed)
Instructions
- Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Sauté for about 3 minutes.
- Add the minced garlic and cook for another 30 seconds.
- Pour in the chicken stock and season the broth with rosemary, thyme, crushed red pepper, salt, and black pepper. Taste the broth and adjust seasonings as needed.
- Bring the broth to a boil.
- Add the noodles (either uncooked homemade egg noodles or dry store-bought pasta) and cook just until al dente.
- Remove the pot from heat as soon as the noodles are barely tender.
- Add the chicken meat from the rotisserie chicken.
- Taste the broth again and adjust the seasonings if necessary.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Notes
For a thicker soup, add a little cornstarch mixed with cold water before adding noodles. Customize with vegetables or spices based on preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
how to make Chicken Noodle 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
- 1 teaspoon “better than bouillon” chicken flavor (or more, as needed, or chicken bouillon granules)
Directions:
- Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Sauté for about 3 minutes.
- Add the minced garlic and cook for another 30 seconds.
- Pour in the chicken stock and season the broth with rosemary, thyme, crushed red pepper, salt, and black pepper. Taste the broth and add more salt or a spoonful of “better than bouillon” chicken or chicken bouillon cubes or granules, as needed.
- Bring the broth to a boil.
- Add the noodles (either uncooked homemade egg noodles or dry store-bought pasta) and cook just until the noodles are al dente. Be careful not to overcook store-bought noodles!
- Remove the pot from heat as soon as the noodles are barely tender. They will continue to cook after you take the pot off the heat, so avoid mushy noodles.
- Add the chicken meat from the rotisserie chicken.
- Taste the broth again and adjust the seasonings if needed.
- Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
how to serve Chicken Noodle Soup
Serve Chicken Noodle Soup hot in bowls. It’s great on its own but pairs well with crusty bread or a side salad. You can also sprinkle some fresh herbs on top for added flavor and color.
how to store Chicken Noodle Soup
To store your Chicken Noodle Soup, let it cool to room temperature. Transfer it to an airtight container and place it in the refrigerator. It should be good for about 4-5 days. For longer storage, you can freeze it in freezer-safe containers for up to 3 months. Just remember to leave some space in the container, as the soup will expand when frozen.
tips to make Chicken Noodle Soup
- Taste your broth as you go and adjust the seasonings based on your preference.
- If you want a richer flavor, consider adding fresh herbs like dill or parsley.
- For a thicker soup, you can add a little cornstarch mixed with cold water to the boiling broth before adding the noodles.
variation
You can customize Chicken Noodle Soup by adding other vegetables such as peas, corn, or green beans. If you like a little more heat, increase the crushed red pepper flakes. To make it a creamy soup, stir in a splash of heavy cream before serving.
FAQs
Can I use leftover chicken instead of rotisserie chicken?
Yes, leftover chicken works great! Just make sure it’s cooked and shredded before adding it to the soup.
Can I make Chicken Noodle Soup in a slow cooker?
Absolutely! You can add all the ingredients to a slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours. Just add the noodles in the last 30 minutes of cooking.
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth for a vegetarian version. However, you may want to add spices or better than bouillon to enhance the flavor.