Description
A comforting and nourishing Chicken Noodle Soup packed with tender chicken, hearty vegetables, and flavorful broth, perfect for chilly days.
Ingredients
Scale
- 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