Description
This classic Chicken Noodle Soup features tender vegetables, flavorful homemade chicken stock, and hearty egg noodles combined with shredded rotisserie chicken for a comforting and nourishing meal. Ready in just 40 minutes, it’s perfect for a cozy family dinner or when you need a warm pick-me-up.
Ingredients
Scale
Vegetables
- 2 tablespoons butter
- 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, for extra flavor)
Pasta and Protein
- 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. Then add 1 cup diced celery and 1 ½ cups diced carrots, sautéing for about 3 minutes until they begin to soften.
- Add Garlic: Stir in 4 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Add the Broth and Seasonings: Pour in 8 cups of homemade or store-bought chicken stock. Season with 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon dried rosemary, ½ teaspoon dried thyme, and ¼ teaspoon crushed red pepper flakes. Taste and adjust the seasoning as needed. Optionally, stir in 1 teaspoon chicken bouillon paste or a bouillon cube for extra depth of flavor.
- Cook the Noodles: Bring the broth mixture to a boil. Add 3 cups homemade egg noodles or 8 ounces dry pasta. Cook until al dente, about 5-7 minutes for fresh noodles or 8-10 minutes for dry pasta. Remove the pot from heat immediately to avoid overcooking the noodles.
- Add the Chicken: Stir in 3 cups shredded rotisserie chicken, warming through. Taste and adjust seasonings if necessary.
- Serve: Ladle the soup into bowls and serve immediately. Pair with crusty bread or rolls to complete the meal.
Notes
- Use homemade chicken stock for the best flavor, but high-quality store-bought broth works well in a pinch.
- Fresh homemade egg noodles cook faster than dry pasta; adjust cooking times accordingly.
- Optionally add chicken bouillon paste or cubes for a richer broth taste.
- For a spicier version, increase the amount of crushed red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
