Chicken Noodle Soup Recipe
Comforting, hearty, and deeply nostalgic, Chicken Noodle Soup is a timeless classic that tastes even better when made from scratch. This homemade version delivers pure soul food satisfaction.
Made with tender rotisserie chicken, fresh veggies, and either hand-rolled or dry noodles, this recipe is your cozy kitchen staple for chilly nights, sick days, or slow Sundays.
Star Players in This Chicken Noodle Soup
- Rotisserie chicken – Adds incredible flavor and convenience while keeping the meat moist and tender.
- Carrots and celery – The foundational aromatics that infuse the broth with warmth and depth.
- Homemade or dry egg noodles – Brings the chewy, starchy comfort that makes this soup feel complete.
- Garlic – Adds subtle savory notes that balance the soup’s richness.
- Chicken stock – The soul of the soup, especially flavorful when homemade from roasted chicken bones.
How to Make Chicken Noodle Soup: A Quick Look
Melt a bit of butter and sauté carrots and celery until tender, then add garlic to bring out its aroma. Pour in chicken stock and season with herbs like rosemary and thyme, a pinch of red pepper for subtle heat, and salt and pepper to taste. Once it’s boiling, toss in the noodles and cook until just al dente. Stir in the shredded rotisserie chicken last to warm it through. Taste again, adjust seasoning if needed, and serve piping hot.
Soup Secrets & Tasty Tweaks
For the richest flavor, always go for homemade chicken stock if time allows. Simmering roasted chicken bones with onion, carrot, celery, and bay leaves creates a broth that’s leagues ahead of store-bought. If you’re short on time, enhance pre-made broth with a spoonful of Better Than Bouillon for added depth.
Homemade egg noodles shine in this dish and hold up better than dry noodles, especially if you’re making the soup ahead. If you want to switch things up, try adding a handful of spinach, a squeeze of lemon juice before serving, or even a dash of cream for a richer texture. Gluten-free egg noodles or pasta make this a great option for all eaters.
Keep It Fresh: Storing Chicken Noodle Soup
To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Keep it refrigerated for up to 4 days—just be mindful of the chicken’s freshness. When reheating, do so gently over the stove to avoid overcooking the noodles. If you plan to freeze it, undercook the pasta slightly, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge or reheat gently from frozen.
Chicken Noodle Soup Recipe
Ingredients
- 1/8 teaspoon crushed red pepper flakes
- 3 –4 large carrots diced
- ½ teaspoon freshly ground black pepper to taste
- 1 batch homemade egg noodles or 4 cups dry egg noodles farfalle, or other bite-size pasta
- 1/2 tablespoon butter
- 1 clove garlic minced
- 1 teaspoon Better Than Bouillon chicken flavor or equivalent chicken bouillon granules
- 1/8 teaspoon dried thyme
- 10 cups chicken stock or broth
- 3 cups rotisserie chicken shredded
- 1/8 teaspoon dried rosemary or more to taste
- 1 teaspoon salt or to taste
- 2 ribs celery diced
Instructions
- In a large enameled stock pot over medium-high heat, melt the butter. Stir in the diced celery and carrots, sautéing for approximately 3 minutes until slightly softened. Incorporate the minced garlic and cook for an additional 30 seconds, allowing the aroma to develop.
- Pour in the chicken stock and season the liquid with salt, pepper, rosemary, thyme, and crushed red pepper flakes. Sample the broth and adjust seasoning as needed, incorporating the chicken bouillon for added depth of flavor.
- Increase the heat to bring the broth to a rolling boil. Stir in the noodles — whether uncooked homemade or store-bought dry pasta — and cook until just al dente. Be vigilant if using dry pasta to prevent overcooking, as the residual heat will continue to cook the noodles after removing from the burner.
- Withdraw the pot from the heat source and fold in the rotisserie chicken. Conduct a final taste test and make seasoning adjustments if necessary.
- Store any leftovers in an airtight container in the refrigerator for up to 4–5 days, contingent on the initial freshness of the chicken used.
