Chicken Noodle Soup Recipe
A timeless comfort dish, this Chicken Noodle Soup stands out thanks to its rich homemade broth and tender egg noodles crafted from scratch. Ideal for chilly evenings or whenever you crave a heartwarming meal, it delivers nourishing depth in every spoonful.
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Servings: 8
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.
Notes
Stock: Homemade stock is highly recommended for unparalleled flavor. It pairs perfectly with meat from a rotisserie chicken, allowing you to utilize the bones for broth and meat for the soup.
Chicken: Rotisserie chicken provides convenience and depth, but raw chicken thighs or breasts may be simmered directly in the broth for about 5 minutes before adding noodles, adjusting time based on thickness.
Gluten-Free Option: Substitute with gluten-free egg noodles or prepare homemade noodles using gluten-free all-purpose flour.
Make Ahead: Best prepared in advance if using homemade noodles, which resist sogginess. For dry pasta, assemble the broth beforehand and combine all components on the day of serving.
Freezing Instructions: Cool completely before transferring to a freezer-safe container. Store for 2–3 months. For optimal texture, undercook noodles slightly before freezing and reheat gently over medium heat.