Chicken Noodle Soup
A comforting Chicken Noodle Soup recipe made with rotisserie chicken and homemade or store-bought egg noodles.
Equipment
- large stock pot
Ingredients
For the Soup
- 0.5 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
- 0.5 teaspoon freshly ground black pepper to taste
- 0.125 teaspoon dried rosemary or more, to taste
- 0.125 teaspoon dried thyme
- 0.125 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
Instructions
Preparation Steps
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt. Taste and adjust seasoning, adding better than bouillon or bouillon cubes as needed.
- Bring broth to a boil. Add noodles and cook until al dente.
- If using store-bought noodles, remove pot from heat as soon as they are just barely tender to avoid overcooking.
- Add shredded rotisserie chicken. Taste the broth and adjust seasonings if needed.
- Store leftovers in an airtight container in the fridge for 4-5 days, depending on chicken freshness.
Notes
Using a rotisserie chicken is recommended for making the soup and broth. For gluten-free options, use gluten-free noodles or flour.
Nutrition
Serving: 406gramsCalories: 313kcalCarbohydrates: 24gProtein: 34gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 58mgSodium: 934mgPotassium: 587mgFiber: 1gSugar: 6gVitamin A: 4606IUVitamin C: 3mgCalcium: 31mgIron: 1mg
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