Chicken Noodle Soup
A hearty Chicken Noodle Soup recipe that combines tender chicken, vegetables, and noodles in a flavorful broth.
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
Instructions
Cooking Instructions
- 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, and pepper. Taste and add a spoonful of 'better than bouillon' chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles and cook just until noodles are al dente.
- Remove pot from heat as soon as noodles are just barely tender. The noodles will continue to cook once you remove the pot from the heat.
- Add chicken meat from rotisserie chicken. Taste the broth again and add more seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Notes
I recommend making this soup with homemade stock for better flavor. Using a rotisserie chicken allows both meat and bones to be utilized effectively. Gluten-free adaptations can be made using gluten-free noodles.
Nutrition
Serving: 406gramsCalories: 206kcalCarbohydrates: 14gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 58mgSodium: 934mgPotassium: 587mgFiber: 1gSugar: 6gVitamin A: 4606IUVitamin C: 3mgCalcium: 31mgIron: 1mg
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