Chicken Noodle Soup
Take the time to make Chicken Noodle Soup from scratch and you'll never be able to make it another way again!
Equipment
- Enameled 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 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
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. Taste and add a spoonful of 'better than bullion' chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender.
- Add chicken meat from the 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 highly recommend making this soup with homemade stock! Using a rotisserie chicken is my recommended method because you can use the meat for the soup and the bones for making homemade chicken stock. Gluten-free adaptations are possible using gluten-free egg noodles.
Nutrition
Serving: 1cupCalories: 206kcal
Tried this recipe?Let us know how it was!