Chicken Noodle Soup
This Chicken Noodle Soup is a comforting classic packed with flavor and wholesome ingredients, perfect for any occasion.
Equipment
- large stock pot
Ingredients
For the Soup
- ½ 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
- ½ teaspoon freshly ground black pepper to taste
- ⅛ teaspoon dried rosemary or more, to taste
- ⅛ teaspoon dried thyme
- ⅛ 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 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, and pepper. 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 adjust seasonings as needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Notes
I highly recommend making this soup with homemade stock for the best flavor. Store-bought broth can be enhanced with better than bouillon chicken base.
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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