Description
This comforting Chicken Noodle Soup recipe combines tender shredded rotisserie chicken with homemade egg noodles and a flavorful broth simmered with aromatic vegetables and herbs. Ready in just 40 minutes, it’s a perfect hearty meal for chilly days or anytime you crave a classic, soothing soup.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons butter
- 1 cup celery, diced
- 1 ½ cups carrots, diced
- 4 cloves garlic, minced
Broth and Seasonings
- 8 cups homemade chicken stock (or high-quality store-bought chicken broth)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon chicken bouillon paste or 1 cube chicken bouillon (optional, for extra flavor)
Pasta and Protein
- 3 cups homemade egg noodles (or 8 ounces dry egg noodles, farfalle, or other bite-size pasta)
- 3 cups cooked rotisserie chicken, shredded
Instructions
- Sauté the Vegetables: In a large stockpot over medium-high heat, melt 2 tablespoons butter. Add the 1 cup diced celery and 1 ½ cups diced carrots, sauté for 3 minutes until they start to soften.
- Add Garlic: Stir in 4 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Add the Broth and Seasonings: Pour in 8 cups of homemade or high-quality store-bought chicken stock. Season with 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon dried rosemary, ½ teaspoon dried thyme, and ¼ teaspoon crushed red pepper flakes. Stir well and taste, adjusting seasonings if necessary.
- Enhance Flavor (Optional): For an extra boost in flavor, stir in 1 teaspoon chicken bouillon paste or one bouillon cube until dissolved.
- Cook the Noodles: Bring the broth to a rolling boil. Add 3 cups homemade egg noodles or 8 ounces of dry pasta. Cook until al dente—approximately 5-7 minutes for fresh noodles or 8-10 minutes for dry pasta. Remove from heat immediately once cooked to prevent overcooking.
- Add the Chicken: Stir in 3 cups shredded rotisserie chicken into the hot soup. Heat through and taste again, adjusting seasoning if needed.
- Serve: Ladle the hot chicken noodle soup into bowls and serve immediately. Pair with crusty bread or rolls for a complete and satisfying meal.
Notes
- For a richer broth flavor, use homemade chicken stock whenever possible.
- Adjust the amount of crushed red pepper flakes to control the spiciness of the soup.
- If using dry pasta, add it once the broth boils and monitor cooking time closely to avoid mushy noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid further cooking the noodles too much.
- Substitute rotisserie chicken with leftover cooked chicken or freshly poached chicken for convenience.
