Description
When the chill sets in, or you’re under the weather, this easy-to-make chicken noodle soup is like a warm, comforting hug. Packed with flavor and nutrients, it’s a timeless classic that can be customized to suit your taste.
Ingredients
- ½ tablespoon butter
- 2 celery ribs, 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
- ⅛ teaspoon dried thyme
- ⅛ teaspoon crushed red pepper flakes (optional)
- 1 batch (4 cups) egg noodles (homemade or store-bought)
- 3 cups shredded rotisserie chicken
- 1 teaspoon chicken bouillon
Instructions
- Prep Ingredients: Dice celery, carrots, and garlic. Shred rotisserie chicken.
- Sauté Vegetables: In a large stockpot, melt butter over medium-high heat. Add celery and carrots, sauté for 3 minutes. Add garlic and cook for 30 seconds.
- Build the Broth: Pour in chicken stock. Season with salt, pepper, rosemary, thyme, and red pepper flakes. Adjust to taste.
- Add Bouillon: Stir in chicken bouillon for added depth.
- Cook Noodles: Bring broth to a boil. Add noodles and cook until al dente.
- Add Chicken: Stir in shredded chicken. Remove from heat.
- Serve: Taste and adjust seasoning if needed. Serve warm with crusty bread.
Notes
- Homemade Broth: Simmer rotisserie chicken bones with veggies for 2–3 hours for added flavor.
- Noodles: Use gluten-free noodles for a gluten-free option.
- Freezing: Cool completely before freezing. Undercook noodles to prevent sogginess when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American