Chicken Noodle Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8
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Calories
206 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Noodle Soup
Description
Chicken Noodle Soup starts by lightly sautéing celery, carrots, and garlic in butter, infusing the base with flavor and slight sweetness from the vegetables. Adding chicken stock seasoned with salt, pepper, rosemary, thyme, and red pepper flakes creates a broth rich with herbs and gentle heat. The broth is brought to boil before adding noodles which cook until just al dente, preserving their firm texture.
Shredded meat from rotisserie chicken is incorporated near the end to gently warm through without overcooking. The soup's layers of tender vegetables, slightly chewy noodles, and savory chicken pieces create a hearty, balanced dish. Seasoning is adjusted with chicken bouillon to deepen the broth's taste if desired.
Serve this soup hot as a savory meal component ideal on cooler days or when comfort food is needed. It maintains well in the refrigerator for several days, allowing convenient meals from leftovers. Homemade stock is recommended for best depth of flavor, and cooking the noodles just before serving helps avoid sogginess.
Freezing instructions suggest cooling the soup fully and storing it in freezer-safe containers for up to 2-3 months. For best texture on reheating, undercook noodles when freezing to prevent them from softening excessively.
I Made This!
1,272 people made thisSave this
6,438 people saved thisIngredients
For the Soup:
- 1/2 Tablespoon butter
- 2 ribs celery , diced
- 3-4 large carrot diced
- 1 clove garlic , minced
- 10 cups chicken stock , or broth*
- 1 teaspoon salt , to taste
- ½ teaspoon black pepper to taste, freshly ground
- 1/8 teaspoon rosemary or more, to taste, dried
- 1/8 teaspoon thyme dried
- 1/8 teaspoon red pepper flakes crushed
- 1 egg noodles or 4 cups dry egg noodles, farfalle or other bite-size pasta, homemade batch
- 3 cups rotisserie chicken *
- 1 teaspoon chicken bouillon or more, as needed), or chicken bouillon granules, better than bouillon brand
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 (definitely TASTE the broth before adding more 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 (either uncooked homemade egg noodles, or dry store-bought pasta) 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. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- 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, depending on the freshness of the chicken you used.
Notes
- Use homemade chicken stock for richer broth; make stock with rotisserie chicken bones for convenience.
- Rotisserie chicken meat adds flavor and ease; raw chicken can be substituted by adding it early to the boiling broth before noodles.
- Gluten-free adaptations include gluten-free noodles or flour for homemade noodles.
- Make the soup ahead; cook noodles fresh when using store-bought pasta for better texture.
- To freeze, cool thoroughly and freeze in containers; thaw in fridge overnight and gently reheat.
- Undercook noodles before freezing to avoid mushy texture on reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 23g | 46% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 934mg | 39% |
| Potassium | 587mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 4606IU | 92% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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