Easy Chicken Noodle Soup
This recipe provides simple instructions for a comforting bowl of soup. I developed this version for readers who want a comforting bowl of soup without complicated steps. The simplicity reminded me of the soups I grew up eating — warm, soothing, and always exactly what you need on a long day.
Equipment
- Large stock pot
Ingredients
For the Soup
- 1/2 Tablespoon butter
- 2 celery, diced
- 3-4 large carrots, diced
- 1 garlic, minced
- 10 cups chicken stock, or broth
- 1 teaspoon salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- 1/8 teaspoon dried rosemary, or more, to taste
- 1/8 teaspoon dried thyme
- 1/8 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 meat
- 1 teaspoon better than bouillon chicken flavor, or chicken bouillon granules or more, as needed
Instructions
- Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes.
- Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, salt, and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
- Bring the broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- Remove the pot from heat as soon as the noodles are just barely tender. The noodles will continue to cook once you remove the pot from the heat.
- 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
If you use store-bought broth, add Better than Bullion chicken base to give it more depth of flavor. If you use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cook for about 5 minutes before adding the noodles. For gluten-free adaptations, use gluten-free egg noodles.