The Ultimate Homemade Chicken Noodle Soup Recipe
This comforting and hearty chicken noodle soup recipe features tender chicken, fresh vegetables, and your choice of homemade or store-bought noodles, all simmered in a rich, flavorful broth.
Equipment
- Large stock pot
- Knife
- Cutting Board
- Spoon/Ladle
Ingredients
Main Ingredients
- 1/2 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
- 1/8 teaspoon dried rosemary or more, to taste
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 batch homemade or 4 cups dry egg noodles or pasta farfalle or other bite-size pasta
- 3 cups rotisserie chicken
- 1 teaspoon Better Than Bouillon chicken flavor or chicken bouillon granules or more, as needed
Instructions
Instructions
- In a large stock pot, sauté butter, diced celery, and carrots over medium-high heat for 3 minutes, then add minced garlic and cook for another 30 seconds.
- Pour in the chicken stock and season with rosemary, thyme, crushed red pepper, salt, and pepper. Taste and adjust seasoning with Better Than Bouillon or chicken bouillon as needed.
- Bring the broth to a boil, then add noodles and cook just until they are al dente.
- If using store-bought noodles, remove the pot from heat immediately once they are barely tender to prevent overcooking and mushiness.
- Stir in the rotisserie chicken meat and taste the broth once more, adjusting seasonings if necessary.
Notes
Be cautious not to overcook store-bought noodles; remove from heat as soon as they are barely tender to avoid mushiness as they will continue to cook. Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on chicken freshness.