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Chicken Noodle Soup

A comforting and healthy version of classic Chicken Noodle Soup made with rotisserie chicken, fresh vegetables, and egg noodles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 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
  • 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
  • 1 teaspoon better than bouillon chicken flavor, or more, as needed, or chicken bouillon granules

Method
 

Preparation
  1. Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Saute for 3 minutes.
  2. Add garlic and cook for another 30 seconds.
  3. Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt, and pepper.
  4. Taste and add a spoonful of better than bouillon chicken or chicken bouillon cubes or granules as needed.
  5. Bring broth to a boil. Add noodles and cook just until noodles are al dente. Be cautious not to overcook store-bought noodles! Remove pot from heat as soon as they are just barely tender.
  6. Add chicken meat from the rotisserie chicken and taste the broth again, adding more seasonings if needed.

Notes

Store leftovers in an airtight container in the refrigerator for 4-5 days. For best texture, remove noodles before freezing and store broth and chicken separately from noodles.