Chicken Noodle Soup
Take the time to make Chicken Noodle Soup from scratch and you'll never be able to make it another way again!
Equipment
- Enameled Pot
Ingredients
For the Soup
- 0.5 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
- 0.5 teaspoon freshly ground black pepper to taste
- 0.125 teaspoon dried rosemary or more, to taste
- 0.125 teaspoon dried thyme
- 0.125 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
Instructions
Cooking Steps
- 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, and pepper. Taste and adjust seasoning as needed.
- Bring broth to a boil. Add noodles and cook just until noodles are al dente.
- Be cautious not to overcook the store-bought noodles! Remove pot from heat as soon as they are just barely tender.
- Add chicken meat from the rotisserie chicken. Taste the broth again and adjust seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Notes
I highly recommend making this soup with homemade stock! Use rotisserie chicken and you can make both soup and stock efficiently. When freezing, consider undercooking noodles to prevent sogginess upon reheating.
Nutrition
Serving: 1cupCalories: 206kcalCarbohydrates: 14gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 58mgSodium: 934mgPotassium: 587mgFiber: 1gSugar: 6gVitamin A: 4606IUVitamin C: 3mgCalcium: 31mgIron: 1mg
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