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–+ servings
CHICKEN NOODLE SOUP

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! My mom's version is a step above the rest, made with homemade stock and egg noodles that take just minutes to make.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 servings
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Equipment (affiliate links)

  • Enameled Pot

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
  • 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

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

Stock: I HIGHLY recommend making this soup with homemade stock! It's very easy to do if you buy a rotisserie chicken, and you can even make it ahead of time and freeze it. That way you can use the rotisserie chicken meat for the soup and the bones for the broth.
If using store-bought broth I recommend adding Better than Bullion chicken base to it to give it more depth of flavor.
Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is my recommended method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.

Nutrition

Calories: 206kcal | Carbohydrates: 14g | Protein: 23g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 934mg | Potassium: 587mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4606IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg