Chicken Noodle Soup Recipe
Print recipe
This homemade chicken noodle soup recipe brings classic comfort with tender chicken, rich broth, and hearty noodles ready in under 40 minutes. Perfect for family dinners or cold-weather comfort meals.
- Prep time
- 20 minutes
- Cook time
- 20 minutes
- Total time
- 40 minutes
- Yield
- 8 servings
Ingredients
Butter – ½ tablespoon Celery – 2 ribs, diced Carrots – 3-4 large, diced Garlic – 1 clove, minced Chicken stock – 10 cups Salt – 1 teaspoon (to taste) Black pepper – ½ teaspoon Dried rosemary – ⅛ teaspoon Dried thyme – ⅛ teaspoon Red pepper flakes – ⅛ teaspoon (optional) Homemade egg noodles – 1 batch or 4 cups dry Rotisserie chicken – 3 cups, shredded Better Than Bouillon – 1 teaspoonInstructions
- Step 1: Sauté the Base: Melt butter in a large pot over medium-high heat. Add diced celery and carrots, cooking for 3 minutes until fragrant. Add garlic and sauté briefly.
- Step 2: Create the Broth: Pour in chicken stock. Add rosemary, thyme, pepper flakes, salt, and black pepper. Bring to a boil and taste before adjusting seasoning.
- Step 3: Cook the Noodles: Add noodles and cook just until al dente. Remove from heat early if using store-bought pasta to prevent mushiness.
- Step 4: Add the Chicken: Stir in shredded chicken gently. Let the soup rest for a few minutes so the flavors meld together.
- Step 5: Serve and Enjoy: Ladle into bowls and serve hot with bread or crackers.
Notes
• Make ahead: Prepare broth and vegetables ahead, then add noodles before serving for best texture. • Storage: Keep in airtight containers in the refrigerator for 4–5 days. • Freezer: Freeze up to 3 months in freezer-safe containers. • Add lemon juice or parsley before serving for brightness. • Gluten-Free Adaptation: Use gluten-free noodles or homemade egg noodles made with gluten-free flour.Nutrition
- Calories
- 206
- Fat
- 6g
- Saturated fat
- 2g
- Sugar
- 6g
- Sodium
- 934mg
- Protein
- 23g
- Carbohydrates
- 14g
- Fiber
- 1g