Nothing beats a comforting bowl of Chicken Noodle Soup made from scratch! This recipe uses homemade stock and fresh egg noodles, making it rich, flavorful, and a step above the rest.
For the Soup:
- ½ tbsp butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
- 10 cups chicken stock or broth (homemade recommended)
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- ⅛ tsp dried rosemary (or more, to taste)
- ⅛ tsp dried thyme
- ⅛ tsp 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, shredded
- 1 tsp Better Than Bouillon chicken flavor (or chicken bouillon granules, as needed)
Sauté the Vegetables:In a large stockpot over medium-high heat, melt the butter. Add the diced celery and carrots, and sauté for about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Season the Broth:Pour in the chicken stock, then season with rosemary, thyme, crushed red pepper flakes, salt, and pepper. Taste the broth and add a spoonful of Better Than Bouillon (or bouillon granules) as needed for extra flavor. Cook the Noodles:Bring the broth to a gentle boil. Add the noodles (either homemade or dry store-bought pasta).If using homemade egg noodles, cook until they are just tender.If using store-bought noodles, cook until al dente, being careful not to overcook, as they will continue to soften in the hot broth. Add the Chicken:Stir in the shredded rotisserie chicken. Taste the soup and adjust the seasoning as needed. Serve and Store:Enjoy immediately! Leftovers can be stored in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.