Homemade Chicken Noodle Soup Recipe

Homemade Chicken Noodle Soup Recipe

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.

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Course: Main Course, Soup

Cuisine: American

Keyword: Homemade Chicken Noodle Soup

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 208kcal

Ingredients

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)

Instructions

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.

Nutrition

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