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Chicken Noodle Soup

A comforting bowl of chicken noodle soup with tender chicken, hearty noodles, and a flavorful broth. Perfect for cold days or family meals.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 6
Calories 320 kcal

Equipment

  • - Large stockpot
  • Wooden spoon
  • Ladle

Ingredients
  

  • - ½ tablespoon unsalted butter
  • - 2 celery ribs diced
  • - 3–4 large carrots diced
  • - 1 clove garlic minced
  • - 10 cups chicken stock or broth
  • - 1 teaspoon salt to taste
  • - ½ teaspoon freshly ground black pepper
  • - ⅛ teaspoon dried rosemary
  • - ⅛ teaspoon dried thyme
  • - ⅛ teaspoon crushed red pepper flakes optional
  • - 4 cups egg noodles or another bite-size pasta
  • - 3 cups shredded rotisserie chicken
  • - 1 teaspoon chicken bouillon paste or granules optional

Instructions
 

  • Melt butter in a large pot over medium heat. Add celery and carrots; sauté 3 minutes. Stir in garlic and cook 30 seconds.
  • Pour in chicken stock. Add rosemary, thyme, red pepper flakes, salt, and black pepper. Stir and adjust with bouillon if needed.
  • Bring broth to a boil. Add noodles and cook until just al dente. Remove from heat.
  • Stir in shredded chicken. Taste and adjust seasoning.
  • Serve hot and enjoy.

Notes

- For best storage, cook noodles separately if planning to refrigerate or freeze.
- Homemade chicken stock will give the richest flavor.
Keyword chicken noodle soup