Chicken Noodle Soup Recipe

Chicken Noodle Soup is the ultimate comfort dish — warm, nourishing, and deeply satisfying. In this version, you’ll find tender chunks of rotisserie chicken, hearty noodles, aromatic herbs, crisp veggies and a flavorful broth that hits all the right notes. Whether you’re looking for something soothing on a cold evening or an easy go‑to for weekday dinners, this recipe delivers. It’s approachable, adaptable and full of flavor — let’s dive in!

Why You’ll Love This Chicken Noodle Soup

• It’s comforting: Think steaming bowls of warm broth, soft noodles, gentle herbs and chicken that just melts in your mouth.
• It’s versatile: Use store‑bought broth or homemade, dry pasta or fresh egg noodles. It adapts to what you have.
• It’s quick with depth: Thanks to rotisserie chicken (or leftover cooked chicken) and a few robust seasonings, you get deep flavor without long simmering.
• It’s nourishing: With vegetables, protein and warm broth it’s just the kind of dish you crave when you need something wholesome and satisfying.

Ingredients

For the Soup:

• ½ 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
• ½ 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 / other bite‑size pasta)
• 3 cups rotisserie chicken (shredded or diced) *
• 1 teaspoon Better Than Bouillon chicken flavor (or chicken bouillon granules), or more as needed

*Note: If using store‑bought broth, the bouillon base helps boost flavor. For stock made from chicken bones, you’ll create even deeper flavor.

Step‑by‑Step: How to Make Chicken Noodle Soup

1. In a large stock pot over medium‑high heat, melt the butter. Add the diced celery and carrots and sauté for about 3 minutes until they begin to soften.
2. Stir in the minced garlic and sauté for about 30 seconds, just until it’s aromatic—take care not to let it burn.
3. Pour in the chicken stock/broth. Season the broth with the rosemary, thyme, crushed red pepper flakes, salt (start light), and pepper. Then taste the broth and add the “Better Than Bouillon” chicken flavor (or bouillon granules) as needed to build richer flavor.
4. Bring the broth to a boil. Then add the noodles (either homemade egg noodles or dry store‑bought pasta). Cook just until the noodles are al dente — if using store‑bought, remove the pot from heat as soon as they’re barely tender, since they’ll continue to soften in the hot broth.
5. Stir in the rotisserie chicken meat. Taste the soup again and adjust seasonings (salt, pepper, bouillon) as needed.
6. Serve hot. Enjoy immediately or allow to rest so flavors meld a little.

Helpful Tips

• Use fresh vegetables and dice them evenly so they cook in the same time frame.
• When cooking pasta in soup, aim for just under the desired doneness (especially store‑bought types) to avoid mushy noodles after sitting or reheating.
• If you make homemade stock (for example from the bones of the rotisserie chicken), the flavor will be superior. The note included describes exactly that approach.
• Keep the lid partially on while cooking to retain heat but prevent over‑vigorous boiling.
• Stir gently after adding noodles and chicken so you don’t break the pasta or shred the chicken too much (unless you like it shredded).
• If the soup sits and thickens (because of the noodles absorbing liquid), you can gently stir in a little hot water or extra stock when reheating to loosen it.

Substitutions And Variations

• Gluten‑free: Use gluten‑free egg noodles or pasta made from rice/corn/quinoa.
• Raw chicken instead of rotisserie: If using raw chicken thighs, breasts or tenders, add them to the boiling broth before adding noodles. Cook about 5 minutes (or until cooked through) then add noodles.
• Veggie‑rich: Add chopped zucchini, peas, spinach or even kale towards the end of cooking for extra nutrients.
• Herb variation: Swap the dried rosemary or thyme for fresh herbs like chopped parsley, tarragon or dill at the end.
• Spicy kick: Increase the crushed red pepper flakes to taste, or add a dash of hot sauce.
• Creamy twist: For a richer version, stir in a splash of cream or half‑and‑half after removing from heat (mindful that it will change the flavor profile).
• Vegetarian version: Use vegetable broth, replace chicken with a plant‑based protein (tofu, chickpeas) and use vegan bouillon. Adjust herbs accordingly.

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for 4‑5 days, depending on how fresh the chicken and stock were.
• For freezing: Pour the soup into freezer-safe containers and store in the freezer for up to 2 to 3 months.
• As you reheat the soup, stir gently and, if needed, add a splash of hot broth or water to replenish any liquid the noodles may have soaked up.

Nutritional Information

Per serving (based on recipe yields and ingredient choices):

• Calories: ~206 kcal
• Carbohydrates: ~14 g
• Protein: ~23 g
• Fat: ~6 g (Saturated fat ~2 g)
• Cholesterol: ~58 mg
• Sodium: ~934 mg*
• Potassium: ~587 mg
• Fiber: ~1 g
• Sugar: ~6 g
• Vitamin A: ~4,606 IU
• Vitamin C: ~3 mg
• Calcium: ~31 mg
• Iron: ~1 mg

*Sodium will vary significantly depending on how much bouillon/chicken base you add and whether you use low‑sodium stock/broth.

Serving Suggestions

• Serve hot in rustic bowls, garnished with freshly chopped parsley or chives for a pop of green.
• Pair with warm crusty bread, garlic bread or a simple green salad to complete the meal.
• For extra comfort, serve with a side of steamed veggies or roasted potatoes.
• For a quick make‑ahead lunch option, portion into microwave‑safe containers for easy reheating at work or school.
• Offer lemon wedges on the side – a squeeze of fresh lemon can brighten the flavor beautifully.

Frequently Asked Questions About Chicken Noodle Soup

Q: Can I make this recipe ahead of time?
Yes — if you’re using homemade egg noodles, this soup holds up especially well. If using dry store‑bought pasta, you can make the broth and vegetables in advance, then cook the noodles and add chicken just before serving to keep noodles from getting soggy.

Q: What’s the best type of chicken to use?
Rotisserie chicken is recommended because you can use the meat for the soup and the bones for homemade stock, giving you maximum flavor and minimal waste. If you prefer raw chicken, add it in the boiling broth before noodles, cook until done, then proceed.

Q: Can I use other kinds of pasta?
Absolutely. While egg noodles are classic, you can use farfalle, shells, or any bite‑size pasta. Just pay attention to cooking time and avoid over‑cooking if the pasta sits in the soup.

Q: Can I freeze this soup, and will the noodles survive?
Yes — you can freeze it, but noodles may get softer upon reheating. To manage that, undercook the noodles slightly before freezing or freeze noodles separately. Reheat gently and add hot water or extra broth if it thickens.

Q: How can I reduce the sodium?
Use low‑sodium or no‑salt chicken stock, reduce or omit the bouillon/chicken base, and season to taste near the end. You can add fresh herbs or lemon zest to enhance flavor without relying on a lot of salt.

Q: Is this recipe suitable for dietary restrictions?
Yes — with adaptations. For gluten free, use gluten‑free pasta. For vegetarian, replace chicken and broth accordingly. You can also swap in different proteins or skip pasta for a lower‑carb version.

Conclusion

Thank you for spending time here and giving this Chicken Noodle Soup a chance! I hope you’ll enjoy how easy it is to pull together, and how warm and full‑flavored it feels with minimal fuss. It’s one of those dishes I always return to when I crave something nourishing, cozy and reliably delicious. I’m so glad you’re part of this food‑loving community — may your kitchen feel full of aroma, your bowl full of comfort, and your cooking experience full of joy. Happy soup‑making and well‑wishes for many warm, tasty meals ahead!

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