This classic chicken noodle soup packs a powerhouse of comfort and nutrition in just 40 minutes. Perfect for chilly evenings or when you need a bowl of home-cooked goodness, this soul-warming recipe delivers 23g of protein while keeping calories sensible at 206 per serving.
The tender chicken, wholesome vegetables, and perfectly cooked noodles come together in a golden broth that’s both satisfying and nourishing.
Fresh & Comforting Chicken Noodle Soup Ingredients
- Butter: Just 1/2 tablespoon to create a flavorful base
- Vegetables: 2 ribs celery and 3-4 carrots, diced for perfect texture
- Garlic: 1 clove, minced for aromatic depth
- Chicken Stock: 10 cups, forms the soul of your soup
- Seasonings: Salt, pepper, rosemary, sage, and red pepper flakes for balanced flavor
- Noodles: 4 cups egg noodles or your choice of bite-sized pasta
- Rotisserie Chicken: 3 cups, pre-cooked for convenience
- Better Than Bouillon: 1 teaspoon to enhance the chicken flavor
Step-by-Step Cooking Instructions
- Veggie Base: Sauté celery and carrots in butter for 3 minutes, then add garlic for 30 seconds until fragrant
- Build the Broth: Pour in chicken stock and add seasonings. Remember to taste-test before adding extra salt!
- Noodle Time: Bring to boil and add noodles, cooking until just al dente
- Final Touch: Add rotisserie chicken and adjust seasonings to your taste
- Storage Tip: Keep in an airtight container for 4-5 days in the refrigerator
Make-Ahead Tips
This cozy soup is perfect for meal prep! You can dice the carrots and celery up to 2 days before cooking – just keep them in an airtight container in the fridge.
If you’re using store-bought noodles, keep them separate until serving time to prevent them from getting too soft. The base soup (without noodles) freezes beautifully for up to 3 months.
Easy Substitutions
No rotisserie chicken? Use 3 cups of any cooked chicken, like leftover grilled chicken breast or poached chicken. Fresh herbs work great too – use 1/2 teaspoon fresh rosemary and sage instead of dried. For a gluten-free version, swap in your favorite gluten-free pasta or try rice instead of noodles.
Serving Ideas
Nothing beats a warm bowl of chicken noodle soup with some crusty bread for dipping! Add a sprinkle of fresh parsley on top for extra color and flavor. For a complete meal, serve with a simple green salad or half a sandwich. On cold days, I love putting the soup in big mugs – it’s easier to hold and keeps hands warm!
Storage and Reheating
Your soup will stay fresh in the fridge for 4-5 days in a sealed container. When reheating, warm it gently on the stovetop or in the microwave until just hot. Add a splash of chicken broth if it’s too thick – the noodles tend to soak up liquid as they sit. For the best texture, heat only the portion you plan to eat right away.
Chicken Noodle Soup
Equipment
- Large stock pot
Ingredients
For the Soup
- 1/2 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
- 1/2 teaspoon black pepper freshly ground, to taste
- 1/8 teaspoon dried rosemary or more, to taste
- 1/8 teaspoon dried sage
- 1/8 teaspoon crushed red pepper flakes
- 4 cups egg noodles homemade or dry
- 3 cups rotisserie chicken
- 1 teaspoon better than bouillon chicken flavor or chicken bouillon granules
Instructions
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes.
- Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, sage, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
