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–+ servings

Chicken Noodle Soup Recipe

Make Chicken Noodle Soup from scratch just once, and you'll never want it any other way! My mom's version is truly exceptional, featuring homemade stock and quick-to-make egg noodles that elevate the dish above the rest.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

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 freshly ground black pepper to taste
  • 1/8 teaspoon dried rosemary or more, to taste
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon crushed red pepper flakes
  • 1 batch homemade egg noodles or 5 cups dry egg noodles farfalle, or other bite-size pasta
  • 3 cups rotisserie chicken*
  • 1 teaspoon better than bouillon chicken flavor or more, as needed, or chicken bouillon granules

Method
 

  1. Melt the butter in a large stock pot over medium-high heat. Add the diced celery and carrots, sautéing for approximately 3 minutes. Incorporate the minced garlic, allowing it to cook for another 30 seconds until fragrant.
  2. Pour in the chicken stock and season the broth with rosemary, sage, crushed red pepper, salt (taste before adding more), and pepper. Stir in a spoonful of “better than bouillon” chicken or chicken bouillon granules as needed for extra depth of flavor.
  3. Bring the broth to a rolling boil. Introduce the noodles (either uncooked homemade egg noodles or dry store-bought pasta) and cook until the noodles reach al dente. If using store-bought noodles, be mindful not to overcook them. Remove the pot from heat as soon as the noodles are just tender; they will continue to cook in the residual heat and should not become mushy.
  4. Add the shredded rotisserie chicken to the pot, stirring to combine. Taste the broth again and adjust the seasonings if necessary.
  5. Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.

Notes

Stock: I highly recommend using homemade stock for this soup! It's quite simple if you buy a rotisserie chicken. You can make the stock ahead of time and freeze it, using the meat for the soup and the bones for the broth. If you opt for store-bought broth, enhance its flavor with Better than Bouillon chicken base.
Chicken: A rotisserie chicken (or your own roasted chicken) is ideal, as you can use the meat for the soup and the bones for homemade stock. If you prefer using raw chicken, add raw thighs, breasts, or tenders directly to the boiling broth in step 3 before adding the noodles. Adjust the cooking time based on the chicken cut, cooking for about 5 minutes before adding the noodles.
Make ahead: This soup is excellent for making ahead, especially with homemade egg noodles that won't get soggy like store-bought ones. If using dry noodles, prepare the broth (steps 1-2) in advance, then boil the broth and noodles and add the chicken on the day of serving.
Freezing Instructions: Let the soup cool completely and store it in a freezer-safe container for 2-3 months. Thaw overnight in the fridge or over medium heat on the stove. If using store-bought noodles, undercook them before freezing the soup to prevent sogginess upon reheating.

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