Chicken noodle soup has been a classic comfort food for generations, offering warmth, nourishment, and a touch of nostalgia in every spoonful. This homemade version blends tender chicken, hearty noodles, and a well-seasoned broth into a satisfying dish that’s perfect for chilly evenings, busy weeknights, or when you’re feeling under the weather. With just a handful of fresh ingredients and simple cooking steps, you can create a soup that’s both wholesome and deeply flavorful. Whether you’re serving it to family, friends, or enjoying a cozy bowl yourself, this recipe promises to be both easy and memorable.
Table of Contents
Why You’ll Love This Recipe
- Comforting and hearty: A steaming bowl of chicken noodle soup is soothing, especially on cold days or when you need a pick-me-up.
- Quick and simple: Using rotisserie chicken cuts down prep time while still giving you rich flavor.
- Family-friendly: Kids and adults alike enjoy this mild yet flavorful soup.
- Customizable: Switch up the noodles, add extra vegetables, or adjust the seasonings to suit your taste.
- Great for leftovers: It stores well and tastes even better the next day.
Ingredients
- 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 (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon dried thyme
- ⅛ teaspoon crushed red pepper flakes
- 4 cups dry egg noodles (or homemade noodles, farfalle, or other pasta)
- 3 cups shredded rotisserie chicken
- 1 teaspoon chicken bouillon paste or granules (optional, for depth of flavor)
Instructions
- Sauté the vegetables
- In a large stockpot, melt the butter over medium-high heat.
- Add diced celery and carrots, cooking for about 3 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add broth and seasonings
- Pour in the chicken stock.
- Stir in rosemary, thyme, crushed red pepper, salt, and black pepper.
- Taste and adjust with bouillon paste if needed.
- Cook the noodles
- Bring the broth to a boil.
- Add the noodles and cook until just al dente.
- Remove from heat promptly to avoid overcooking.
- Add chicken
- Stir in shredded rotisserie chicken.
- Taste the soup again and adjust seasoning as necessary.
- Serve
- Ladle hot soup into bowls.
- Garnish with fresh herbs if desired and serve immediately.
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 20–25 minutes
- Servings: About 6–8 bowls
Nutrition Facts (per serving, approximate)
- Calories: ~280
- Protein: 20g
- Carbohydrates: 25g
- Fat: 9g
- Fiber: 3g
- Sodium: 850mg
(Values may vary depending on noodles and broth used.)
Tips & Variations
- Avoid mushy noodles: Remove the pot from heat as soon as the pasta reaches al dente. They will continue softening in the hot broth.
- Boost flavor naturally: Taste the broth before adding more salt—bouillon can quickly make it too salty.
- Homemade broth advantage: If time allows, simmer chicken bones with herbs for a richer, deeper base.
- Meal prep friendly: Cook noodles separately and add them to individual bowls when reheating.
- Noodle swaps: Try bowtie pasta, ditalini, or even rice for a twist.
- Protein alternatives: Use leftover turkey, shredded beef, or even roasted vegetables for a vegetarian option.
- Extra veggies: Add peas, spinach, corn, or green beans for more color and nutrition.
- Spice it up: Increase red pepper flakes or add a bay leaf for more depth.
- Gluten-free option: Replace egg noodles with gluten-free pasta or rice.
Chicken Noodle Soup
Equipment
- – Large stockpot
- – Wooden spoon
- Ladle
- Measuring cups & spoons
Ingredients
- – 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
- – ⅛ teaspoon dried rosemary
- – ⅛ teaspoon dried thyme
- – ⅛ teaspoon crushed red pepper flakes
- – 4 cups dry egg noodles or other pasta
- – 3 cups shredded rotisserie chicken
- – 1 teaspoon chicken bouillon paste or granules optional
Instructions
- Melt butter in a large stockpot over medium-high heat.
- Add diced celery and carrots; cook for 3 minutes.
- Stir in garlic; cook 30 seconds until fragrant.
- Pour in chicken stock and add seasonings. Adjust with bouillon as needed.
- Bring to a boil, add noodles, and cook until al dente.
- Remove from heat, stir in shredded chicken, and adjust seasoning.
- Ladle into bowls and serve hot.
Notes
– Add extra veggies like peas or spinach for variety.
– Use homemade broth for richer flavor.
FAQs
Can I freeze chicken noodle soup?
Yes, but for the best texture, freeze the soup without noodles. Add freshly cooked noodles when reheating.
How can I thicken chicken noodle soup?
Let the broth simmer longer to reduce, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Can I make this in a slow cooker?
Absolutely. Cook vegetables, broth, and seasonings on low for 6–7 hours. Add chicken near the end and cook noodles separately before serving.
What should I serve with chicken noodle soup?
Crusty bread, dinner rolls, or garlic bread pair perfectly. A light side salad also balances the meal.
How long does it keep in the fridge?
Store in an airtight container for 4–5 days, depending on the freshness of the chicken used.
Conclusion
Chicken noodle soup is more than just a recipe—it’s a bowl of comfort that fits any season and any occasion. With its rich broth, tender chicken, and hearty noodles, this dish is as nourishing as it is delicious. Whether you follow the recipe exactly or add your own twist, it’s sure to become a staple in your kitchen. Serve it with warm bread or a crisp salad, and you’ve got a meal the whole family will enjoy.