Chicken noodle soup is a timeless comfort food that warms both the body and soul. This recipe elevates the classic by incorporating homemade chicken stock and freshly prepared egg noodles, resulting in a rich and flavorful experience that surpasses store-bought alternatives. The combination of tender chicken, hearty vegetables, and delicate noodles creates a satisfying meal perfect for any occasion.
Why I Love This Recipe
I appreciate this chicken noodle soup recipe for several reasons. First, making the chicken stock from scratch using a rotisserie chicken adds a depth of flavor that's hard to achieve with store-bought broths. The homemade egg noodles are surprisingly simple to prepare and contribute a delightful texture to the soup. Additionally, the flexibility to use different types of noodles or add various herbs allows me to customize the soup to my liking. Overall, this recipe offers a wholesome and comforting meal that's both nourishing and delicious.
Ingredients
- Butter
- Celery, diced
- Carrots, diced
- Garlic, minced
- Homemade chicken stock or good-quality store-bought chicken broth
- Salt
- Freshly ground black pepper
- Dried rosemary
- Dried thyme
- Crushed red pepper flakes
- Homemade egg noodles or dry egg noodles, farfalle, or other bite-size pasta
- Cooked chicken meat from a rotisserie chicken
- Chicken bouillon paste or granules (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Vegetables: In a large stockpot over medium-high heat, melt the butter. Add the diced celery and carrots, and sauté for about 3 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds.
- Add the Broth and Seasonings: Pour in the homemade chicken stock or store-bought broth. Season the broth with salt, freshly ground black pepper, a tiny pinch of dried rosemary, dried thyme, and crushed red pepper flakes. Taste the broth before adding more salt to ensure it's seasoned to your preference. If desired, add a small spoonful of chicken bouillon paste or granules to enhance the flavor.
- Cook the Noodles: Bring the broth to a boil. Add the noodles (either uncooked homemade egg noodles or dry store-bought pasta) and cook just until they are al dente. Be cautious not to overcook the noodles; remove the pot from heat as soon as they are just barely tender, as they will continue to cook slightly from the residual heat.
- Add the Chicken: Stir in the cooked chicken meat from the rotisserie chicken. Taste the broth again and adjust the seasonings if needed.
- Serve: Ladle the hot soup into bowls and serve immediately. This soup pairs wonderfully with homemade bread or rolls.
Servings and Timing
This recipe yields approximately 8 servings. The total preparation and cooking time is about 40 minutes, making it a relatively quick meal to prepare.
Variations
- Noodle Options: While homemade egg noodles are recommended for their texture and flavor, you can substitute them with other types of pasta such as farfalle, elbow macaroni, or rotini.
- Herb Enhancements: Feel free to experiment with additional herbs like fresh parsley, dill, or bay leaves to suit your taste preferences.
- Vegetable Additions: Incorporate other vegetables like peas, corn, or spinach to add more nutrients and variety to the soup.
- Creamy Version: For a creamier soup, consider adding a splash of heavy cream or a dollop of sour cream just before serving.
Storage and Reheating
To store leftovers, allow the soup to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4-5 days. When reheating, warm the soup gently over medium heat on the stovetop until heated through. If the noodles have absorbed too much broth, you can add a bit more chicken stock to achieve the desired consistency.
For longer storage, the soup can be frozen for up to 2-3 months. It's advisable to undercook the noodles slightly if you plan to freeze the soup, as they can become mushy upon reheating. Thaw the soup overnight in the refrigerator before reheating.
FAQs
How can I make homemade chicken stock?
To make homemade chicken stock, remove the meat from a rotisserie chicken and set it aside. Place the leftover bones and skin into a large stockpot, along with chopped carrots, celery, onion, bay leaves, peppercorns, rosemary, thyme, and enough water to cover the ingredients. Bring the mixture to a boil, skimming off any foam that rises to the top. Reduce the heat, cover, and simmer on low for at least 2 hours. Strain the stock through a fine mesh strainer, discarding the solids, and use the clear broth for your soup.
Can I use store-bought broth instead of homemade stock?
Yes, you can use store-bought chicken broth if you're short on time. To enhance its flavor, consider adding a spoonful of chicken bouillon paste or granules to the broth. However, homemade stock provides a richer and more robust flavor that's worth the extra effort when possible.
What kind of noodles work best for this soup?
Homemade egg noodles are ideal for their texture and taste, but store-bought egg noodles, rotini, farfalle, or even broken-up spaghetti can work as well. Just be mindful of cooking times, as different noodles require varying amounts of time to become tender.
How do I prevent my noodles from getting mushy?
To avoid mushy noodles, cook them just until they are al dente, and remove the soup from heat immediately. If you plan to store leftovers, consider cooking the noodles separately and adding them to individual servings before eating.
Can I make this soup in advance?
Yes, this soup can be made in advance. If making ahead, I prefer to cook the noodles separately and store them separately from the broth to maintain their texture. When ready to serve, simply reheat the broth, add the noodles, and enjoy.
Conclusion
This homemade chicken noodle soup is a comforting, flavorful dish that’s perfect for any occasion. With rich homemade stock, tender chicken, and fresh vegetables, it's a nourishing meal that brings warmth to every bite. Whether enjoyed on a chilly day or as a remedy for a cold, this soup is always a satisfying choice.
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Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 8 servings
Description
This homemade chicken noodle soup is the ultimate comfort food, made with rich homemade chicken stock, tender rotisserie chicken, fresh vegetables, and homemade egg noodles. Bursting with flavor from aromatic herbs and seasonings, this hearty soup is perfect for cold days or whenever you need a nourishing meal.
Ingredients
2 tablespoons butter
1 cup celery, diced
1 ½ cups carrots, diced
4 cloves garlic, minced
8 cups homemade chicken stock (or high-quality store-bought chicken broth)
1 teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
¼ teaspoon dried rosemary
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
3 cups homemade egg noodles (or 8 ounces dry egg noodles, farfalle, or other bite-size pasta)
3 cups cooked rotisserie chicken, shredded
1 teaspoon chicken bouillon paste or 1 cube chicken bouillon (optional, for extra flavor)
Instructions
- Sauté the Vegetables:
- In a large stockpot over medium-high heat, melt 2 tablespoons butter.
- Add 1 cup diced celery and 1 ½ cups diced carrots, sauté for 3 minutes until slightly softened.
- Stir in 4 cloves minced garlic and cook for 30 seconds until fragrant.
- Add the Broth and Seasonings:
- Pour in 8 cups homemade chicken stock (or store-bought broth).
- Season with 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon dried rosemary, ½ teaspoon dried thyme, and ¼ teaspoon crushed red pepper flakes.
- Taste and adjust seasoning as needed.
- (Optional) Stir in 1 teaspoon chicken bouillon paste or 1 bouillon cube for enhanced flavor.
- Cook the Noodles:
- Bring the broth to a boil.
- Add 3 cups homemade egg noodles (or 8 ounces dry pasta).
- Cook until al dente, about 5-7 minutes for fresh noodles or 8-10 minutes for dry pasta.
- Remove from heat immediately to prevent overcooking.
- Add the Chicken:
- Stir in 3 cups shredded rotisserie chicken.
- Taste and adjust seasonings if necessary.
- Serve:
- Ladle the hot soup into bowls and serve immediately.
- Pair with crusty bread or rolls for a complete meal.
Notes
- Noodle Substitutes: Use farfalle, elbow macaroni, or rotini instead of egg noodles.
- Extra Herbs: Add fresh parsley, dill, or bay leaves for additional flavor.
- Vegetable Variations: Stir in peas, corn, or spinach for more nutrients.
- Creamy Version: Add ¼ cup heavy cream or 2 tablespoons sour cream before serving for a richer texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American