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Chicken Noodle Soup Recipe
Ash Tyrrell

Chicken Noodle Soup Recipe

I still remember the first time I made this soup entirely from scratch, and I haven't gone back to store-bought since. I use leftover rotisserie chicken and simmer my own broth, and the flavor difference is honestly night and day. Every spoonful is warm, savory, and packed with tender veggies and noodles
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Total Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1/2 tablespoon butter – helps the vegetables soften without burning and adds a subtle richness to the base
  • 2 celery ribs diced – brings a fresh, slightly peppery crunch that balances the richness of the broth
  • 3-4 large carrots diced – adds natural sweetness and color; cut them evenly so they cook at the same rate
  • 1 garlic clove minced – use fresh garlic instead of powder for a deeper, more aromatic flavor
  • 10 cups chicken stock or broth – homemade stock makes a huge difference here so use it if you have it on hand
  • 1 teaspoon salt to taste – always taste your broth before adding more, since store-bought stock can already be salty
  • 1/2 teaspoon freshly ground black pepper to taste – freshly ground gives a sharper, more fragrant kick than pre-ground pepper
  • 1/8 teaspoon dried rosemary – just a pinch adds an earthy woodsy note without overpowering the soup
  • 1/8 teaspoon dried thyme – pairs beautifully with rosemary and rounds out the herb flavor
  • 1/8 teaspoon crushed red pepper flakes – adds a gentle warmth in the background not spiciness
  • 4 cups egg noodles homemade or dry store-bought, or farfalle or another bite-size pasta – homemade noodles hold up better if you're making the soup ahead of time
  • 3 cups shredded rotisserie chicken – using rotisserie chicken saves time and adds more flavor than boiling raw chicken breast
  • 1 teaspoon chicken bouillon paste or granules optional, to taste – a great flavor booster if your broth needs a little extra depth

Method
 

  1. Melt the butter in a large stock pot over medium-high heat, then add your diced celery and carrots. Let them cook for about 3 minutes until they start to soften slightly. Stir in the minced garlic and cook for just 30 more seconds so it doesn't burn.
  2. Pour in the chicken stock and stir in the salt, pepper, rosemary, thyme, and red pepper flakes. Always taste the broth at this point before adding more salt, since every stock brand varies in sodium. If it needs more depth, stir in a spoonful of chicken bouillon paste.
  3. Bring the broth up to a full boil over high heat. Add your noodles, whether homemade or store-bought, and cook just until they turn al dente. Keep a close eye on store-bought noodles since they overcook fast and turn mushy.
  4. Stir in your shredded rotisserie chicken once the noodles are done cooking. Give the broth one more taste and adjust the seasoning if it needs a bit more salt or herbs. The chicken just needs to warm through since it's already cooked.
  5. Remove the pot from heat as soon as everything is combined, since noodles keep cooking even off the burner. Let the soup sit for a minute or two before ladling it into bowls. Serve it hot alongside your favorite crusty bread.

Notes

  • I always taste my broth before adding extra salt, since bouillon and store-bought stock are often saltier than you'd expect
  • I like to slightly undercook my noodles if I know I'll have leftovers, since they keep softening in the hot broth
  • I dice my carrots and celery into similar sized pieces so everything cooks evenly and looks nice in the bowl
  • I keep my herbs light at first and add more toward the end, since flavors intensify the longer the soup sits
  • I always use a rotisserie chicken when I'm short on time, and I save the bones to make broth for next time