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.

Servings: 8 people

Author:

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Course:

Main Course

Cuisine:

American

Keywords:

Chicken Noodle Soup Recipe

Instructions

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.

Chicken Noodle Soup Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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