Description

A comforting and hearty Chicken Noodle Soup made with sautéed vegetables, tender rotisserie chicken, and homemade or store-bought egg noodles simmered in flavorful chicken broth, perfect for a warming meal in just 40 minutes.

Ingredients

Vegetables and Aromatics

2 tablespoons butter
1 cup celery, diced
1 ½ cups carrots, diced
4 cloves garlic, minced

Broth and Seasonings

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
1 teaspoon chicken bouillon paste or 1 cube chicken bouillon (optional, for extra flavor)

Pasta and Protein

3 cups homemade egg noodles (or 8 ounces dry egg noodles, farfalle, or other bite-size pasta)
3 cups cooked rotisserie chicken, shredded

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Instructions

Sauté the Vegetables: In a large stockpot over medium-high heat, melt 2 tablespoons of butter until fully melted and hot.
Add Celery and Carrots: Add the diced celery and carrots to the pot and sauté for 3 minutes until they begin to soften but still retain some bite.
Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
Add Broth and Seasonings: Pour in the chicken stock and add salt, black pepper, dried rosemary, dried thyme, and crushed red pepper flakes. Stir well to combine.
Adjust Flavor: Taste the broth and adjust seasoning as needed. If using, stir in chicken bouillon paste or cube for extra depth of flavor.
Cook the Noodles: Bring the mixture to a boil. Add the noodles and cook until al dente, approximately 5-7 minutes for fresh noodles or 8-10 minutes for dry pasta.
Remove from Heat: Once noodles are cooked, immediately remove the pot from heat to prevent overcooking the noodles.
Add Chicken: Stir in the shredded rotisserie chicken and mix until heated through.
Final Taste Check: Taste the soup again and adjust salt, pepper, or seasonings as preferred.
Serve: Ladle the hot soup into bowls and serve immediately. Optionally, pair with crusty bread or rolls for a satisfying meal.

Notes

For best flavor, use homemade chicken stock; store-bought broth works well as a shortcut.
Fresh homemade noodles cook faster and have a better texture but dry pasta is a convenient alternative.
Adjust the amount of crushed red pepper flakes according to your preferred spice level.
Adding chicken bouillon paste or cubes is optional but can enhance the soup’s richness.
Leftovers can be stored in the refrigerator for up to 3 days.
To prevent noodles from soaking up too much broth if storing leftovers, cook noodles separately and add when serving.