Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 1/2 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); 1/2 teaspoon black pepper (freshly ground, to taste); 1/8 teaspoon dried rosemary (or more, to taste); 1/8 teaspoon dried thyme; 1/8 teaspoon crushed red pepper flakes; 1 batch homemade egg noodles (or 4 cups dry egg noodles or other bite-size pasta); 3 cups rotisserie chicken (shredded); 1 teaspoon chicken bouillon base (Better Than Bouillon or bouillon granules, to taste)

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A comforting, quick chicken noodle soup made with rotisserie chicken, aromatic vegetables, and your choice of noodles for a satisfying, weeknight-friendly meal.

35 min

cook 25 min

Ingredients

Instructions

Steps

Heat butter in a large stock pot over medium-high. Sauté celery and carrots for 3 minutes, then add garlic and cook 30 seconds.
Pour in chicken stock and season with rosemary, thyme, red pepper flakes, salt, and pepper; taste and stir in bouillon as needed.
Bring to a boil, add noodles, and cook until just al dente.
If using store-bought noodles, remove from heat as soon as they’re barely tender—they’ll keep cooking off heat to avoid mushiness.
Stir in shredded rotisserie chicken; taste and adjust seasoning as needed.
Store leftovers in an airtight container in the refrigerator for 4–5 days, depending on chicken freshness.

Nutrition

Calories: 210 kcal
Carbohydrate Content: 24 g
Protein Content: 15 g
Fat Content: 6 g
Fiber Content: 2 g
Sugar Content: 3 g
Sodium Content: 850 mg
Serving Size: 1 serving