Chicken Noodle Soup Recipe

Melt the butter in a large stockpot over medium-high heat. Add the diced celery and carrots. Sauté for 3 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Cooking the garlic briefly before adding liquid prevents it from burning and becoming bitter.

Pour in the chicken stock. Season the liquid with rosemary, thyme, crushed red pepper flakes, salt, and black pepper. Stir in the chicken bouillon paste. This concentrated paste adds a depth of savory flavor that boxed broth sometimes lacks. Taste the broth now; it should be flavorful, but remember it will get saltier as it cooks.

Bring the broth to a rolling boil. Add the dry egg noodles. Boil until the noodles are al dente, usually about 1 to 2 minutes less than the package instructions suggest.

Reduce the heat to low. Stir in the shredded rotisserie chicken. Since the chicken is already cooked, you only need to heat it through. Adding it at the end ensures the meat stays tender and juicy rather than becoming tough.

Remove the pot from the heat immediately to stop the noodles from overcooking and becoming mushy. Taste the soup one last time and add more salt or bouillon if needed. Serve hot.