Chicken Noodle Soup (Print Version)
# Ingredients:
01 -
1/2 Tablespoon butter.
02 -
2 ribs celery, diced.
03 -
3-4 large carrots, diced.
04 -
1 clove garlic, minced.
05 -
10 cups chicken stock or broth.
06 -
1 teaspoon salt, to taste.
07 -
1/2 teaspoon freshly ground black pepper, to taste.
08 -
1/8 teaspoon dried rosemary, to taste.
09 -
1/8 teaspoon dried sage.
10 -
1/8 teaspoon crushed red pepper flakes.
11 -
1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle or other bite-size pasta.
12 -
3 cups rotisserie chicken.
13 -
1 teaspoon better than bouillon chicken flavor or chicken bouillon granules.
# Instructions:
01 -
Melt the butter in a large enameled pot over medium-high heat. Add diced celery and carrots, and sauté for 3 minutes until they are slightly softened.
02 -
Stir in the minced garlic, cooking for another 30 seconds until fragrant.
03 -
Pour in the chicken stock and season with rosemary, sage, crushed red pepper flakes, salt, and pepper. Taste the broth and adjust the seasoning, adding a spoonful of better than bouillon as needed for additional flavor.
04 -
Bring the broth to a boil. Add in the egg noodles or pasta, cooking them until just al dente. Be cautious with store-bought noodles to avoid overcooking.
05 -
Remove the pot from heat as soon as the noodles are tender. They will continue to cook gently in the residual heat.
06 -
Add the rotisserie chicken meat into the soup and taste one last time, adjusting any seasonings as desired.
07 -
Serve hot and enjoy the comforting flavors of this homemade soup. Store any leftovers in an airtight container in the refrigerator for 4-5 days.
# Notes:
01 -
Using homemade stock is highly recommended for richer flavor. It can be prepared by simmering bones from a rotisserie chicken.
02 -
For gluten-free adaptations, use gluten-free egg noodles or prepare homemade noodles with gluten-free flour.
03 -
This soup can be made ahead of time. If using dry noodles, prepare the broth first and cook the noodles and add the chicken fresh on the day of serving.
04 -
To freeze, allow the soup to cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator or over medium heat on the stove.