Can I use raw chicken instead of rotisserie chicken?

Absolutely! If using raw chicken, cut boneless chicken breasts or thighs into bite-sized pieces and add them to the pot after sautéing the vegetables. Simmer until the chicken is fully cooked (about 10-15 minutes) before adding the noodles. This method takes a bit longer but works wonderfully.

Why did my noodles get soggy?

Noodles continue to absorb liquid even after cooking stops. To prevent soggy noodles, cook them just until al dente or even slightly underdone. For leftovers, consider storing noodles separately from the broth and combining only when reheating.

Can I make this soup in a slow cooker?

Yes! Add all ingredients except the noodles and chicken to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, add the noodles and shredded chicken. Cook until the noodles are tender, then serve.

Is there a way to make this soup creamier?

For a creamier version, add 1/2 cup of heavy cream or half-and-half during the final few minutes of cooking. You could also stir in a tablespoon of flour mixed with butter (a roux) after sautéing the vegetables to create a slightly thicker base.

Comforting Chicken Noodle Soup Recipe

Name: Comforting Chicken Noodle Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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); ½ teaspoon freshly ground black pepper (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, farfalle, or other bite-sized pasta; 3 cups rotisserie chicken*; 1 teaspoon Better Than Bouillon chicken flavor (or more, as needed), or chicken bouillon granules

Description

This comforting and flavorful Chicken Noodle Soup is the perfect meal for chilly days or when you’re feeling under the weather. Packed with tender rotisserie chicken, hearty vegetables, and seasoned broth, it’s a warm and satisfying dish that’s easy to prepare in under an hour. Whether using homemade egg noodles or store-bought pasta, this recipe will become a staple in your kitchen.

Ingredients

Units Scale

For the Soup:

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 freshly ground black pepper (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, farfalle, or other bite-sized pasta
3 cups rotisserie chicken*
1 teaspoon Better Than Bouillon chicken flavor (or more, as needed), or chicken bouillon granules

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Instructions

Sauté the Vegetables
Add butter to a large stockpot and heat it over medium-high heat. Once melted, add diced celery and carrots and sauté for 3 minutes. Then, stir in the minced garlic and continue cooking for another 30 seconds until fragrant.
Prepare the Broth
Pour chicken stock into the pot and season it with rosemary, thyme, crushed red pepper, salt, and black pepper. Taste the broth before adding more salt, as needed. Stir in a spoonful of “Better Than Bouillon” chicken flavor or chicken bouillon granules to enhance the flavor of the broth. Let it come to a boil.
Cook the Noodles
Once the broth is boiling, add the noodles (either homemade egg noodles or store-bought pasta). Cook the noodles until they are al dente. If using store-bought pasta, be vigilant to avoid overcooking, as the noodles will continue to soften after being removed from heat.
Add Chicken and Adjust Flavors
Remove the pot from heat as soon as the noodles are tender. Stir in the shredded rotisserie chicken. Taste the broth again and adjust the flavors with additional seasonings if necessary.
Serve and Store
Serve the soup hot and enjoy! Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.

Notes

Homemade vs. Store-bought Noodles: Homemade egg noodles add a rich and unbeatable texture to the soup, but store-bought works well for convenience.
Make it Gluten-Free: Use gluten-free noodles if you need a gluten-free version.
Storage Tip: Allow the soup to cool completely before storing to ensure freshness. Reheat gently on the stovetop to avoid overcooking the noodles.
Freezing: This soup can be frozen, but it’s better to freeze it without the noodles to prevent them from becoming mushy. Add freshly cooked noodles when reheating.
Add Veggies: Feel free to add extra vegetables like peas, spinach, or corn for added color and nutrients.
Stock or Broth: Homemade stock or bone broth will add more depth of flavor, but store-bought works just as well.
Adjust Spice: If you prefer a spicier soup, increase the crushed red pepper flakes to taste.

Nutrition

Serving Size: 1 Serving
Calories: 245kcal
Sugar: 4g
Sodium: 865mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 22g
Cholesterol: 40mg