Chicken Noodle SoupChicken Noodle SoupChicken Noodle Soup
A warm and comforting chicken noodle soup made with tender chicken, vegetables, and pasta in a flavorful broth.
Prep Time
20m
Cook Time
20m
Servings
16 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Butter14 g
- Celery, diced4 ribs
- Carrots, diced6-8 large
- Garlic, minced2 cloves
- Chicken stock or broth4.74 l
- Salt10 g
- Freshly ground black pepper2 g
- Dried rosemary0.26 g
- Dried thyme0.26 g
- Crushed red pepper flakes0.5 g
- Dry egg noodles, farfalle or other bite-size pasta4 cups
- Rotisserie chicken, meat removed1,419.52 g
- Better than bouillon chicken flavor (or chicken bouillon granules)12 g
A warm and comforting chicken noodle soup made with tender chicken, vegetables, and pasta in a flavorful broth.
InstructionsInstructionsInstructions
Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, salt (taste the broth before adding more salt), and pepper. Taste and add a spoonful of "better than bullion" chicken or chicken bouillon cubes or granules to enhance flavor as needed.
Bring broth to a boil. Add dry pasta and cook just until noodles are al dente.
Be cautious not to overcook the pasta! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don't want them mushy.
Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Prep Time
20m
Cook Time
20m
Servings
16 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Butter14 g
- Celery, diced4 ribs
- Carrots, diced6-8 large
- Garlic, minced2 cloves
- Chicken stock or broth4.74 l
- Salt10 g
- Freshly ground black pepper2 g
- Dried rosemary0.26 g
- Dried thyme0.26 g
- Crushed red pepper flakes0.5 g
- Dry egg noodles, farfalle or other bite-size pasta4 cups
- Rotisserie chicken, meat removed1,419.52 g
- Better than bouillon chicken flavor (or chicken bouillon granules)12 g
InstructionsInstructionsInstructions
Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, salt (taste the broth before adding more salt), and pepper. Taste and add a spoonful of "better than bullion" chicken or chicken bouillon cubes or granules to enhance flavor as needed.
Bring broth to a boil. Add dry pasta and cook just until noodles are al dente.
Be cautious not to overcook the pasta! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don't want them mushy.
Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.