When the chill nips at your nose and whispers of autumn leaves dance in the air, nothing screams comfort quite like a steaming bowl of chicken noodle soup. There’s something about tender chicken pieces swimming in a rich, savory broth with noodles that hug your spoon – it’s like a cozy blanket for your soul. My grandma always said, “Soup is love made edible,” and honestly, who can argue with that?
Steps
- Prepare your homemade chicken stock in advance using a rotisserie chicken for depth of flavor, or select a high-quality store-bought chicken stock.
- In a large stock pot, melt butter over medium-high heat, then add diced celery and carrots. Sauté the vegetables for about 3 minutes, then add minced garlic and cook for an additional 30 seconds.
- Pour in the chicken stock or broth, seasoning with salt, pepper, rosemary, thyme, and crushed red pepper. Taste the broth and, if needed, enhance the flavor with “better than bouillon” or chicken bouillon powder.
- Bring the broth to a boil, then add the noodles of your choice. Cook until the noodles are just al dente, being careful not to overcook, especially with store-bought pasta.
- Stir in the rotisserie chicken meat and taste the broth once more, adjusting seasonings as necessary.
- Serve the soup hot, ideally accompanied by fresh bread or rolls, and enjoy the hearty and flavorful meal.
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, or to taste
- 1/2 teaspoon freshly ground black pepper, or 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-size pasta
- 3 cups rotisserie chicken, shredded
- 1 teaspoon better than bouillon chicken flavor, or more as needed, or chicken bouillon granules
Nutritional Values
Calories: 1650kcal | Carbohydrates: 112g | Protein: 184g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.4g | Cholesterol: 464mg | Sodium: 7472mg | Potassium: 4696mg | Fiber: 8g | Sugar: 48g | Vitamin A: 36848IU | Vitamin C: 24mg | Calcium: 248mg | Iron: 8mg
FAQ
- What types of noodles can I use in chicken noodle soup?
- You can use homemade egg noodles, which are quick to prepare with just flour, salt, milk, and eggs. Alternatively, farfalle pasta, elbow macaroni, or rotini are also great options.
- Is homemade chicken noodle soup healthy?
- Yes, making chicken noodle soup at home is healthier compared to store-bought options, which often contain high sodium levels and artificial preservatives. Homemade chicken broth, in particular, is rich in vitamins and minerals, offering a soothing effect.
- Can I prepare chicken noodle soup in advance?
- Absolutely! This soup is best when made ahead using homemade egg noodles, as they don’t become soggy. If using store-bought noodles, prepare the broth first and add noodles and chicken on the day you plan to serve it.
- How should I store and freeze chicken noodle soup?
- Store the soup in an airtight container in the fridge for 4-5 days, depending on the freshness of the chicken. To freeze, let the soup cool completely, then place it in a freezer-safe container for 2-3 months. If using store-bought noodles, slightly undercook them before freezing to prevent sogginess when reheated.
- What’s the benefit of using homemade chicken stock in the soup?
- Homemade chicken stock offers a depth of flavor that store-bought versions can’t match. By using a rotisserie chicken, you can utilize the meat for the soup and the carcass for making a rich broth, enhancing the overall taste of your dish.
Tips
- For the best flavor, consider making your own chicken stock using a rotisserie chicken. You can use the meat for the soup and the bones for the stock, which provides a richer taste compared to store-bought options.
- When adding noodles to the soup, be careful not to overcook them. Remove the soup from the heat as soon as the noodles are al dente, as they will continue to cook in the residual heat.
- If you plan to freeze the soup, ensure that the noodles are slightly undercooked before freezing. This will help prevent them from becoming mushy when reheating.
- To enhance the flavor of store-bought broth, consider adding a spoonful of “better than bouillon” chicken base for added depth.
Equipment
- Large Stock Pot – Essential for cooking soup and making homemade chicken stock.
- Airtight Containers – Useful for storing leftovers or freezing portions of the soup.
- Pasta Maker – If you decide to make homemade egg noodles, a pasta maker could be beneficial.
