Chicken Noodle Soup Recipe

This Chicken Noodle Soup is a classic and restorative recipe, which features tender rotisserie chicken and nourishing egg noodles. It’s the ultimate comfort food, ready in about 30 minutes.

Jump to Recipe

Chicken Noodle Soup Ingredients

½ tbsp butter
2 ribs celery, diced
3–4 large carrots, diced
1 clove garlic, minced
10 cups chicken stock or broth
3 cups cooked rotisserie chicken, shredded
4 cups dry egg noodles (or homemade egg noodles)
1 tsp Better Than Bouillon Chicken Base (or bouillon granules), to taste
⅛ tsp dried rosemary
⅛ tsp dried thyme
⅛ tsp crushed red pepper flakes (optional, for subtle warmth)
1 tsp salt (to taste)
½ tsp freshly ground black pepper

How To Make Chicken Noodle Soup

Sauté the vegetables: Place a large stockpot or Dutch oven over medium-high heat. Add the butter, diced celery, and diced carrots. Sauté for about 3 minutes until the vegetables begin to soften slightly. Add the minced garlic and cook for another 30 seconds until fragrant.
Build the broth: Pour in the chicken stock. Season the broth with the dried rosemary, thyme, crushed red pepper flakes, salt, and black pepper. Important: Taste the broth now. If it lacks depth, stir in the teaspoon of Better Than Bouillon chicken base or granules. Adjust salt as needed.
Boil the noodles: Bring the broth to a rolling boil. Add the dry egg noodles (or homemade noodles). Cook just until the noodles are al dente (usually 6–8 minutes for dried, or 2–3 minutes for fresh). Be careful not to overcook them, as they will continue to soften in the hot broth.
Add the chicken: Stir in the shredded rotisserie chicken meat. Let it warm through for 1–2 minutes.
Finish and serve: Remove the pot from the heat immediately to prevent the noodles from becoming mushy. Taste the broth one last time and adjust seasonings if necessary. Ladle into bowls and serve hot.

Recipe Tips

Broth Quality: Since the broth is the main component, using a high-quality stock is key. If using store-bought box broth, the addition of the “Better Than Bouillon” paste is the secret to getting that homemade, roasted flavor.
Noodle Timing: Store-bought dried egg noodles can go from perfect to mushy very quickly. It is better to slightly undercook them, especially if you plan to keep the soup warm on the stove.
Homemade Stock: If you have the time, make your own stock using the carcass of the rotisserie chicken. Simmer the bones with water and vegetable scraps for 2 hours, strain, and use this liquid for the soup.
Vegetable Size: Dice the carrots and celery into similar-sized pieces so they cook evenly. If you like softer veggies, sauté them for a few extra minutes in step 1.

What To Serve With Chicken Noodle Soup

This soup is a meal in itself, but pairs well with:

Saltine Crackers: The traditional crunchy side.
Grilled Cheese Sandwich: For a hearty lunch.
Crusty Bread: A baguette is great for dipping.
Side Salad: A simple green salad adds freshness.

How To Store Chicken Noodle Soup

Refrigerate: Store leftovers in an airtight container for up to 4–5 days. The noodles will absorb the broth and swell up significantly.
Freeze: Allow the soup to cool completely. Freeze in freezer-safe containers for up to 2–3 months. Note that the noodles will be very soft upon thawing; add fresh broth when reheating if it’s too thick.
Reheat: Warm gently on the stove over medium heat.

Chicken Noodle Soup Nutrition Facts

Calories: 206kcal
Protein: 23g
Carbohydrates: 14g
Fat: 6g
Saturates: 2g
Sugar: 6g
Salt: 0.9g

Nutrition information is estimated per serving.

FAQs

Can I use raw chicken?

Yes. Add raw chicken breasts or thighs to the boiling broth in step 3 before adding the noodles. Simmer the chicken for about 10–15 minutes until cooked through, remove to shred, then add the noodles to the broth.

Is this gluten-free?

No, egg noodles contain wheat. To make it gluten-free, use a gluten-free pasta (like brown rice fusilli) or substitute the noodles with diced potatoes or rice.

Can I make this ahead?

Yes, but if making ahead, it is best to cook the noodles separately and store them in a separate container. Add them to the hot soup just before serving to keep them firm.