Description
Homemade Chicken Noodle Soup is a classic and comforting dish perfect for cold days or when you’re feeling under the weather. This recipe features a flavorful homemade chicken stock made from a rotisserie chicken, combined with sautéed vegetables, tender egg noodles, and juicy shredded chicken. It’s a nourishing and heartwarming soup that brings together simple ingredients for a delicious result.
Ingredients
Scale
For the Homemade Chicken Stock:
- 1 rotisserie chicken (use the meat for the soup and the carcass for stock)
- 10 cups water
- 1 onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, smashed
- 1 bay leaf
- Salt and pepper, to taste
For the Soup:
- 1 tablespoon butter or olive oil
- 3 celery stalks, diced
- 3 carrots, diced
- 2 cloves garlic, minced
- 6–8 cups chicken stock (from the homemade stock or store-bought)
- Salt and pepper, to taste
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- Pinch of crushed red pepper (optional)
- 2 cups cooked chicken (from the rotisserie chicken)
- Egg noodles or your favorite pasta (homemade or store-bought)
For the Homemade Egg Noodles (optional):
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup milk
Instructions
- Make the Chicken Stock:
- Prepare the Stock: In a large pot, place the rotisserie chicken carcass, onion, celery, carrots, garlic, and bay leaf. Add 10 cups of water, bring to a boil, then reduce to a simmer. Cook for about 1 hour.
- Strain the Stock: Remove the carcass and vegetables, straining the broth into a large bowl. Season with salt and pepper to taste. Set aside.
- Make the Soup:
- Sauté the Vegetables: In a large soup pot, melt the butter over medium-high heat. Add the diced celery and carrots, sautéing for about 3 minutes until slightly softened. Add minced garlic and cook for another 30 seconds.
- Add the Stock: Pour in 6-8 cups of chicken stock. Season the broth with salt, pepper, rosemary, sage, and a pinch of crushed red pepper if desired. Taste and adjust seasoning as needed.
- Cook the Noodles: Bring the soup to a boil. Add the egg noodles (homemade or store-bought) and cook until al dente, according to package instructions (or about 3-5 minutes for homemade noodles). Be careful not to overcook the noodles, especially if using store-bought.
- Add Chicken: Stir in the cooked chicken from the rotisserie, allowing it to heat through.
- Make the Homemade Egg Noodles (Optional):
- Make the Dough: In a medium bowl, combine flour and salt. Create a well in the center and add the eggs and milk. Stir to combine until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth.
- Roll and Cut the Noodles: Roll the dough out on a floured surface to about 1/8-inch thick. Use a knife or pizza cutter to cut the dough into thin strips.
- Cook: Drop the noodles into the boiling soup and cook for 3-5 minutes, until tender.
- Serve:
- Serve the Soup: Ladle the chicken noodle soup into bowls and serve hot. Pair with crusty bread or homemade rolls for a comforting meal.
Notes
- For best results, use homemade stock as it enhances the flavor of the soup.
- If storing leftovers, keep the noodles separate from the soup to prevent them from becoming mushy.
- Adjust the seasoning to your taste, especially if using store-bought stock, which may be saltier.
- Prep Time: 20 minutes
- Cook Time: 1 hour (for stock) + 20 minutes (for soup)
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg