Go Back
–+ servings
A comforting bowl of homemade chicken noodle soup, featuring shredded chicken, wide egg noodles, carrots, and celery, seasoned with herbs.

From Scratch Soup With Deep Flavor

Learn to create deeply flavorful homemade soup by building layers of taste. This recipe focuses on techniques that transform simple ingredients into a rich and satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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
  • 4 cups dry egg noodles, farfalle or other bite-size pasta or 1 batch homemade egg noodles
  • 3 cups rotisserie chicken meat
  • 1 teaspoon Better Than Bouillon chicken flavor or more, as needed, or chicken bouillon granules

Equipment

  • Large stock pot

Method
 

  1. Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes.
  2. Add garlic and cook for another 30 seconds.
  3. Add chicken stock. Season the broth with rosemary, thyme, crushed red pepper, salt, and pepper. Taste and add chicken bouillon as needed.
  4. Bring broth to a boil. Add noodles and cook just until noodles are al dente. Be cautious not to overcook them, as they will continue to cook after the pot is removed from heat.
  5. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.

Notes

Store leftovers in an airtight container in the refrigerator for 4-5 days.

Tried this recipe?

Let us know how it was!