Description
This homemade chicken noodle soup is the ultimate comfort food—rich in flavor, packed with protein, and ready in just 40 minutes. A cozy classic perfect for chilly nights or quick weeknight dinners.
Ingredients
1/2 tablespoon butter
2 celery stalks, diced
3–4 large carrots, diced
1 garlic clove, minced
10 cups low-sodium chicken broth
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
4 cups dry egg noodles or other small pasta
3 cups cooked, shredded chicken (skinless, boneless)
1 teaspoon chicken bouillon granules or paste (adjust to taste)
Instructions
1. In a large soup pot, melt the butter over medium-high heat.
2. Add diced celery and carrots and sauté for about 3 minutes until slightly softened. Stir in the garlic and cook for another 30 seconds.
3. Pour in the chicken broth. Stir in salt, pepper, rosemary, thyme, and red pepper flakes. Taste and adjust seasoning as needed.
4. Bring the mixture to a boil. Add the dry noodles and cook until they are just tender (al dente). Avoid overcooking, as the noodles will continue to soften in the hot broth.
5. Turn off the heat and stir in the cooked chicken. Let it sit for a few minutes to warm through. Taste and adjust seasonings again if needed.
6. Serve hot and store any leftovers in an airtight container in the refrigerator for up to 4–5 days.
Notes
To freeze, leave out the noodles and cook fresh when reheating to prevent them from absorbing all the broth. Add a squeeze of lemon or fresh herbs at the end for a brighter flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American