There’s something universally comforting about a bowl of homemade chicken noodle soup. It’s the kind of dish that warms you up on a cold day and nurtures the soul, evoking memories of family kitchens and cozy gatherings. This homemade version of chicken noodle soup not only offers an unbeatable taste but also allows you to customize it to your preferences. Whether you’re using rotisserie chicken or preparing your own homemade stock, this soup will satisfy even the most discerning palates.
Why This Chicken Noodle Soup is So Special
This recipe is a go-to for many families, providing both warmth and nutrition in a single bowl. It combines tender chicken, hearty vegetables, and perfectly cooked noodles, all enveloped in a flavorful broth. Best of all, it’s simple and quick to prepare—perfect for busy weeknights or weekend comfort food. Let’s dive into what makes this soup so special:
- Homemade chicken stock: While store-bought chicken broth works, homemade stock takes this soup to the next level in terms of depth and flavor. Using the bones and meat from a rotisserie chicken makes it easy to prepare your own.
- Customizable: You can choose any type of noodles for this soup, from traditional egg noodles to farfalle, elbow macaroni, or rotini. The options are endless!
- One-pot meal: This recipe is easy to make, with minimal cleanup required. You can prepare everything in a single pot, making it perfect for busy days.
- Family-friendly: This soup is beloved by children and adults alike, making it a great option for family dinners or gatherings.
Ingredients for Chicken Noodle Soup
Before we get started with the step-by-step instructions, here’s what you’ll need for this flavorful chicken noodle soup:
- Butter: For sautéing the vegetables and adding richness to the soup.
- Celery and Carrots: These classic vegetables provide a great foundation for the soup’s flavor.
- Garlic: minced garlic adds a savory depth.
- Chicken stock or broth: homemade stock will bring the best flavor, but you can use store-bought if needed.
- Chicken: Rotisserie chicken is ideal for convenience, but you can also cook your own chicken if preferred.
- Noodles: Any small pasta works, but egg noodles are a popular choice for their texture and ability to soak up the soup.
- Seasonings: Salt, pepper, rosemary, thyme, and red pepper flakes are the essential seasonings, but feel free to adjust based on your preferences.
- Optional flavor boost: A spoonful of “better than bullion” chicken or chicken bouillon powder can add extra flavor if needed.
How to Make Chicken Noodle Soup: Step-by-Step Instructions
Making homemade chicken noodle soup doesn’t have to be complicated, and with these easy-to-follow steps, you’ll have a delicious meal ready in just under 40 minutes. Whether you’re a seasoned cook or a beginner, you can create this comforting soup without breaking a sweat.
Step 1: Sauté the Vegetables
Start by heating butter in a large stock pot or Dutch oven over medium-high heat. Once the butter has melted, add diced celery and carrots to the pot. Sauté for about 3 minutes, until the vegetables start to soften and become aromatic. Add minced garlic and cook for another 30 seconds, ensuring the garlic doesn’t burn but infuses the mixture with flavor.
Step 2: Add the Chicken Broth and Seasonings
Next, pour in chicken stock (homemade or store-bought) and stir the mixture. Season the broth with salt, freshly ground black pepper, dried rosemary, dried thyme, and a small pinch of crushed red pepper flakes. Taste the broth to check the seasoning levels and adjust accordingly. If desired, add a spoonful of chicken bouillon granules or “better than bouillon” chicken paste for a more robust flavor.
Step 3: Add the Noodles and Cook
Bring the broth to a boil, then carefully add your uncooked noodles (whether using homemade egg noodles or store-bought pasta). Cook the noodles just until they are al dente, about 6–8 minutes. Be cautious not to overcook the noodles, as they will continue to cook in the hot broth after you remove the pot from the heat.
Step 4: Add the Chicken
Once the noodles are cooked, it’s time to add the rotisserie chicken meat. If you’re using leftover chicken, simply shred it and stir it into the pot. The chicken will heat up quickly in the hot soup. Taste the broth one more time, adjusting the seasonings if needed, and then remove the soup from the heat.
Step 5: Serve and Enjoy!
Ladle the soup into bowls and serve immediately. For added richness, you can sprinkle some shredded Parmesan or mozzarella cheese on top before serving. This step is optional but provides a lovely touch to the finished soup. Pair your homemade chicken noodle soup with a warm loaf of bread or a side salad for the perfect meal.
Tips and Variations to Make Your Soup Even Better
Tips:
- Homemade Stock: For the best flavor, consider making your own chicken stock by boiling the bones and carcass from a rotisserie chicken. This gives the soup a depth of flavor you can’t achieve with store-bought broth.
- Use Fresh Chicken: If you don’t have rotisserie chicken, you can also cook chicken breasts or thighs in the soup. Simply add them to the pot with the broth and let them simmer until cooked through, then shred the chicken.
- Don’t overcook the noodles. Noodles continue to cook in the broth after you take them off the heat, so it’s important to stop cooking them when they are just al dente.
- Season Well: Taste the broth multiple times as you go, adjusting the seasoning for the perfect balance of flavors.
Variations:
- Gluten-Free Option: For a gluten-free version, simply swap out regular noodles for gluten-free pasta. There are plenty of gluten-free pasta options available that will work great in this soup.
- Vegetarian Version: Omit the chicken entirely and use vegetable broth for a lighter, vegetarian alternative. You can also add extra vegetables like zucchini, broccoli, or mushrooms for added nutrition.
- Spicy Version: If you like a little heat, try adding some chopped jalapeños or extra crushed red pepper flakes to spice things up.
Storing and Reheating Leftovers
If you have leftovers, chicken noodle soup stores wonderfully in the refrigerator or freezer.
In the Refrigerator: Store the soup in an airtight container for up to 4-5 days. When reheating, warm it over low heat on the stove or in the microwave. If the soup has thickened too much, you can add a splash of broth or water to reach the desired consistency.
In the freezer: Chicken noodle soup can also be frozen for later use. Allow the soup to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. To reheat, thaw the soup overnight in the fridge and warm it on the stove.
FAQs On Chicken Noodle Soup
1. Can I use store-bought chicken broth for chicken noodle soup?
Yes, you can use store-bought chicken broth, but for the best flavor, homemade chicken stock is highly recommended. If using store-bought broth, choose low-sodium versions to better control the seasoning. Adding a spoonful of “Better than Bouillon” or chicken bouillon cubes can enhance the depth of flavor.
2. What kind of pasta is best for chicken noodle soup?
Any small pasta works well for chicken noodle soup. You can use egg noodles, rotini, farfalle, or even elbow macaroni. If you prefer a more traditional taste, homemade egg noodles are a great option. Just make sure the pasta is cooked al dente to avoid mushiness.
3. Can I make chicken noodle soup ahead of time?
Yes, chicken noodle soup is great for meal prepping! You can make the soup a day ahead and store it in the fridge for 3-4 days. If using store-bought pasta, it’s best to cook it fresh when you’re ready to serve to avoid it becoming too soft. If using homemade noodles, the soup holds up well and is even better the next day.
4. How do I store chicken noodle soup?
Store leftover soup in an airtight container in the fridge for up to 4-5 days. You can also freeze it in a freezer-safe container for up to 3 months. If freezing, consider undercooking the noodles slightly before freezing to avoid them becoming mushy when reheated.
5. Can I make chicken noodle soup without rotisserie chicken?
Yes, you can use raw chicken breasts or thighs instead of rotisserie chicken. Simply add the raw chicken to the broth and cook until fully done, then shred it before adding it back into the soup. If you’re using leftover chicken, add it towards the end after the broth and noodles are cooked.
Recipe card for Chicken Noodle Soup:
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 (low sodium recommended)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper (adjust 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 (or pasta of choice)
- 3 cups rotisserie chicken, shredded
- 1 teaspoon Better than Bouillon chicken flavor (optional)
- Fresh parsley for garnish (optional)
Instructions:
Sauté Vegetables:
- In a large stock pot over medium-high heat, melt butter. Add diced celery and carrots and sauté for about 3 minutes until they begin to soften.
- Add garlic and cook for another 30 seconds until fragrant.
Add Broth and Season:
- Pour in chicken stock and season with salt, pepper, rosemary, thyme, and crushed red pepper flakes. Stir and bring the broth to a boil.
Cook Pasta:
- Once boiling, add noodles (either homemade or store-bought). Cook until the noodles are al dente, about 6-8 minutes. Be careful not to overcook the noodles as they will continue cooking off the heat.
Add Chicken:
- Add the shredded rotisserie chicken to the pot. Stir and taste the broth to adjust the seasonings.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread or crackers on the side.
Notes:
- Noodles: Use any small pasta like farfalle, rotini, or elbow macaroni if you don’t have egg noodles.
- Broth: Homemade chicken stock is recommended for richer flavor. You can also use store-bought, but choose a low-sodium option.
- Leftovers: Store leftover soup in an airtight container for up to 4-5 days in the fridge. The soup can be frozen for up to 3 months (freeze before adding noodles for best results).
- Make Ahead: You can make the soup ahead of time, and the flavor will improve the next day.
Nutritional Facts (per serving):
- Calories: 206 kcal
- Carbohydrates: 14g
- Protein: 23g
- Fat: 6g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0.1g
- Cholesterol: 58mg
- Sodium: 934mg
- Potassium: 587mg
- Fiber: 1g
- Sugar: 6g
- Vitamin A: 4606 IU
- Vitamin C: 3mg
- Calcium: 31mg
- Iron: 1mg
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Method: Stovetop
Cuisine: American
