Chicken Noodle Soup: A Comforting Classic for Every Season

Making Chicken Noodle Soup from scratch is an experience I cherish. There’s something special about using homemade stock and crafting egg noodles that makes this dish stand out. The result is a warm, comforting bowl of soup that surpasses anything from a can.

My children’s excitement when they see this meal on the table is truly delightful. It has become a staple in our household, especially during the colder months. I love sharing it with friends and neighbors, often paired with a loaf of Artisan Bread, and it never fails to impress.

What Kind of Noodles to Use?

I often use homemade egg noodles for chicken noodle soup, made quickly with just flour, salt, milk, and eggs. Other suitable options include:

• Farfalle pasta
• Elbow macaroni
• Rotini

Any of these varieties can enhance the soup’s texture and flavor.

About the Chicken Broth:

Using homemade chicken broth greatly enhances the flavor of the recipe. I suggest starting with a rotisserie chicken; it provides both tender meat for the soup and bones for making a rich broth. The process is simple and adds a wonderful depth to the dish. By utilizing leftover bones, I ensure nothing goes to waste while creating a comforting, flavorful base.

Creating Homemade Chicken Noodle Soup

First, I make chicken stock using a rotisserie chicken or select a quality store-bought version.

In a large stockpot, I add butter, diced celery, and carrots, sautéing them over medium-high heat for about three minutes. After that, I add minced garlic and let it cook for an additional thirty seconds to enhance the flavors.

Next, I pour in the chicken stock and season it. I taste the broth first before adding salt, pepper, a small pinch of rosemary, thyme, and crushed red pepper. If I feel it needs more flavor, a bit of “better than bullion” or chicken bouillon can enrich it further.

Once the broth reaches a boil, I add either uncooked homemade egg noodles or dry pasta. I cook the noodles until they are al dente, being careful not to overcook if I’m using store-bought options. Immediately after they reach the right tenderness, I remove the pot from heat, as the noodles will continue to soften off the burner.

Lastly, I incorporate shredded chicken from the rotisserie and check the seasoning of the broth again, adjusting as necessary.

Is Homemade Chicken Noodle Soup Nutritious?

I consider homemade chicken noodle soup to be quite healthy. Unlike many canned versions, which often contain high sodium levels and artificial ingredients, my recipe relies on fresh ingredients. With rich chicken broth, whether I make it myself or choose a store option, I still benefit from essential vitamins and minerals that support well-being.

Make Ahead and Freezing Instructions:

Required Tools

• Large stock pot
• Airtight containers for storage
• Freezer-safe containers for freezing

Ingredients for the Soup

• 1/2 tablespoon butter
• 2 ribs of celery, chopped
• 3-4 large carrots, chopped
• 1 clove garlic, minced
• 10 cups chicken stock or broth
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 1/8 teaspoon dried rosemary (adjust as desired)
• 1/8 teaspoon dried thyme
• 1/8 teaspoon crushed red pepper flakes
• 1 batch homemade egg noodles or 4 cups dry egg noodles (like farfalle or similar bite-sized pasta)
• 3 cups rotisserie chicken
• 1 teaspoon “better than bouillon” chicken flavor or chicken bouillon granules (adjust as needed)

Preparation Steps

1. In a large stock pot over medium-high heat, add butter, diced celery, and chopped carrots. Sauté for about three minutes and then add minced garlic, cooking for an additional 30 seconds.
2. Pour in the chicken stock and season the broth with rosemary, thyme, crushed red pepper, salt, and black pepper. Taste the broth before adjusting salt levels. Incorporate “better than bouillon” or bouillon cubes if more flavor is desired.
3. Bring the broth to a boil, then introduce your noodles (either homemade or dry store-bought) and cook until the noodles are just al dente. Take care not to overcook, especially with store-bought varieties—they will continue to cook off the heat.
4. Mix in the shredded rotisserie chicken and taste the broth again, adding more seasoning if needed.

Helpful Tips

• I highly recommend using homemade stock due to the enhanced flavor. You can easily make this by using a rotisserie chicken and saving the bones for broth.
• If opting for store-bought broth, consider adding “better than bouillon” for a richer taste.
• For gluten-free options, substitute regular noodles with gluten-free egg noodles or create your own using gluten-free flour.
• If making this ahead with homemade noodles, the outcome will be better as they hold up well when stored. When using store-bought noodles, prepare the broth in advance and combine with noodles and chicken on the day of serving.

Storage and Freezing

• To store the soup, keep it in an airtight container in the refrigerator where it can last about 4 to 5 days, depending on the chicken’s freshness.
• For freezing, allow the soup to cool completely and transfer it into a freezer-safe container. This soup will freeze well for about 2 to 3 months. When ready to use, thaw it overnight in the fridge or warm it on medium heat on the stove. If you used store-bought noodles, consider undercooking them slightly so they don’t become overly soft upon reheating.

Nutritional Information Adaptation

• The recipe can utilize 24 oz. of rotisserie chicken, low-sodium chicken broth, and 5 cups of dry egg noodles.