Nothing beats a warm bowl of homemade Chicken Noodle Soup when you’re craving comfort food or fighting off a cold. This recipe is simple yet packed with rich, hearty flavors from homemade stock, tender rotisserie chicken, and perfectly cooked noodles.

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8

Why You’ll Love Making It

• Full of Comfort & Flavor – This soup is the ultimate cozy meal, perfect for chilly nights or when you’re feeling under the weather.
• Made from Scratch – Homemade stock and fresh ingredients make a huge difference in taste.
• Quick & Easy – Ready in just 40 minutes, with simple steps perfect for beginners.
• Customizable – Use homemade or store-bought noodles and adjust the seasoning to your preference.

Ingredients

• ½ Tablespoon butter – Adds richness to the broth.
• 2 ribs celery, diced – Gives the soup a slight crunch and fresh flavor.
• 3-4 large carrots, diced – Naturally sweetens the broth and adds color.
• 1 clove garlic, minced – Enhances the flavor with a savory depth.
• 10 cups chicken stock (or broth) – The base of your soup; homemade is best, but store-bought works too.
• 1 teaspoon salt (to taste) – Start with a small amount and adjust as needed.
• ½ teaspoon freshly ground black pepper (to taste) – Adds warmth and depth.
• ⅛ teaspoon dried rosemary (or more, to taste) – A hint of earthiness that complements the chicken.
• ⅛ teaspoon dried thyme – Brings mild herbal notes.
• ⅛ teaspoon crushed red pepper flakes – Adds just a touch of heat (optional).
• 1 batch homemade egg noodles OR 4 cups dry egg noodles, farfalle, or other bite-sized pasta – The heart of the soup.
• 3 cups rotisserie chicken, shredded – A convenient shortcut that adds tenderness and flavor.
• 1 teaspoon Better Than Bouillon chicken flavor (or chicken bouillon granules) – Intensifies the chicken taste.

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Instructions

Step 1: Sauté the Vegetables

Melt the butter in a large stockpot over medium-high heat. Add the diced celery and carrots, stirring occasionally, and cook for 3 minutes until slightly softened. Add the minced garlic and sauté for another 30 seconds, just until fragrant.

Step 2: Build the Broth

Pour in the chicken stock and stir in salt, black pepper, rosemary, thyme, and crushed red pepper flakes. Stir well to combine.

Taste the broth and adjust the seasoning as needed. If the broth needs more depth, stir in Better Than Bouillon chicken flavor or a bouillon cube/granules until dissolved.

Step 3: Cook the Noodles

Bring the broth to a gentle boil. Add the uncooked homemade egg noodles or store-bought pasta, stirring occasionally. Cook until just al dente, following the package instructions for store-bought pasta (typically around 6-8 minutes). Be careful not to overcook!

Step 4: Add the Chicken

Turn off the heat and stir in the shredded rotisserie chicken. Let it sit for 2-3 minutes to warm through. Taste the broth again and adjust seasonings if needed.

Step 5: Serve & Store

Ladle the hot soup into bowls and enjoy immediately. Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken. If planning to freeze, store the soup without the noodles and add fresh noodles when reheating.

FAQs

Can I make this soup in advance?
Yes! The broth can be made a day or two ahead and stored in the refrigerator. Add the noodles just before serving so they don’t get mushy.

Can I freeze this soup?
Yes, but without the noodles—they tend to absorb too much liquid and become soggy. Freeze the broth and chicken separately, then add fresh noodles when reheating.

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