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This Chicken Noodle Soup recipe has been in my family for generations and I've tweaked it to perfection over countless Sunday afternoons. The aroma of simmering broth herbs and vegetables fills my kitchen with memories of comfort and care. Every time I make it my home feels warmer and cozier.
Why Make This Soup
I discovered the magic of using rotisserie chicken years ago and never looked back it adds such incredible depth to the broth. My kitchen shortcuts like store bought noodles when I'm busy make this soup doable any night of the week. But it's still got that made with love taste that puts canned soup to shame.
Ingredients You'll Need
- Butter: For sautéing vegetables
- Celery: Chopped small
- Carrots: Diced evenly with celery
- Garlic: Fresh for bold flavor
- Chicken Stock: Low-sodium for a rich base
- Salt and Pepper: To season
- Rosemary and Sage: Dried or fresh for flavor
- Red Pepper Flakes: Optional for a hint of spice
- Egg Noodles: Fresh or store-bought
- Rotisserie Chicken: Shredded for heartiness
- Chicken Bouillon: Optional for extra depth
Step-by-Step Instructions
- Sauté Vegetables
- Melt butter in a large pot over medium-high heat. Sauté celery and carrots for 3 minutes, then add garlic and cook until fragrant.
- Add Broth
- Pour in chicken stock and seasonings (rosemary, sage, red pepper flakes, salt, and pepper). Stir and bring to a simmer.
- Cook Noodles
- Add noodles to the boiling broth. Cook until tender but not mushy, about 7–9 minutes.
- Finish with Chicken
- Turn off the heat and stir in shredded chicken. Taste and adjust seasoning if necessary. Serve hot.
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Why Homemade Wins
When I first started making soup from scratch I couldn't believe the difference. Those fresh herbs and vegetables create layers of flavor you just can't get from a can. Using rotisserie chicken adds this amazing richness and the aroma while it simmers is absolutely incredible.
Custom Noodle Options
On weekends when I have time I love making my own noodles they soak up all that wonderful broth flavor. But honestly most nights I grab good quality egg noodles from the store and they work perfectly. My kids love it when I use fun shapes like bowties it makes the soup more playful.
Health Benefits
I love knowing exactly what goes into my family's soup. The protein rich chicken fresh vegetables and homemade broth create such a nourishing meal. When someone's feeling under the weather this is my go to recipe it's like a bowl of wellness you can taste.
Make-Ahead Tips
This soup is my secret weapon for busy weeks. I make a big batch on Sunday and it keeps beautifully in the fridge. My tip for freezing is to slightly undercook the noodles they'll finish cooking when you reheat the soup. It's such a lifesaver on hectic nights.
Final Thoughts
There's something so special about ladling hot homemade chicken noodle soup into bowls for people you love. It's more than just a meal it's comfort and care in every spoonful. I always serve it with warm crusty bread for soaking up every last drop of that golden broth.
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Frequently Asked Questions
- → Can I use different noodles?
- Yes, you can use any pasta shape you prefer. Just adjust cooking time according to package directions. Egg noodles are traditional but any small pasta works well.
- → How long does this soup keep?
- The soup keeps well in the refrigerator for 4-5 days. Store in an airtight container. The noodles may absorb more broth over time, so you might need to add more when reheating.
- → Can I freeze this soup?
- Yes, the soup freezes well for up to 3 months. For best results, freeze without the noodles and add fresh ones when reheating. This prevents the noodles from becoming mushy.
- → Can I use raw chicken instead?
- While rotisserie chicken is convenient, you can cook raw chicken in the broth until done, then shred it. This will add about 20-25 minutes to your cooking time.
- → How can I make the broth richer?
- Using homemade stock made from rotisserie chicken bones will give the richest flavor. Adding Better Than Bouillon also enhances the broth significantly.