What Type of Noodles?
My mom always made chicken noodle soup with homemade egg noodles, but the great thing about this soup is that any kind of noodles will work!- Homemade Egg noodles : all you need is flour, salt, milk and eggs and they’re ready in 5 minutes!
- Farfalle pasta
- Elbow macaroni
- Rotini
About the Chicken Stock:
If your questioning whether you should use homemade chicken stock, or store-bought for this recipe, homemade is definitely the way to go! The secret is to use a rotisserie chicken so that you can use the meat in the soup and make chicken broth with the leftover carcass and bones. You wont believe how easy it is and it really takes the soup over top in terms of depth of flavor.How to Make Homemade Chicken Noodle Soup:
Make Homemade Chicken Stock ahead of time using a rotisserie chicken, or choose a good brand of store-bought chicken stock.
Is Chicken Noodle Soup Healthy?
Yes, homemade chicken noodle soup is healthy, and much healthier than store-bought soups which are usually loaded with sodium and other artificial flavors and preservatives. Chicken broth or stock (especially when homemade) are loaded with vitamins and minerals, and soothing for the body. Even if you use store bought chicken broth and noodles, it’s still healthier in every way!
Make Ahead and Freezing Instructions:
To make ahead: This soup is best made ahead of time when you are using homemade egg noodles, since they don’t get soggy and overcooked like regular store bought noodles. If you wanted to use regular noodles, I recommend making the broth (steps 1-2) first, and then boiling it with the noodles, and adding the chicken, the day of serving.Chicken Noodle Soup
Author: Lauren Allen Servings: 8 Calories: 256 Cost: 7 Prep 20 Mins Cook 20 Mins Total 40 Mins- Enameled Pot
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots diced
- 1 clove garlic, minced
- 10 cups chicken stock or broth*
- 1 teaspoon salt, to taste
- ½ teaspoon freshly ground black pepper, to taste
- 1/8 teaspoon dried rosemary, or more, to taste
- 1/8 teaspoon dried sage
- 1/8 teaspoon crushed red pepper flakes
- 1 batch homemade egg noodles*, or 5 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken*
- 1 teaspoon Better than Bouillon chicken base (or more, as needed), or chicken bouillon granules
Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
Add chicken stock and season the broth with rosemary, sage, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Stock: I HIGHLY recommend making this soup with homemade stock! It’s very easy to do if you buy a rotisserie chicken, and you can even make it ahead of time and freeze it. That way you can use the rotisserie chicken meat for the soup and the bones for the broth.
If using store-bought broth I recommend adding Better than Bullion chicken base to it to give it more depth of flavor.
Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is my recommended method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.
Make ahead: This soup is best made ahead of time when you are using homemade egg noodles (they don’t get soggy like regular store bought noodles). If using regular dry noodles I recommend making the broth (steps 1-2) first, and then the day of serving boiling the broth and noodles and adding the chicken.
Freezing Instructions: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles I would suggest undercooking the noodles before freezing the soup, to avoid them getting soggy upon reheating.
Calories: 256kcal Carbohydrates: 22g Protein: 19g Fat: 9g Saturated Fat: 3g Cholesterol: 61mg Sodium: 421mg Potassium: 433mg Fiber: 1g Sugar: 2g Vitamin A: 4645IU Vitamin C: 2mg Calcium: 35mg Iron: 1.6mg
