Chicken Noodle Soup Recipe
Chicken noodle soup is a comforting classic, perfect for any season. It’s not just a dish; it’s an experience that brings warmth and satisfaction. This recipe elevates the traditional soup with a rich, homemade broth and tender, flavorful ingredients. Whether you’re nursing a cold or just craving a wholesome meal, this chicken noodle soup stands out for its depth of flavor and comforting qualities.
Ingredients
Essential Ingredients for the Soup: The foundation of this soup lies in its essential ingredients: butter, celery, carrots, garlic, chicken stock, and rotisserie chicken. Each component plays a vital role in creating a well-balanced and flavorful soup.
Choosing Quality Ingredients for the Best Flavor: Selecting high-quality ingredients is crucial. Fresh, organic vegetables and a good-quality chicken stock or broth make a significant difference. Using rotisserie chicken not only saves time but also adds a rich, roasted flavor that enhances the overall taste.
Optional Add-Ins for a Personal Touch: To make this soup your own, consider adding a variety of optional ingredients. Fresh herbs like parsley or thyme, a splash of lemon juice for brightness, or even a handful of spinach for extra nutrition can all add unique twists to the classic recipe.
Step-by-Step Instructions
Preparing the Vegetables: Start by melting butter in a large stock pot over medium-high heat. Add diced celery and carrots, and sauté for approximately 3 minutes until they begin to soften. Incorporate the minced garlic, cooking for another 30 seconds until it releases its aromatic fragrance.
Cooking the Broth: Pour in the chicken stock, then season the broth with rosemary, sage, crushed red pepper, salt, and pepper. It’s important to taste the broth as you season, ensuring the flavors are balanced. Add a spoonful of “better than bouillon” chicken or chicken bouillon granules for an extra depth of flavor.
Adding the Noodles and Chicken: Bring the seasoned broth to a rolling boil. Introduce the noodles, whether homemade egg noodles or dry store-bought pasta, and cook until they are al dente. Be cautious not to overcook the noodles as they will continue to cook slightly even after removing the pot from heat.
Final Adjustments and Seasonings: Once the noodles are tender, add the shredded rotisserie chicken to the pot. Stir well to combine. Taste the broth again and adjust the seasonings if necessary, ensuring a harmonious blend of flavors.
Recipe Tips & Frequently Asked Questions
Tips for Perfectly Cooked Noodles:
- Use a timer to avoid overcooking.
- Opt for homemade noodles for a richer texture.
How to Avoid Overcooking the Vegetables:
- Sauté only until they begin to soften, then let them finish cooking in the broth.
- Cut vegetables uniformly for even cooking.
Enhancing the Flavor with Bouillon and Seasonings:
- Taste frequently and adjust seasonings gradually.
- Use fresh herbs for an aromatic boost.
Can I Use Different Types of Pasta?
- Absolutely, feel free to experiment with different pasta shapes.
How Long Can I Store the Soup?
- Store in an airtight container for 4-5 days, depending on the freshness of the chicken.
Can I Freeze Chicken Noodle Soup?
- Yes, freeze in individual portions for up to 3 months.
What Variations Can I Make to This Recipe?
- Add vegetables like peas or corn for variety.
- Use different herbs and spices to change the flavor profile.
What to Serve With This Recipe
Perfect Bread Pairings: A crusty baguette or homemade dinner rolls complement the soup wonderfully, providing a satisfying crunch that pairs well with the tender noodles and chicken.
Ideal Side Dishes for a Complete Meal: Consider serving a light, fresh salad alongside the soup. A mixed greens salad with a tangy vinaigrette or a classic Caesar salad would make excellent accompaniments.
Beverage Suggestions to Complement the Soup: A light white wine, such as a Sauvignon Blanc, pairs beautifully with chicken noodle soup. For a non-alcoholic option, consider a sparkling water with a slice of lemon or a warm herbal tea.
Storage and Reheating Instructions
Proper Storage Techniques for Freshness: Store leftovers in an airtight container to maintain freshness. Make sure to cool the soup completely before sealing it to prevent condensation from affecting the texture.
Best Practices for Reheating Without Losing Flavor: Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can overcook the noodles and vegetables.
Tips for Freezing and Thawing the Soup: If freezing, portion the soup into freezer-safe containers, leaving space for expansion. Thaw in the refrigerator overnight before reheating on the stovetop for best results.
This chicken noodle soup recipe highlights the simplicity and comfort of homemade cooking. It’s a delightful dish that’s easy to make and perfect for any occasion. Give it a try and share it with your loved ones. Feel free to leave your variations and experiences, and let’s celebrate the joy of cooking together!
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*
- 1 teaspoon salt, to taste
- 1/2 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 flavor (or more, as needed), or chicken bouillon granules
Instructions
Melt the butter in a large stock pot over medium-high heat. Add the diced celery and carrots, sautéing for approximately 3 minutes. Incorporate the minced garlic, allowing it to cook for another 30 seconds until fragrant.
Pour in the chicken stock and season the broth with rosemary, sage, crushed red pepper, salt (taste before adding more), and pepper. Stir in a spoonful of “better than bouillon” chicken or chicken bouillon granules as needed for extra depth of flavor.
Bring the broth to a rolling boil. Introduce the noodles (either uncooked homemade egg noodles or dry store-bought pasta) and cook until the noodles reach al dente. If using store-bought noodles, be mindful not to overcook them. Remove the pot from heat as soon as the noodles are just tender; they will continue to cook in the residual heat and should not become mushy.
Add the shredded rotisserie chicken to the pot, stirring to combine. Taste the broth again and adjust the seasonings if necessary.
Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.
Chicken Noodle Soup Recipe
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*
- 1 teaspoon salt to taste
- 1/2 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 flavor or more, as needed, or chicken bouillon granules
Instructions
- Melt the butter in a large stock pot over medium-high heat. Add the diced celery and carrots, sautéing for approximately 3 minutes. Incorporate the minced garlic, allowing it to cook for another 30 seconds until fragrant.
- Pour in the chicken stock and season the broth with rosemary, sage, crushed red pepper, salt (taste before adding more), and pepper. Stir in a spoonful of “better than bouillon” chicken or chicken bouillon granules as needed for extra depth of flavor.
- Bring the broth to a rolling boil. Introduce the noodles (either uncooked homemade egg noodles or dry store-bought pasta) and cook until the noodles reach al dente. If using store-bought noodles, be mindful not to overcook them. Remove the pot from heat as soon as the noodles are just tender; they will continue to cook in the residual heat and should not become mushy.
- Add the shredded rotisserie chicken to the pot, stirring to combine. Taste the broth again and adjust the seasonings if necessary.
- Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.