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A close-up of a hearty bowl of chicken noodle soup, garnished with fresh rosemary, perfect for your chicken noodle soup recipe.

Homemade Chicken Noodle Soup

This easy homemade chicken noodle soup recipe is warm, hearty, and perfect for busy weeknights. Made with fresh vegetables, rotisserie chicken, and savory broth, it’s a quick and comforting meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 280

Ingredients
  

  • 0.5 tbsp butter
  • 2 ribs celery, diced
  • 3–4 large carrots, diced
  • 1 clove garlic, minced
  • 10 cups chicken stock or broth
  • 1 tsp salt (to taste)
  • 0.5 tsp freshly ground black pepper (to taste)
  • 0.125 tsp dried rosemary
  • 0.125 tsp dried thyme
  • 0.125 tsp crushed red pepper flakes
  • 4 cups dry egg noodles (or 1 batch homemade)
  • 3 cups rotisserie chicken, shredded
  • 1 tsp Better Than Bouillon chicken flavor (or bouillon granules)

Equipment

  • Large stock pot
  • cutting board and sharp knife
  • Measuring Cups and Spoons
  • Ladle

Method
 

  1. Prep all your ingredients: dice celery and carrots, mince garlic, and shred cooked chicken.
  2. In a large stock pot over medium-high heat, melt butter. Add diced celery and carrots. Sauté for 3 minutes until slightly softened.
  3. Stir in minced garlic and cook for 30 seconds, being careful not to burn.
  4. Pour in chicken stock or broth. Stir in salt, black pepper, rosemary, thyme, crushed red pepper flakes, and bouillon.
  5. Bring to a gentle boil. Add noodles and cook until al dente. Remove from heat immediately to prevent overcooking.
  6. Stir in shredded chicken. Warm through. Taste and adjust seasoning if needed.
  7. Ladle soup into bowls and serve hot. Garnish with fresh parsley or dill if desired.

Notes

Use rotisserie chicken for convenience or cook fresh chicken if you prefer. Store cooked noodles separately to prevent them from becoming soggy. Add extra herbs, spices, or greens to customize the soup to your taste.