Ingredients
Equipment
Method
- Prep all your ingredients: dice celery and carrots, mince garlic, and shred cooked chicken.
- In a large stock pot over medium-high heat, melt butter. Add diced celery and carrots. Sauté for 3 minutes until slightly softened.
- Stir in minced garlic and cook for 30 seconds, being careful not to burn.
- Pour in chicken stock or broth. Stir in salt, black pepper, rosemary, thyme, crushed red pepper flakes, and bouillon.
- Bring to a gentle boil. Add noodles and cook until al dente. Remove from heat immediately to prevent overcooking.
- Stir in shredded chicken. Warm through. Taste and adjust seasoning if needed.
- 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.
