Go Back
–+ servings
Chicken Noodle Soup Bowl of homemade chicken noodle soup with shredded chicken, egg noodles, carrots, celery, and herbs in golden broth

Chicken Noodle Soup

A comforting, from-scratch Chicken Noodle Soup that tastes like it simmered all day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ tablespoon butter unsalted, for sautéing vegetables
  • 2 ribs celery diced into small, even pieces
  • 3 large carrots peeled and diced for even cooking
  • 1 clove garlic fresh, finely minced
  • 10 cups chicken stock preferably homemade or high-quality broth
  • 1 teaspoon salt adjusted to taste after simmering
  • ½ teaspoon black pepper freshly ground for best flavor
  • ⅛ teaspoon dried rosemary crushed between fingers to release aroma
  • ⅛ teaspoon dried thyme dried, evenly measured
  • ⅛ teaspoon crushed red pepper flakes optional, for gentle heat
  • 1 batch egg noodles fresh homemade, or about 4 cups dry egg noodles or small pasta
  • 3 cups cooked chicken shredded rotisserie or roasted chicken meat
  • 1 teaspoon chicken bouillon base added only if broth needs more depth

Method
 

  1. Melt the butter in a large pot over medium-high heat, then add the diced celery and carrots and cook until just beginning to soften.
    Diced carrots and celery in a large pot before cooking chicken noodle soup
  2. Stir in the minced garlic and cook briefly until fragrant, being careful not to let it brown.
  3. Pour in the chicken stock and season the broth with rosemary, thyme, red pepper flakes, salt, and black pepper, tasting and adjusting as needed.
    Hand holding a spoon of seasoning over a pot of chicken broth with carrots and celery
  4. Bring the soup to a steady boil, then add the noodles and cook only until tender but still slightly firm.
  5. Remove the pot from heat as soon as the noodles reach al dente, allowing them to finish cooking gently in the hot broth.
  6. Stir in the shredded chicken, then taste once more and adjust seasoning or add bouillon base if the flavor needs strengthening.
    Shredded cooked chicken being added to a pot of chicken soup with vegetables

Nutrition

Serving: 360gCalories: 210kcalCarbohydrates: 14gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 58mgSodium: 930mgPotassium: 580mgFiber: 1gSugar: 6gVitamin A: 4600IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Caption-style recipe notes (MSI + emotional recall).

Tried this recipe?

Let us know how it was!