Ingredients
– 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 rosemary, or more, to taste
– 1/8 teaspoon thyme
– 1/8 teaspoon crushed red pepper
– 1 cup homemade egg noodles or 4 cups dry egg noodles, farfalle, or other bite-sized pasta
– 3 cups shredded rotisserie chicken
– 1 teaspoon chicken bouillon granules or powder, or more as needed
Instructions
1-In a large stockpot over medium-high heat, melt the butter. Add diced celery and carrots, sautéing for 3 minutes. Add minced garlic and cook for an additional 30 seconds.
2-Pour in the chicken stock or broth. Season with salt, pepper, rosemary, thyme, and crushed red pepper. Taste the broth and adjust salt if necessary. Optionally, add chicken bouillon granules or powder to enhance flavor.
3-Bring the broth to a boil. Add the noodles (homemade or dry) and cook until they are just al dente. Remove the pot from heat promptly to prevent overcooking the noodles.
4-Stir in shredded chicken. Taste and adjust seasoning as needed.
5-Serve the soup hot, optionally accompanied by fresh bread or crackers.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍜 Use homemade chicken stock from rotisserie bones for richer flavor.
🥚 Make fresh egg noodles for best texture and quick cooking.
⏲️ Avoid overcooking noodles; remove from heat promptly once al dente.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 206
- Sugar: 6 g
- Sodium: 934 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 58 mg