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Chicken Noodle Soup

Classic homemade chicken noodle soup
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Prep Time 8 minutes
Course Soup
Cuisine American

Ingredients
  

For the Soup

  • 1/2 tablespoon butter
  • 2 celery ribs diced
  • 3 –4 large carrots diced
  • 1 garlic clove 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
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper flakes
  • 1 batch homemade egg noodles or 4 cups dry egg noodles or bite-size pasta
  • 3 cups cooked chicken shredded or chopped
  • 1 teaspoon chicken bouillon paste or granules optional, to taste

Instructions
 

  • In a large stockpot, melt the butter over medium-high heat.
  • Add diced celery and carrots and sauté for about 3 minutes until slightly softened.
  • Add minced garlic and cook for 30 seconds until fragrant.
  • Pour in the chicken stock and season with rosemary, thyme, crushed red pepper, salt, and black pepper. Stir well and taste the broth.
  • Add chicken bouillon paste or granules if needed to deepen the flavor.
  • Bring the soup to a gentle boil.
  • Add noodles and cook until just al dente.
  • Remove from heat promptly to prevent overcooking the noodles.
  • Stir in the cooked chicken. Taste again and adjust seasoning as needed.
  • Serve hot.

Notes

You can replace butter with olive oil for a dairy-free version. For added nutrition, stir in spinach or parsley just before serving.