Hearty Chicken Noodle Soup with Fresh Vegetables Recipe
This classic Chicken Noodle Soup is a comforting and hearty dish perfect for any day. Made with tender rotisserie chicken, fresh vegetables, and homemade or store-bought egg noodles simmered in a flavorful broth seasoned with herbs and spices, it delivers warmth and satisfying taste in every bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables & Aromatics
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
Broth & Seasonings
- 1/2 Tablespoon butter
- 10 cups chicken stock or broth
- 1 teaspoon salt, to taste
- ½ teaspoon freshly ground black pepper, to taste
- 1/8 teaspoon dried rosemary, or more to taste
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon better than bouillon chicken flavor (or chicken bouillon granules), or more as needed
Noodles & Protein
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken meat
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, melt the butter. Add diced celery and carrots and sauté for about 3 minutes until slightly softened. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Prepare the Broth: Pour in 10 cups of chicken stock. Season the broth with dried rosemary, thyme, crushed red pepper flakes, salt, and freshly ground black pepper. Taste the broth carefully and adjust seasoning by adding a spoonful of better than bouillon chicken flavor or chicken bouillon granules as needed to deepen the flavor.
- Cook Noodles: Bring the broth to a rolling boil. Add the noodles, whether homemade or store-bought dry pasta, and cook until just al dente. Keep a close eye to avoid overcooking.
- Prevent Overcooking Noodles: Once the noodles are barely tender, immediately remove the pot from heat since the residual heat will continue to cook them, preventing them from becoming mushy.
- Add Chicken: Stir in 3 cups of shredded rotisserie chicken meat. Taste the soup again and add any extra seasonings if necessary.
- Store Leftovers: Transfer leftovers to an airtight container and refrigerate. Consume within 4-5 days to ensure freshness, especially considering the rotisserie chicken's storage life.
Notes
- Use homemade egg noodles for best texture, but store-bought dry pasta works well too.
- Adjust seasoning carefully, especially salt, since chicken stock and bouillon can add varying salt levels.
- Watch noodles closely to avoid mushiness; they will keep cooking off-heat.
- Leftovers keep well refrigerated for up to 5 days.
- For a spicier soup, increase the crushed red pepper flakes to your taste.