Compared to store-bought soups, which are frequently laden with sodium and other artificial tastes and preservatives, homemade Chicken Noodle Soup is healthier. Chicken stock or broth is relaxing to the body and rich in vitamins and minerals, especially when cooked from scratch. It’s still healthy in every manner, even if you use pre-made chicken broth and noodles!
Make ahead and freezing instructions:
To make ahead:
When using homemade egg noodles, which don’t become soggy or overcooked as store-bought noodles do, this soup is best made ahead of time. If you wanted to use ordinary noodles, I would advise cooking the broth first (steps 1-2), then boiling the noodles in it with the chicken the day before serving.
Depending on the freshness of the chicken used, keep it in the refrigerator for 4-5 days in an airtight container.
The soup should be allowed to completely cool before being frozen for two to three months. Thaw in the refrigerator overnight or on the stovetop over medium heat. If you’re using store-bought noodles, I’d advise undercooking them before freezing the soup to prevent sogginess when you reheat.
PREP: 20 MINS
COOK: 20 MINS
TOTAL: 40 MINS
Ingredients Chicken Noodle Soup
- 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
- ½ teaspoon freshly ground black pepper, to taste
- 1/8 te aspoon dried rosemary, to taste
- 1/8 teaspoon dried sage
- 1/8 teaspoon crushed red pepper flakes
- 1 batch of homemade egg noodles, or 5 cups dry egg noodles, farfalle, or other bite-size pasta
- 3 cups rotisserie chicken
- 1 teaspoon Better than Bouillon chicken base (or more, as needed), or chicken bouillon granules
Instructions Chicken Noodle Soup
- Over medium-high heat, add butter, diced celery, and carrots to a sizable stockpot. 3 minutes of sauteing. Cook the garlic for 30 more seconds after adding it.
- Add chicken stock and season the soup with salt, pepper, crushed red pepper, rosemary, sage, and crushed red pepper before tasting it. When necessary, taste and add “better than bullion” chicken bouillon cubes or granules.
- Boiling the broth. Add the noodles and cook them just until they are al dente, using either dry store-bought pasta or uncooked homemade egg noodles.
- Avoid overcooking store-bought noodles at all costs! Once they are just beginning to become sensitive, turn off the heat. When the heat is turned off, the noodles will continue to cook, and you don’t want them to get mushy.
- Include the rotisserie chicken’s chicken flesh. If more seasoning is required, taste the soup once more.
- Depending on how fresh the chicken you used was, you can keep leftovers in the refrigerator for 4-5 days in an airtight container.
Stock: I STRONGLY advise using homemade stock while preparing this soup! If you purchase a rotisserie chicken, it is quite simple to make and can even be prepared in advance and frozen. In this manner, the rotisserie chicken’s meat may be used for the soup and the bones can be used to make broth.
Better than Bullion chicken base should be added to the store-bought broth if you want to give it a deeper flavor.
Chicken: Because you can use the meat for the soup and the bones to make homemade chicken stock, I advise using a rotisserie chicken (or your own fully roasted bird). Add raw chicken thighs, breasts, or tenders to the boiling broth in step 3 if using raw chicken meat (before adding the noodles). Depending on the chicken you use, cooking time will vary, but generally speaking, cook the chicken for 5 minutes before adding the noodles.
Freezing Instructions: The soup should be allowed to completely cool before being frozen for two to three months. Thaw in the refrigerator overnight or on the stovetop over medium heat. If you’re using store-bought noodles, I’d advise undercooking them before freezing the soup to prevent sogginess when you reheat.