Chicken Noodle Soup (Print Version)
# Ingredients:
01 -
1/2 tablespoon of butter.
02 -
3-4 large carrots, chopped into small pieces.
03 -
2 stalks of celery, finely chopped.
04 -
1 minced garlic clove.
05 -
10 cups of chicken broth or stock.
06 -
1 teaspoon of salt (adjust to your liking).
07 -
1/2 teaspoon of freshly ground black pepper (adjust to your liking).
08 -
1/8 teaspoon of dried sage leaves.
09 -
1/8 teaspoon of crushed red chili flakes.
10 -
1/8 teaspoon of dried rosemary.
11 -
Either 4 cups of dry egg noodles, farfalle, or any small pasta, or a batch of homemade egg noodles.
12 -
3 cups of shredded chicken from a French rotisserie.
13 -
1 teaspoon of Maggi bouillon (chicken flavor) or similar chicken bouillon granules.
# Instructions:
01 -
Warm the butter in a large enameled pot on medium-high heat. Toss in the diced carrots and celery, letting them cook for about 3 minutes to slightly soften.
02 -
Throw in the minced garlic and stir, cooking it for around 30 seconds until you can smell it.
03 -
Pour in the chicken broth. Stir in the dried rosemary, sage, chili flakes, salt, and black pepper. Taste the broth and tweak the spices if needed. Boost the flavor with a spoonful of chicken bouillon if you'd like.
04 -
Bring the broth to a rolling boil. Add the noodles or pasta and let them cook until firm yet tender (al dente). If using packaged pasta, be mindful not to overcook.
05 -
Switch off the heat as soon as the noodles are perfectly cooked. They'll keep softening with the heat left in the pot.
06 -
Stir in the shredded rotisserie chicken. Taste the soup and adjust the seasonings until it’s perfect for you.
07 -
Ladle up and enjoy the cozy, homemade soup. Keep any leftovers in a sealed container in the fridge for 4-5 days.
# Notes:
01 -
Homemade chicken stock makes this soup even better. You can make it by simmering the leftover rotisserie chicken bones.
02 -
To make it gluten-free, go for certified gluten-free egg noodles or make your own with gluten-free flour.
03 -
If you’re prepping ahead, cook the broth first. Toss in dry noodles and chicken only when you plan to serve it fresh.
04 -
To freeze, let the soup cool down completely and store it in a freezer-friendly container for up to 3 months. Reheat on the stove over medium heat or thaw it overnight in the fridge.