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Chicken Noodle Soup
By Lauren Allen · tastesbetterfromscratch.com
Yield: 8
A classic broth-based soup with sautéed vegetables, egg noodles, and shredded rotisserie chicken.
| 1/2 tablespoon / 7 g butter | Sauté butter, celery, carrots & garlic, 3 min + 30 sec | Add stock, season with rosemary, thyme, pepper flakes, salt & pepper | Bring to boil, add noodles, cook until al dente | Remove from heat, add chicken, taste & adjust seasoning |
| 2 ribs celery, diced | ||||
| 3–4 large carrots, diced | ||||
| 1 clove garlic, minced | ||||
| 10 cups / 2.4 L chicken stock or broth | ||||
| 1/8 teaspoon dried rosemary | ||||
| 1/8 teaspoon dried thyme | ||||
| 1/8 teaspoon crushed red pepper flakes | ||||
| 1 teaspoon salt, to taste | ||||
| 1/2 teaspoon freshly ground black pepper, to taste | ||||
| 1 batch homemade egg noodles (or 4 cups / 115 g dry egg noodles, farfalle or other bite-size pasta) | ||||
| 3 cups / 420 g rotisserie chicken | ||||
| 1 teaspoon better than bouillon chicken flavor (or more, as needed) |
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