Ingredients
Equipment
Method
- Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Cook for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken stock. Season the broth with rosemary, thyme, crushed red pepper, and salt. Taste the broth and add pepper. Add a spoonful of better than bullion chicken base or bouillon cubes or granules as needed.
- Bring the broth to a boil. Add noodles (uncooked homemade egg noodles or dry store-bought pasta) and cook just until noodles are al dente.
- If you use store-bought noodles, remove the pot from heat as soon as they are barely tender. The noodles will continue to cook after you remove the pot from the heat.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, based on the freshness of the chicken you used.
Nutrition
Notes
If you use store-bought broth, add Better than Bullion chicken base to it for more flavor depth. If you use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 before adding the noodles. Cook for about 5 minutes before adding the noodles. For gluten-free, use gluten-free egg noodles or make homemade egg noodles with gluten-free all-purpose flour. If you make this ahead, use homemade egg noodles because they do not get soggy like regular store-bought noodles. If you use regular dry noodles, make the broth first (steps 1-2), and then the day of serving, boil the broth and noodles and add the chicken. To freeze, allow the soup to cool completely and store it in a freezer-safe container for 2-3 months. Thaw overnight in the fridge or over medium heat on the stove. Undercook store-bought noodles slightly before freezing to prevent sogginess upon reheating.