Description
This soup uses a savory broth, tender chicken, and hearty noodles. It uses simple ingredients for deep homemade flavor.
Ingredients
- 1 tablespoon butter
- 2 ribs celery, diced
- 3 large carrots, peeled and diced
- 2 cloves garlic, minced
- 10 cups chicken broth
- 1 teaspoon salt, plus more to taste
- 1 half teaspoon black pepper
- 1 quarter teaspoon dried thyme
- 1 quarter teaspoon dried rosemary
- 1 pinch red pepper flakes
- 3 cups cooked shredded chicken
- 3 cups dry egg noodles
Instructions
- Melt butter in a large pot over medium heat. Add celery and carrots and cook for about 5 minutes until slightly softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and add salt, pepper, thyme, rosemary, and red pepper flakes. Bring to a gentle boil.
- Add egg noodles and cook according to package directions until just tender. Stir occasionally to prevent sticking.
- Reduce heat to low and add the cooked shredded chicken. Simmer for 5 minutes until heated through.
- Taste and adjust seasoning as needed before serving.
- Check that chicken reaches an internal temperature of 165°F before serving.
Notes
- For the best texture, avoid overcooking the noodles as they will continue to soften in the hot broth.
- If making ahead, cook noodles separately and add when reheating.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American