Ingredients (~9 servings)
- 4 Tbsp butter
- 1 large onion, diced
- 3 stalks celery, diced
- 2 tsp salt
- 3/4 tsp black pepper
- 1 1/2 tsp poultry seasoning
- 1 Tbsp garlic powder
- 6 large carrots, peeled and sliced into 1/2″ rounds
- 12 cups chicken stock
- 3 cups dried egg noodles (any width)
- 4 1/2 cups cooked and shredded meat from a rotisserie chicken
Build Your Base with Butter and Aromatics
Add the butter, diced onion and celery to a large stockpot or Dutch oven; cook over medium heat until the onions are translucent and the celery has softened, ~5-6 minutes.
The vegetables should be tender but not browned.
Add the salt, pepper, poultry seasoning and garlic powder; cook for another 2 minutes, stirring frequently.
The spices will become fragrant and coat the vegetables evenly.
Add Stock and Carrots, Simmer Until Tender
Pour in the chicken stock and add the sliced carrots.
Bring to a simmer and cook for 5 minutes, then continue simmering for another 5-6 minutes until the carrots are fork-tender but still have some bite.
You want them cooked through but not mushy since they’ll continue cooking when you add the noodles.
Add Noodles and Chicken, Finish the Soup
Add the egg noodles and shredded rotisserie chicken to the pot.
Bring the broth back to a simmer and cook until the noodles are tender and the chicken is heated through, ~5-6 minutes.
Taste and adjust salt and pepper as needed – the rotisserie chicken adds saltiness so you might need less than you think.
Chicken Noodle Soup
Ingredients
~9 servings
- 4 Tbsp butter
- 1 large onion diced
- 3 stalks celery diced
- 2 tsp salt
- 3/4 tsp black pepper
- 1 1/2 tsp poultry seasoning
- 1 Tbsp garlic powder
- 6 large carrots peeled and sliced into 1/2″ rounds
- 12 cups chicken stock
- 3 cups dried egg noodles any width
- 4 1/2 cups cooked and shredded meat from a rotisserie chicken
Instructions
- Melt butter in large pot, sauté onions and celery until soft, about 5-6 minutes.
- Add salt, pepper, poultry seasoning, and garlic powder; cook 2 minutes.
- Pour in chicken stock, add carrots, simmer 10 minutes until tender.
- Add egg noodles and shredded chicken, cook 5-6 minutes until noodles are done.
- Taste and adjust seasoning as needed.
