Description
A comforting and hearty Chicken Noodle Soup made with homemade egg noodles, fresh vegetables, and shredded rotisserie chicken, simmered in a flavorful broth infused with herbs and chicken bones for extra richness.
Ingredients
Scale
Egg Noodles
- 1 1/4 cups flour (spooned and leveled)
- 1/4 teaspoon kosher salt
- 1 large egg
- 1/4 cup milk
- 2 teaspoons butter (softened)
Soup
- 3 tablespoons butter
- 1 large onion (chopped)
- 1 1/2 cups celery (chopped small)
- 6-7 medium carrots (chopped; about 2 cups or slightly more)
- 1 1/2 teaspoons kosher salt
- 2 cloves garlic (crushed and minced)
- 10 cups water
- 3 tablespoons chicken bouillon
- 2-3 thyme sprigs (or 1/4 teaspoon dried thyme)
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon poultry seasoning
- 3-4 cups shredded rotisserie chicken
- 4-6 bones from the rotisserie chicken
- Salt and pepper (to taste)
- Fresh chopped parsley (for garnish)
Instructions
- Prepare the Egg Noodle Dough: In a mixing bowl, combine the flour and 1/4 teaspoon kosher salt. Beat the egg with the milk and softened butter, then add this liquid mixture to the flour. Stir until a dough forms, then knead lightly until smooth. Set aside or allow to rest briefly before rolling out and cutting into noodles.
- Sauté the Vegetables: In a large soup pot, melt 3 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots, along with 1 1/2 teaspoons kosher salt. Cook, stirring frequently, until vegetables are softened and fragrant, about 5-7 minutes. Add the minced garlic and cook for another minute.
- Add Broth and Seasonings: Pour in 10 cups of water and add chicken bouillon, thyme sprigs (or dried thyme), basil, oregano, and poultry seasoning. Add the rotisserie chicken bones to deepen the broth’s flavor. Bring the mixture to a boil, then reduce heat to simmer gently for about 15 minutes to allow flavors to meld.
- Cook the Egg Noodles: While the broth simmers, roll out the prepared dough thinly and cut into desired noodle shapes. Once the broth has simmered, remove and discard chicken bones. Add the cut noodles to the simmering broth and cook for 5-7 minutes until tender but still slightly firm.
- Add Shredded Chicken and Season: Stir in the shredded rotisserie chicken and heat through for 3-5 minutes. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for a nourishing and delicious chicken noodle soup.
Notes
- Using rotisserie chicken bones in the broth enhances the richness and depth of flavor.
- For best texture, cook the egg noodles in the broth until just tender to avoid mushy noodles.
- This soup freezes well; store in airtight containers for up to 3 months.
- You can substitute fresh herbs if preferred, adjusting quantities based on intensity.
- Feel free to add more vegetables such as peas or corn for variety.
