Chicken noodle soup is the quintessential comfort food, making it a must-have in any kitchen. With its rich flavors and hearty ingredients, this beloved dish is perfect for cozy nights in or for a little boost on a chilly day.
A Shift in Taste
Growing up, I had a very limited palate when it came to soup. My preferences were simple: I only liked tomato soup and, to a lesser extent, chicken noodle soup. To be honest, chicken soup was never my first choice. However, as the years went by, my culinary tastes evolved, and now I find myself on a quest for the perfect one.
The Rotisserie Chicken Shortcut for Chicken Noodle Soup
One of the secrets to making a delicious chicken noodle soup is using a rotisserie chicken. While you can certainly cook your chicken from scratch, opting for a rotisserie chicken makes the preparation process much quicker and easier. It’s a time-saving shortcut that still delivers on flavor.
Stock Over Broth for Chicken Noodle Soup
An important detail I’ve discovered in my soup-making journey is the difference between chicken stock and chicken broth. I highly recommend using chicken stock, as it offers a richer, more complex flavor than broth. This choice significantly enhances the soup’s overall taste.
Noodle Preference
When it comes to noodles, I’ve settled on medium-sized egg noodles. I find they’re easier to manage than their wider counterparts. However, this preference is purely personal and does not influence the soup’s taste.
Customizable Vegetables
Another aspect of this soup is its versatility. You can easily customize the recipe to include a variety of vegetables, whole grains, or even herbs, catering to your preferences and nutritional needs. This adaptability allows you to create your own version without sacrificing taste.
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Chicken Noodle Soup
Ingredients
- 1 rotisserie chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 1 clove garlic, minced
- 4 large carrots, sliced into coins
- 4 large celery ribs, chopped
- 1/4-1/3 cup celery leaves, chopped
- 10 cups chicken stock, divided (broth may be substituted)
- 1 teaspoon Better Than Bouillon chicken base (can substitute a chicken bouillon cube)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 dried bay leaves
- 1 sprig fresh thyme (or 1/4 teaspoon dried thyme)
- 8 ounces medium-width egg noodles
- ½ teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Cut the chicken into small pieces, discarding the skin, bones, and cartilage. Refrigerate until needed.
- In a large stockpot, heat the olive oil and butter until the butter melts. Add the onion, garlic, carrots, celery, and celery leaves and saute for 3-4 minutes on medium heat.
- Add 1 cup of stock, cover the pan tightly, and simmer for 10 minutes, until the vegetables are tender.
- Add the remaining stock, salt, pepper, thyme, bay leaves, and egg noodles. Cook for 7-8 minutes without a lid, or until noodles are tender.
- Add the lemon juice. Stir. Add the chicken and stir.
- Add more salt and pepper to taste if needed. Remove bay leaves and fresh thyme stems before serving.