Description

This comforting homemade chicken noodle soup is made from scratch using a rotisserie chicken. The recipe features a rich homemade chicken stock simmered with aromatic vegetables, tender chicken meat, and fresh egg noodles made from scratch. Perfect for chilly days or when you need a soothing bowl of classic soup, this recipe provides warmth and hearty flavors in every spoonful.

Ingredients

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For the Stock

1 rotisserie chicken (use the meat for the soup and the carcass for stock)
10 cups water
1 onion, quartered
2 celery stalks, chopped
2 carrots, chopped
2 cloves garlic, smashed
1 bay leaf
Salt and pepper, to taste

For the Soup

1 tablespoon butter or olive oil
3 celery stalks, diced
3 carrots, diced
2 cloves garlic, minced
6-8 cups chicken stock (from the homemade stock or store-bought)
Salt and pepper, to taste
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
Pinch of crushed red pepper (optional)
2 cups cooked chicken (from the rotisserie chicken)
Egg noodles or your favorite pasta (homemade or store-bought)

For Homemade Egg Noodles

2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup milk

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Instructions

Prepare the Stock: In a large pot, place the rotisserie chicken carcass, quartered onion, chopped celery, chopped carrots, smashed garlic cloves, and a bay leaf. Add 10 cups of water and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer gently for about 1 hour to extract all the flavors into the broth.
Strain the Stock: Remove the chicken carcass and vegetables from the pot, straining the broth into a large bowl or another pot. Discard solids. Season the clear broth with salt and pepper to taste and set aside.
Sauté the Vegetables: In a large soup pot, melt the butter or heat olive oil over medium-high heat. Add the diced celery and carrots and sauté for about 3 minutes until they start to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant but not browned.
Add the Stock: Pour 6-8 cups of the prepared chicken stock into the pot with the sautéed vegetables. Add dried rosemary, dried sage, salt, pepper, and optional crushed red pepper. Stir well and bring to a simmer. Taste and adjust seasoning as needed.
Cook the Noodles: Bring the soup to a boil. If using store-bought noodles, add them now and cook according to package instructions (typically 3-5 minutes) until al dente. For homemade noodles, continue with the next steps.
Add Chicken: Stir in the cooked rotisserie chicken pieces into the simmering soup. Allow the chicken to heat through for a few minutes before adding noodles.
Make the Dough for Homemade Noodles: In a medium bowl, whisk together the all-purpose flour and salt. Make a well in the center and crack in the eggs and pour in the milk. Stir with a fork or your fingers until dough comes together. Turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
Roll and Cut the Noodles: Roll the dough out on a floured surface to about 1/8 inch thickness. Use a sharp knife or pizza cutter to cut the dough into thin strips resembling egg noodles.
Cook Homemade Noodles: Drop the fresh noodles into the boiling soup and cook for 3-5 minutes, or until tender but still firm to bite.
Serve the Soup: Ladle the hot chicken noodle soup into bowls and serve immediately. Pair with crusty bread or homemade rolls for a cozy and satisfying meal.

Notes

If short on time, use store-bought chicken stock and cooked rotisserie chicken meat to speed up the process.
Adjust the seasoning with herbs and spices according to your preference; thyme or parsley also work well.
Fresh homemade noodles can be made in advance and stored in the refrigerator for a few hours before adding to the soup.
To make the soup gluten-free, substitute regular flour with a gluten-free flour blend and use gluten-free noodles.
Store leftover soup in an airtight container in the fridge for up to 3-4 days or freeze for longer storage.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Soup
Method: Stovetop
Cuisine: American