What type of pasta for chicken noodle soup?

Egg noodles are highly recommended as they're rich, dense, strong and pliable. They're sturdy enough to handle sitting in broth for an extended period of time without getting mushy. But you can use another sturdy pasta like bowtie, or even tortellini.

How to thicken chicken noodle soup?

With a cornstarch slurry. In a ramekin, mix together 1 tablespoon cornstarch with 1 1/2 tablespoons water or chicken stock until the cornstarch has dissolved. Gradually add the mixture to the soup and stir constantly (about 30 seconds to 1 minute) until you reach a desired consistency. Do not add the cornstarch directly to the soup all by itself - it must be added as a slurry to avoid clumping.

How to store leftover chicken noodle soup?

After the soup has cooled completely, transfer it to an airtight container and store it in the fridge for up to 4 days.

How to reheat chicken noodle soup?

Rewarm it in the microwave or on stovetop. Because noodles are like little sponges, soaking up a lot of broth, you'll need to add more chicken stock or broth to the soup.

Can I freeze chicken noodle soup?

Yes, this soup freezes well for up to 1 month. Once the soup has completely cooled, transfer it to a thick zip-top freezer bag and gently press out any excess air. Label the bag with the date. Lay the bag of soup flat in the freezer so it doesn't take up too much space. When ready to enjoy the soup, defrost it overnight in the fridge.

Grandma's Rotisserie Chicken Noodle Soup

Name: Homemade Chicken Noodle Soup
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 medium onion, diced; 3 ribs celery, sliced; 3 large carrots, peeled and sliced; 3 cloves garlic, pressed or minced; 12 cups chicken stock (or chicken broth); 1 teaspoon dried thyme; 1/4 teaspoon dried rosemary; 1/4 teaspoon turmeric, or more if desired; 1/8 teaspoon dried sage; 2 bay leaves; 1 teaspoon Better Than Bouillon (or granulated chicken bouillon), or to taste; Kosher salt, to taste; Ground black pepper, to taste; 2 1/2 cups uncooked wide egg noodles; 4 cups rotisserie chicken breast, roughly chopped or shredded; 1 tablespoon lemon juice, or more to taste; 1/4 cup fresh Italian parsley

Description

Grandma’s rotisserie chicken noodle soup recipe is the best. It’s nourishing, warm, savory and comforting. Make a pot in 30 minutes.

Ingredients

Units Scale

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
3 ribs celery, sliced
3 large carrots, peeled and sliced
3 cloves garlic, pressed or minced
12 cups chicken stock (or chicken broth)
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon turmeric, or more if desired
1/8 teaspoon dried sage
2 bay leaves
1 teaspoon Better Than Bouillon (or granulated chicken bouillon), or to taste
Kosher salt, to taste
Ground black pepper, to taste
2 1/2 cups uncooked wide egg noodles
4 cups rotisserie chicken breast, roughly chopped or shredded
1 tablespoon lemon juice, or more to taste
1/4 cup fresh Italian parsley

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Instructions

Add olive oil and butter to a large pot over medium-high heat. Once the butter has melted, add onion, celery, and carrots. Sauté for 4 minutes, stirring often, just until soft and tender. Add a pinch each of salt and pepper. Add garlic to the pot. Sauté for 30 seconds.
Pour chicken stock into the pot. Add thyme, rosemary, turmeric, sage, a pinch of ground black pepper, and bay leaves. Bring soup to a boil. Stir and scrape any browned bits from the bottom of the pot. Reduce heat to medium and stir in the bouillon. Let the soup simmer for 6 minutes to develop and deepen the flavors. Taste the broth. Add more bouillon or seasonings if needed.
Add noodles to the pot. Reduce the heat to medium-low. Cook until the pasta is al dente (about 6 minutes). Be careful not to overcook the noodles. Immediately remove the pot from heat.
Stir in the shredded or cubed rotisserie chicken, and the lemon juice. Do another taste test. Add more salt, if needed. Discard the bay leaves. Drizzle a little bit of olive oil over the top to give the soup a delicious savory glow. Ladle the soup into bowls and garnish with fresh parsley and ground black pepper. Serve immediately.

Equipment

Dutch Oven

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Notes

How to keep noodles from getting soggy: If recipe prepping this soup a day or more in advance, you can cook the noodles separately, then add them to the soup just before serving.
Want a heartier soup? Add more veggies. Try baby spinach, zucchini, canned diced tomatoes, frozen peas, frozen green beans, or frozen corn.
How to store leftover chicken noodle soup: Once the soup has cooled completely, transfer it to an airtight container and store it in the fridge for up to 4 days.

Prep Time: 12 Minutes
Cook Time: 18 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Grandma's Rotisserie Chicken Noodle Soup, Rotisserie Chicken Noodle Soup, Grandma's Chicken Noodle Soup Recipe, Homemade Chicken Noodle Soup