Homemade Chicken Noodle Soup
with carrot, celery & egg noodles
Step-by-step instructions
Prep
Peel and dice the carrot, dice the celery, and mince the garlic. Shred the cooked chicken into bite-size pieces if it is not already.
Soften the veg
Melt the butter in a large pot over medium-high heat. Add the carrot and celery and cook, stirring now and then, until they start to soften, about 3 minutes. Stir in the garlic and cook for 30 seconds more, until fragrant.
Build the broth
Pour in the chicken stock, stir in the bouillon, and season with the thyme, rosemary, crushed red pepper flakes, and the salt and pepper. Taste before adding more salt, as the stock may already be salty. Bring it up to a boil.
Cook the noodles
Tip in the egg noodles and cook until just tender, following the time on the pack, usually 4 to 6 minutes. Pull the pot off the heat as soon as they are barely tender, as they keep cooking in the hot broth.
Finish and serve
Stir in the shredded chicken and let it warm through for a minute. Taste and adjust the salt and pepper, then ladle into bowls.
Making it ahead? Cook the noodles separately and add them to each bowl at serving time, otherwise they drink up the broth and turn soft. The broth keeps 4 to 5 days in the fridge or freezes for a couple of months.
Step-by-step instructions
Prep
Peel and dice the carrot, dice the celery, and mince the garlic. Shred the cooked chicken into bite-size pieces if it is not already.
Soften the veg
Melt the butter in a large pot over medium-high heat. Add the carrot and celery and cook, stirring now and then, until they start to soften, about 3 minutes. Stir in the garlic and cook for 30 seconds more, until fragrant.
Build the broth
Pour in the chicken stock, stir in the bouillon, and season with the thyme, rosemary, crushed red pepper flakes, and the salt and pepper. Taste before adding more salt, as the stock may already be salty. Bring it up to a boil.
Cook the noodles
Tip in the egg noodles and cook until just tender, following the time on the pack, usually 4 to 6 minutes. Pull the pot off the heat as soon as they are barely tender, as they keep cooking in the hot broth.
Finish and serve
Stir in the shredded chicken and let it warm through for a minute. Taste and adjust the salt and pepper, then ladle into bowls.
Making it ahead? Cook the noodles separately and add them to each bowl at serving time, otherwise they drink up the broth and turn soft. The broth keeps 4 to 5 days in the fridge or freezes for a couple of months.