Easy homemade chicken noodle soup with rotisserie chicken, celery, carrots, onions, basil, oregano and garlic. Recipe includes from scratch noodles that are surprisingly quick to prepare.
If you’re looking for the best homemade chicken noodle soup, look no further.
After returning from a trip this past week with the fam for Thanksgiving, I had an annoying head cold. The first meal I wanted to make upon our arrival back was chicken noodle soup. Its all I could think about on our drive back home. I knew it would warm me up and make me feel better. And, guess what, I was right. I felt better immediately.
I love easy to prepare dishes that are healthy and bursting with flavor. This rotisserie chicken noodle soup recipe is all you need when you’re craving a delicious homemade chicken noodle soup.
I learned about a new way to make chicken broth with this recipe. Utilizing Better than Bouillon Chicken Base with hot water to make a creamy, flavorful broth base, rather than a carton of broth, is my new favorite way to create a soup base. The taste is richer and creamier. Yay.
This richness and creaminess goes a long way when you’re eating the soup to cure a head cold or are sick in bed with the flu. There is just nothing better than chicken noodle soup.
This recipe includes homemade noodles. When I first saw that, I thought, “oh, I’ll just buy packaged egg noodles” (because I seem to always be in a rush). Then, I looked at the steps, and realized I could handle this one. Its actually very easy and fun to create your own noodles. And the homemade taste is SO worth it.
I do not normally include many process photos in my posts, but I thought in the case of these homemade noodles, they might be helpful.
You can see in this first photo, I’m trying to show that you should roll the dough out to about 1/8-1/4 inch thick.
This second photo shows my trusty pizza cutter making the noodle cutting process SUPER easy and FUN.
Tips for this easy homemade chicken noodle soup:
- If you’re in a super rush, you can substitute the homemade noodles for 2 cups of egg noodles, and save about 20 minutes.
- Definitely use a pizza cutter for cutting the dough. It just makes it so much easier. A knife causes unnecessary noodle cutting stress. I have two pizza cutters now, because I seem to always lose this kitchen tool. I might actually buy a third one now that I have another reason for the pizza cutter (delicious noodles).
- Use the chicken base rather than broth – it should be in the same aisle in your grocery store as the broths and soups. Here’s a photo of what it looks like for others who are new to chicken base:
4. I let our noodles dry for about 40 minutes. You can let them dry for 1/2 hour to 2 hours. It is important to remember to keep the noodle separate, so it is easier to put them in the soup. If they are still slightly attached or too close together, it will be difficult to pick them up individually to put in the soup.
Its nice to garnish with freshly chopped Italian parsley. The added texture and color finishes off the soup well.
I hope you enjoy this chicken noodle soup from scratch as much as we did.
This is being filed in our vault of recipes under best homemade chicken noodle soup recipe.
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Chicken Noodle Soup with Homemade Noodles
Easy homemade chicken noodle soup with rotisserie chicken, celery, carrots, onions, basil, oregano and garlic. Recipe includes from homemade noodles that are quick to prepare.
- 1 1/4 cups flour
- 1/4 tsp kosher salt
- 1 large egg
- 1/4 cup milk
- 1 tbsp unsalted butter
- 3 tbsp butter
- 1 large yellow onion, chopped
- 1 1/2 cups celery, chopped
- 8 medium carrots, chopped
- 1 1/2 tsp kosher salt
- 2 cloves garlic, minced
- 10 cups water
- 3 tbsp better than bouillion chicken base
- 1/4 tsp dried thyme
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp poultry seasoning
- 3-4 cups rotisserie chicken, shredded
- 4-6 bones rotisserie chicken, shredded
- 2 cups egg noodles (if not making homemade noodles)
- salt and pepper to taste
- chopped Italian parsley for garnish
In large bowl, stir flour and salt together. Set aside.
In a bowl, beat egg and milk together with a fork.
Add the liquid mixture to the bowl with dry ingredients. Add in the softened butter. Mix with a wooden spoon until the mixture comes together. Attach a dough hook to your mixer and mix on slow speed for 5 minutes.
Cover mixing bowl with a kitchen towel or saran wrap and let dough sit for 5 minutes.
Remove dough from mixing bowl and place on floured surface. With rolling pin, roll dough to 1/8 inch thick. Using a pizza cutter, cut 2-3 inch noodles. Make sure the noodles are not touching each other for quicker drying.
Let the noodles sit for at least a half hour, up to 2 hours. They need to sit, so that they can dry a bit, before going into the soup.
In hot large stock pot or dutch oven, add 3 tablespoons of butter, and cook on medium high until melted. Add the chopped celery, carrots and onions. Season with the salt and salute for 10 minutes on medium heat, stirring occasionally.
Add the minced garlic and salute for 1 minute.
Add in 10 cups of water and turn the heat up to high. Add in the 3 tablespoons of chicken base.
Add dried thyme, basil, oregano, and poultry seasoning. Add the shredded chicken and bones.
When the mixture begins to boil, cover half of the pot, and turn the heat down to medium. Cook for 10 minutes until the carrots are tender.
Turn the heat to high again. Once boiling, add in the homemade noodles or 2 cups of egg noodles. Lower to medium heat, and cook for 6-8 minutes, until the noodles are al dente.
Remove the chicken bones. Season with salt and pepper. Garnish with fresh chopped Italian parsley. Scoop soup into bowls and Enjoy!
Adapted from The Food Charlatan