Homemade Chicken Noodle Soup

By Sprig Originals ✓ · with credit

Adapted from tastesbetterfromscratch.com

A big pot of golden broth loaded with tender carrots, celery, shredded chicken and egg noodles. It comes together in about 40 minutes and tastes like it simmered all day — the soup everyone at the table actually finishes.

Ingredients

• 1/2 tablespoon butter
• 2 ribs celery, diced
• 3 large carrots, diced
• 1 clove garlic, minced
• 10 cups chicken stock or broth
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon dried rosemary
• 1/8 teaspoon dried thyme
• 4 cups dry egg noodles or other bite-size pasta
• 3 cups cooked rotisserie chicken, shredded

Instructions

1. Melt the butter in a large stock pot over medium-high heat. Add the diced celery and carrots and cook, stirring now and then, for about 3 minutes until they start to soften and smell sweet.
2. Stir in the garlic and cook for just 30 seconds, until fragrant — don't let it brown.
3. Pour in the 10 cups of chicken stock, then season with the rosemary, thyme, salt and pepper. Taste the broth before adding any more salt; some stocks are already quite salty. Adjust until it tastes bright and savoury on its own.
4. Bring the pot to a rolling boil over high heat, then add the egg noodles. Cook only until they are just barely tender, usually 5 to 8 minutes depending on the shape, and pull the pot off the heat right away — they keep softening in the hot broth and you don't want them mushy.
5. Stir in the shredded chicken and let it warm through in the residual heat for 2 to 3 minutes. Taste one last time, adjust the salt and pepper, and ladle into bowls.

Chef's tips

Nutrition (per serving, estimated)

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