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Looking for a knockout chicken soup that'll blow your socks off? This family treasured bowl of goodness comes straight from mom's cookbook. The fresh handmade noodles swimming in that rich broth will hug your insides and lift your spirits every time.
What Makes This Soup Special
Our soup collection kicks off with this standout chicken noodle creation that's truly something else. Grabbing a rotisserie chicken gives your broth that deep, mouthwatering flavor, and you won't waste a bit of the bird. Whipping up your own noodles takes just minutes but completely transforms this soup into something store versions can't touch.
Basic Ingredients Needed
- Butter: Gives veggies a lovely sauté and adds depth
- Carrots: Slice them into bite-sized chunks
- Celery: Cut to match your carrot pieces
- Garlic: Nothing beats the real stuff
- Black Pepper: Try freshly cracked for best results
- Salt: Add gradually to your liking
- Chicken Stock: Forms your soup foundation
- Sage: Brings a wonderful earthy touch
- Rosemary: Works well dried or straight from the garden
- Red Pepper Flakes: Just enough for a tiny kick
- Rotisserie Chicken: Adds hearty meat chunks
- Egg Noodles: Homemade or packaged work for your chicken soup
- Chicken Bouillon: Boosts that savory chicken taste
Easy Cooking Directions
- Prepare Your Base:
- Get butter melting in a large soup pot on medium-high.
- Soften Vegetables:
- Toss in carrots and celery, cooking about 3 minutes until they give a bit.
- Mix In Garlic:
- Add garlic and let it cook just half a minute until fragrant.
- Add Liquid and Flavors:
- Pour in your stock and sprinkle all seasonings. Give it a taste and tweak if needed.
- Boil and Add Noodles:
- Let soup bubble up, drop in noodles and cook until they're just right.
- Remove From Heat:
- Take the pot off once noodles hit perfect texture.
- Finish With Chicken:
- Stir in your chicken pieces and check the flavor again.
- Enjoy Your Creation:
- Ladle it hot into bowls. Leftovers stay good 4-5 days in the fridge.
Delightful Homemade Noodles
Scratch-made noodles take this soup to another level. Just mix up some flour, salt, milk and eggs for amazing noodles in no time flat. They soak up all that yummy broth way better than packaged ones and keep their bite throughout cooking. This little extra effort will make folks think grandma spent all day in the kitchen.
Creating Incredible Stock
Amazing stock is what makes chicken soup truly shine. Using those leftover rotisserie bones is super simple and tastes way better than cubes. Just throw the bones in water with some veggies and herbs to simmer. Want to make it even easier? Toss everything into your slow cooker and forget about it. The mix of rosemary, sage and pepper creates something truly mouthwatering.
Pasta Alternatives
Your soup can work with all sorts of noodles. While homemade is fantastic, regular supermarket pasta does the trick too. Try using farfalle, macaroni or fusilli - whatever your kids prefer. Just keep an eye on cooking times so they stay al dente and don't turn to mush in your chicken soup.
Wellness Advantages
This soup isn't just tasty - it's actually good for your body too. Unlike the canned stuff, you know exactly what's going in your pot. The chicken packs a protein punch while fresh veggies give you a vitamin boost. Even with store-bought noodles, your homemade creation beats anything pre-packaged on nutrition points.
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Clever Prep Strategies
Get ahead by making this soup when you've got spare time. The noodles won't turn mushy sitting in the broth. If you're using packaged noodles and planning to freeze portions, cook them slightly less than normal. Pop servings in containers for later, or freeze for up to three months. When hunger strikes, let it thaw in the fridge overnight or warm it up gently on the stovetop.
Frequently Asked Questions
- → Need different noodles?
Any pasta does the job. Smaller types work better though. Rice noodles are great too. Just mind the cooking time differences. Don't let them turn soggy.
- → Can you freeze it?
It freezes wonderfully. Leave out the noodles at first. Put fresh ones in when reheating. Keeps well for three months in the freezer. Thaw it slowly.
- → Want it no wheat?
Go with rice noodles. Double-check your broth ingredients. Make sure your seasonings are pure. The taste stays wonderful. It might cook a bit quicker.
- → Keeping leftovers?
Store it in airtight containers. Lasts about five days in the fridge. Reheat gently on low heat. Add a little extra broth. Stir carefully.
- → Got ready chicken?
Rotisserie chicken works perfectly. Just shred it up. Mix it in toward the end. Keep the bones for making stock. Fresh chicken is fine too.
- → Getting too thick?
Pour in some more hot broth. Be careful with how many noodles you use. Keep stirring occasionally. Don't overcook it. It's an easy problem to solve.
- → Taking it places?
Transport broth hot in insulated container. Carry noodles separately uncooked. Combine when you arrive if possible. Bring some fresh herbs along. Pack extra broth just in case.
- → Need it faster?
Get pre-chopped vegetables. Use quick-cooking noodles. Prep everything ahead of time. Cook everything in one pot. The flavor will still be good.
- → Making big batch?
You can easily double everything. Just use a larger cooking pot. Have extra broth on hand. Make sure there's room for noodle expansion. Cooking might take longer.
- → Want more flavor?
Throw in extra fresh herbs. Try roasting the bones beforehand. Let your veggies brown a bit. Add seasoning at different stages. A little garlic goes a long way.
- → Broth too weak?
Simmer your bones for longer. Use less water in your stock. Try adding some bouillon cubes. Let it cook down a bit. Add a touch more seasoning.
- → Veggies not right?
Cut them all uniformly. Cook until barely tender. Add them at the right times. Fresh vegetables taste best. Don't let them overcook and get mushy.
Conclusion
Enjoyed this? Give chicken pot pie a shot next time. Or maybe a hearty chicken stew. They'll both warm you up nicely.