Chicken Noodle Soup
A rich, comforting chicken noodle soup made with rotisserie chicken, bone broth, fresh herbs, lemon, and thick egg noodles. Simple, cozy, and built to get better with time.
Ingredient List
- 3 carrots, chopped
- 1 sweet onion, diced
- 3 ribs celery, chopped
- 2 tbsp unsalted butter
- Salt
- Black pepper (use generously)
- 3–4 cloves garlic, crushed
- Red pepper flakes
- 3 cartons (32 oz each) chicken bone broth
- 2 bundles poultry-blend herbs (thyme, sage, rosemary), tied
- 1 small can cream of chicken soup
- Meat from 1 rotisserie chicken, pulled
- Thick egg pappardelle noodles
- 1 lemon
Instructions
- Sauté carrots, onion, and celery in butter over medium heat; season with salt and pepper and cook until softened with light browning. (10-15 minutes)
- While vegetables cook, pull meat from the rotisserie chicken and reserve.
- Add garlic and red pepper flakes; cook 5 minutes until fragrant.
- Deglaze with a splash of broth, scraping up fond; add remaining broth.
- Add herb bundle and cream of chicken, mix to incorporate; season broth generously with black pepper.
- Bring to a boil; once boiling, add noodles and cook until just tender.
- Reduce heat to low; add chicken. Squeeze in lemon juice, remove seeds, and drop in lemon halves.
- Simmer gently for 10 minutes to several hours (the longer it simmers, the better the flavor). Serve. Cool completely before storing.