Ingredients

• ½ tablespoon butter (about 7 g)
• 2 ribs celery, diced
• 3–4 large carrots, diced
• 1 garlic clove, minced
• 10 cups chicken stock or broth* (about 2.4 L)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ⅛ teaspoon dried rosemary (more to taste)
• ⅛ teaspoon dried thyme
• ⅛ teaspoon crushed red pepper flakes (optional)
• 1 batch homemade egg noodles or 4 cups dry egg noodles/farfalle/other small pasta
• 3 cups rotisserie chicken, shredded (about 12 oz / 340 g)*
• 1 teaspoon chicken base (e.g., Better Than Bouillon), or bouillon granules/cubes, to taste

Step-by-step

1. Sauté aromatics (3–4 min). Melt butter in a large pot over medium-high heat. Add celery and carrots; cook 3 minutes. Stir in garlic; cook 30 seconds until fragrant.
2. Season the broth. Pour in chicken stock. Add rosemary, thyme, red pepper flakes (if using), 1 tsp salt, and pepper. Taste; stir in a spoonful of chicken base or bouillon if the flavor needs more depth.
3. Cook the noodles. Bring to a boil. Add noodles and cook just to al dente.
   • Using store-bought noodles? Pull the pot off the heat the moment they’re barely tender—carryover heat will finish them.
4. Finish. Stir in shredded chicken. Taste and adjust salt/pepper and herbs as needed.
5. Serve or store. Ladle into bowls. Refrigerate leftovers in an airtight container for 4–5 days (depends on freshness of your chicken).

Notes & Pro Tips

• Homemade stock: If you buy a rotisserie chicken, use the meat for the soup and the carcass for stock. Stock can be made ahead and frozen so soup night is a breeze.
• Boosting store-bought broth: A little chicken base (like Better Than Bouillon) adds body and savoriness.

Variations & Dietary Swaps

• Using raw chicken: Add raw boneless thighs/breasts/tenders directly to the simmering seasoned broth in Step 2. Simmer ~5 minutes (time varies by cut and thickness) before adding noodles; shred or slice and return to pot.
• Gluten-free: Use gluten-free egg noodles or make homemade egg noodles with a 1:1 gluten-free all-purpose flour blend.
• Heat level: Adjust crushed red pepper or omit for a milder soup.

Make-Ahead & Freezing

• Best for make-ahead: Use homemade noodles (they hold up better). If using dry noodles, cook the broth (Steps 1–2) ahead. Day-of, bring broth to a boil, cook noodles, then add chicken.
• Freeze: Cool completely; freeze up to 2–3 months. Thaw overnight in the fridge or gently reheat on the stove. If using store-bought noodles, undercook slightly before freezing to prevent sogginess later.

Macro-Friendly Variation (as provided)

• 24 oz rotisserie chicken, low-sodium chicken broth, 5 cups dry egg noodles.
• Per serving (8 servings, ~406 g each): 313 kcal; 5 g fat; 24 g carbs; 34 g protein.

Nutrition